Vendors who share our passion

St. Agrestis founders Louie and Matt Catizone and spirits expert Steven DeAngelo have gained attention for an innovative approach to non-alcoholic cocktails. While originally inspired by Italian amaro and aperitivi, the team expanded their vision to meet the growing demand for sophisticated alcohol-free options for the modern drinker. Their standout, the Phony Negroni, has dominated at San Francisco’s Ready to …

This Austin based craft chocolatier fuses Asian flavors with western recipes. Founders Liang Wang, originally from Beijing, and midwesterner Mark Huetsch blend their backgrounds in science, culinary training and entrepreneurship. Liang studied biology in China, and later refined her pastry and chocolate-making skills at Le Cordon Bleu. Mark studied computer science and Chinese studies at Stanford, and shared his entrepreneurial …

Founded by Kevin Bohlin in 2013, Saint Frank is the pursuit of coffee as a social connection and a celebration of the global community. Kevin discovered there is a story behind every coffee, and the people and place that makes it. He met small scale farmers who produce some of the most celebrated specialty coffees, but who didn’t know what …

When Redwood City baker Azarmeen Pavri realized that French-style meringues were missing from store shelves in her local markets, she decided to be the change. She became passionate about creating clean sweets, made with minimal processing and no preservatives. Meringues are naturally free of gluten, dairy, nuts and fat– they fit the bill perfectly. Azarmeen first created the line for …

Dylan Lundstrum has a master’s degree in viticulture, but credits most of his knowledge to time working in the fields. With Aubry, he set out to make wines that feel honest and real to him. Aubry chardonnay comes from a single organically farmed block in Oak Knoll. The fruit is picked early, and the fermentation process is slow for a …

The team of women that run Bonny Doon skincare call themselves the farm ladies: Anita, Victoria, Dorothee and Jessica. On weekdays you’ll find them receiving calls, prepping products, and packing orders. Their lavender is harvested, for 52 years and counting, on the historic Bonny Doon farm in Santa Cruz. The team credits their work ethic and passion for perfection that …

Founder Kenny Belov, also co-owner of Fish here in Sausalito, is deeply committed to sustainable fishing practices, and has built his businesses around improving the industry. He can even tell you which boat caught the fish you’re purchasing, and he stands by fair pay for his workers. TwoXSea harvests cause no habitat destruction, no bycatch (loss of marine life through …

Railsback Frères began as a rosé project in 2015 by brothers Lyle and Eric Railsback, who call their rosé Les Rascasses (scorpion fish in French) as an homage to their favorite Bandol rosé in Provence. Lyle worked for French importer Kermit Lynch for twelve years before leaving to work with his brother. Eric had found Mourvèdre, Carignan and Cinsault grapes …

We love HiBar for their salon-level hair care, and plastic-free commitment. Now, they have expanded their line, and we can enjoy HiBar Face Wash and Body Wash bars, as well as deodorant sticks, without plastic packaging or chemicals. HiBAR was founded by four friends who share the goal of getting rid of plastic from the bathroom. They work with skin …

John Gipson started beekeeping in 1987 as a hobby and a way to spend time with his kids. The hobby took off, and Santa Rosa-based Gipson’s Golden is now a leading producer of raw honey. The Gipson’s built the company from the ground up: starting out small, they expanded into producing so much honey that they had to give it …

Based in Tiburon, Melissa honed her craft as a professionally trained chef with experience both in Michelin-starred restaurants and for private clients. In 2022, frustrated by the lack of clean, wheat-free bread options, Melissa began baking her own. No gums, no soy, no yeast, no dairy, no refined sugars. No seed oils. Melissa’s Breads are composed of ancient grain flours, …

Formerly Wild Terra, Wild&Tea is an apothecary located in the Highland Park neighborhood of Los Angeles. They specialize in biodynamic herbs, tea and spices. In 2024, the winds of change brought about a legal name change, as well as a shift from brick and mortar to an online shop. We reap the benefits as Wild&Tea has expanded their retail reach …

The story of Ritual Chocolate begins in a tiny 400-square-foot studio turned test kitchen in the Rocky Mountains of Colorado. Anna Seears and Robert Stout were driven by a dream to change an industry that was broken. It was 2008 and they felt high quality chocolate was hard to come by, with little transparency in production and sourcing. They named …

Heather Hardcastle eliminated gluten from her diet over 20 years ago. When she found it difficult to purchase the treats she craved, she decided to make them herself. Using the techniques she learned at The Culinary Institute of America, and through much trial and error, she mastered the art of creating gluten-free recipes that had incredible taste and quality. Together …

Hospitality pro Janice Clement has worked all the industry jobs, from event planning, to dishwasher, to bartender, to line cook. Now with a business of her own, Janice is able to utilize local cottage food industry laws, and bake from her certified home kitchen in Petaluma. Known as “Auntie JJ” to her nieces and nephews, Janice launched a line of …

Clara and Eddo Lee opened their innovative Korean restaurant, Queens Superette, in San Francisco’s Sunset district in 2019. The pandemic hit their small business hard, and they closed the shop in 2023. The pair pivoted to wholesale and online orders, focusing on traditional fermentation and preservation techniques, and working directly with local farms. The goal of Queens is to create …

Miso pioneers Christian and Gaella Ewell met in Boston in 1976 when they were students of macrobiotic teachers Michio and Aveline Kushi. Both of their dads had died of cancer young, and they wanted to explore a macrobiotic lifestyle to maintain good health. They were staying with the Kushis, and eating miso soup for breakfast every morning. At that time, …

While working as a chef in Europe, founder Kathryn Lukas encountered two compelling truths. One, fermentation is fascinating. And two, her friends in the US had no idea. Inspired, Kathryn returned home with a clear message: Fermentation is going to have a positive impact on lives. In short order, she assembled a crew, now known as Farmhouse Culture, to spread …

To Kabir, Yasmin and Saajan, Cookie Chachi is more than a bakery—it’s a love letter to their late grandmother whose warmth and cherished recipes continue to inspire them. The husband, wife, and brother team come from a vibrant Mexican and Indian diaspora, and named Cookie Chachi after the Punjabi word for ‘aunt’, Yasmin’s nickname. The trio makes cookies daily in …

When Fred Zwar and Kirsten Maitland pitched their artisan vegan cheese company Rebel Cheese on Shark Tank, Mark Cuban jumped on the opportunity to invest. The Texas pair’s plant based cheeses are that good. Fred and Kirsten shared a love of cheese, especially holiday charcuterie boards, they said. After deciding to go vegan, they weren’t satisfied with the options they …