purveyors

  • Meat & Seafood

    4505 Meats

    San Francisco CA
    "Follow your stomach," 4505 Meats founder Ryan Farr likes to say. His stomach has led him through the ranks of Michelin-starred fine dining to the non-profit avenues of teaching job skills to folks down on their luck... eventually laying down the foundations for a modern San Francisco butchery success story one fried pork skin at a time. From legendary chicharrones to a whole animal butchery brick & mortar location in the Mission District and eventually onto our menus and butcher case, all it took was one juicy snap biting into Ryan's now famous bacon hot dog to know our stomachs had led us somewhere special.

    5 Dot Ranch

    Standish CA
    5 Dot Ranch's roots run deep in California, dating back to 1852 when Andrew & Sussanah Swickard first homesteaded in the Santa Clara valley. After generations of ranching, 5 Dot Land & Cattle Company was first established in 1959 and produces some of the tastiest and well-raised beef we've had the pleasure of tasting and offering up on our menus. With a natural holistic approach and rotational grazing through nine different counties, their herd of (primarily) Angus cattle feed on a variety of forage throughout the year giving us a true taste of California.

    Alle-Pia Fine Cured Meats

    Paso Robles CA
    Drawing from their family's long tradition of making salami together every winter, Alle-Pia was is Antonio Varia's offering of northern Italian inspired salami and sausages created alongside nephew Alex Pellini. Alle-Pia was named after Antonio's grandmother, a true family affair and dedication to his roots. Using only all-natural antibiotic and hormone free pork that has been pasture raised and vegetarian-fed, Alle-Pia salamis are cured without the use of nitrates or preservatives, part of a movement taking root across the country to promote traditional methods moving away from industrial manufacturing.

    American Tuna

    San Diego CA
    Helping set a new standard for tuna, American Tuna is made up of a handful of families in Southern California who fish off the coast of San Diego the old fashioned way, with rod and reel! No nets, just muscle and sweat as the fishermen spend their days casting and reeling in tuna one by one to fill their boats and eventually every can that goes into our tuna salad and on our market shelves. Guilt-free and flavorful, there's no other way we'd have it.

    Black Pig Meat Company

    Sebastopol CA
    With Black Pig Meat Company, Duskie Estes & John Stewart set out to craft the most heavenly porcine experience they could with their bacon. Sourcing meat from Food Alliance Certified Sustainable heritage hogs from Washington's Pure Country Pork, dry curing it for three weeks before it hits the racks for a slow 12 hour applewood smoke... every step and careful attention to the process produces some of the most well balanced succulent bacon we've had the pleasure to taste, letting the clean sweet qualities of the pork shine through.

    Emigh Lamb

    Dixon CA
    Martin Emigh's great-grandfather first started raising lamb in California back in 1876, and the Emighs are carrying on the tradition with Martin & Jeanine's son Eric now the fifth generation to join in. Emigh lambs are raised the same way they have been for generations: organically, hormone and antibiotic-free, and 100% naturally grass fed on pastures of alfalfa, clover, fillaree, and rye for the utmost flavor in every bite.

    Marin Sun Farms

    San Francisco CA
    With a focus on sustainable pasture-based practices, Marin Sun Farms draws from David Evans' two ranches just north of Inverness in Marin County as well as from a number of carefully selected neighbors to promote good animal husbandry and land stewardship by supporting their family of farms. Marin Sun Farms is a whole-animal butcher dedicated to an ethos of living well and raising animals that eat and live well themselves, honoring the process from pasture to fork.

    Santa Barbara Smokehouse

    Santa Barbara CA
    Santa Barbara Smokehouse president Tim Brown has been dedicated to perfecting the art of smoking fish since he was a teenager first learning the trade on the Scotch-English border. In the late 90's, Brown brought his skills across the pond after seeing how much of their market lay stateside, and in 2004 Santa Barbara Smokehouse was born. Bringing old world tradition to California's coastline, their smoked salmon is amongst the finest we've had the privilege to taste and work with.
  • Fruits & Vegetables

    County Line Harvest

    Petaluma & Thermal CA
    Originating in Petaluma, County Line Harvest has bridged north & south just as we have here at Farmshop with an outpost down in Thermal, CA. We are joyed to thus be able to serve up their seasonal offerings at both of our locations with minimal carbon footprint and maximum freshness and flavor. From sweet tender greens to root veggies and squash, you'll find an abundance throughout the year from these fine growers on our menus.

