Our Partners
The Wednesday Santa Monica farmers market is our church. It is the place where we find the most inspiration, surrounded by a community of like-minded makers and growers who get as giddy as we do when persian mulberries show up in july, pears begin to pile in the fall and blueberries trickle in after the holidays. We walk the market with intent and humility twice a week, gathering herbs to complement fruit, ham for the jambon gruyère and cases of berries to carry back and make into jam. We open every week on a Wednesday to ensure that our food & farming family has warm croissants to tuck into their cart and share with their favorite grower. Ask us who grew the peaches in your galette and potatoes in your danish and we'll tell you where to find them.
All of our products begin with a base of organic all-purpose and bread flours from Central Milling in Utah and California. Each item in the pastry case has between 20% and 70% whole grain flour in them, sourced as locally as possible from our friends at Grist & Toll in Pasadena and the Tehachapi Grain Project. We love using Spelt and Rye in our croissants and Sonora in the pie dough, banana bread and cookies. Don't know what all these mean? stop in and ask us!
Flour
all of our products begin with a base of organic all-purpose and bread flours from central milling in utah and california. every one of our products has between 20% and 40% whole grain flour in them, sourced as locally as possible from our friends at grist & toll in pasadena and the tehachapi grain project. we love using Spelt and Rye in our croissants, Sonora in the pie dough and a Hard Red in the sourdough. our milk bread begins with sweet rice flour from koda farms. don't know what all these mean? stop in and ask us!
Fruits & Veggies
Our relationship with the fruit growers who show up tirelessly, week after week, year after year, to the Santa Monica farmers market is a decades-long one. We marvel at their knowledge of seasons and are grateful for their predictions, be it a short apricot season or higher water content in a peach, depending entirely on their assessments before purchasing to ensure our jams are packed with flavor, the pies your bring with you to a picnic are perfectly set and that when you sink your teeth into a butter pear in our danish this fall, that your eyes will roll back as your body swoons. I have raised my kids alongside these farmers for 25 years, watched their operations grow along with their families, and could not operate this business without our shared missions: to nourish one another with radical generosity.
Berries, swiss chard & herbs: Tamai Family Farms.
Stone fruit: Andy's Orchard and Tenerelli Orchards
Ham: Peads & Barnetts
Potatoes, quince and various veg: Weiser Family Farms
Tomatoes & Eggs: Gomez Munak Ranch
Whole grain flours: Tehachapi Grain Project
Almonds: Fat Uncle Farms and Gonzales-Siemens Family Farms
Pistachios: Santa Barbara Pistachio Company
Raisins: K&K Ranch
Squash & Wild Mushrooms: Tutti Frutti Farms
Olives: Nuvo
Oranges for our freshly pressed juice: JJ's Lone Daughter
Apples: Cuyama Orchards and See Canyon
Almonds
We go through a lot of almonds, from the frangipane in the almond croissants to the garnish on the bostock. We have been working with the Gonzales-Siemens family's almonds orchard for 15 years. All the almonds, mostly a nonpariel variety, are grown and processed just a couple of hours away outside Bakersfield.