24 stores · curated ORBIS register
Balsamic vinegar anchors Acetaia Giusti, whose Modena barrel cellars belong to a business with a history reaching back to 1605. At Babylonstoren, a Cape Dutch farm dating to 1692 supplies a different range, including produce and olive oil. Rooibos and honeybush tea also appear in the farm's range, alongside wine from its Simondium setting. Munich's Dallmayr combines a delicatessen with coffee roasting, trading from its Dienerstrasse flagship through a history beginning in 1700.
Modena / Online
Giusti has aged balsamic vinegar in the attic barrel cellars, the 'Antiche Acetaie', of its Modena estate since 1605. The Strada Quattro Ville site pairs working production with the Museo Giusti and guided tastings, feeding six boutiques from Milan to Catania.
Best for Aged balsamico and gift-worthy vinegar flights.
Simondium (near Franschhoek), South Africa
Babylonstoren is a 1692 Cape Dutch farm near Franschhoek whose 8-acre, 300-plant garden supplies its own rooibos and honeybush tea, wine, olive oil and produce, served at the Babel restaurant and sold in the farm shop.
Best for Farm-grown rooibos, honeybush, wine and olive oil
Babylonstoren occupies one of the oldest Cape Dutch farms in South Africa, established in 1692 at the foot of the Simonsberg mountain between Franschhoek and Paarl. The estate's defining feature is its garden, redesigned from 2007 by French garden architect Patrice Taravella, whose earlier work on the kitchen garden at Notre-Dame d'Orsan caught owner Karen Roos's attention. Spread across roughly eight acres, the garden holds more than 300 edible or medicinal plant varieties arranged in 15 clusters — vegetables, stone and pome fruit, citrus, berries, nuts, bees, ducks and chickens among them — and every restaurant and shop on the property draws directly from what's in season there.
Alongside its wine cellar and olive grove, Babylonstoren has built a tea programme around the Cape's own fynbos plants: rooibos and honeybush, sourced organically from a Cederberg supplier and, more recently, grown on the farm's own Simonsberg slopes. Both are naturally caffeine-free, with rooibos's fruity red infusion and honeybush's honeyed, floral cup sold loose or bagged in reusable tins from the farm shop. The Babel restaurant and the Greenhouse eatery cook from the same beds, so a visit can move from garden rows to a cellar tasting to a pot of estate-grown honeybush without leaving the property.
9-157 Kami-Kawabata-machi, Hakata-ku, Fukuoka 812-0026, Japan / Fukuoka / Japan
Official history dates the Harada confectionery line to Kan'ei 7 / 1630; Crossroad Fukuoka lists the current Kami-Kawabata honten at 9-157.
Best for Confectionery from a house whose official history dates to 1630.
Sulmona / Abruzzo / Online
Confetti Mario Pelino makes the sugar-coated sweets associated with Sulmona, with almond confetti at the centre of its range. The family business dates its founding to 1783 and offers gift arrangements for weddings and other celebrations. A museum within the factory site explains the tools and techniques behind confetti-making.
Best for Sulmona almond confetti and celebration gifts
The Sulmona range of Confetti Mario Pelino centres on confetti, the sugar-coated sweets associated with celebrations. Almond versions sit alongside other flavours, and the shop offers arrangements shaped as flowers or gathered into bouquets. A purchase can therefore be a packet of sweets to share or a more elaborate presentation for a wedding or family occasion.
The family business dates its foundation to 1783. At its factory site on Via Stazione Introdacqua, a museum places the finished sweets in the context of confectionery-making. Its displays include historic packaging and tools, with machinery used to prepare and coat the sweets. Seeing that equipment helps explain the work hidden by a confetto's smooth outer surface.
Choose according to the purpose of the gift. A decorative arrangement emphasises presentation, while a selection of confetti allows the recipient to compare flavours. The museum provides a reason to spend longer at the site. Check access arrangements directly before visiting. The factory's Sulmona location should not be confused with the origin of every ingredient or accessory sold with the sweets.
Munich
A historic Munich delicatessen, coffee roaster and fine-food merchant. A former Royal Bavarian Purveyor to the Court with its flagship on Dienerstrasse. Established 1700.