    Frog Hollow Farm

    Brentwood CA
    Our relationship with Frog Hollow Farm is longstanding, and they are most certainly friends of Farmshop. As one of their strongest supporters in Southern California, we’ve been bringing them down for a taste of the north since the beginning, establishing them as a treasured seasonal treat. Whether their preserves that capture flavors at their peak to enjoy year long, or their mouthwatering varietals of fresh fruit grown on the farm, you know when you pick up their goods you’re in for a rare treat.

    Front Porch Farm

    Healdsburg CA
    "...how do you make that ideal diverse farm, and how do you make that economically viable?" Peter Buckley, Front Porch Farm.

    Part of the ever-evolving answer to that question is what Peter refers to as Restaurant Supported Agriculture, just one piece of their larger puzzle that allows us to feature their produce on our menus while they continue to grow. Aside from what comes direct from their farm, we also feature Community Grains pastas and polenta, some of which are made from the grains grown at Front Porch Farm. Eventually they will integrate their pig farm, Acorn Ranch, to help complete the cycle growing the feed for their hogs that then fertilize the land in kind.

    Full Belly Farm

    Guinda CA
    Full Belly Farm showcases the cornucopia of growing seasons in Northern California's lush Capay Valley. Certified Organic since 1985, Full Belly Farm is one of our state's standard bearers for good land stewardship and sustainable farming practices, as nourishing to their fields as they are to our palates.

    Laguna Farm

    Sebastopol CA
    Laguna Farms does the bulk of their business selling directly to the public through their flourishing CSA program run through their farm store and a handful of market outposts throughout the year. During the more abundant Summer months, they have produce enough to spare a select number of restaurants such as ours, partnering with FEED Sonoma supporting their collective community of small farms.
  • Cheese & Dairy

    Andante Dairy

    Petaluma CA
    Soyoung Scanlan is the composer, and each piece of cheese from her dairy a tune. With Andante Dairy (the name evokes the slow passage of time while cheeses mature), it's easy to fall into romantic ideas and flowery verse with each cheese named after musical terminology. Thankfully, such tendencies are justified by the quality and care of craftsmanship that Soyoung puts into each wheel she makes. An artist with a scientist's understanding to masterfully manipulate milk into something truly grand.

    Barinaga Ranch

    Marshall CA
    Marcia Barinaga's shepherding roots run deep, going back generations to Spain's rolling Basque countryside. It is in those roots, Marcia found inspiration to reclaim her heritage in ranching, milking her herd of primarily East Fresian sheep to make Basque-style wheels of cheese interpreted through the clime of flora of northern Marin County. Her sheep have the benefit of grazing out on pasture year-round, filtering all the land has to give into rich buttery milk that lends unparalleled flavor from field to fromage (or gazta as the Basque would say)!

    Bellwether Farms

    Petaluma CA
    In 1992, the Callahans first started making & selling a pecorino style cheese made with their sheep's milk, a first of it's kind here in California. A couple years later, they took a trip to Italy to study and discover the roots of their inspiration in order to better their craft. Soon enough, they had the tools to begin truly capturing what it is their milk wants to be, and their pecorino has developed into it's own earning the regionally-inspired moniker, San Andreas. Now a couple decades in, Bellwether continues to evolve and under Liam's helm, the cheeses (and arguably Bellwether itself) have matured into a true taste of California.

    Bleating Heart Cheese

    Tomales CA
    With a name like Bleating Heart and cheese such as Fat Bottom Girl, Shepherdista, and Ewelicious; Seana Doughty's personality truly shines through, and so it should. What does it take to start up a sheep's milk creamery by the skin of your teeth? Renting a truck and driving to and from Wisconsin in the dead of winter, picking up as many sheep as would fit and huddling up through the ice and snow to make it back to sunny California for starters... and Seana's path continues to be full of go-gettum liveliness and quirk. Whatever she's doing, she's doing right as evidenced by quality and flavor to match!

