128 stores · curated ORBIS register
Regional ingredients distinguish these food businesses: Aakash Namkeen makes Indori and Ratlami sev from its base in Indore. Its mixtures follow Malwa recipes, with the business tracing its history to 1936. In Sendai, Abe Kamaboko-ten makes kamaboko fish cakes, including sasa-kamaboko, through a business that began in 1935. Aceites Noguero (Noguero Somontano) offers Somontano extra virgin olive oils, including single-variety Arbequina and Empeltre as well as blends.
Indore, Madhya Pradesh
Aakash Namkeen has made Indori sev, ratlami sev and mixture snacks since 1936, growing from a cottage kitchen into one of the city's larger namkeen producers while keeping its Malwa-style recipes and spice blends. It now exports its packaged snacks and sweets internationally from its Indore production base.
Best for Indori sev, namkeen and mixture
Sendai / Japan
Abe Kamaboko-ten has made kamaboko fish cakes in Sendai since 1935, including its signature sasa-kamaboko, and the company's products have repeatedly won the Ministry of Agriculture's award for quality, including in 1954 according to its company history. Its products are sold through an online shop and at a network of physical stores that customers can locate on the company's site.
Best for Fish cake / kamaboko
Barbastro, Huesca
Aceites Noguero has pressed extra virgin olive oil in Barbastro since 1931, bottling both a blended Somontano oil and single-variety pressings from Arbequina, Empeltre, Royeta, and other local olives. The mill still runs as a family operation nearly a century after it opened.
Best for Somontano extra virgin olive oil from a mill running since 1931
Krishnanagar, Nadia, West Bengal, India
Krishnanagar sweet house founded by Adhar Chandra Das in 1902, known for Bengali chhana-and-kheer sweets Sarpuria and Sarvaja.
Best for Sarpuria, Sarvaja and Bengali chhana-and-kheer sweets
Paris / Online
Albert Ménès founded his Maison in 1921 at Landerneau in Brittany, importing rare grocery goods for knowledgeable friends. Thierry Hervey created the brand in 1986 as a labelled range of fine grocery worked with small producers. More than 300 references now carry the name, from jams and spices to biscuits and preserved fish, with spices packed near Beauvais.
Best for Artisan jams, biscuits, and gourmet pantry.
The story begins in 1921 at Landerneau in Brittany, where Albert Ménès returned from years at sea to the flavours of his Breton childhood. He founded the Maison Albert Ménès that year and imported rare grocery goods from around the world for friends and knowledgeable amateurs. He later became a grocer for Edouard Leclerc, who gave him shelf space in his first Breton supermarket. He rose to the rank of wholesaler while keeping his taste for forgotten recipes from a region or a terroir. A leaner economy then pushed many small producers out of the market. The meeting of Albert Ménès and Thierry Hervey changed the course of the house. In 1986 Hervey created the brand as it exists today, a labelled range of fine grocery worked with small producers and sold on supermarket shelves. Jams and spices sit beside biscuits and dried fruit. Fish and sauces share the range with condiments and honeys. The range now counts more than 300 references of sweet and savoury épicerie fine, chosen from French regions and from the better sources of the world. Spices and pepper blends are packed in the house's own workshop near Beauvais. The brand favours products without colourings or additives. Two jams took silver medals at the Concours Général Agricole in 2026.
Omegna / Piedmont / Online
The design factory on Lake Orta — Sapper kettles, Graves birds, and Italian design wit since 1921. 1983 Tea & Coffee Piazza research with Alessandro Mendini led to Michael Graves and Aldo Rossi entering the catalogue.
Best for Design icons for kitchen and table.
On the shore of Lake Orta stands the factory that taught the world's kitchens to smile. Alessi, founded in 1921, is Italian design's great translator — the house that takes the most serious architects and designers alive and asks them to make a kettle, a corkscrew, a citrus squeezer, and then actually manufactures the answer. Richard Sapper's kettle, with its melodic whistle, became the object that announced design had moved into the kitchen. Michael Graves's bird-spout kettle followed — the little red bird at the tip turning boiling water into a small daily theater — and between them they defined an entire category: the household object as wit.
That wit is the house method, not an accident. Alessi calls itself a design factory, and both words carry equal weight: the dreaming happens with the world's designers, but the making happens in Omegna, where the metalworking traditions of the lake district give the jokes their engineering. A funny object that fails is a gadget; a funny object built to last decades is design. Alessi's classics have now outlived the centuries they were designed in — the Sapper kettle whistles on, the Graves bird still perches — because the humor was always load-bearing.
The shop and the catalogue amount to a museum where everything is for sale: design icons for kitchen and table, a hundred years of Italian conviction that daily life deserves delight. Omegna made a bet in 1921 that beauty and function could share a factory floor. The kettles are still singing the result.
Pescadero / United States
Arcangeli Grocery Co., known as Norm's Market, has been baking its famous Garlic Herb & Artichoke Bread in Pescadero since 1929 under founder Sante Arcangeli's family recipe. The Stage Road shop sells its breads, gourmet foods, and local wine in person and ships nationwide through its online gourmet store.
Best for Bakery & grocery, Handmade Bread, Specialty Grocery
Kagoshima
Arimuraya has made satsuma-age, Kagoshima's fried fish cake, since it was founded in 1912, with its current artisan bringing more than fifty years of experience to the recipe. The shop sells its fish cakes through Kagoshima outlets and an online store, and travels to department store food fairs such as Takashimaya and Daimaru around Japan.
Best for Traditional fried satsuma-age fish cakes
Arkhangelsk
The Arkhangelsk Seaweed Plant has harvested and processed Arctic White Sea kelp since 1918, turning it into superfoods, supplements, and cosmetics under the Snow Sea brand. This is the maker's official store.
Best for Arctic kelp superfoods, supplements and seaweed cosmetics
Pasteur Street, Beirut, Lebanon / Beirut / Lebanon
Georges Attié opened the first chocolaterie of Beirut in 1928 after five years of training in Paris; the Pasteur Street factory-shop still makes the house chocolate marguerites.
Best for House chocolate marguerites from a Beirut factory-shop founded in 1928.
Corned Beef Row, East Lombard Street
An authentic Jewish delicatessen on Baltimore's historic Corned Beef Row, family-run since 1915. Its corned beef and pastrami sandwiches are the draw.
Best for Corned beef and pastrami deli sandwiches
Gratiot Avenue, Detroit
Founded in 1930 by Cross Moceri and Peter Cipriano and making chips on Gratiot Avenue since the 1940s, Better Made is a Detroit heritage snack maker still cooking potato chips in the city. The line also includes potato sticks, pretzels, pork rinds and popcorn.
Best for Detroit-cooked potato chips
Bibury
Established in 1902 beside the River Coln at Bibury, this is one of England's oldest working trout farms, raising rainbow and brown trout across spring-fed ponds. Visitors can tour the ponds, catch their own fish, and buy fresh and smoked trout from the farm shop.
Best for Fresh and smoked trout
Cameron Highlands / Kuala Lumpur, Malaysia
Founded in 1929 by J.A. Russell with Ceylon planter A.B. Milne, BOH cleared Malaysia's first hill-country tea garden at Habu. Its four Cameron Highlands and Selangor estates now grow about 70% of Malaysia's tea.
Best for Malaysia's oldest and largest tea estate
BOH traces to 1929, when British businessman J.A. Russell - who had arrived in Kuala Lumpur as a child in 1890 and built earlier wealth in tin mining, rubber, railways and coal - partnered with veteran Ceylon tea planter A.B. Milne to secure a concession for Malaysia's first hill-country tea garden, cleared from undeveloped jungle at Habu in the Cameron Highlands. He launched it despite the Great Depression, betting on steady long-term demand for tea rather than short-term conditions. The company's name comes from the Bohea Hills of Fujian, China, the historical source of "bohea" tea, tying the young Malaysian estate back to tea's origins even as it planted an entirely new growing region. Today BOH operates across four gardens - Habu, Fairlie and Sungai Palas in the Cameron Highlands, plus Bukit Cheeding in Selangor - covering roughly 1,200 hectares and producing about four million kilograms of tea a year, some seventy percent of everything grown in Malaysia, under Russell's descendant Caroline Russell as CEO and executive chair. Alongside its loose-leaf black and green teas, the company makes instant blends such as Teh Tarik Kurang Manis, adapting its own leaf to Malaysia's milk-tea culture rather than selling only straight tea. Visitor tours run at the main estate, putting the country's largest tea operation directly in front of the public rather than behind an industrial gate.
A Coruña (Galicia, Spain)
Bonilla a la Vista is a Galician family business dating to 1932, built around freshly fried churros with hot chocolate and its signature olive-oil potato chips. The company operates churrerías in A Coruña and sells its tins and bags of patatas fritas online, connecting the café tradition with the packaged snack that became its best-known retail product.
Best for Churros con chocolate, Galician potato chips
Stuttgart / Germany
Baking in Stuttgart since 1902 to what it calls Opa's recipes, Café Nast turns out Swabian lye pretzels among 250 items daily from its Esslinger Straße kitchen. Six branches sell the goods alongside coffee and custom wedding cakes.
Best for Six branches sell the goods alongside coffee and custom wedding cakes
Café Nast has baked in Stuttgart since 1902, giving it more than 120 years at the same trade — long enough that its own materials describe the recipes as following "Opas Rezepten," grandpa's recipes, rather than anything reinvented for the current era. The main bakery and kitchen sit behind the shop at Esslinger Straße 40, from where all baking for six café locations across the city is produced and distributed daily. Among the roughly 250 different items turned out each day, the Laugenbrezel — the hand-formed lye pretzel that is a Swabian regional staple — anchors the savory side, while the pastry and cake case runs from everyday confections up to custom wedding cakes. The shop describes its approach as handwerkliche Produktion, or handcrafted production, using regional ingredient suppliers rather than large-scale distributors, a claim consistent with running the entire operation from one production kitchen rather than a central factory feeding multiple unrelated locations. Six branches and 120-plus years without changing the underlying recipes makes Café Nast one of the longer-running names in Stuttgart's specialty-bakery trade.