Best for Historic Munich delicatessen, coffee roaster and fine-food merchant
Dallmayr's roots reach back to 1700, when the merchant Christian Reitter ran a forerunner grocery business in Munich; the name it carries today comes from Alois Dallmayr, who acquired the shop around 1870. In 1895 Dallmayr sold the business to Therese and Anton Randlkofer, and it was under Therese's management that the delicatessen built its reputation among European nobility, eventually holding fifteen separate royal purveyor titles. The Stammhaus — the original store on Dienerstraße in Munich's old town, still the company's flagship and headquarters — now draws an estimated 2.8 million visitors a year. Coffee entered the business in 1933, when Bremen coffee merchant Konrad Werner Wille established a specialist coffee department inside the delicatessen; that division grew large enough to be spun off as its own independent subsidiary in 1985 and is today Dallmayr's largest single business unit. The company remains family-owned, employing roughly 3,500 people worldwide across four divisions — delicatessen and gastronomy, party and catering services, coffee and tea, and vending and office-coffee supply — with group revenue of approximately 900 million euros. The Munich flagship still functions as both a working delicatessen hall and the symbolic home of the brand's three-century history.
Gertwiller / Alsace / Online
Fortwenger has made pain d'épices in Gertwiller, Alsace, since 1768, alongside bredele cookies, leckerlis, and nonnette honey cakes. The house also runs a chocolaterie and épicerie, and pauses chocolate shipments in hot weather to protect quality.
Best for Alsatian pain d'épices gingerbread since 1768.
French Quarter
A public market in the United States, offering local crafts, food, and produce since 1791.
Best for Historic market.
Kumamoto City
Karashi renkon, lotus root stuffed with mustard-miso paste and fried in a turmeric batter, traces its origin to 1632, when this shop's ancestor Heigoro is said to have presented the dish to feudal lord Hosokawa Tadatoshi. Mori still fills each root by the traditional hand method and sells it fresh from stores around the city as well as by mail order.
Best for Karashi renkon, Kumamoto souvenirs
Chandni Chowk, New Delhi
Founded in 1790 by Lala Sukh Lal Jain, this Chandni Chowk sweet shop served Mughal royalty and colonial-era Delhi for over two centuries before closing in 2015; eighth-generation descendant Aryan Jain has since reopened it nearby at Maliwara Tiraha Bazar.
Best for Sohan halwa and Old Delhi mithai
Ghantewala was founded in 1790 by Lala Sukh Lal Jain, a sweet-maker who migrated to Delhi from Rajasthan and first sold mishri mawa, a Rajasthani specialty, before building a reputation across the Mughal court. According to the shop's own oft-repeated history, its name comes from a bell-ringer (ghantawala) at the Red Fort who became a devoted regular customer. The 1857 edition of the newspaper Dihli Urdu Akhbar recorded rebel soldiers from other regions being won over by Delhi's comforts, singling out Ghantewala's sweets by name — one of the earliest documented press references to an Indian sweet shop. Ghantewala continued operating through Mughal rule, British colonial administration and into independent India, drawing visitors including national political figures, before closing in 2015 after 225 years, a closure widely attributed to disputes among family shareholders and the pressures of modern food-safety regulation on a legacy business. Aryan Jain, described as the family's eighth-generation custodian, and Sushant Jain revived the brand, reopening a shop nearby in Chandni Chowk at Maliwara Tiraha Bazar, Katra Shah N Shah, combining the original recipes with updated operations.
Nagura Bay area, Ishigaki Island, Okinawa
About eighteen islanders hand-produce this sun- and kettle-dried sea salt from seawater drawn at Nagura Bay, continuing a salt-making tradition on Ishigaki that the brand traces back to 1717. The shop sells the plain salt alongside nigari and a salt-flavored cookie line made without synthetic additives.
Best for Hand-harvested Nagura Bay sea salt
Henningsvær, Lofoten, Norway
Johs H Giæver AS has dried and exported stockfish from Henningsvær since Johannes Holmboe Giæver took over the old trading post in 1868, making it a six-generation family business built on an 1795 foundation. Alongside the fish-drying operation, the company still runs the island's general store - selling groceries, fresh bread and postal services - from buildings German forces spared during WWII for their historic value.
Best for Stockfish (tørrfisk) direct from a historic fish-drying house
Dijon / Burgundy / Online
Antoine-Claude Maille opened his first boutique in Paris in 1747 and supplied vinegars and mustards to the court of Louis XV; the Dijon shop followed in 1845. Both boutiques still pump fresh mustard straight from the tap, alongside the house vinegars, cornichons, and gift jars.
Best for Fresh mustard from the pump, flavored vinegars, and gift jars
Nîmes / France
Maison Villaret has baked in Nîmes since 1775 and remains in its sixth generation of family ownership on Rue de la Madeleine. Its signature croquant biscuits are joined by hand-shaped tuiles, calissons de Provence, nougats and chocolate-covered olives, sold in shop and shipped across France.
