Chex Local Presentation

Highlighting local and regional Chex brands as of April 2022

LOCAL & REGIONAL BRANDS

MA CT

PARTNER | COLLABORATOR | DISTRIBUTOR

CHEX LOCAL BRANDS

Our Local program celebrates brands with authentic regional connections. A product may be considered local based on where it is produced, where the company is headquartered, or the state or region the brand proudly identifies with and has established strong roots.

73% of Americans actively try to include locally grown foods in their diets

38% support local businesses to feel connected with their community

WWW.CHEXFOODS.COM

OUR FAMILY OF LOCAL BRANDS

MASSACHUSETTS

CONNECTICUT

RHODE ISLAND

OUR FAMILY OF LOCAL BRANDS

VERMONT

MAINE

NEW HAMPSHIRE

OUR FAMILY OF LOCAL BRANDS

NEW YORK

NEW JERSEY

MASSACHUSETTS

Bars

▪ We’re not afraid of salt, sugar, flavor, or texture. In fact, we celebrate them with whole, high-quality ingredients to satisfy all your chewy, smooth, crunchy, creamy cravings. ▪ Seeds are a sustainable source of powerful nutrition, packed with bold flavors and perfectly balanced with protein, healthy fats, fiber, and micronutrients. Turns out you really can have it all.

Nicole Ledoux & Rob Dalton, Co-Founders

Vinegars & Cooking Wines

▪ We create vinegars with flavor profiles that reflect a sense of place by working exclusively with American wines, ciders, and brews. ▪ Our vinegar works is housed in the blacksmith shop for an old textile mill complex in the heart of New England that is on the National Register of Historic Places. ▪ We are proud of our connection to America’s industrial history and prouder still to be bringing back era-relevant, craft manufacturing to our community.

Rodrigo Vargas, Founder

MASSACHUSETTS

Crackers

▪ When biking to work one day in Brooklyn, New York, I witnessed thousands of pounds of spent brewers grains from a local brewery being thrown out, right outside of an adjacent bakery. The smell of the fresh grains and the bakery next door led me to wrack my mind for what could be done to ”Eat” that beer. What started out as a small project grew into a mission. ▪ After seven years of recipe testing, I have finally created something people truly love...Brewer's Crackers.

Kyle Fiasconaro, Chef/Owner

Breadcrumbs

▪ When we went to the breadcrumb aisle, we were shocked! All the breadcrumbs were hyper-processed, stale, preservative-filled, and poorly seasoned. So, we made our own with real sourdough, olive oil, and whole herbs and spices. ▪ In 2023, it was time to get serious. We moved to Boston and used Iggys Sourdough Bread to make small batches. After just a few months, we started baking thousands of loaves of sourdough with a new partner and went national, selling to hundreds of the finest markets in the US.

Alex Strauch, Founder

MASSACHUSETTS

Liquid Sweeteners

▪ Crystal’s Honey brings you the closest thing possible to honey straight from the comb. ▪ We offer raw, natural honey for sale that highlights many of the flavors brought out through the pollination of wildflowers, blueberries, oranges, and more unique options. ▪ While part of the Merrimack Valley Apiaries, we are now New York Grown and certified on some of our varieties, providing you with the highest quality honey that you can trust.

Original founders of Merrimack Valley Apiaries (MVA)

▪ Inspired by Joan’s mother Effie, the family recipe lives on- made with real butter, real sugar, real spices, wholesome grains, and never, ever any additives. ▪ We use some of the same techniques pastry bakers use to ensure our biscuits are light, crisp and flakey with a delicate crumb. ▪ We’re small batch bakers for a reason: it’s the only way we can achieve the rich taste and texture our fans (and we) love.

Joan MacIsaac and Irene Costello, Co-Founders

▪

100% women owned

MASSACHUSETTS

Pasta Sauce

▪

A celebration of Italian flavors in a jar.

▪ The finest, sun-soaked, vine-ripened tomatoes cooked slowly and with patience are simmered for hours with garlic, basil, and select spices. ▪ Naturally vegan, we only use the freshest ingredients made without the use of any additives, preservatives, sweeteners, or sugar.

Fiorella’s, Wellesley Massachusetts

▪ Fancypants Baking Co. was founded in 2004 with a simple belief: cookies should be made with real ingredients, baked with care, and enjoyed without compromise. ▪ Inspired by the homemade cookies she grew up eating in her grandmother’s kitchen, founder Maura Duggan built a women-owned, sustainability-focused bakery crafting thin, crispy cookies with integrity, intention, and joy in every bite.