    Cowgirl Creamery

    Petaluma & Point Reyes Station CA
    Cowgirl Creamery is a pioneering mainstay of the artisan cheese movement not only in California, but in the country. Peg Smith & Sue Conley are rock stars in the cheese world, with the foundation of their company rooted strongly in California's distinct regional and seasonal food philosophies. Their cheeses are a reflection of community, supporting local agriculture and promoting sustainable and organic farming practices and land management through their partnerships, ensuring not only a better way of life for future generations, but a more delicious one as well!

    Cypress Grove Chèvre

    Arcata CA
    Although these days you can find their cheeses at such prolific institutions as Costco, we would be remiss not to include these true pioneers from Cypress Grove Chèvre where it all started with Mary Keehn's desire to simply feed her family better food. With an abundance of goat's milk on hand, what to do to keep it from waste? Make cheese, of course. And now with such American classics as Humboldt Fog and Truffle Tremor there's good reason for their success. The recipe of passion, quality, care, and artisanship helped inspire and lead the way for so many of our friends to follow.

    Drake Family Farms

    Ontario CA
    The Drake family first established itself with their farm in West Jordan just outside Salt Lake City, UT where they’ve been tending to the land since 1880. Most recently, Dan Drake moved 143 dairy goats to Ontario, CA, establishing Southern California’s premier goat dairy producing fresh chevre and other artisan farmstead cheeses such as the fudgelike tangy Glacier. You’ll find their cheese on our menus and shelves, having supported Drake Family Farms since our inception.

    Fiscalini Farmstead

    Modesto CA
    John Fiscalini's dream to make cheese took root long ago, but came to fruition after visiting his family's homeland of Lionza, Switzerland in 1999. The following year, he added a cheese plant on the land his grandfather first purchased back in 1912 to raise dairy cows; and within a decade the Fiscalinis established themselves with master cheesemaker Mariano Gonzales on the forefront of American artisan & farmstead cheesemaking. Their cheeses are perennial award winners near and abroad including taking Best Cheddar in the World (the only American company to do so... twice!) on British soil at the World Cheese Awards in London.

    Garden Variety Cheese

    Royal Oaks CA
    Rebecca King's path through environmental studies, biology, culinary school, cheesemongering and farm work was the perfect combination to follow her calling as a cheesemaker and shepherd. Scrapping together with family, community, and small business support; she set forth on her venture with Garden Variety Cheese, at the time only the third registered sheep dairy in California. Rebecca's cheeses are amongst our favorites, each uniquely blooming on the palate as the flavors trapped within each wheel open on the tongue. Each cheese is fittingly named after a flower, and their bouquet is beautifully fragrant and appetizing!

    Marin French Cheese

    Petaluma CA
    With roots dating back to San Francisco's Gold Rush, Marin French Cheese is the oldest continuously operating cheese factory in California if not the whole of North America. They've come a ways since delivering cheese by horse-drawn carriages and paddle-wheeled steamboats, but stay close to their traditional roots that include the Breakfast Cheese that first rolled it's way to dockworkers in San Francisco when the factory opened it's doors in 1865.

    Nicasio Valley Cheese Company

    Nicasio CA
    The Lafranchi family has been in the dairy business for generations, having established their dairy in the Nicasio Valley at the turn of the 20th century. After establishing themselves in the Organic milk market, they saw costs outgrowing the prices they were getting for not being a large industrial producer and wanted to take ownership of their liquid assets to create an artisan product to share with the world. Thus, a new cheesemaker was born. The boldest signature element of all their cheeses is perhaps the simplest: you can taste the cleanliness and quality of their milk in every sweet buttery bite.