Pizzo / Calabria / Online
Family cannery founded by Giacinto Callipo in 1913 in Pizzo, Calabria — the region's first tuna cannery; named an official supplier to the royal household in 1926 and still processes all its tuna in Calabria, at its Maierato plant.
Best for Glass-packed tuna fillets and Calabrian pantry goods
Callipo traces back to 1913, when Giacinto Callipo opened a cannery in Pizzo, a Calabrian town with a long tradition of tuna fishing and tonnare (traditional tuna traps). It was the first company in Calabria, and among the first in Italy, to can Mediterranean tuna rather than simply salt or sell it fresh. Quality controls set early on earned the firm the License of 'Official Supplier' to the Italian royal household (Real Casa) in 1926, a recognition still cited in the company's own history. More than a century later, Callipo remains one of the few Italian tuna companies to keep every stage of processing — from receiving the catch to canning — inside Italy, now centered at its plant in Maierato, rather than importing pre-processed tuna loins from abroad as much of the industry does. The company is still associated with the Callipo family and remains headquartered in Calabria, marketing its tuna, anchovies and other seafood conserves under the same name it has carried since Giacinto Callipo's founding generation.
Ocean City Md / United States
Family-owned since 1937, Candy Kitchen makes salt water taffy, creamy fudge and hand-dipped chocolates the old-fashioned way, with gummies, pretzels and beach novelties rounding out the shelves. Its treats sell across shops in Maryland and Delaware and ship nationwide from the online store.
Best for Confectionery, saltwater taffy, fudge, chocolate, candy
North Columbus (Linden / Cleveland Ave), Ohio
Founded on Cleveland Avenue in 1937 by Saturnino Carfagna and still run by his grandsons, this Italian market cuts its own meats and stocks imported deli goods and groceries. Its counters and Handmade Kitchen turn out sausage, prepared entrees, and recipes from Nonna Maria.
Best for Italian meats and deli
Burgos old town
Casa Ojeda has anchored Burgos dining since 1912, and its delicatessen carries the house's morcilla, potted meats and Castilian preserves to take home. The counter is best known for artisan yemas and for the wood-oven roast-lamb tradition that made the restaurant a fixture of the city.
Best for Morcilla, yemas and Castilian delicatessen
Rome / Via Cola di Rienzo / Online
Rome's gourmet institution since 1932 — roastery, pantry, and the shelves every Roman raids for gifts.
Best for Roastery, pantry, and the shelves every Roman raids for gifts
Castroni traces its own history to 1932 in Rome, and the company still frames its identity around the city specifically — the site's language is 'l'amore per Roma,' love for Rome, rather than a generic import-shop pitch. It now operates thirteen stores across the capital, each stocking a mix of house-roasted coffee (roasted at its own Torrefazione Augusta facility in Pomezia, just outside the city) alongside imported goods: wines, oils, tea, liqueurs, confectionery, and ethnic grocery items sourced internationally. The coffee itself draws on beans from Central America, Indonesia, and Africa, positioning Castroni less as a single-origin specialist and more as a general-purpose Roman pantry with a roastery attached — the kind of shop locals use for both an espresso fix and a gift hamper before a holiday. Online ordering and compatible capsule formats extend that same catalog beyond the physical stores. What distinguishes Castroni from Rome's other historic coffee names is this range: it isn't only a café or only a roaster, but a working grocery institution that happens to roast its own coffee, built on ninety-plus years of continuous operation in one city.
French Quarter
Central Grocery & Deli is a third-generation Italian grocery at 923 Decatur Street in the French Quarter, founded in 1906 by Sicilian immigrant Salvatore Lupo, creator of the muffuletta. Tommy Tusa and Frank Tusa run it today. Meats are sliced in house and layered on locally baked bread with the family's olive salad. The store reopened in December 2024 after Hurricane Ida damage had closed it for more than three years.
Best for The original New Orleans muffuletta since 1906
Central Grocery & Deli stands at 923 Decatur Street in the French Quarter of New Orleans. It is an Italian grocery founded in 1906 by Salvatore Lupo, a Sicilian immigrant credited with creating the muffuletta. The sandwich began when farmers bought cold cuts and cheese with olive salad at the counter along with the round Sicilian bread called muffuletta. Lupo's daughter Marie Lupo Tusa recorded the story in her 1980 cookbook Marie's Melting Pot. Today the store is owned and operated by Tommy Tusa and Frank Tusa, the third generation of the family. Shelves hold imported pasta and olive oil while cured pork and aged cheeses scent the air. Meats are sliced in house, the bread is baked locally by hand, and the olive salad follows the family recipe. At Mardi Gras the shop has sold as many as 1,200 sandwiches a day. Hurricane Ida struck in 2021, and a ten-foot brick wall from a neighboring building crashed onto the roof, leaving only the side walls and the facade. PBS NewsHour followed the restoration in 2023. The store reopened in December 2024 after more than three years closed. Muffulettas also ship nationwide through Goldbelly and are sold at Zuppardo's Family Market in Metairie. Central Grocery has been featured on PBS and Thrillist as well as USA Today.
Lyon / France
This fifth-generation Lyon charcuterie has worked the same rue des Archers shop since 1937, turning out rosette, jesus de Lyon and pate en croute alongside a daily changing traiteur counter. Orders travel across France by temperature-controlled shipping, and the family still serves the 2nd arrondissement in person from Tuesday to Saturday.
Best for Charcuterie, traiteur, saucisson, pate en croute
Le Mans, Sarthe, France
Rillettes du Mans have come out of this city-centre shop since 1943, with the hams, pâtés, terrines and boudin all made by hand on the premises. The rillettes and both boudins, blanc and noir, have taken gold medals and national titles at the French charcuterie competitions, including a 2025 rillettes gold recorded by the shop.
Best for Rillettes du Mans and award-winning boudin
Pune / India
Tracing back to a 1939 dairy business in Sangli district, Chitale Bandhu now ships its Maharashtrian sweets, namkeen, and bakarwadi worldwide from its Sadashiv Peth address in Pune. The brand posts an explicit warning against copycat sites, underscoring how often its century-old name gets imitated.
Best for Sweets & Namkeen
Lorong Stewart, George Town
Five restored 1927 shophouses on Lorong Stewart hold the Kopi Museum, where the former Kim Guan Coffee Factory's original wood-fired roaster still stands. The compound also houses a boutique hotel and the Gehrig Art Gallery.
Best for Kopi Museum and original 1927 wood-fired roasting equipment inside the former Kim
Coffee Atelier occupies a row of five interlinked shophouses built in 1927 on Lorong Stewart, in the UNESCO-listed core of George Town. One of the five, No. 53, was originally a coffee merchant's workshop — the Kim Guan Coffee Factory — and its wood-fired roasting equipment is still in place at the back of the building, kept as the anchor of what the site now calls the Kopi Museum. The rest of the compound has been restored into a small hotel (loft-style upper suites and ground-floor rooms, each roughly 50 square metres), the Gehrig Art Gallery showing Malaysian artists, and a restaurant, Christoph's, run by its Austrian namesake proprietor. It is an unusual combination for a coffee stop: a working museum piece rather than a themed display, set inside a building whose Straits eclectic architecture is itself part of Penang's heritage-tourism draw. Visitors who stop for a cup are, in effect, standing in the actual former processing room of a Penang coffee trade concern, with the equipment that once roasted for it still standing rather than reproduced. The address — 47-55 Lorong Stewart — puts it within walking distance of George Town's temple and church cluster, making it as much a heritage stop as a coffee one.
Gimont / Gers / Online
Gascon gourmet house founded 1908 in Gimont — foie gras, terrines, and elegant gift coffrets that ship nationwide.
Best for Gourmet gift boxes, foie gras, and holiday hampers.
Gijón
A Gijón cannery working since 1926, packing Bay of Biscay bonito del norte and anchovies a hundred metres from the city fish market. The catch is prepared by hand and sold through the firm's online gourmet shop.
Best for Tinned white tuna and anchovies
Baixa
Opened in 1930 near the Baixa, Conserveira de Lisboa still wraps its tins of sardines, mackerel and cod roe by hand in paper printed from decades-old designs. The family running the shop today descends from the founders, and the narrow counter and stacked wooden crates look much as they did mid-century.
Best for Hand-wrapped tinned sardines
Rehoboth Beach, Delaware
This Delaware candy maker has hand-pulled saltwater taffy and popped caramel corn on the Rehoboth boardwalk since 1926. Chocolates fill out the counter, all worked by hand on the premises.
Best for Saltwater taffy & caramel corn
Pune / India
Since Dorabjee Patell took over the business from the British in 1911, this family-run chain has grown into a Pune supermarket chain spanning locations in Camp, Viman Nagar, NIBM, and other neighborhoods. Dorabjee's stocks everything from imported wines and cheeses to fresh seafood and its own bakery counter, with a home delivery app for online orders.
Best for Grocery & Gourmet Supermarket
Lower East Side, Manhattan
A candy emporium since 1937 — floor-to-ceiling sweets, vintage favorites, and the largest selection of confections in New York City.
Best for Vintage candy, bulk sweets
Granada
A tiny family confectionery crowded with chocolates, sweets and traditional seasonal candies. Founded in 1929 by pastry maker Rafael Ríos Ruiz.
Best for Tiny family confectionery crowded with chocolates, sweets and traditional seasonal candies
Anjou / Loire / Online
Anjou honey producer founded in 1921 by beekeeper Jean Mary at the Moulin de Beaurivage on the Moine river; still run by his descendants, selling honey, royal jelly, propolis and pollen from what became one of France's largest apiaries.
