Our Culinary Partners
This all-local food hub specializes in produce from asparagus to zucchini, sourced predominately from farmers in Pennsylvania and New Jersey. Before the pandemic their customers were top chefs and restaurants in Philadelphia and New York as well as everywhere in between. Now, they have pivoted to serving home cooks with the same fresh, high quality unique varieties of fruits and vegetables they bring to restaurant kitchens.
Birchrun Hills Farm
Sue Miller, cheesemaker and dairy farmer at Birchrun Hills, is sort of like the godmother of Southeast Pennsylvania's artisan cheese movement. We are truly proud to stock her pungent washed rinds and luxurious blues.
Brine Street Picklery
We're obsessed with Brine Street's crisp, tangy (and sometimes spicy) pickle spears and dilly beans, which are great on everything from sandwiches to bloody marys. Their sweet-salty-tangy-spicy hoagie spread made with cherry peppers is a must on sandwiches, too.
Burlap & Barrel
With Burlap & Barrel spices, you will taste otherworldly flavors! They source directly from the most passionate and knowledgeable spice farmers, not factories, and, in turn, they're bringing spices never sold to the U.S. consumer before. With a very limited retail footprint, our members now have access to these spices beloved by both professional chefs and home cooks.
Our go-to cheddar for everything from snacking to sandwiches to mac n' cheese comes from this fifth-generation dairy farm. Their cultured butter, greek yogurt and fruity yogurt smoothies are must-haves in any family's fridge.
Family owned since the 1920's, this famed New York Butcher is one of the leading meat suppliers to all the highest level restaurants in the tri-state area. Their focus is on supplying naturally and humanely raised meats to restaurants and consumers nationwide. Their specialty is dry aging and hand-cutting meats to order, and they have a tradition of doing this work for almost a century.
Master Chocolatier Christopher Curtin is proud to share his art and experience with you through Éclat Chocolate. Chris honed his skills in the finest chocolate houses of Belgium, Switzerland, France, Germany, and Japan and has collaborated with the likes of Anthony Bourdain and Eric Ripert to produce some of the finest chocolates made with boundary pushing flavors. His confections will make the perfect addition to a cheese board,a sweet ending to any meal or gift for that special person in your life.
Elizabeth Farms is home to the rare Mangalitsa pig. They are their pride and joy. When the pigs are not foraging across the 250 acres of woodlands and pasture, they are fed a non-gmo grain diet which is also supplemented with milk byproducts from their local dairy friends at Oasis at Bird in Hand. The Mangalitsa pig has a higher fat content than typical breeds. Also referred to as the Kobe Beef of Pork, the flavor of Mangalitsa is unbeatable. With deep red meat and pure white marbling, this is the way pork was meant to be!
In 1975, George Rude began raising a handful of quail on two acres of a farm located in the historic village of Griggstown in Princeton, N.J. At that time the property was owned by Peter Josten. By the time George Rude purchased the land from Josten in 1992, the Griggstown Quail Farm had grown to over 65 acres raising pheasants, quail, chickens and, when in season, Mallard and Muscovy ducks, turkeys, and partridge. All the birds were all natural (free of growth hormones and antibiotics) and cage free without overcrowding, a standard George Rude keeps to this day. The farm houses a USDA processing plant which processes poultry five days a week.
Heirloom Acre Honey
Jon Kutzner has taken his lifelong passion for bees and created a buzzing family business that maintains dozens of hives throughout the area. He and his team are committed to saving bees, sustainable agriculture and sharing the unmatched benefits of raw, local honey.
Founded by Ellen Yin, Roberto Sella and Chef Eli Kulp, High Street has been given a strong three-bells by Inquirer food critic Craig LaBan and was named the Second Best New Restaurant in 2014 by Bon Appétit Magazine, largely in part to their artisan breads, baked in-house daily. Additionally, Ellen Yin earned a nomination for Best Restaurateur at the 2019 James Beard Awards.
Kastania Olive Oil
Penelope Lagakos has combined her Greek heritage with her passion for organic, delicious food by creating Kastania Olive Oil. Her extra virgin olive oil is made from a blend of Koroneiki and Athinolyia olives, both celebrated for their flavor and nutritional value. Entirely organic, Kastania’s oils have received multiple gold medal awards for its taste and production standards. Don’t miss adding Kastania’s EVOO to your order as it’s not only wonderful for cooking, but also makes phenomenal salad dressings, dips and more.
Founded by two pastry chefs, this gourmet vinegar company turns a sour kitchen staple into your new go-to gourmet ingredient. Use their artisan vinegars made from local produce and seasonal ingredients like tomatoes, ramps and grapes for everything from salad dressing to sauces to cocktails.
