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The single most important ingredient in our traditional ice creams is dairy. Milk provides the body while cream rounds out the final texture. We've chosen Battenkill creamery for its unparalleled flavor, freshness and absence of growth hormones. Located in Salem, NY this family owned farm dates back to 1902.


Etienne Guittard immigrated to the US, during  the hey day of California's Gold Rush. Five generations later, the company is still owned by the Guittard family. Ethically sourced, made in America using centuries old French traditions, this chocolate is also soy free. 


Quality bakers know that a high-fat-content butter results in creamier and more luxurious cakes, cookies and frostings. That just so happens to be the specialty of Kriemhild Dairy. Their butter production begins with grass fed cows raised in NY State, and their company values are akin to our own. 


These eggs come from red star hens that live cage free on an 80 acre farm in Argyle, NY. Click on the logo to read more about the family that raises them and their parnership with Five Acre Farms.


Organic, freshly milled flours and whole grains. Grown in the tri-state area and milled in Halifax, Pennsylvania.


Direct trade means this Madagascar vanilla bean skips over middlemen. The result is a win-win with farmers earning a higher rate for their labor and the consumer scoring a better price for a high quality ingredient. Lafaza is selective in choosing their farmer partners, requiring all of them to use sustainbale agroforestry practices that are mindful of the rainforests in Mananara-Nord, Madagascar. 

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