    Point Reyes Farmstead Cheese

    Point Reyes CA
    Until recently, the folks at Point Reyes made just one cheese: Original Blue. Building off what has become a staple for many, and with the help of cheesemaker Kuba Hemmerling, they have added a couple more sure to be classics. Located in one of the most picturesque areas of California amongst rolling hills and cooling breezes, one can imagine happy cows giving tasty milk, indeed. If you can't take a trip out to the farm, at least here you can taste the beauty held in every bite.
  • Charcuterie & Deli

    Alle-Pia Fine Cured Meats

    Paso Robles CA
    Drawing from their family's long tradition of making salami together every winter, Alle-Pia was is Antonio Varia's offering of northern Italian inspired salami and sausages created alongside nephew Alex Pellini. Alle-Pia was named after Antonio's grandmother, a true family affair and dedication to his roots. Using only all-natural antibiotic and hormone free pork that has been pasture raised and vegetarian-fed, Alle-Pia salamis are cured without the use of nitrates or preservatives, part of a movement taking root across the country to promote traditional methods moving away from industrial manufacturing.

    Creminelli Fine Meats

    Salt Lake City UT
    Emi met Cristiano Creminelli at what turned out to be their first American Cheese Society conference at the genesis of their respective careers in the American artisan cheese & charcuterie movements. Fast forward from the ballroom of Chicago's historic Hilton to today, and Cristiano has quickly solidified his salumi's status as a mainstay on counters and charcuterie plates across the country. One taste, and you'll see why. From draping lacy sheets of prosciutto over fresh creamy straciatella to garnishing bloody mary's with a thick spicy slice of calabrese, we certainly love to have fun with Creminelli's tasty creations.

    Fra'Mani Handcrafted Foods

    Oakland CA
    Chef Paul Bertolli founded Fra'Mani in 2006 and maintains his position as Curemaster, overseeing production, development, and the quality we've come to expect from his finely crafted salumi. Reaching back past his career through Oliveto and Chez Pannise, it's in his maternal grandfather's cellar where he would ultimately find inspiration, bringing to fruition the establishment of one of America's premier artisanal handcrafted salumerias.

    La Quercia

    Norwalk IA
    Herb & Kathy Eckhouse have single-handedly put the art of making prosciutto on the American artisanal food landscape. With La Quercia, media across the country have lauded them with much deserved praise for their domestic hand-crafted hams that have been cured with nothing more than salt, care, and time. We are proud to feature the gamut of their offerings in our Market and on our Restaurant menus as they are the pinnacle of charcuterie, pioneering the way for others to follow in traditional methods as true artisans of the craft. Is it the careful selection of farm partners, the heritage breeds, the finishing feeds or the Mozart blasting across their factory floor? Whatever they're doing, we dig it.

    Santa Barbara Smokehouse

    Santa Barbara CA
    Santa Barbara Smokehouse president Tim Brown has been dedicated to perfecting the art of smoking fish since he was a teenager first learning the trade on the Scotch-English border. In the late 90's, Brown brought his skills across the pond after seeing how much of their market lay stateside, and in 2004 Santa Barbara Smokehouse was born. Bringing old world tradition to California's coastline, their smoked salmon is amongst the finest we've had the privilege to taste and work with.
  • Wine & Beer

    Almanac Beer Company

    San Francisco CA
    Almanac Beer Company has made their mark spearheading partnerships to produce a line of brews that focus on capturing the spirit of California's culinary farm-to-table movement, blending seasons into each bottle brewed. Working with regional farms and producers including a number of folks you'll find on our tables and shelves such as Twin Girl Farms, Marshall Farms, and Dandelion Chocolate; Almanac creates unique beers that are made to pair with food. How about an Almanac Bier de Chocolate affogato with McConnell's Vanilla Bean Ice Cream topped with a chunk of Dandelion's 70% Patanemo Venezuelan Chocolate?

    Art + Farm Wine

    Napa CA
    Kat & Rob McDonald have been making and selling wine for 20 years in 3 countries. With Art + Farm Wine, their philosophy is twofold and captured in their various labels. On the one hand you have The Girls in the Vineyard, a celebration of time and place, recognizing and embracing the effects of a particular set of climatic conditions in a given year. Single Varietal, single vintage, single vineyard. And on the other hand you have The Messenger, wines that are an exploration of flavor born of creativity and innovation crafted of myriad possible blends. Multi-varietal, multi-vintage, multi-vineyard. In both cases, tales our tastebuds certainly enjoy the telling of.