Milk Jawn is a small batch, premium ice cream jawn based in Philly. They use fresh, local PA dairy and make their ice cream Philly-style (without eggs), which is the best way to deliver their amazing flavors. Milk Jawn began as a hobby in Amy Wilson’s kitchen back in 2012, and has since grown into a business with the help of Ryan Miller and Cathryn Sanderson.
As they describe themselves, Merzbacher's is “an old-school bread bakery with a new-school approach." Owner Pete Merzbacher has a deep love of bread and when he couldn’t find the flavor he craved in the Philadelphia area, he launched a bakery himself. You can truly taste Pete’s passion for high quality ingredients and artisanal baking, and are thrilled to offer an array of loaves, baguettes and their acclaimed Philly Muffins to our members.
StudioFlora of Berwyn is a family-owned floral design business. Owner Chrissie Piombino Bennett is renowned for her custom arrangements for events, weddings and special occasions, along with her public and private workshops. Every week our members can now purchase one of Chrissie’s spectacular seasonal bouquets, along with special designs during holidays.
Sugartown Smoked Specialties
The folks at Sugartown have been smoking quality meat, poultry and fish for nearly 30 years. We are stocking their bestselling smoked duck breast, buttery Nova-style smoked salmon, award-winning Tasmanian Trout and juicy smoke-roasted sea scallops.
Classically trained at the Culinary Institute of America, Chef Kimberly Davis Cuthbert dreamed of starting a bakery since the first time she used her Easy-Bake oven. She opened the doors of Sweet Jazmines in 1999 with her award-winning technique, creative flair, and her promise to bake everything from scratch using only natural ingredients and no preservatives. Sweet Jazmines is nationally acclaimed and has been featured on The Rachel Ray Show, and USA Today and consistently earns prestigious awards including "Best of The Knot," "Best of Philly," "Best of the Main Line", and "Philly's Hot List."
Taste of Puebla
The Castaneda family migrated from Puebla, Mexico in1982 to Kennett Square, Pennsylvania. They spent the first 20 years working and managing in the local Mushroom industry. In 2010 husband and wife, Cristobal and Mariana, started the family business of Taste of Puebla. It is their goal to support their family while also bringing their Mexican food and traditions to the local community. They have worked hard to create a line of products that are known to be fresh, health conscience, and delicious.
Tait Farm Foods
Our favorite fruit preserves come from this Central Pennsylvania berry farm and artisan confitures maker. We are excited to bring their jams , fruit butters, mustards, sauces and shrubs to our member marketplace.
The Farm at Doe Run
This award-winning Chester County creamery makes some of our absolute favorite cheeses from the milk of their grass-fed cows, sheep and goats. We recommend using their robust, flavorful cheeses for everything from a happy hour cheese board to grating over your fresh pasta dishes.
Whiskey Hollow Maple
Kyle and Sara are first generation sugar makers. They didn’t have anyone to teach them; they learned through trial and error, long hours, and their passion for providing high quality, local, Pennsylvania made products. This business is based around family; you’ll often find them with their kids at Farmer’s Markets, in the kitchen bottling syrup, or in the woods running lines.
Wild Yeast Bakehouse
Wild Yeast Bakehouse is a community-supported microbakery located in Radnor, Pennsylvania. They specialize in the crafting and delivery of small-batch, naturally leavened (aka ‘sourdough’) bread emphasizing ingredients sourced locally. After 30 years in corporate finance, John, founder and baker at Wild Yeast Bakehouse, redirected his efforts to his ‘side’ passion for connecting to others through food. A self-taught baker, he found himself captivated by the art and science behind slow-fermented, naturally-leavened bread. Wild Yeast Bakehouse was created in April, 2021 to share this passion with the local community. In addition to providing delicious, healthy bread to their customers, the company also strives to promote and support the local grain economy by sourcing ingredients from local farms and grain mills, wherever possible.
Yia Yia's Baklava
Christine has always loved the art of baking. Her love for the craft began at only 5 years old! At such a young age she began learning recipes that have been in her family for over 125 years. Baklava has been served as a special treat for memorable occasions- from family gatherings to weddings, her family’s signature baklava was sure to be present! She and her son, Dimitri, have always had a very special relationship, whenever he received a box of her delicious baklava I always felt like I was closer to home. Together they began this business to be able to share this traditional treat with the world.
Zahav's chef, Michael Solomonov, was born in G'nei Yehuda, Israel and raised in Pittsburgh. At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get – working in a bakery – and his culinary career was born. He won the James Beard Foundation awards for Best Chef: Mid-Atlantic in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017.
We would love to hear from you!
Have a favorite local food artisan or farm you would like to see in our online store? Let us know and we will do our best to bring their goods to you! Support@culinaryharvestpa.com