Best for French honeys, royal jelly and hive gift sets
Jean Mary, born in 1894 into an Anjou farming family, discovered beekeeping almost by accident: wounded in 1916 during the First World War, he convalesced at a Swiss hospital located near a beekeeping school, where he first learned the craft. In 1921 he moved his family to the Moulin de Beaurivage, a 17th-century water mill on the Moine river in the Loire valley that remains the company's home today. That same year he built his first wooden hives with movable frames and, during a historically dry, hot July, brought in his first honey harvests.
For over a decade Jean balanced beekeeping with farming, but in 1936 he gave up agriculture entirely to focus solely on bees, expanding with new hives along the Atlantic coast. After his death in 1967, his sons Jean and Pierre took over management and grew the operation further; within three years the domain held around 1,500 hives, making Beaurivage the largest apiary estate in France at the time.
The company has stayed headquartered at Beaurivage for over a century, selling honey alongside other hive products — royal jelly, propolis, and pollen — built on the founding generation's original methods.
Fleming Street, Old Town
Founded in 1926, Fausto's is a Key West grocery, having outlasted the cigar factories and sponging docks that once defined the island's economy. The Fleming Street grocery still stocks gourmet and local products alongside everyday staples, and it delivers to homes and boats around the island the way it has for a century.
Best for A working grocery that has supplied Key West households since 1926
Fishtail, Montana
This general store has anchored Main Street in Fishtail since around 1900, supplying ranchers and Beartooth-bound travelers with groceries, a deli counter, and hand-cut meats. New owners took over the roughly 125-year-old business in 2025 to keep it running as the small town's grocery and gathering spot.
Best for Local groceries, deli sandwiches, and Montana provisions
Dublin / Ireland
Dublin-area butcher trading since 1930 from shops in Dalkey, Deansgrange and Rathfarnham. It dry-ages beef, lamb, pork and poultry sourced from traditional breeds including Aberdeen Angus and Hereford, with next-day delivery to South County Dublin and the city centre.
Best for Dry-aged Aberdeen Angus and Hereford beef since 1930.
Dinan / Brittany / Online
The crêpe dentelle of Brittany since 1920 — lace-thin crispy folds, plain or chocolate-dipped.
Best for Crêpes dentelle and Breton tins.
Reggio Calabria, Calabria
Gelato Cesare has churned artisan gelato on the Reggio Calabria seafront since 1918. It works with local ingredients including bergamot.
Best for Artisan gelato on the lungomare
Eastern Market, Detroit
Roasting in Detroit's Eastern Market since 1924, Germack was the first company in America to import and roast pistachios and is now run by its fourth generation of family owners. The Russell Street store sells house-roasted nuts, seeds and coffee alongside a small cafe.
Best for House-roasted nuts, seeds and coffee alongside a small cafe
Germack Pistachio Company has roasted in Detroit's Eastern Market since 1924, when it became the first company in America to import and roast pistachio nuts — at a time when the nut was still largely unknown to American shoppers. The company also takes credit for inventing the red-colored pistachio, the dyed shell that later became a supermarket standard before naturally-colored nuts came back into fashion. Four generations of the same family have run the business since, roasting nuts and seeds in small batches with premium canola oil at a factory on Wilkins Street, a few blocks from the Russell Street retail shop and cafe where customers can buy directly off the roaster. Coffee joined the lineup in 2010, applying the same small-batch approach to beans as the company already used for pistachios, cashews, and sunflower seeds. The company has picked up QVC's vendor award eight times in nine years, a recognition earned through a home-shopping channel rather than a food-press write-up, which fits a business that has always sold more through direct relationships than through branding. A century after its first pistachio shipment, Germack still frames itself as a small, family-run roaster working out of the same historic market district where it started.
Milwaukee / United States
Gilles is a Wisconsin frozen custard stand, opened by Paul Gilles in 1938 and still run by the Linscott family from the 1950s-era building on West Bluemound Road. Alongside cones, shakes, and a flavor of the day, the stand sells bulk custard and packaged treats and takes online orders for its drive-thru pickup window.
Best for Cones, shakes, and flavor-of-the-day frozen custard from Wisconsin's oldest custard stand
Gourmet & Food, Rome / Online
Founded in 1900. Giolitti has been serving exceptional gelato to Romans and visitors for over 120 years. The hazelnut, pistachio, and stracciatella are the classics, but the seasonal fruit flavors are equally good. The whipped cream (panna) on top is always free.
Best for The marron glacé cone.
Bourg-en-Bresse / Online
The quenelle house of Bresse since 1910 — quenelles, sauces, and Lyonnais soups shipped fresh.
Best for Quenelles de brochet and Lyonnais table classics.
Niagara On The Lake / Canada
Making jams, jellies and marmalades the old-fashioned way since 1927, Greaves hand-stirs each batch in open copper kettles. Its historic Queen Street flagship and online store sell more than 40 flavors along with wine jellies, chutneys and gift boxes.
Best for Specialty food, jams, marmalades, preserves
Multiple locations, New Delhi
Snack and sweets chain founded in 1937 in Bikaner, Rajasthan, by Ganga Bhishen Agarwal, who began selling bhujia and traditional sweets from a small shop before the family opened a Nagpur manufacturing plant in 1970.
Best for Sweets & snacks.
Haldiram's traces back to 1937, when Ganga Bhishen Agarwal — known as Haldiram Ji — opened his own small shop in Bikaner, Rajasthan, after learning the trade in his father's bhujia business. Bhujia is a crunchy, deep-fried chickpea-flour snack seasoned with spices, and it became the foundation of what Agarwal built: a shop selling bhujia alongside other traditional Indian sweets and namkeen. As demand grew beyond Bikaner, the family expanded operations to Kolkata and, in 1970, opened a manufacturing plant in Nagpur, Maharashtra, a move aimed at reaching markets across western and southern India. Nagpur later became the company's operational base. The broader Agarwal family runs several related but separately structured businesses under different names — including Haldiram's, Bikanervala, Bhikharam Chandamal and Bikaji — a pattern common among Rajasthani trading families that split operations among siblings and branches over generations. Today Haldiram's product range spans namkeen, packaged sweets, chaat and ready meals, sold through its own outlets and wide retail distribution across India and abroad.
Northeast
Helen Bernhard began baking cakes to sell to neighbors from her family's home in 1924, growing the side income into a Portland institution now run from NE Broadway. The century-old shop still turns out scratch-made cakes, pastries, and doughnuts.
Best for Century-old Portland cake shop that began as a neighbor's home-baking side business
Huagang, Lishan, Taichung, Taiwan
HGT Hwa Gung Tea traces its roots to 1918 and is now run by a fifth generation, processing its own oolong at the Huagang factory, 2,500 meters up in the Lishan high-mountain region. It is the Michelin Guide's first global high-mountain tea partner.
Best for High-mountain Lishan oolong from a fifth-generation family
HGT Hwa Gung Tea Company traces its tea-growing roots to 1918 and is now run by a fifth generation of the same family, working from the Huagang processing factory at roughly 2,500 meters in the Lishan high-mountain tea region - one of the highest-altitude oolong-growing areas in Taiwan, where the elevation and temperature swing are what give the leaf its character. The company processes its own harvests on site rather than buying leaf from brokers, pairing generations of hands-on experience with a more scientific approach to orchard management and a traceability system that tracks tea from cultivation through production, grading and quality assurance. That combination helped it become the Michelin Guide's first global high-mountain tea partner, a recognition built around the company's stated goal of becoming a leading producer of oolong specifically, rather than a general tea house. The house philosophy, translated roughly as human-centered and tea-rooted, points to a business that still treats the processing factory and the family running it as the core of the operation, with the Michelin partnership functioning as outside validation of a method the family had already been refining for five generations rather than a marketing pivot. For high-mountain oolong drinkers, the elevation number alone - 2,500 meters - puts the leaf in company with some of the most prized growing sites in Taiwan.
Ipoh & Chemor, Perak, Malaysia
Ho Yan Hor herbal tea was formulated by Dr Ho Kai Cheong in 1941 on Ipoh's Treacher Street, a 23-herb blend meant as a natural flu remedy. His son later built it into Hovid's founding product, with the brand's history preserved at Ipoh's free Ho Yan Hor Museum.
Best for Ho Yan Hor 23-herb tea remedy
Ho Yan Hor traces to 1941, when Dr Ho Kai Cheong, a Chinese medical practitioner trained at Canton's Wah Lam National Physicians Medical School, began selling a herbal tea of his own formulation from Treacher Street in Ipoh. His blend of 23 herbs was designed as a natural flu and cold remedy for the local community, and it became a trusted household name in Ipoh well before it grew into a wider commercial brand. Ho's son later built Hovid, now a GMP-certified pharmaceutical manufacturer with plants in Ipoh and nearby Chemor, around that original formula as its founding product. The herbal tea itself is still sold in sachet form today — Original and Ginger blends for cold relief, alongside newer Gold and Night formulations and canned ready-to-drink versions — carrying the same natural-healing positioning the brand built its name on. In 2016, Hovid opened the Ho Yan Hor Museum in Ipoh's Old Town on Jalan Bijeh Timah, inside the blue two-story building that was Dr Ho's own residence and processing factory; entry is free, and the museum documents the brand's growth from a single practitioner's remedy into a modern pharmaceutical company still built around his name.
Animas Valley (Hwy 550, ~10 miles north), Durango, CO
A family honey and specialty food maker in the Animas Valley north of Durango, bottling jars since 1918 and producing wildflower honey, whipped honeys, jams, and sauces. The operation includes a factory store where its Rocky Mountain honeys are sold direct.
Best for Wildflower honey and jams
Himi, Toyama
Founded in 1912, Horiyo is a Himi seafood merchant dealing in overnight-dried and mirin-glazed fish, firefly squid, white shrimp and kelp from Toyama Bay. Its Himi main store doubles as a gift counter, adding local Himi beef and udon to the seafood shelves.