    Favia Erickson Winegrowers

    Napa CA
    Favia Erickson Winegrowers is a collaboration between Annie Favia & Andy Erickson whose philosophy is simple: create soulful wines that express the true nature of the vineyards from which they come. They focus on finding unique vineyard sites with soils, climate and aspects ideal for growing exquisite wine grapes, and they develop strong relationships with their winegrowers to perfect viticultural practices. In the winery, they carefully coax the grapes into wine. Gentle handling, minimal intervention, and strict monitoring of the wine allow their grapes to speak for themselves.

    Green Flash Brewing Company

    San Diego CA
    Under the helm of brewmaster Chuck Silva, Mike & Lisa Hinkley have established Green Flash Brewing as a mainstay of the Southern California craft beer world. A green flash is a brief brilliant show of color and light occurring a second or two at sunrise or sunset, appearing when conditions are just right. Green Flash Brewing as such is a capturing of those moments of brilliance, a prime example of a true west coast brewer offering bold assertive styles for the discerning hophead.

    Joel Gott Wines

    St Helena CA
    Joel Gott Wines was born in the mid 1990s out of a noticeable need for quality value wines, a void Joel felt he could fill. The 2000s would see Gott Wines finding their stride with a style and commitment to quality wines blended from hand-selected vineyards. Sourcing small lots of fruit from California, Oregon, and Washington gives them more options for blending their wines. The more options, the more complex wines they can make, enabling the Joel Gott winemaking team to craft elegant wines with finesse.

    La Follette Wines

    Healdsburg CA
    Greg Lafollette's route to winemaking began inauspiciously when he realized that his first love - playing the bagpipes - was simply not a career path. La Follette Wines showcase the skills Greg has incubated over his years as winemaker and consultant for several successful and respected vineyards over the last couple decades. With particular attention to cool-climate Chardonnay and Pinot Noir production, La Follette captures the expression of terroir from vineyards in Sonoma & Mendocino counties in an artful blend of science and passion.

    Lagunitas Brewing Company

    Petaluma CA
    With roots across the country, Lagunitas Brewing Company was born out of a collective convergence in the mid-90s on the town of Petaluma in an effort not only to brew finely crafted beer, but to create and cultivate community through the inevitable social intercourse that follows at the bottom of every pint. An integral part of California's craft beer community, Lagunitas has always been amongst our favorite beverages of choice and we are proud to offer them on our menus and market shelves.

    Liquid Farm

    Buellton CA
    Nikki & Jeff Nelson started Liquid Farm out of a love for the lower alcohol, cooler climate, and more earth-driven characteristics of European wines. How to honor their palates' love for old world wines while supporting local viticulture? For starters, by admittedly being selfish in their decision to make what they most love to drink: Chardonnay that is earth and mineral driven from cool climates with little or no new oak. Thus the birth of Liquid Farms drawing from the Santa Rita Hills, some of the most unique, ancient, and Chardonnay-suited soils in North America.

    Matthiasson

    Napa CA
    Matthiasson is a family endeavor, the effort of Steve and Jill Klein Matthiasson, and their two young sons. They have both had life-long careers in sustainable agriculture, and they apply those ideals of balance, restraint, and respect for the individual—and for the whole—to their wine. Their production is simple but careful. This concept is central to the tradition of viticulture and winemaking. Respect for this tradition forms the core of their work. To that end, their hands literally touch every vine and every bottle.

    Peay Vineyards

    Annapolis CA
    Peay Vineyards is a labor of love... and family. With brothers Nick & Andy Peay and their wives Vanessa & Ami handling all aspects of their vineyard tucked away in Annapolis and the winery 44 miles inland in Cloverdale; a great deal of patience and care goes into everything. Their goal being to draw from the land those wines it wants to produce by way of organic practices from integrated pest management to solar power and their bio-diesel fueled tractor. The health of the vineyard integral to the end product, and through their collective attention and skill, Peay wines have made their mark in a scant handful of vintages. We look forward to tasting their evolution for decades to come.

