The Musser family has trusted the cheesemaking to their son Galen, who has been in charge of cheese production since he was 16 years old - winning his first award at 17! The Pastoral favorite, Prairie Breeze not only secured Galen his first U.S. Cheese Championship award, but continues to be an award winning cheese to this day, with its crystalline texture and flaky shards of flavor.
Firelands Winery is one of the oldest wineries in Ohio, producing wines from the Isle St. George Island north of Sandusky. A family run outfit that is the benchmark for wines in the region.
We've unveiled a new selection of artisan bread offerings from local Alsatian-inspired bakery - La Fournette. Follow us here and on Facebook all week long as we tell you a little bit about each of the breads we'll be carrying from World Champion Baker, Pierre Zimmermann.
Oregon's first USDA approved salumeria was established in 2009 by head Salumist Elias Cairo (who will be attending the APF). He is a first generation Greek American- who watched and learned from his father who made salami at home. Elias then kindled his passion for all things salumi traveling and apprenticing in Europe learning the old world art and craft of salumi the tenants of which are everything is made by hand and comes to fruition with patience and time.
Pastoral is excited to announce a new line of artisan specialty breads to complement our delicious Cook Au Vin baguettes. In the search for the perfect products to grace our shelves, careful consideration is given to sourcing products that show a producer’s dedication to quality, sustainability, community support and authenticity.
ShadowBrook Farm's Dutch Girl Creamery produces hand-crafted artisan goat cheese at their cooperatively owned processing facility in Nebraska. Their farmstead cheeses get their luxurious flavor and texture from the high quality milk provided by their well-tended goats.
Sweet Margy, Confection Diva is a small confectionary company that sprung out of a therapeutic hobby for Margy Kaye. Margy employs small batch production methods and European butter to create English style Toffee that is light and consistent, rather than teeth-breaking. Her artisanal toffee is then dipped in rich single origin milk and dark chocolate for a sweet confection that melts in your mouth.
A cultural, culinary icon of the Ann Arbor area, Zingerman's has built an empire around specialty foods. Their creamery sprang up as an extension of their bakery and deli in 2001, blossoming from the desire to offer traditional, housemade cream cheese which led them to create their own creamery.
Samuel and Jesse Evans started their craft beer journey in California, bottling the very first and only craft beer in the city of Oakland. Success was abundant, but they missed Chicago and returned to establish a truly collaborative brewery focusing on strong flavors, pure ingredients and the power of coming together over something they love.
Father and daughter team Charlie and Jenny Solberg operate a hand-crafted brandy distillery in the heart of Chicago’s industrial district crafting fine brandy from locally sourced produce exclusively from the Great Lakes region.
At Pastoral’s Artisan Producer Festival on April 12, the following sofi Awards winners from across the U.S. will provide tastes of their specialty food products: American Spoon Foods, Big Picture Farm, Creminelli Fine Meats, Cypress Grove Chevre, Effie’s Homemade, Rogue Creamery, and Vermont Creamery.
Each Spring we host nearly 100 producers and vendors from around the world at Chicago French Market to celebrate the makers who make what we do possible. Pastoral's Artisan Producer Festival is in its 4th year, and we are very excited to announce this year's schedule of demonstrations, discussions and more. Not only is this an incredible opportunity to meet these talented local and international culinary artisans and taste their products; there's a chance to learn about them and what they do and (thanks to the generosity of our sponsors) - it's FREE!
Clock Shadow Creamery is Milwaukee's first ever urban cheese factory, located in the historic Walker's Point district where it churns out squeaky curds, ricotta, quark and other fresh cheeses from milk supplied by local dairy farmers.
Steve Baetje prides himself on the great care he takes of his goat herd. The animals are free to do whatever they’d like over acres of land including drinking from an endless supply of natural spring water. During kidding season, all the fresh milk produced is used for fresh goat cheeses and well as beautifully aged ones.
The Creminelli family has been crafting artisan meats since the 1600s. Their legacy lies in their integrity, sourcing locally produced, organic and all natural ingredients, including heritage meats that are raised exclusively on vegetarian feed without the use of antibiotics.