Best for Dried Himi seafood and gifts
Downtown, 8th Street
Founded in 1901 by T.O. Smith, this downtown factory-store still turns out the Idaho Spud bar, a cocoa-dusted marshmallow center rolled in coconut, alongside Owyhee butter toffee and Cherry Cocktail chews. Production runs on the original South 8th Street site where the recipes have changed little in over a century.
Best for Idaho Spud bars and old-fashioned candy
Horta de Sant Joan, Terra Alta, Catalonia
Identitat presses small-batch monovarietal extra virgin olive oils from Empeltre, Picual and Arbequina groves around Horta de Sant Joan, the Terra Alta village Picasso painted in 1909. The producer runs the mill itself and hosts capped tastings of ten to fifteen people that walk through how terrain and processing shape each oil.
Best for Monovarietal Terra Alta olive oil and mill tastings
Minneapolis / United States
Ingebretsen's has been Minneapolis's home for Scandinavian food and goods since 1921, pairing an original butcher shop with an extensive Nordic marketplace on East Lake Street. Shelves hold lefse, imported cheeses, knitting and needlework supplies, Dala horses, and gifts, all available online and by catalog.
Best for Scandinavian Foods, Butcher, Nordic Gifts, Needlework
Realejo
Family-run ham and charcuterie specialist in Granada's San Matias-Realejo quarter, on Calle Santa Escolastica, dating to 1927. Hams are cured at the family's own drying facility in Portugos in the Alpujarra; also sells cheese, preserves and wine.
Best for Spanish ham, cheese, wine, and regional preserves
Jamonerias Casa Diego is a family-run charcuterie and ham specialist in Granada's San Matias-Realejo neighborhood, on Calle Santa Escolastica. The business dates to 1927, when the current owners' great-grandfather started it, and it has passed down through the family since. It specializes in serrano and Iberian ham along with homemade charcuterie, selling meats, cheeses, sausages, oils, pickled vegetables, preserves and wine. Its hams are cured at the family's own drying facility in Portugos, a village in the Alpujarra region south of Granada.
Montánchez, Cáceres / Spain
Jamones Casa Bautista has traded from Montánchez, in Cáceres province, since 1925, making it one of the longer-running family ibérico houses in Extremadura's own dehesa country rather than in the better-known Jabugo or Guijuelo.
Best for DO Dehesa de Extremadura acorn-fed ham from a Montánchez house trading since 1925
Jamones Casa Bautista has traded from Montánchez, in Cáceres province, since 1925, making it one of the longer-running family ibérico houses in Extremadura's own dehesa country rather than in the better-known Jabugo or Guijuelo. The business describes itself simply as a family company combining tradition and quality in ham drawn from the region.
Its hams and shoulders carry the Denominación de Origen Dehesa de Extremadura certification, reserved for acorn-fed Iberian pork raised on the region's oak pastureland, and the shop's range extends beyond whole pieces to deboned and pre-sliced formats, chorizo, morcilla, salchichón, loin, and regional extras such as local cheese and paprika. Casa Bautista operates from three physical locations across Montánchez and Trujillo alongside an online shop, with free-shipping thresholds set specifically for the two markets it serves — orders over €90 within Extremadura and over €185 to the Spanish mainland — plus a stated refund-or-replacement guarantee if a customer is unsatisfied with quality.
A century after opening, Casa Bautista is still a Montánchez address first. It represents the Extremadura leg of Spain's ibérico geography directly — the region that supplies much of the raw dehesa acreage behind the category, but rarely gets the retail-facing name recognition Jabugo and Guijuelo carry internationally.
Middleburg Heights
A Polish butcher trading since 1935, Jaworski smokes its own kielbasa and stocks hard-to-find Eastern European groceries. The counter turns out fresh and smoked sausages, house pierogi, and seasonal specialties such as fresh kielbasa for Easter.
Best for Polish kielbasa and smoked meats
Maussane-les-Alpilles / Online
Maussane house since 1920 cooking Provençal vegetables and Mediterranean dishes like at home — ratatouille, tians, and soupe au pistou in jars.
Best for Cooked Provençal dishes, olives, and pantry classics.
Guijuelo, Salamanca / Spain
Julián Martín dates to 1933, when Julián Martín García founded the business at Alto Campillo in Guijuelo, Salamanca, initially as a seasonal sideline meant to supplement family income.
Best for Acorn-fed Iberian ham from a Guijuelo house trading continuously since 1933
Julián Martín dates to 1933, when Julián Martín García founded the business at Alto Campillo in Guijuelo, Salamanca, initially as a seasonal sideline meant to supplement family income. The company's own account of its history singles out July 18, 1936, when the founder lost an entire shipment of merchandise sent to Madrid — a setback the family credits with hardening the resolve that carried the business through the following decades. The first purpose-built factory went up on the current site during the 1940s.
Leadership has passed through several generations on the same ground: Julián Martín Rodríguez took over in the 1950s, Julián Martín Sánchez in 1988 — the period in which the company also became an official supplier to Spanish department store El Corte Inglés — and the Enrique García family assumed management in 2022. Along the way the business expanded into Portugal, acquiring two Portuguese pork operations and a farm there in 2005.
Today Julián Martín describes itself as dedicated exclusively to acorn-fed Iberian ham, shoulder, and sausage, produced above 1,000 meters in the sierras surrounding Guijuelo and sold through its own online shop as well as wholesale, with reported production capacity around 2,000 tons annually as of 2003. It is one of Guijuelo's founding-generation ibérico houses still trading under its original family name.
Munich
A Munich fine-food store for delicacies, wine, confectionery and gift hampers. Its flagship is a defining local gourmet address. Established 1930.
Best for Delicacies, wine, confectionery, and gift hampers since 1930
Käfer traces its origin to 1930, when Elsa and Paul Käfer opened a colonial-goods and delicatessen shop on Munich's Amalienstrasse. Rapid early success led the couple to relocate, in 1933, to larger premises at Prinzregentenstrasse 73 in the Bogenhausen district — the address that remains the company's headquarters and flagship store today, nearly a century on. Sons Gerd and Helmut Käfer took over management during the 1960s, expanding the business through West Germany's postwar economic boom, and in 1970 the family opened Käfer-Schänke, a restaurant adjoining the delicatessen that became a fixture of Munich business and society dining. A third generation entered in 1988, when Michael Käfer joined the management team, assuming full leadership by 1992. Under his direction the company grew from a single food shop into the broader Käfer-Gruppe, spanning delicatessen retail, catering, and restaurants. The Prinzregentenstrasse flagship itself has stayed close to its founding format: a ground-floor delicatessen hall selling wine, confectionery, prepared delicacies, and gift hampers, supplied in part by the group's own catering kitchens. Nearly a hundred years after Elsa and Paul Käfer's original shop, the family-run business remains headquartered at the same Bogenhausen address, still trading under the name synonymous with Munich fine food.
Perth / Australia
Kakulas Brothers is a specialty grocer established in 1929, retailing nuts, dried fruit, grains, spices, and confectionery from its William Street shop in Northbridge, Perth, with a separate wholesale arm on Wellman Street. Customers can shop in person or order through its online store.
Best for Specialty grocer, Nuts & Dried Fruit, Grains & Legumes, Confectionery
New York City / United States
A Curry Hill landmark since 1944, Kalustyan's crams its Lexington Avenue shelves with spices, dried fruits, lentils, teas and hard-to-find ingredients from around the world. Chefs and home cooks shop in person or order the same rice, peppercorns and simmer sauces online.
Best for Specialty food, spices, grains, teas
Bird-in-Hand, PA
A.L. and Sue Kauffman bought their 90-acre farm in 1904, and their descendants have run it as a fruit orchard and market since the first roadside stand went up in 1935; a fifth generation took over in 2019. The farm still presses flash-pasteurized cider and makes apple butter to a recipe used since 1989.
Best for Orchard fruit, apple cider, and apple butter
Belcher's Street, Kennedy Town
Founded in 1938 by a Mr. Lam from Chaozhou, Kee Heung Chun is now run by the third generation from Kennedy Town. It stocks 100+ loose-leaf teas, including aged pu-erh and Phoenix oolong, and supplies Hong Kong's five-star hotels.
Best for 100-plus teas including aged pu-erh and Phoenix oolong
Kee Heung Chun has run as a Chaozhou-style tea house since 1938, founded by a Mr. Lam from Chaozhou and now in its third generation of family management from a small shopfront at 30A Belcher's Street in Kennedy Town. The retail side carries more than 100 varieties of loose-leaf tea, including aged pu-erh, Wuyi and Phoenix oolong, jasmine green tea and rarer vintage lots, with tastings offered before purchase and portions sold as small as 50 grams for anyone wanting to sample rather than commit to a full tin. Wholesale is a substantial part of the business alongside the counter trade: the shop supplies five-star hotels, fine-dining restaurants, private clubs and catering operations across Hong Kong, putting its tea on menus well beyond Kennedy Town. Gift sets and festive hampers round out the retail side for customers buying to give rather than to drink themselves. What stands out most in visitor accounts is the owner's own role at the counter - generous with tasting pours and with explaining what separates one grade or vintage from another, running the shop as an education in Chaozhou gongfu tea culture as much as a retail transaction. For a business now well into its ninth decade, that direct, unhurried counter experience has stayed intact even as the wholesale side has grown around it.
Limuru / Kenya
Arnold Butler McDonell bought 350 acres in the Limuru highlands from the British government in 1904, and spent over a decade watching coffee, corn and flax all fail at the farm's 7,200-foot altitude.
Best for Guided tastings and farm-style lunch at the Limuru smallholding where
Arnold Butler McDonell bought 350 acres in the Limuru highlands from the British government in 1904, and spent over a decade watching coffee, corn and flax all fail at the farm's 7,200-foot altitude. In 1918, a friend visiting from India brought him a gift of a few Camellia sinensis assamica seedlings; McDonell planted twenty acres on a whim, and in 1926 sold his first harvest to the Mabroukie tea factory — the sale credited as the start of commercial tea production in Kenya.
