DISCOVER Our AMAZING Suppliers

 

We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.

Most of them are family owned, of human size. We value the direct collaboration with them.

By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.

Learn a bit more about their stories.

The Cooperative Isigny Sainte-Mère is the most medalled French dairy company (more than 300 medals over the last 25 years) during its various participations in the Concours Général Agricole in Paris.

Issigny Sainte Mère is based in Issigny-Sur-Mer, Calvados

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Awarded Meilleur Ouvrier de France (Best Craftsman of France) and Meilleur Fromager International (Best International Cheese Maker) in 2007, Rodolphe Le Meunier is renowned for his talent and impeccable quality standards both in France and abroad.

Rodolphe le Meunier is based in La Croix en Touraine, Loire Valley, France.

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The Fromagerie du Buron is an exclusive cheese producer based in Auvergne, managed by master cheesemonger Pierre Dischamp. Its speciality is the aging of the King of cheese, the Saint Nectaire Fermier.

Fromagerie du Buron is based in Cournon-d’Auvergne, Auvergne, France.

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The Fromagerie d’Aramits was founded by an actual group of shepherds with the objective of maintaining mountain agriculture and supporting 60 small local farmers. Its flagship product is the famous Ossau-Iraty. 

The Fromagerie d’Aramits is based in Aramits, Pyrenees Atlantiques, France.

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The Fromagerie d’Auxon is a family-owned cheese producer located in the heart of the Chaource designated area. Four generations of family cheese makers have been handling the production of traditional regional specialties.

Fromagerie d’Auxon is based in Auxon, Aube, France.

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Seignemartin Logo

The SEIGNEMARTIN cheese dairy is a family-owned producer that has been producing and aging cheese for 3 generations.  They master the aging of the Comté, up to 4 years.

Seignemartin is based in Nantua, Jura Region, France.

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Schmidhauser Logo

The Schmidhauser family perpetuates a long tradition as artisanal cheesemonger, handed down from generation to generation for more than a century. Initially specialized in the process of aging cheese, Schmidhauser has also started producing its own raw milk cheeses, in the respect of Savoyard traditions.

The Fromagerie Schmidhauser is based in Alex, Haute-Savoie, France.

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Every day, hundreds of farmers pool the milk of their Montbéliardes in one of the site of the Fromagerie Vagne.  As they value the potential of every single cheese wheel ; from their selection during the very first months until the ripening maturation, every cheese is individually taken care in order to enhance authentic flavours along time.

Fromagerie Vagne is based in Poligny, Jura Region, France

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For over 70 years, the family-owned Fromagerie P.Jacquin & Fils has maintained a tradition of seeking quality while respecting traditional methods of production and ripening.

P. Jacquin & Fils is based in La Vernelle, Loire Valley, France

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Margot Fromages, cheesemonger since 1886, was first specialized in producing and aging Gruyère, before extending to a wide range of Swiss specialties. Willing to share its love for traditions and cheese, Margot Fromages sets a point of honour to be always seeking for excellence.

Margot Fromages is based in Yverdon-les-Bains, Canton of Vaud, Switzerland.

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Vercors Lait Logo

The Coopérative Vercors Lait was created in 1956 and belongs to local farmers producing milk in the Vercors Regional Natural Park. Their milk and cheese benefit from the un-spoilt environment of the region.

Coopérative Vercors Lait is based in Villard de Lans, Isère, France.

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The Azienda Agricola Bonat is led by Giogio Bonati and his son Gianluca. This family farm of a hundred of cows is located in the countryside of Parma. They produce only Parmigiano Reggiano and have won multiple awards and medals for cheese aged up to 7 years!

The Azienda Agricola Bonat is located in Basilicanova, Parma Province, Italy.

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The Paccard family is specialized in aging farm cheese from French Alps Mountains. They are considered the best cheesemonger for Alpine cheese: they supply their products to the most famous cheese shops and restaurants in France. 

Joseph Paccard is based in Manigod, Haute Savoie, France.