Best for Six generations of Nîmes croquant biscuits and Provençal confections
Maison Villaret has baked in Nîmes since 1775, and the business has stayed in the same family for six generations since, one of the longer continuous family tenures among French artisan bakeries still trading from their original city. Its bakers describe the work as croquants, pains et pâtisseries façonnés à la main, hand-shaped breads and pastries rather than machine-formed.
Its signature item is the croquant, a hard, twice-baked almond biscuit still made only in Nîmes on the same Rue de la Madeleine site. Alongside it, the fournil turns out tuiles, Provençal calissons, nougats and chocolate-covered olives, a range that leans on regional confectionery traditions as much as on bread itself.
The bakery has added online ordering with delivery across France and in-store pickup in recent years, extending a shop that opens seven days a week, without changing what it sells: recipes the family describes as part of Nîmes's own cultural heritage, un savoir-faire artisanal handed down through the generations.
Orléans / Loire / Online
The last Orléans vinegar house (1797) keeping the old barrel method — vinegars and mustards of Orléans. House taken over in September 2019 by David Matheron and Paul-Olivier Claudepierre (official + GM).
Best for Orléans vinegars and artisan condiments.
2-1-4 Hashimoto, Nishi-ku, Fukuoka 819-0031, Japan / Fukuoka / Japan
First Matsuya Riemon began selling keiran somen in Hakata in 1673; this Hashimoto house continues that handmade line.
Best for Handmade keiran somen from a Hakata line begun in 1673.
Innere Stadt, Vienna
A specialist shop selling Viennese Lebkuchen, chocolate-covered Lebkuchen, pralines, confectionery, and gift boxes. The business has produced its Original Viennese Lebkuchen since 1685.
Best for Original Viennese Lebkuchen made since 1685, plus chocolate-covered Lebkuchen, pralines
Bridgetown / St. Lucy distillery
Mount Gay traces its rum records to 1703, and the house describes itself as the world's oldest rum brand. The distillery welcomes visitors for tours and tastings at its centre.
Best for Heritage Barbados rum and distillery tours
Hagi
Onihagi sells Hagi-yaki tea bowls and tea ceremony utensils, made from a blend of Daido, Mitake and Mishima clays under a feldspar-and-ash glaze that the site says changes color with use, a trait known as Hagi no Nanabake. The shop is based in Hagi, Yamaguchi Prefecture, where local kilns have produced Hagi ware since 1604.
Best for Hagi-yaki tea bowls and utensils
Gragnano / Campania / Online
Garofalo has made pasta in Gragnano since 1789, when Michele Garofalo secured a royal concession to produce pasta in the town credited with inventing bronze-die drawing. Its durum-wheat shapes are still extruded through bronze dies — leaving the rough, porous surface that grips sauce — and carry the Pasta di Gragnano IGP certification.
Best for Bronze-drawn Gragnano pasta.
Margalef / Spain / Online
Priordei is a family olive-oil producer in Catalonia's Priorat and Ribera d'Ebre, pressing extra-virgin oils including its 1789 Rojal and Arbequina from a tradition dating to 1789. Its online shop sells the oils and it hosts tastings and Mediterranean brunches at its estate.
Best for Olive Oil, Food Producer
San francisco / United States
Rainbow Grocery Cooperative has served San Francisco's Mission District from 1745 Folsom Street since 1975, stocking affordable vegetarian groceries sourced from local organic farmers and vendors. The worker-owned co-op is open nine to nine every day and also offers online delivery through its shop portal.
Best for Grocery, food co-op, vegetarian
Penn Yan Ny / United States
Milling specialty grains in Penn Yan since 1797, The Birkett Mills produces buckwheat, kasha, cream of buckwheat and specialty wheat flours under the Wolff's name. Its online shop sells the grains, mixes and gifts direct to home cooks.
Best for Buckwheat, kasha, specialty flour, milling
Groentenmarkt 3
Behind an eighteenth-century shopfront on the Groentenmarkt, this family firm has ground its sharp, unpasteurised mustard the same way since 1790, ladling it fresh from a cellar barrel into stoneware pots. The counter also carries pickles, vinegars and dressings made to the same slow method.
Best for Traditional Ghent mustard
Jarvisburg, Currituck County, North Carolina
German brewer Uli Bennewitz opened Weeping Radish in 1986, and the farm brewery now brews Bavarian-style lagers to the 1516 purity law and cures its own sausages in an on-site butchery at Jarvisburg. The property pairs the microbrewery with a farm-to-table kitchen and shop.
Best for German-style beer and house-cured meats
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