Five generations of McDonell's family have lived on the land since, and the farm is now run by his granddaughter, Fiona Vernon, alongside her husband Marcus. Visitors touring Thursday through Sunday walk through the original gardens and surrounding indigenous forest, home to colobus monkeys, before a guided tea tasting and a farm-style lunch served at the family's own home — a working farm and family residence opened to visitors rather than a built-for-tourism estate.
Where much of Kenya's tea trade runs through large estates supplying export markets in bulk, Kiambethu is still the same smallholding McDonell turned to tea out of desperation after a decade of crop failures — and still in the hands of the family that made that gamble pay off a century ago.
Singapore / Singapore
Operating since 1945, Kim Choo Kueh Chang sells its Nyonya rice dumplings and Peranakan snacks from its original Joo Chiat Place location as well as an East Coast Road branch near the Singapore Visitor Centre. The business also runs an online store and has publicly stated it does not distribute its products through supermarkets or hawker centres.
Best for Peranakan-food, kueh-chang, nyonya-cuisine
Pittsburgh / United States
Klavon's Ice Cream Parlor occupies a restored 1923 apothecary and soda fountain in Pittsburgh's Strip District, with original marble counters and a candy counter still stocked with penny candy. The Hanchar family has run the shop since 2013 and now makes its own ice cream after completing Penn State's ice cream-making course.
Best for Ice Cream, Candy, Soda Fountain
Quiberon / Brittany / Online
Quiberon Brittany cannery since 1932 — hand-packed sardines and Label Rouge seafood traditions.
Best for Collectible Breton sardine tins from a Quiberon family cannery since 1932
La Belle-Iloise was founded in 1932 by Georges Hilliet at age 22 in Port-Maria, Quiberon's fishing port. The company was initially called Établissement Georges Hilliet and produced only canned sardines, including two now-historic recipes: Saint-Georges Sardines in olive oil and La Belle-Iloise Sardines in peanut oil. Quiberon was one of France's largest sardine ports at the time, with 14 canneries operating in the region. Since 1932, the same hand-working gestures have been repeated—not for nostalgia, but because manual work is the best way to preserve fish flavor. Now run by Caroline Hilliet Le Branchu, the founder's granddaughter, la belle-iloise remains true to its roots, identity, and core values: respect and quality. The company offers fish cans with exceptional flavors, from sardines to fish soups and conserves, many carrying Protected Designation of Origin (AOP) or Protected Geographical Indication (IGP) labels, reflecting Brittany's maritime heritage and multi-generational family stewardship.
Tampa / United States
La Segunda has baked Cuban bread by hand in Tampa's Ybor City since 1915, still pressing a fresh palmetto leaf into each loaf before baking, a labor-intensive tradition few bakeries keep up. Now run by the fourth generation of the More family, it produces 20,000 loaves daily and sells through four Tampa Bay locations and online.
Best for Hand-shaped Cuban bread pressed with a fresh palmetto leaf
Multiple
Argentina's largest dairy brand, produced by Mastellone Hermanos, founded 1929 by Antonino Mastellone as a small cheese producer in General Rodriguez, Buenos Aires Province; name taken from a WWI Italian air squadron.
Best for Argentine dairy dulce.
La Serenisima is the consumer brand of Mastellone Hermanos S.A., an Argentine dairy company founded in 1929 by Antonino Mastellone as a small cheese-making operation; the company is headquartered in General Rodriguez, Buenos Aires Province. Antonino's son Pascual Mastellone led the company for more than fifty years, from 1952 until his retirement in 2013, during which it grew into Argentina's largest dairy producer. The brand name comes from an Italian aviation squadron that fought in the First World War. La Serenisima was an early mover in several categories in the Argentine market - introducing lactose-free milk in 1984 and cultured milk in 1988 - and became the country's leading yogurt seller through a joint venture with Danone starting in 1996.
Madrid / Spain
Since 1915 this small shop on Plaza de Canalejas has sold its signature violet-flavoured candies and sugar-coated violet petals, Madrid keepsakes wrapped in traditional paper. Sweets, chocolates, and gift tins are sold in the store and shipped through its online shop.
Best for Violet candies, sweets, chocolates, confectionery
Montaut / Landes / Online
Landes family house since 1920 raising free-range ducks and geese — farm foie gras, magret, and confit direct from the source.
Best for Farm foie gras, duck confit, and magret.
New Orleans / United States
A family-owned New Orleans candy shop since 1944, Leah's makes pecan pralines, bacon pecan brittle, frosted pecans and gourmet chocolates fresh daily from 1930s recipes. Its St. Louis Street shop and direct online store sell creole candies and gift boxes.
Best for Confectioner, pralines, candy, chocolates
Broughton Street, Savannah
Leopold's has made ice cream from a 1919 family recipe at its Savannah parlor for generations. The scoops still draw on that original formula.
Best for Homemade ice cream
Nantes / France / Online
Nantes confiserie of the rigolette since 1902 — crackly sugar shells filled with cauldron-cooked fruit pulp, plus berlingots nantais, in collector tins.
Best for Rigolettes, berlingots nantais, and vintage tins.
London / Soho / King's Cross
Brewer Street's 1944 deli — fresh pasta, Italian ingredients, the green façade, and the restaurant that pairs hand-rolled pasta with natural wine.
Best for Fresh pasta, 1944 deli, green façade, Italian.
Bolzano / South Tyrol / Online
Wafer maker founded in 1925 by confectioner Alfons Loacker in a small Bolzano patisserie on Piazza Domenicani. His son Armin moved production in 1974 to the Renon/Ritten plateau in the Dolomites, roughly 1,000 meters above sea level.
Best for Wafer classics and alpine treats.
Loacker traces to 1925, when Alfons Loacker, a trained confectioner from Gotzis, Austria, bought a small pastry shop on Piazza Domenicani in Bolzano, South Tyrol. Working with two assistants, he began producing the 'Bolzano wafer' - thin, crisp layers filled with cream - using natural raw ingredients. The business remained a small regional bakery until 1974, when Alfons's son Armin Loacker moved production to the Renon (Ritten) plateau high in the Dolomites, marking the shift from an artisanal shop to an industrial confectionery producer. Loacker remains family-owned and marked its hundredth anniversary in 2025.
Paris
Paris’s truffle temple since 1932 — fresh tubers, truffled delicacies and the Madeleine tasting rooms. Stocked at Galeries Lafayette in Paris.
Best for Paris’s truffle temple since 1932 — fresh tubers
Strasbourg / France
Maison Klein has worked the same trade in Strasbourg since 1933, when Chretien Klein and his wife Catherine opened a boucherie-charcuterie built on their own butchery and cured-meat production rather than a bought-in counter.
Best for Alsatian charcuterie and family-run Strasbourg butchery
Maison Klein has worked the same trade in Strasbourg since 1933, when Chretien Klein and his wife Catherine opened a boucherie-charcuterie built on their own butchery and cured-meat production rather than a bought-in counter. The house passed to their sons Raymond and Alfred in 1962, and is now run by a third generation, Olivier Klein, from premises at 28 Boulevard d'Anvers.
The shop still combines the two trades that define Alsatian charcuterie culture: butchery (boucherie) and cured/smoked charcuterie, sold alongside a daily traiteur counter. It sources from livestock farms the family has vetted directly, and a small team of eight prepares the meat and prepared dishes on site rather than shipping in finished product.
What distinguishes Maison Klein from a generic Strasbourg deli counter is the unbroken family chain of butchers running the shop for over ninety years, in a city whose charcuterie tradition (Alsatian blood sausage, Strasbourg sausage, pate en croute, smoked ham) is shaped by its German-influenced curing and smoking methods rather than the leaner style found further south in France.
The shop has also modernized its daily counter alongside the traditional trade, adding vegetarian and vegan prepared dishes and poke bowls to the rotation — a working charcuterie-boucherie kept current for a Strasbourg clientele rather than preserved as a museum piece.
Lyon / France
Founded by Colette Sibilia in 1922 and still trading from a stall inside Les Halles Paul Bocuse, this Lyon institution sells andouillettes, saucisson brioche and truffled cooking sausages cut to order. Its online shop ships the same specialities nationwide by refrigerated courier.
Best for Charcuterie, saucisson brioche, andouillette, quenelle, pate en croute
South Loop
Manny's has served hand-carved corned beef and cafeteria-style Jewish deli fare from the same Chicago address since 1942. Mayors, US presidents and generations of local families have eaten here.
Best for Hand-carved corned beef at Chicago’s historic cafeteria-style Jewish deli
Manny's has operated from the same Chicago address since 1942, and describes itself as the oldest cafeteria-style Jewish deli still running in the country. The format is part of the draw: instead of table service, customers move down a line, watch sandwiches get hand-carved to order, and pick sides cafeteria-style before finding a seat — a structure that hasn't changed across roughly 85 years of the same family's ownership.
Corned beef, hand-carved rather than machine-sliced, is the signature order, alongside bagels with lox, house-made soups and standard deli sides. The self-service cafeteria format keeps throughput high without sacrificing the made-to-order carving that distinguishes it from a pre-packaged deli counter.
Located at 1141 South Jefferson Street, Manny's has built a reputation as a genuine cross-section of Chicago rather than a tourist stop: the restaurant's own account of its clientele includes mayors, "icons," and — by its own description — visiting U.S. presidents, alongside generations of the same local families returning for lunch. Almost 90 years into operation, that continuity of ownership and format, more than any single dish, is what the place is known for.
Madrid / Spain
Mantequerías Bravo opened in 1931, when Cruz Bravo established the shop on Calle Ayala in Madrid's Salamanca neighborhood, after years working from age fourteen as an apprentice in a Madrid ultramarinos — a general grocery.