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Since 1931, the Fromagerie Réo processes milk from Normandes cows. This milk, rich in flavors from this exceptional grazing terroir is transformed into Camembert de Normandie PDO. For more than 80 years, the Fromagerie Réo is considered as one of the best producers of this iconic cheese!

The Fromagerie Réo is based in Lessay, Normandy, France.

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The Fromagerie Brun is a family story, with an exceptional know-how transmitted from father to son for 5 generations. Since 1921, they produce exceptional Comté cheese made only from the milk of Montbéliarde cows. Master in the ripening process, their Comté express a delicate and complex aroma.

Fromagerie Brun is based in Poligny, Jura Region, France

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Casearia Faiello is a small dairy farm specialized in cheese from Campania and Apuglia regions. They are renowned for their Mozzarella Bufala Campana, produced from 100% Buffalo’s milk, grazing only in the Mount Alburni inside the National Park of Cliento.

Casearia Faiello is based in Battiapaglia, Campania Province, Italy.

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Settled for more than 20 years on a small hill of Fresse-sur-Moselle, the farmer of the Vosges allows his animals to enjoy an exceptional natural environment. Animals are raised in a traditional way, fed naturally on the grass from the farm, without GMOs and without any antibiotics.

Le Fermier des Vosges is based in Fresse-sur-Moselle, Vosges Region, France

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The Fromagerie Baechler is a family-owned cheese producer handled by Xavier Baechler (4th generation). The cheese is made following a traditional know how passed from father to son since 1860. Located on the Domaine de Broc since 1928, their milk comes exclusively from the region of Lot-et-Garonne (Southwest).

The Fromagerie Baechler is based in Le Temple-sur-Lot, Lot-et-Garonne, France.

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The Fine Cheese Co Logo

For thirty years, The Fine Cheese Co. has nurtured and supported the cream of British cheesemakers. Committed to the survival of traditional cheese-making, and to introducing farmhouse cheeses to as wide a public as possible, their cheeses are praised for their quality through numerous awards, notably the Best British Cheese Award at the 2019 World Cheese Awards.

The Fine Cheese Co. is based in Bath, Somerset, England.

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Landana cheeses are produced in the ‘’Green Heart of Holland’’. Maturing for many weeks or years on untreated wooden shelves, the cheese is continuously turns by hand until it acquires the quality expected of a Landana cheese.

Landana is based in Bodegraven, South Holland, Netherlands

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La Antigua, meaning ‘’the ancient’’ in Spanish refers to hundreds years of pastoral tradition in the area of Zamora and Salamanca, where La Antigua cheeses are born. The pure sheep milk, fresh, intact and alive used for their production is selected according to a traditional method which identifies the sheepherding and its herds caring about their natural environment, the Castilian Steppa.

Queseria La Antigua is based in Fuentesauco, Castile and Leon, Spain.

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Torrentcinas Logo

Since 1895, Torrencinas is producing premium cured products from Spanish Guijuelo Iberian pigs, using the same drying rooms and the same smoking huts as their ancestors. Tradition, craftsmanship and working in harmony with their environment have been Torrencinas mottos for more than a century.

Torrencinas is based in Guijuelo Salamanca, Spain.

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Founded in 1884, Masse La Maison du Foie Gras supplies more than 200 Michelin star restaurants. Handled by the 5th generation of the Masse family, their products showcase the French artisanal excellence. Attentive to the animal well-being, Maison Masse conscientiously selects its producers for their respect of a strict specification process.

Maison Masse is based in Rungis, France.

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Butchers and meats curers since 1816, the Duculty family has been able to pass on, from father to son, the authentic production of dry sausage, based on the quality of the pork meat, but above all on an unchanged recipe and exceptional maturing conditions, thanks to the pure air of the Pilat Regional Park.

Maison Duculty is based in La Terrasse-Dur-Dorlay, Loire, France.

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Les Salaisons du Cayon are devoted to the making of Savoyard delicatessen specialties. Created by Christian Meunier and Guillaume Saint-Martin, son and grand-son of Savoyard butchers, Les Salaisons du Cayon’s products are made exclusively from certified French pork following an artisanal process.

Les Salaisons du Cayon are based in Chambéry, Savoie, France.