    Robert Sinskey Vineyards

    Napa CA
    Robert Sinskey Vineyards embodies our philosophy in every bottle. Pioneers in American biodynamic farming, they cultivate a diversity microorganisms promoting the health of their land to nourish their vines with minimal impact to their surrounding environs, further giving back by producing 75% of the energy used at the winery through solar photovoltaic installations. Over the past twenty-five years, Robert Sinskey has grown his 100% Organic and Biodynamic winegrowing operation to over 200 acres of premium vineyards in the Carneros and Stags Leap districts of Napa and Sonoma, producing "pure wines of character that pair well with cuisine."

    Russian River Brewing Company

    Santa Rosa CA
    Russian River Brewing Company and co-owners Vinnie & Natalie Cilurzo have all followed unique paths leading each down their own respective roads from wine to beer. While their flagship Pliny the Elder (and legendary seasonal Pliny the Younger) may be their most regularly sought after brew, it's their wine-barrel aged and family of "-tion" series that you'll more often find on our menus, culminating in a blending of worlds that make for perfect food, cheese, and dessert pairings.

    Vivier Wines

    Sonoma Coast CA & Willamette Valley OR
    "Being a lazy winemaker is all about being patient, letting the place talk, and being gentle with the grapes. Making it simple." Stéphane Vivier, Vivier Wines.

    Lazy and simple aren't usually words we associate with success, but we can't argue with the results. Drawing from Burgundian training and inspiration, Stéphane creates some of our favorite pinot noir under the Vivier label with grapes grown on the Sonoma Coast as well as a little further to the north in Oregon's Willamette Valley. A melding of old world technique and new world vines, Vivier's wines are elegant and fine with excellent balance and restraint.
  • Pantry & Larder

    BAIA Pasta

    Oakland CA
    As former Director of Slow Food International, Renato Sardo might know a thing or two about authentic artisanal dried pasta. He and fellow Piemontese, Dario Barbone teamed up to found Baia Pasta based in Oakland’s Jack London Square for the purpose of crafting the finest dried pasta using all Organic grains from western states. Gently extruded through brass dies in a variety of traditional shapes and slowly dried at low temperatures, these pastas deliver unparalleled texture and flavor. More than a carrier, they are a complement perfect for pairing with your favorite oils or sauce.

    California Olive Ranch

    Chico CA
    Incorporating machinery and techniques often used by wine industry neighbors, the folks at California Olive Ranch have devised a way to grow and harvest on a vast enough scale to still produce amazing oils of utmost quality and flavor for a moderate price. Great every day oils for any occasion, we look forward to their Limited Reserve every year – a Californian response to the gold standard of imports, olio nuovo.

    Community Grains

    Oakland CA
    A line of California-grown and milled whole grain pastas, beans, flour and polenta; Community Grains was spearheaded by Bob Klein, co-owner of Oakland’s Oliveto Restaurant. It all began with a simple idea, “if grains were grown nearby, we could have a richer experience, and make better food.” What better way to know where your ingredients are coming from than to invest in the source itself? In doing so, the company is helping to rebuild the local grain economy in California. Their Identity Protected line goes so far as to proudly tout the very farm from whence it was sourced. Now that’s something we can stand behind.

    Freddy Guys Hazelnuts

    Monmouth OR
    Barb & Fritz Foulke purchased their Willamette Valley hazelnut farm in 1998, and set to work with their family in bringing it out of neglect. To this day, it’s a family affair with friends pitching in to help every harvest, sons & daughters, grandparents, and of course Barb & Fritz. They deal direct with customers, roasting every batch to order to ensure the utmost freshness and quality of flavor in their world-class hazelnuts. These are seriously some of the best we’ve ever had, and grown just up the coast! Who is Freddy Guy, you ask? Why, they all are… Though he goes by Fritz, his real name is Freddy, Barb is Freddy’s guy, and their sons were Freddy’s little guys. Drop the apostrophe and you’ve got the Foulkes, a band of Freddy Guys!

    Frog Hollow Farm

    Brentwood CA
    Our relationship with Frog Hollow Farm is longstanding, and they are most certainly friends of Farmshop. As one of their strongest supporters in Southern California, we’ve been bringing them down for a taste of the north since the beginning, establishing them as a treasured seasonal treat. Whether their preserves that capture flavors at their peak to enjoy year long, or their mouthwatering varietals of fresh fruit grown on the farm, you know when you pick up their goods you’re in for a rare treat.