Best for A century-old Madrid delicatessen where jamón ibérico sits alongside wine, cheese, and caviar
Mantequerías Bravo opened in 1931, when Cruz Bravo established the shop on Calle Ayala in Madrid's Salamanca neighborhood, after years working from age fourteen as an apprentice in a Madrid ultramarinos — a general grocery. Nearly a century later the business remains in the same family's hands at the same address, its wooden storefront and much of its mid-twentieth-century interior intact.
It is worth being precise about what kind of shop this is: not a single-product ham specialist, but a full gourmet delicatessen. Alongside jamón ibérico de bellota, it stocks a wine cellar built around labels such as Vega Sicilia, extra virgin olive oils the shop describes as pressed from trees up to 2,000 years old, hand-made conservas, foie gras, caviar, and French cheeses. Ham has been part of that range since the shop's ultramarinos origins, sold alongside the coffee Cruz Bravo once roasted on the street outside in the 1940s.
Mantequerías Bravo still trades from the same Calle Ayala address as a family-run neighborhood institution rather than a chain. Jamón is one specialty among several, rather than the whole of what the shop sells.
Shop Street
A family food hall on Shop Street since 1925, McCambridge's stocks Irish farmhouse cheeses, chocolates, wines and deli provisions downstairs with a restaurant above. Four generations have run the shop, now known for its own-label preserves and hampers.
Best for Irish food and wine
McCambridge's of Galway is a family food hall at 38-39 Shop Street, next door to Lynch's Castle, trading since 1925. George McCambridge came to Galway in 1922 from James McGlade and Co., a Belfast wine and spirit merchant, to manage Powell's at the Four Corners on Shop Street. On 3 July 1925 he and Francis Brennan opened McCambridge, Brennan and Co. as what the family describes as a high class grocery and provision house with a wine and spirit trade and a bar at the present address. Brennan left in the 1930s and the shop became McCambridge's Ltd. George's son Pat joined in 1950, and George bought the premises outright in 1955. A 1972 renovation brought Galway its first off-licence. Pat's son Eoin joined in 1985 and his daughter Natalie returned in 2002 to run the wine and spirits side. The kitchen gained a hot food counter and outdoor seating in 2010, and in June 2012 the restaurant Upstairs at McCambridge's opened above the shop. Downstairs the food hall holds a full grocery range and a sandwich bar. A self-serve salad bar sits beside an olive bar and a deli counter of cold meats and Irish and international cheeses. The wine shop leans to continental bottles and the whiskey shelf ranges across Irish and Scotch. Hampers and own-label gifts ship from the website. The Irish Farmers Journal profiled Natalie McCambridge, general manager, in 2018.
Taichung / Taiwan
Mei-Dong has been brewing soy sauce by hand in Taichung's Dongshi township since 1928, rebuilding its wood-fired twin hearths after the 1999 earthquake destroyed the original vats. The family-run workshop, now in its third generation, still sources black soybeans from contracted Taiwanese farmers and welcomes visitors at its Dongqi Road address six days a week.
Best for Traditional soy sauce brewery
Munich / Germany
Metzgerei Gassner has been a Munich butcher shop since 1937, when Engelbert Gassner, a journeyman butcher from Kallmunz in the Upper Palatinate, opened it with his wife Katharina in the Schwabing district.
Best for South German sausages and bratwurst from a three-generation butcher
Metzgerei Gassner has been a Munich butcher shop since 1937, when Engelbert Gassner, a journeyman butcher from Kallmunz in the Upper Palatinate, opened it with his wife Katharina in the Schwabing district. The business survived the difficult wartime years on Haimhauserstrasse before the postwar currency reform allowed real growth; a second-generation Engelbert Gassner Jr. then expanded the operation, and it relocated in 1992-93 to a 3,000-square-metre site on Zenettistrasse in Munich's former cattle-market (Viehhof) district, where it still operates.
A third generation, Andreas Gassner, now runs the company with roughly 40 employees, serving wholesale customers, restaurants, and direct retail customers across Bavaria. The house specializes in typically South German sausage products (typisch suddeutsche Wurstwaren) and traditional Bavarian bratwurst made to old family recipes, alongside ham and roasted meats.
The company's own account of its history includes the hard years, not just the growth: it describes the wartime period as difficult, with the shop kept running under constrained conditions, and only picking back up with West Germany's postwar currency reform. Staffing grew from the founding couple to 25 employees by 1991, before the 1992-93 move to the larger Zenettistrasse site enabled the operation's current scale.
A near-90-year, three-generation run at the same trade in the same city gives Metzgerei Gassner a genuine claim to Bavarian Metzgerei tradition, distinct from Munich's larger sausage-making industrial names — the business remains family-owned and still describes itself as a Traditionsmetzgerei (traditional butcher shop) rather than a manufacturer.
Tübingen / Germany
Metzgerei Kiesinger has run its butcher shop at Friedrichstraße 9 in Tübingen since 1940, now in its third generation, making most of its sausages, cold cuts and Maultaschen on site from regionally sourced meat. The shop has also become known for dry-aged beef, and ships its specialties nationwide through its online store, yourbeef.de.
Best for Traditional butcher shop
Altusried, Allgäu, Bavaria
Family butcher in Altusried, Allgäu, trading since 1922 and now run by its third generation. The shop hand-makes Bavarian liver sausage, alpine ham and other regional specialties, plus dry-aged cuts matured six weeks by request.
Best for Third-generation Allgäu butcher — Bavarian liver sausage and alpine ham.
Niigata / Online
Founded in 1905 in Niigata's Nuttari district, Minemura Jozo brews Echigo miso and other fermented foods. Its online store and direct-sales shop sell miso, pickles, dashi, amazake and condiments.
Best for Miso, fermented foods, pickles, condiments
Garden Oaks, Houston, Texas
Moeller's Bakery has baked in Houston since 1930, when Gus Moeller and his brother Raymond opened on Almeda Road after learning the trade in New Braunfels. Now at 4201 Bellaire Boulevard, it still uses Gus's original recipes without additives and a pre-war oven with rotating shelves. The family's third generation runs the counter, and petit fours are still finished by hand.
Best for Hand-finished petit fours and cakes from Gus Moeller's 1930 recipes
Moeller's Bakery has baked in Houston since 1930. Goswin Moeller, known as Gus, opened it that year with his brother Raymond after the two learned their trade at a bakery in New Braunfels, Texas. The first shop stood on Almeda Road. The business has moved twice since, settling at 4201 Bellaire Boulevard on the south side of Bellaire. Gus's wife Lucille worked the front and handed cookies to children while their mothers shopped, a habit older customers still remember. The recipes in use today are Gus Moeller's own from 1930, made without additives or preservatives, and the bakery still bakes in the same pre-war oven with rotating shelves, in daily use since 1942. Their son D.W. Moeller took over in 1980 and made every cake himself, while his wife Theresa ran the office, and their son Eric now keeps the old oven running with custom-made parts. Petit fours are cut and iced by hand, then decorated by hand. The counter also holds pastries and cakes as well as cookies and pies and breads. The family has considered a second location and decided against it, to keep the connection with its neighbourhood.
Athens / Greece
Mokka has roasted coffee from the same building in central Athens since 1923, now run by a fourth generation, sourcing green beans from farms in Kenya, Ethiopia, Guatemala, and Panama that it lists on its site with roast dates. Visitors can buy bags of single-origin coffee and Greek-style blends directly from the Athinas Street headquarters or order online for courier delivery.
Best for Single-origin coffee roasted on Athinas Street
La Fresneda, Matarraña, Teruel
The Gil family has pressed olives at this mill since 1900, drawing on roughly 6,000 trees across one of Europe's oldest olive-growing districts, some over a thousand years old and still hand-picked because their size defeats mechanical harvesters. Four generations in, the mill pairs that hand-harvest tradition with modern centrifugal extraction to produce single-varietal Picual, Arbequina, and Empeltre extra virgin oils.
Best for Single-varietal extra virgin olive oil
Masan, Changwon
Monggo Food has brewed soy sauce in the port of Masan, now part of Changwon, since 1905. The company still produces jin ganjang, doenjang and other fermented sauces from its Changwon plants.
Best for Heritage Korean brewed soy sauce and fermented pastes
Te Aro
A locally rooted gourmet destination in the city. A family-owned Wellington food and kitchenware institution. Established 1918.
Best for Food and kitchenware at this family-owned Wellington institution since 1918
24 chemin du Moulin à huile, Saint-Saturnin-lès-Apt
This organic family olive-oil mill has run since 1919, pressing certified-organic oil and also making honey, beeswax and stone-milled flour. Everything sells on site.
Best for Organic olive oil, lavender/garrigue honey, beeswax candles, organic flour
Multiple Locations, Jerusalem
Rabbi Baruch Neeman began selling baked goods from a stroller on Jerusalem's streets in 1944; the business grew into a 64-branch kosher chain nationwide. A modern production facility built in 2008 now supplies its challah, sourdough and Israeli breads.
Best for Kosher challah and sourdough from a 64-branch Jerusalem chain
Ne'eman Bakery's founding story starts small: in 1944, Rabbi Baruch Neeman pushed a baby stroller loaded with baked goods through Jerusalem's streets, selling directly to passersby. What began as door-to-door peddling turned into a single storefront, then a citywide, then a national chain as the format proved successful and was replicated branch by branch.
Today Ne'eman operates 64 branches across Israel, a scale that required moving production off individual bakery premises. In 2008 the company built a dedicated production facility equipped with modern machinery and automation to supply its full branch network with challah, sourdough, cookies, cakes and other Israeli-style breads while keeping kosher certification across the chain.
The brand still markets itself on the promise of "homemade tastes and aromas," and continues to expand: recent openings have added locations in cities including Hadera, Beersheba and Netanya, alongside a franchising program offering existing branches for sale.
