Dobbs Ferry, New York
Brittany-style crepes filled with local sweet and savory ingredients. Prepared fresh at the market!
For 25 years, Paul Likitsakos has been cooking up traditional dishes from his native Greece (moussaka, stuffed peppers, spanakopita, gigante beans) all made with love and care using the best Hudson Valley ingredients whenever possible.
European-style bread made in Brooklyn, loaves formed by hand with proofing times of up to 64 hours. Croissants, pains au chocolate etc.
Big Bang began with a pure love for coffee and this mission: Above all else, strive to make the world a better place. This is why Big Bang only uses ethically sourced beans and pours love into consistently preparing every small-batch roast, delivering “the cleanest, most fulfilling cup our customers have ever savored.”
Yorktown Heights, NY
This couple from New Delhi prepares authentic chutneys which are great for cooking and as spreads: from spicy mint to exotic plum.
A European-style bakery nestled in the Catskill Mountains offering traditional hearth-baked breads. Organic grains are ground on millstones. Breads are slowly fermented and shaped by hand to fully develop their unique flavors; then baked on the hearth of wood-fired brick ovens.
Sunset Park, NY
The New York Times had to say about Liz
Santiso’s biscuits: “Her biscuits are beautiful hulks that stay tender for days. The classic, baseline version comes with coarse grains of sea salt glittering on top. Another is tawny with chipotle powder and New York Cheddar, smoke in every cranny; the heat keeps escalating, and lasts. Even better is one with staccatos of black pepper and goat cheese, which bring not so
much a flavor as a sense of expansiveness.”
New Canaan, CT
The Workshop is dedicated to producing the highest quality stone-ground chocolate in Connecticut. Sourcing cacao from across the world, theyaim to coax out the distinct flavors from each cacao-growing region and formulate unique flavor combinations to make one-of-a-kind chocolate truffles and chocolate barks.
Pound Ridge, New York
Sumptuous soaps, lotions and diffusers made with local herbs and flowers.
Small cooperative farm using bio-intensive production methods to ensure the health of both soil and crops. Look for heirloom tomatoes, root crops and a range of fresh greens — including their signature Mesclun salad mix
The Concklins have farmed land in Pomona (which means goddess of fruit, so named because of the orchard) since 1711. On their 400-acre spread, they grow several varieties of apples, strawberries, blueberries, raspberries, peaches,apricots, plums, cherries, Concord grapes and pears. Naturally, they make fruit pies too.
Named for the long-standing tradition of Russian community farming, DACHA offers a modern take on traditional Russian foods, using the age-old process of fermentation to
create probiotic-rich foods with a multitude of health benefits. Made in small batches by hand, DACHA foods contain seasonal ingredients sourced from local farms with organic or pesticide-free, non-GMO, sustainable farming practices.
Purveyors of teas made from herbs that are dried upon harvest in a custom drying shed after a full season in their sunny field. From field to drying shed, the intimacy of their small-scale practice is apparent in every cup.
Dobbs Ferry, NY
Thin crust pies made to order in a wood-burning oven. Market pie of the day made with seasonal ingredients from market. But also Parlor classics, like lemon pie and “everything” pie.
Doc Pickle has the cure for whatever ails you: half-sour, full-sour, 3/4-sour pickles, plus pickled tomatoes, sauerkraut and pitted olives. Doc Pickle sources thier cucumbers and other ingredients from local farms in New York and New Jersey whenever possible.
Hastings on Hudson,NY
European-style tarts, chocolate and seasonal, local fruit.
FarmEats offers the finest, local New York State, 100% grass fed beef from cows that graze from spring through fall on grassy pastures at Sweet Tree Farm in Carlisle. Farmer Frank Johnson raises the 200+ cattle humanely and without added hormones or antibiotics.
New York, NY
Mike Dubiel is an NYC restaurant cook who has worked the line at several French restaurants. On his days off, Dubiel forages throughout Connecticut and New York for wild edibles such as
nettles, morel mushrooms, trout lily, and wild wasabi shoots.
Using her deep knowledge of plants, Jessica Mullins-the creator of FOUND Herbal- hand-crafts all of her products using high quality, 100% natural ingredients, and includes carefully selected herbs to gently enhance and promote wellness in the specific body system for which it is designed.
The Good Witch can be found floating in and out of river town spaces, events, markets and festivals. From hot Vietnamese-style coffee to light, unsweetened peach tea to pop tart slab pies, mochi cakes to boozy bundt cakes, Joanna Prisco offers a rotating menu of seasonal sweet and savory items.
Cortland Manor, NY
From the hive to the jar, Hudson River Apiaries sells raw honey and beehive products harvested in the Hudson Valley from hives within miles of the market.
Ferndale, New York
Whole moulard ducks, duck breasts, duck leg confit, duck charcuterie (rillettes, salami) and smoked duck. Also: duck fat for cooking up mushrooms, potatoes, etc.