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Since 1946, Maison Montauzer has combined passion and terroir to offer top quality Basque products.  Christian and Nelly Montauzer are now managing the Charcuterie, perpetuating the family traditions.

Maison Montauzer is based in Guiche, Aquitaine, France.

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Created in the 70s, Salaisons du Mont Blanc is a family business located in the Mont Blanc region on the French side. This family business, created in the 70s, has kept its spirit of traditional productions. Their Savoyard products are handcrafted and traditional.

Salaisons du Mont-Blanc is based in Bonneville in Haute-Savoie, Rhône-Alpes, France.

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Born in the heart of the mountains, the artisanal charcuterie of the company Leon Chaillot Salaisons is an integral part of the gastronomic heritage of Ardeche and Auvergne. Their range of saucissons has a Protected Geographical Indication (IGP) and a “Montagne” denomination, “Organic” appellation as well as a “Label Rouge” for its differentiating taste.

Leon Chaillot Salaison is based in Roiffieux, Ardeche, France.

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Le Moigne family has always been attached to the complete control of their production loop: their Holstein cows are born on the estate and then fed with the forage proper to the farm.
This love and their hard work earned them a bronze medal in 2020 at the Paris General Agricultural Competition.

La Ferme de la vielle Abbaye is based in Barbery, Calvados Region, France

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It has been twenty years since the artisan chocolate makers from La Toque Blanche are creating complex and delicious chocolates from a selection of high-quality cocoa. Combining tradition and originality, they are creating new chocolates every year.

La Toque Blanche is based in Lyon, France.

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Terres & Céréales Bio (T&C) Logo

Founded in 1999 by Gerard Le Goff, a French organic farmer, Terre & Céréales produces organic cereals with an irresistible taste, from organic farming. All the ingredients are carefully selected to create unique recipes, respectful of the farmers, and of nature.

Terre & Céréales is based in Chateaubourg, Brittany, France.

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Le Comptoir du Caviar selects the best fish roe, MSC cod eggs - the basic ingredients needed to make taramas - selected in Iceland. For each fishery, the eggs pockets (rogues) are washed, sorted, deseeded, frozen, then thawed, salted, smoked over FSC beech wood, packaged and pasteurized.

Le Comptoir du Caviar is based in Paris, France.

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Created in 2011, La Chambre aux Confitures is making 100% natural jams out of seasonal fruits from sustainable agriculture, carefully chosen for their beautiful quality, and picked at full maturity. Their Confiturians explores new combinations for which each ingredient is meticulously prepared, cut, assembled, and cooked by a small, dedicated team.

La Chambre aux Confitures is based in Paris, France.

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Created in 1994 by an Italian family, La Casereccia uses only and exclusively a calibrated Italian durum wheat, skilfully processed to allow the creation of a superior quality artisan fresh pasta, differentiating itself from pasta produced with common semolina for the amber yellow colour, due to its high resistance in cooking and its characteristic flavour.

La Casereccia is based in Giungano, Campania, Italy.

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In 1885, Marie-Louise Maury inherited the coffee from her parents, and gradually served her clients ravioli. Its reputation in the local press makes the business grow, therfore, his grandson opened the first dedicated shop. Thanks to her family recipe, Marie-Louise Maury initiated a beautiful family adventure that still continues today.

La Mère Maury is based in Mours-Saint-Eusèbe, Drôme Region, France

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Since 1972, and after carefully checking each fish, the salting is done by hand with dry salt embellished with some spices according to a protected recipe, to tighten the flesh and concentrate the taste. Then, salmon is smoked, exclusively with beech shavings. During this step, the salmon develops the «gustative signature» of the company.

Fumage du Val de Lys is based in Roncq, Nord Region, France

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The Provenza family’s first oil mill dates back to 1966, but it's in 1993 that the company decided to launch its own label on the market. Torretta Extra Virgin Olive Oil is the result of the passionate work, obtained exclusively from olives grown and picked on the land of the surrounding hills, at an altitude between 100 and 200 m above sea level.
Toretta is based in Battipaglia, Campania Region, Italy.

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