Norcia, Umbria / Italy
Norcineria Ansuini has cured pork in Norcia since 1938, working from a shop on Via Anicia near Porta Massari in the historic center.
Best for Norcia's own pork-curing craft, worked by a family norcino since 1938
Norcineria Ansuini has cured pork in Norcia since 1938, working from a shop on Via Anicia near Porta Massari in the historic center. The current master, Giuseppe Ansuini, known locally as Mastro Peppe, learned the trade directly from his father and describes the craft's shrinking ranks plainly on the shop's own site: "siamo rimasti in pochi" — we have remained few.
Norcia gave Italian its word for a pork butcher, norcino, and Ansuini's shop still does the work that title describes: raising and slaughtering pigs locally, then curing prosciutto, salami, capocollo, and other pork specialties in its own cellars using methods the family says it has kept largely unchanged across generations. The workshop itself is visible to customers through glass, letting the curing process serve as its own explanation of the trade.
The Via Anicia address is described on the shop's own site as its only point of sale, though Ansuini also sells online. Either way, this is a specialist norcineria in the narrowest sense of the word — a shop built entirely around pork, in the one Umbrian town whose name became the Italian trade's own name for itself, and a direct answer to the category gap in Norcia specifically.
Maribor / Slovenia
The Kocbek oil mill in Stara Gora near Sveti Jurij ob Scavnici has pressed Styrian-Prekmurje pumpkin-seed oil since 1929, now in its third generation and PGI-certified. Its online shop sells cold- and hot-pressed oils, seeds, chocolate and gift sets, and the homestead offers tastings and guided tours.
Best for Pumpkin Seed Oil, Food Producer
Agra, Uttar Pradesh, India
Panchhi Petha has made Agra's petha, the candied ash-gourd sweet, along with dalmoth namkeen since 1926. It trades from multiple city outlets and sells online.
Best for Agra petha, dalmoth namkeen
35 Marylebone Lane, London
Family deli since 1900 — jams in white coats, sandwiches made by Rothes for four generations; London’s gentlest institution.
Best for Preserves & the salt-beef sandwich
Asakusa, Tokyo / Japan
Pelican Bakery has operated from the same corner of Tokyo's Asakusa district since 1942, when founder Takeo Watanabe opened what began as a general bread shop, Watanabe Bakery, in the Tawaramachi neighborhood.
Best for Tokyo's two-item shokupan bakery, unchanged since 1942
Pelican Bakery has operated from the same corner of Tokyo's Asakusa district since 1942, when founder Takeo Watanabe opened what began as a general bread shop, Watanabe Bakery, in the Tawaramachi neighborhood. Over the decades the shop narrowed its own menu rather than expanding it, arriving at the discipline that still defines it today: the bakery's own site states plainly that Pelican sells only two items, shokupan sandwich loaf and dinner rolls — nothing else.
That restriction is the point, not a limitation. Pelican describes its guiding aim as bread meant to be eaten every day without ever growing tiresome, and has kept its recipe essentially unchanged across generations so the loaf tastes the same to a customer's grandchildren as it did to their grandparents. The bakery is one of Tokyo's reference points for shokupan, the fluffy milk-bread loaf that has become a genre of its own in Japanese baking, and its rolls and loaves routinely sell out well before closing.
The shop still stands at 4-7-4 Kotobuki, Taito-ku, open 9:00-17:00 and closed Sundays and national holidays; a related Pelican Café a few doors away serves the same bread as toast, thick-cut and unadorned. No espresso program, no seasonal flavors, no line extensions — just the original two items, baked fresh and sold until they run out, as they have been since 1942.
Gourmet, Food & Cafés, Florence / Online
Historic Florence gelateria since 1939 offering seasonal gelato flavors, housed between Piazza della Signoria and Piazza della Repubblica.
Best for Florentine gelato, seasonal sorbet and old-school semifreddo
Perché No! ("Why Not?") opened its doors in 1939 in Florence and has operated for over eighty-five years as a landmark gelateria. Located between Piazza della Signoria and Piazza della Repubblica in central Florence, the shop is run by the Cammilli family, maintaining traditional recipes and high production standards. During World War II, when ingredient and refrigeration shortages threatened the business, the gelateria innovated by creating the patented "semifreddi"—mousse-like confections that became so popular they have since been replicated across Italy and internationally. Today, Perché No! continues making everything by traditional methods using high-quality ingredients: fresh milk, cream, eggs, and seasonal fruit. The shop's playful name and commitment to artisanal gelato-making have earned it a devoted following among locals and visitors seeking authentic Florentine desserts.
Paris
Paris’s caviar house since 1920 — the Armenian brothers who taught France ossetra. Stocked at Galeries Lafayette in Paris.
Best for Caviar, smoked fish and gourmet gifts
Seattle (Pike Place Market)
Operating at Pike Place since 1930, this fish market is known for fishmongers who toss customers' orders across the counter. It ships fresh Northwest seafood nationwide.
Best for Fresh Pacific Northwest seafood and the fish-throwing spectacle
Poliénas, Isère, France
This grower in Poliénas farms more than seventy hectares of walnuts carrying the Noix de Grenoble AOP, a designation the region has held since 1938. It sells cold-pressed walnut oil, a walnut aperitif, and fresh and dried kernels direct from the orchard.
Best for AOP Grenoble walnuts and oil direct from the grower
ul. Górczewska 15, Warsaw, Poland / Warsaw / Poland
Władysław Zagoździński opened the confectionery in 1925 after apprenticeships on Krakowskie Przedmieście and Chłodna; pączki still hand-wrapped and fried in lard on a gas range at Górczewska 15, now fourth generation.
Best for Pączki hand-wrapped and fried in lard on a gas range, now fourth generation.
Indore, Madhya Pradesh
Prakash Namkeen Udyog has produced Indori sev, boondi and namkeen mixtures since 1940, and its recipes are frequently cited alongside the city's own reputation for savory snacks. It still sells pickles and sweets from its original Indore base as well as online.
Best for Indori sev and boondi namkeen
Cascadilla St, Ithaca, NY
Leo Guentert opened this shop on Ithaca's First Street in 1936, crafting ice cream with his wife Sylvia from natural, local ingredients. Bruce and Heather Lane have owned it since 1998 and still make small-batch ice cream and scratch-baked desserts using Leo's original recipes.
Best for Small-batch ice cream and scratch desserts
Harbin
Tracing its roots to the Russian-founded Churin trading house of 1900, this Harbin institution makes the city's Russian-style staples: red sausage, dinner-plate-sized dalieba rye bread and liqueur-filled candies. Its bread and sausage carry provincial intangible-cultural-heritage status, sold across nine product lines from the Nangang headquarters.
Best for Harbin red sausage and dalieba bread
Houston Street, New York / Online
Four generations of one family slicing smoked salmon on Houston Street since 1914 — the appetizing store that defines the genre. Bagels, belly lox and babka; New York in a pink box.
Best for The appetizing store — smoked fish royalty since 1914
Four generations of one family slicing smoked salmon on Houston Street since 1914 — the appetizing store that defines the genre, and the rare New York institution whose name honors the daughters who ran the counter. Bagels, belly lox, babka: New York in a pink box, cut by hand by the family that's been cutting it for over a century.
Abruzzo / Online
Founded in 1924 in Penne, Abruzzo as Pastificio Gaetano Sergiacomo; renamed Rustichella d'Abruzzo in the 1980s when founder's daughter Nicolina and her husband Piero Peduzzi revived the original whole-wheat recipe, still bronze-die extruded and slow-dried.
Best for PrimoGrano and bronze-cut pasta.
Rustichella d'Abruzzo traces to 1924, when Gaetano Sergiacomo, son of a family of Abruzzo millers, left the family milling business to open his own pasta factory, Pastificio Gaetano Sergiacomo, in the town of Penne. His daughter, Nicolina Sergiacomo Peduzzi, grew up in the workshop, and in the early 1980s she and her husband Piero Peduzzi revived her father's original whole-wheat pasta recipe and renamed the company Rustichella d'Abruzzo. The company remains family-run, now led by Piero and Nicolina's children, Gianluigi and Maria Stefania Peduzzi. Production still uses bronze dies, which give the pasta's surface a rough texture that holds sauce, and a slow drying process the company describes running up to 50 hours at low temperatures, versus the few hours common in industrial pasta. The company has also worked on reviving ancient regional grain varieties through its Primograno project. In 2024 the company marked 100 years since Gaetano Sergiacomo's first production run.
East Petersburg / Lancaster, PA
S. Clyde and Emma Weaver started selling smoked meats and cheese from a market stall in 1920, and the family firm still smokes ham, bacon, and bologna the same way from its East Petersburg storefront. It has held a stand at Lancaster's Central Market since the business began.
Best for Smoked meats and cheese
Aubenas / Ardèche / Online
Ardèche chestnut house since 1907 — marrons glacés and chestnut cream from the source orchards.
Best for Marrons glacés and Ardèche chestnut specialties.
Maruyama, Sapporo
A salmon specialist making and selling cured, dried, sashimi-style, and other processed products from wild Hokkaido salmon. The business was established in Sapporo’s Maruyama district in 1935.
Best for Cured, dried, and sashimi-style products from wild Hokkaido salmon, since 1935
Yayoi Tengu-dori, Beppu
Founded in 1945 on the Yayoi Tengu-dori arcade near Beppu Station, Sanmi Zabon-ten specializes in zabon-zuke, candied pomelo peel that its first generation reinvented without the usual sugar coating so the pieces resemble translucent jewels. Each additive-free batch is handmade in three styles, kohaku, bekkou and shirayu, using pomelo peel sourced from Akune in Kagoshima.
Best for Zabon-zuke candied pomelo peel
Lausanne, Switzerland
Trading on Rue de la Madeleine since 1932 (as Au Café du Brésil before that), this Lausanne shop roasts coffee in-house on 1950s equipment and stocks around 200 loose teas. Owner Magali Halt took over in 2015.