    From the Fields

    San Rafael CA
    From the Fields is and isn’t a play on words. Betsy Fields’ vision for her company is one of sustainability, community, and transparency. They tell you the names of their farms from whose fields they source, and all of their products connect us to the various growers who produce each ingredient that goes into these healthy and flavorful blends of whole grains, dried fruit, herbs, and spices.

    Rancho Gordo

    Napa CA
    Partnering with growers in California and a handful of Latin American collectives, Rancho Gordo is at the forefront of saving and promoting heirloom bean varieties. While you may never have heard of many of the beans they sell, they’ll soon become your favorites and with such a variety of textures, size, and appearance you may very well have several new faves. Rancho Gordo isn’t just about beans, either. With a line of hot sauce, spices, stoneground chocolate, and even hard to find banana vinegar; we’re always excited to see what Steve Sando and company are releasing next!

    Santa Barbara Pistachio Company

    Santa Barbara CA
    Santa Barbara Pistachios are certified Organic, grown without the use of pesticides or fungicides, brined and roasted in such a way as to gently preserve their essential oils and vivid green coloring. We’ve never had a more flavorful pistachio, or any fresher as each batch we receive is roasted to order to ensure they are at their peak for enjoyment! As the only locally owned family run pistachio farm in the central coast selling direct to consumers, we are proud to support their efforts and take pleasure in every morsel we shell to imbibe or use in our dishes. We hope you enjoy them as much as we do!

    Wineforest Wild Foods

    Napa CA
    Connie Green is a mainstay, one might argue a legend in Napa’s food culture having foraged for the finest. With Wineforest Wild Foods, she brings her experience to the fore of the specialty food world introducing her curated selections of mushroom and other fungi inspired products that any kitchen really shouldn’t be without. A pioneer in wild mushroom hunting, Connie’s experience and passion foraging translates in every aromatic and flavor filled package and jar. Truly a delight to behold, both the woman and what she’s created.
  • Accompaniments & Sweets

    Blue Chair Fruit

    Oakland CA
    Rachel Saunders worked for years researching, practicing and perfecting her canning recipes and techniques before launching Blue Chair Fruit in 2008. Releasing anywhere from 50 to 100 flavors of jams, marmalade, and butters each year; Rachel strives to showcase California's seasonal bounties using flavor combinations that highlight the fruit first and foremost, utilizing heirloom and rare hybrid varietals from small family farms throughout the region.

    Dandelion Chocolate

    San Francisco CA
    After one of the modern American pioneers of bean to bar chocolate making was purchased by one of the biggest chocolate companies in the world and moved from the SF Bay Area, there was a hole in many a local’s heart. Along comes Dandelion Chocolate bringing craft chocolate making back to San Francisco in socially responsible and sustainable partnerships with cacao plantations throughout the bean belt. More recently expanding into a café cum chocolate making plant smack dab in the heart of SF’s booming Mission District where you can pull up a chair and enjoy a steaming cup of hot cocoa while watching some of our favorite bars being made.

    Dick Taylor Chocolate

    Arcata CA
    Dick Taylor Chocolate is part of California’s contingent in the new school of American craft chocolate makers making their mark, and like so many others, Adam Dick & Dustin Taylor bring unique perspective and passion to the craft. Where once they used their hands to work word into furniture and boats (thus, the nautical motifs adorning their packaging), they have moved from raw material to another bringing raw beans to their finest potential with the same meticulous care at each step of the process.

    INNA Jam

    Emeryville CA
    Dafna Kory's path to professional preserving all started with a holiday favorite: cream cheese & pepper jam... followed by her inability to find said jam and the pursuit of making it herself. When friends and family couldn't get enough of it either, she knew she was onto something special, and INNA Jam was born. She showcases only single-varietal jams to capture and highlight the essence of each seasonal offering sourced from farms and orchards within 150 miles of her kitchen. No flavorings, no blends, each jar a "time capsule of flavor." No tardis needed for these time travels - just open a jar!

