Our Partners

Alec White is a New York-trained young baker recently returned to his homestead in Cohasset, turning out beautiful loaves from his farmhouse kitchen. Catch his soulful bread, made from locally sourced grains, before they’re impossible to get.

Local farm in Kingston, MA. Family owned and operated for 60 years.

Del Pacifico Seafoods was founded in 2014 with the mission to produce the world’s highest quality shrimp using the most sustainable methods of harvest and processing that exist today.

We work in close collaboration with artisanal fishermen and offer them a fair chance to compete in the global seafood market, mostly dominated by industrial fishing. The collaboration between Del Pacifico and these cooperatives has allowed us to promote sustainable fishing practices and to bring the world’s best shrimp to new markets.

In 2016 we became the first shrimp company in the world to receive Fair Trade Certification after meeting all requirements relating to labor, trade and responsible environmental practices.

Frog Hollow Farm is home to legendary fruit, grown organically. They believe in sustainability and have been farming in the agricultural community of Brentwood, CA since 1976. Their farmer Al was among the pioneers of the organic farming movement that starting gaining ground in the 1980s.

Certified Humane, sustainably raised birds from Canada from a company that focuses on humane methods, low waste, minimal environmental impact, and high standards of work for employees, while producing exceptional-tasting birds.  

Sunflower Greens (also known as shoots) are vital, delicious, and nutrient-dense. These Greens are perfect for salads, smoothies, and garnishes as well as simply munching a bunch of them. Their taste is unique and they have a fresh, crisp bite. Sunflower Greens have a refreshing crunch, slightly nutty flavor, and a hint of lemon. These nutritional powerhouses are delicious and remind me a little of pea shoots.

Heilala Vanilla Beans are unique premium Tongan vanilla beans (Same variety as grown in Madagascar). Grown with integrity, the beans are harvested, cured, and dried by dedicated local farmers.

Rene Becker opened Hi-Rise in 1996 with a crew of six, big ideas, and a simple goal: to make staple homey foods better than home-made. He started with bread, using organic wheat, rye, and corn from independent mills in the region.

Holly Hill Farm is a certified organic farm set on beautiful conservation land in Cohasset MA. 

Mama B has been baking for most of her life- and learned to roll out pie dough from her mom as a child. Treasured family recipes, along with influences from the Midwest and New England baking are the heart and soul of what she produces. Simple, natural ingredients combined with locally sourced products, then lovingly prepared for you and your family. Mama B has been at this over 50 years and is currently producing these delicious products in Rockland, MA.

Mrs. Mekler's Mercantile was born out of the deep, enchanted woods of Cohasset, Mass. From cookies to jams to caramels and dozens of other fantastic products, Mrs. M and her team of Mercantile minions have been attacking South Shore markets, storefronts, and even their very own "Sugar Shack" with locally made goodies for all occasions. Mrs. M has also been taking over the local party scene, not because of her wicked dance moves, but with her custom Grazing Boards and Gift Boxes that wow guests at every event. To learn more about Mrs. Mekler's Mercantile, visit their online store or find them on social media. Just search for them by name!

R.C. Nueske, using a recipe brought over from Prussia in the late 1800’s, started making and selling bacon and sausages to folks in the northwoods of Wisconsin as a side hustle during the Great Depression.

Called by R.W. Apple “the holy grail of bacon”, and mentioned in over 100 cookbooks as well as the New York Times and Chicago Tribune,” Nueske’s bacon is a bit different from some of the other bacons (even excellent ones) you might be used to.  The family, now in their 3rd generation of business, has protected the integrity of their product by refusing to compromise or change the methods they’ve spent so long perfecting.

Chef Renu Kaewdulduk is from the small village of Ban Rong in the Northern province of Chang Rai, very close to the Golden Triangle, Myanmar, and Laos. She makes all of her incredibly fragrant curry pastes by hand. She learned to cook from her mother and her grandmother.  Thai culture is one of community, family, and traditional cooking.  The ingredients and techniques are authentic Thai.

Using old world craft and new world flavors, Smoking Goose makes over 40 varieties of slow cured and smoked meats, salumi, and sausages in small batches. 

all Smoking Goose recipes begin on the farm. Working with farmers in Indiana and neighboring states who raise their animals as nature intended, Chris and the Smoking Goose gang still seam butcher by hand and cure without compound nitrates. 

Steel & Rye bakery was born from a simple concept - baking the highest quality bread, from scratch, with locally milled flour. Executive Chef Brendan Joy and owner Dan Kerrigan initially sought to make excellent bread for Steel & Rye, their full-service restaurant in Lower Mills which opened in 2012. Our bakers are dedicated to the craft of artisan bread baking- all of our bread is made from scratch and shaped by hand, with no preservatives, and sourdough loaves are long-fermented with high hydration.

Farm-fresh milk from Milton, MA.

Tina Conte is an incredible chef who also happens to be a devoted farmer. The bees on her land feed on her wildflowers, giving her honey a beautiful, sweet bouquet. Eating local honey has health benefits, acclimating your body to the local pollen. Like a fussy old Italian winemaker, Tina tends to her gardens using old time methods, patience, and stubbornness. You can taste it all in the honey.

Tony Maws is the James Beard Award-winning chef behind Cambridge’s beloved Craigie on Main, with food defined by his trademark style of fine dining: French-inspired “refined rusticity.”He believes that local, seasonal, and sustainably sourced ingredients are intrinsically better, and form the most significant part of what makes great food great. Outside of the kitchen, his interests include cycling, the Red Sox, reading cookbooks for pleasure (he has a collection of more than 200), walking his dog Maccabee, and cooking for his wife Karolyn and son Charlie. He also was a founding member of the advocacy group Massachusetts Restaurants United created to insure the independent restaurants in Massachusetts have a voice. He also considers himself quite fortunate to have worked side by side with Pegotty’s founder Alison Hearn.

Ward's Berry Farm is proud to be a genuine, productive farm, sustainably feeding the people of our area real food picked at the peak of ripeness.