Best for House-roasted coffee and around 200 loose-leaf teas
Saveur PimenThé has traded from Lausanne's Rue de la Madeleine since 1932, when the shop - then trading as Au Café du Brésil, a few doors up the same street - moved into its current address; it ranks among the city's earliest dedicated tea retailers. Roasting still happens in the back room, on equipment dating to the 1950s, when gas service first reached the building, and the shop today carries around 200 loose-leaf teas spanning white, black, green, herbal and mate styles alongside coffees sourced from origins including Peru, Colombia, Kenya, Ethiopia, Guatemala and Haiti. Current owner Magali Halt took over the business in 2015 after training in the trade, and has kept the blending and roasting in-house rather than shifting to pre-packed lines, while expanding the range into spice blends sourced from her own travels abroad. The shop stocks well beyond its counter footprint - thousands of individual items by some counts, from teapots and brewing accessories to maple syrup - but the identity stays anchored in the original trade: tea, coffee and spices, blended and roasted on premises rather than bought in bulk from a distributor. For a shop this size, the sourcing is unusually hands-on, with Halt traveling to origin herself to select lots and describing an emphasis on equitable terms with the farms she buys from.
Kyu-Karuizawa, Karuizawa
Sawaya has made preserve-style jam in Karuizawa since 1932, cooking each batch with whole seasonal fruit so pieces of strawberry or blueberry stay intact in the jar rather than breaking down. The company sells its full range from its Kyu-Karuizawa storefront and a newer shop at Karuizawa Station.
Best for Whole-fruit preserve-style jam
Montreal / Canada
A Montreal institution on Boulevard St-Laurent serving hand-cured smoked meat since 1928, with sit-down and take-out counters on the historic Main. Its spices, condiments and merchandise are also sold through an online shop.
Best for Smoked-meat, delicatessen, Montreal-deli
Henri-Chapelle, Liège, Belgium
Siroperie Charlier has cooked apple and pear syrup over wood fire in Henri-Chapelle since 1940, a method the family has now run for three generations in the Pays de Herve. The siroperie sources most of its fruit from local producers, keeping the syrup rooted in the same Vervietois terroir it has always drawn from.
Best for Wood-fired sirop de Liège
Forsyth Boulevard, Clayton, Missouri
A fifth-generation family grocer founded in St. Louis in 1901, with its Clayton store on Forsyth Boulevard known for a USDA Prime butcher counter, prepared foods and its long-running chicken salad. The specialty market also bakes, ships gourmet gift boxes and stocks a deep wine and cheese selection.
Best for Specialty grocery, butchery and prepared foods
Various locations, Budapest
Hungarian marzipan since 1935 — delicate figures, chocolates, and the 'szamos szaloncukor' (Christmas fondant). Beautiful gift boxes.
Best for Marzipan figures, chocolates, and szamos szaloncukor Christmas fondant in gift boxes
Philadelphia / United States
Termini Brothers Bakery has hand-made Italian cannoli, cookies and pastries in Philadelphia since 1921, when brothers Giuseppe and Gaetano Termini opened its South 8th Street shop. Three generations of the family have since passed down the bakery's original cannoli-shell tools and techniques across six Philadelphia-area locations.
Best for Hand-shaped cannoli made with century-old family tools
Termini Brothers Bakery opened in 1921 on Philadelphia's South 8th Street, founded by brothers Giuseppe and Gaetano Termini, who brought Italian pastry-making traditions into a South Philadelphia neighborhood then home to a large Italian immigrant community.
The bakery's craft has been handed down within the family for three generations, including the original tools and techniques used for its hand-shaped cannoli shells — still described by the bakery as its most celebrated item. Termini also bakes a torrone, an Italian nougat candy, to a family recipe it traces back to the early 1800s, alongside Italian cookies such as pignoli, amaretti and cucidati, coffee ring cakes, biscotti and almond horns.
Today Termini Brothers operates six Philadelphia-area locations, including its original South 8th Street flagship, a stall at Reading Terminal Market, and outposts at the Comcast Center and Live! Casino & Hotel Philadelphia. The bakery ships nationwide, continuing to sell cannoli, cookies and pastries made using its founding-era methods.
Napa
The Model Bakery has baked in St. Helena's Main Street location since 1908, now run by longtime proprietor Karen Mitchell and her daughter Sarah, using organic stone-ground flours for its artisan breads and pastries. Its English muffins have drawn national attention, including a Forbes feature on the country's most iconic bakeries, and the bakery has expanded to Napa's Oxbow Public Market, Yountville and Walnut Creek.
Best for Century-old Napa Valley bakery famed for its English muffins
The Model Bakery has operated from the same Main Street building in St. Helena since 1908, making it one of Napa Valley's oldest continuously running businesses. Karen Mitchell has owned it for nearly thirty years, with her daughter Sarah now serving as managing partner, a two-generation stretch that has carried the bakery from a single-town shop into a small regional chain.
Its bread relies on organic, stone-ground flours, a choice that runs through the full range of artisan loaves and pastries the bakery produces, but the item that has drawn outside attention in recent years is its English muffins, singled out by food press as some of the best in the category. San Francisco Eater ranked the bakery third among 29 extraordinary restaurants in Napa Valley, and Forbes featured it in a Mother's Day gift guide of the country's most iconic bakeries.
Beyond the original St. Helena shop, the bakery now operates at Napa's Oxbow Public Market, opened in January 2008, as well as in Yountville and Walnut Creek, with the Napa location running a late-afternoon bake service for local restaurants.
19 Elm Row, Edinburgh
An Edinburgh Italian deli since 1934 — imported specialities, wine, olive oil, and its own-label range.
Best for Italian deli.
Gourmet, Food & Cafés, Florence / Online
Florence gelateria founded 1929 (as Latteria Vivoli) by Serafino Vivoli, near Santa Croce; now run by the fourth generation, known for its affogato and additive-free artisanal gelato.
Best for Affogato, crema gelato and Florentine frozen desserts
Vivoli was founded in 1929 as Latteria Vivoli by Serafino, one of three brothers from the Tuscan town of Pelago, at Via dell'Isola delle Stinche 7r, in Florence's historic Santa Croce district, where the original shop still operates. The gelateria makes handmade gelato without additives, preservatives or artificial colorants, and its best-known offering is 'la gran crema al caffe,' an affogato-style combination of espresso and premium ice cream. Now run by the fourth generation of the same family, Vivoli has expanded beyond Florence with branches in New York (opened 2013) and at Disney Springs in Orlando.
Pittsburgh / United States
The Robert Wholey Company has sold fresh seafood and meat from its Pittsburgh Strip District market since 1912, with in-store hours seven days a week and curbside shopping. Wholey's also ships seafood, beef, and specialty meats like rabbit and alligator nationwide through its online store.
Best for Seafood, Meat Market, Specialty Food
Rodborough Common, Stroud
The Winstone family has churned ice cream on Rodborough Common above Stroud since 1925, selling from vans on the National Trust common and a farm counter. Flavours run from rum and raisin to rhubarb, made in small batches at the dairy.
Best for Small-batch dairy ice cream
New York City / United States
Yonah Schimmel has hand-rolled and baked knishes on Manhattan's Lower East Side since 1910, filling them fresh daily from the original vegan potato recipe to seasonal flavors. The kosher-certified bakery has been named Best Knish in NYC by both Yelp and TripAdvisor, with knishes shipped nationwide via Goldbelly.
Best for Hand-rolled potato knishes from the original 1910 recipe
Yonah Schimmel has baked knishes on Manhattan's Lower East Side since 1910, making it one of the neighborhood's oldest continuously operating food businesses. The bakery still hand-rolls and stuffs each knish rather than using mechanized production, filling them fresh daily from a range that runs from the classic potato, made to what the bakery calls Uncle Yonah's original recipe and entirely vegan, to seasonal flavors.
The bakery holds full kosher certification, a status maintained through more than a century of ownership changes and neighborhood transformation around it. That combination of age, technique and certification has earned it recognition from both Yelp and TripAdvisor as serving the best knish in New York City.
Beyond the East Houston Street storefront, the bakery has adapted to modern ordering without changing its product: knishes ship nationwide through Goldbelly, arrive via DoorDash, and are available for free local delivery through Sauce, giving a century-old recipe several new ways to reach customers who cannot visit the original shop in person.
Upper West Side, Manhattan
A 22-foot appetizing counter in 1934 grew into an Upper West Side institution under Louis and Lillian Zabar. Ninety-plus years later, the family still runs the Broadway corner.
Best for Smoked fish and coffee since 1934, still run by the Zabar family.
Zabar's began in 1934, when Louis and Lillian Zabar rented an appetizing counter inside a Daitch Market before opening their own 22-foot-wide shop at Broadway and West 80th Street. Louis, born Mordko Leib Zabarka in Ukraine, had come to the US through Canada in the early 1920s; his standard for the shop was blunt — he personally visited smokehouses to sample and inspect the fish, rejecting far more than he accepted, and sold nothing he wouldn't buy himself.
His sons, Saul, Stanley, and Eli Zabar, carried the business forward, expanding what counted as a New York specialty item along the way: Zabar's introduced the neighborhood to Brie in the 1960s, sun-dried tomatoes and gnocchi in the 1970s, and caviar in the 1980s, at prices aggressive enough to trigger what regulars still call the "Caviar War" with competing shops. The store has stayed at Broadway and 80th for more than ninety years — smoked fish, coffee roasted on-site, and a family still behind the counter.
Bicholim, Goa
A Bicholim cashew house founded by the Zantye family, which made its first cashew-kernel export to the United States in 1928 and still roasts and flavours nuts by family recipes. Shops carry plain and spiced cashews alongside cashew chiwda.
Best for Goan cashews and cashew snacks
Curated ORBIS register · official links shown where recorded
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit Instagram ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