    Rustic Bakery

    Larkspur CA
    Carole Levalley and Josh Harris have had the great fortune to build a thriving business that all started with something so very simple: a cracker. Rustic Bakery began when Carol, frustrated with the lack of great crackers to accompany the amazing cheeses and dishes of northern California baked her first flatbread. Soon, Cowgirl Creamery got taste of them and from there popularity spread like wildfire. From a humble kitchen to three locations including a bakery café just down the walkway from Farmshop in the Marin Country Mart, Rustic Bakery has bloomed into an American specialty food mainstay in less than a decade. Life would certainly be less tasty without them!

    Santa Barbara Pistachio Company

    Santa Barbara CA
    Santa Barbara Pistachios are certified Organic, grown without the use of pesticides or fungicides, brined and roasted in such a way as to gently preserve their essential oils and vivid green coloring. We’ve never had a more flavorful pistachio, or any fresher as each batch we receive is roasted to order to ensure they are at their peak for enjoyment! As the only locally owned family run pistachio farm in the central coast selling direct to consumers, we are proud to support their efforts and take pleasure in every morsel we shell to imbibe or use in our dishes. We hope you enjoy them as much as we do!
  • Coffee, Tea & Beverages

    Lamill Coffee & Tea

    Alhambra CA
    Lamill Coffee is run by zealots, and that’s a good thing. When it comes to a great cuppa, you want the people behind it to be focused on one thing: creating that perfect cup. From sourcing beans for unique full flavor profiles from eco-sensitive farmers to roasting those green beans to perfection and selling them to us fresh as can be, Lamill are there every step of the way. They worked with us to create a signature blend that we offer alongside their espresso and a line of impeccably sourced and blended teas for your enjoyment.

    Spindrift

    Sonoma CA
    Started on the East Coast, this unique venture has leapt across the country to California. Spindrift sodas and seltzers are made from fresh pressed juice that is transported cold, to maintain the integrity of flavor. The result is a truly vibrant and refreshing beverage. As for the west coast arm, all the fruit is sourced from citrus groves in southern California. The fruit is pressed fresh in Beaumont and delivered refrigerated up to Sonoma, where it is blended and bottled for consumption with minimal ingredients (triple filtered water and cane juice). The perfect California soft drink.

    Wild Poppy Juice Company

    Los Angeles CA
    Wild Poppy Juice Company started out as a labor of love between George Bryson and daughter Luisa. Experimenting with flavored juices, muddling herbs and spices, mixing in fresh fruit juice and sharing their creations with friends and family... would eventually grow into a venture they could share with the world. Working closely with Organic and Biodynamic farms throughout California and using only the finest Organic ingredients, Wild Poppy offers unique lively flavor combinations lightly sweetened for a perfect refreshment straight from the bottle, served over ice or mixed into cocktails.
  • Merchandise & Housewares

    Commune Design

    Los Angeles CA
    We worked intimately with Commune Design to capture the look and feel of most every aspect of Farmshop, but perhaps the most immediate and frequent inquiry as to taking home a piece of Farmshop was in our napkins. Designed by Commune with Matteo in Los Angeles working with some of the finest fabrics to create true heritage pieces that only get better with time. Beyond napkins, some of the more visible elements when you walk into Farmshop include our tables & chairs, light fixtures and tiles.

    Heath Ceramics

    Sausalito CA
    Aside from lining the walls of our restaurants and shop, Heath Ceramics have taken regular prominence on our tables and shelves. Started in 1948, Edith Heath created a legacy of true heritage housewares you will hand down for generations. Made with a unique blend of locally sourced clay by craftsmen valued as equally as the product and process, Heath Ceramics strives for longevity and sustainability in all things to promote a quality of life we often take for granted.

    Humble Ceramics

    Los Angeles CA
    Working with a variety of clays and glazes, Delphine Lippens creates rustic one of a kind pieces some of which are sure to call your name. When Delphine first wandered into Farmshop LA, her soft spoken demeanor and kindness would have won us over ceramics or not; but when she started to unload crate after crate of canisters and plates, we were immediately taken by their appearance and just how right they felt in hand. Now featured not only on the shelves of our shop, but in our restaurants where we can share them with all of our guests.