Maura Duggan, Founder

MASSACHUSETTS

Coffee

▪ In 1994, the Pierce Brothers first started providing Air Roasted coffee to the University of Massachusetts community. ▪ By selling only 100% Organic, Fair Trade, Kosher Certified, Air Roasted Coffee, they offer the highest quality product to their customers. ▪ The Air Roasting process is unique with less than 5% of the world's roasters using this method.

Sean and Darren Pierce, Founders

Vegetables

▪ When the pandemic hit, the closing of olive bars in grocery stores was just one small consequence. I found myself in the traditional olive aisle and was immediately disappointed. So, I created a product that meets the needs of a modern olive lover: mouthwatering flavor, unmatched quality, and effortless convenience. ▪ Proudly female owned. Premium snackable olives with all the taste and none of the hassle. Liquid-free and resealable pouches. Just olives, extra virgin olive oil, and all natural spices

Nikki Seaman, CEO

MASSACHUSETTS

Granola

▪ Golden Girl Granola is a woman-owned, family-run business based in Shirley, Massachusetts that crafts the best-tasting artisan granola in New England. ▪ Golden Girl Granola is an all-natural, whole-grain granola that is dairy-free, cholesterol-free, casein-free, trans-fat free, wheat-free and has no preservatives, artificial color or flavor.

Deborah O’Kelly, Founder

Seafood

▪ We are a vertically integrated farm dedicated to making an impact on our food systems and having a damn good time along the way. We operate one of the only shellfish hatcheries in the northeast; a distribution company selling shellfish from over 100 farms to about 700 chefs around the country ▪ Harvested daily and shipped overnight from Duxbury Bay to your kitchen.

Island Creek, Duxbury MA

MASSACHUSETTS

▪ Klara and her husband, now operate their artisan cookie business in the small bustling town of Lee, Mass., where they live with their young daughter. With a small and efficient staff, they hand bake thousands of cookies each week, using natural, organic, non-GMO ingredients wherever possible. ▪ European style baking makes for a “not as sweet” cookie and are typically a smaller size.

Klara Sotonova, Founder

▪ Lark Fine Foods is a 100% woman-owned and operated specialty food company located north of Boston in historic Essex, Massachusetts. ▪ At Lark, we make a distinctive line of small-batch cookies and savory biscuits inspired by “grown-up” consumers with sophisticated tastes. It is our goal to create products that excite the senses with flavor combinations that are sometimes unexpected, but always delicious!

Located in Essex Massachusetts

MASSACHUSETTS

Crackers

▪ Stone wheat crackers have been a staple of our family forever. Baking, eating, and sharing healthy recipes from our seaside town in Hingham, Massachusetts, allowed for us to come together and get our family recipes made fresh in Venus Wafer’s ovens. ▪ Flaked with sea salt and nutty flavors, our crackers are created to give the world a taste of the coastal New England town they hail from.

Hingham, Massachusetts

Salty Snacks

▪ Tortilleria Mi Niña® is the first authentic tortilla bakery in New England that creates tortilla chips from 100% US NON-GMO white corn, lime, and water. ▪ The corn is cooked and volcanic stone ground daily by artisans to produce the masa (corn dough) we use to make our tortilla chips.

Jamie Mammano, Founder

MASSACHUSETTS

Crackers

▪ For nearly two centuries, Westminster has baked crackers in New England using time-honored methods, slow proofing, and simple ingredients. ▪ From our earliest days to today, our commitment remains the same: craft with care, bake with patience, and create crackers worthy of the table.

A New England Original

Coffee

▪ After returning to New England from the Pacific Northwest, Mark and Lisa saw an opportunity to launch their specialty coffee vision.

▪ A premium coffee roaster for over 25 years, the

grassroots company has helped pioneer the specialty coffee revolution in Massachusetts. Red Barn has grown into its Upton roasting facility, servicing its cafes and a wide network of wholesale customers.

Mark & Lisa Verrochi - Founders

MASSACHUSETTS

Non-Foods

▪ Adam started making STOKES as holiday gifts when he was eleven years old. He perfected his approach using unscented food-grade paraffin and sustainably harvested sawdust (sourced from East Thetford, Vermont). ▪ Stokes are proudly made in Massachusetts in partnership with the Charles River Center, a Needham-based nonprofit agency that provides employment and job training for adults with developmental disabilities.

Adam Liszewski, Founder

Condiments

▪ Tamarind Heads was founded by husband-and-wife team Sashi Kumar and Brittney Lim with Chef Jim. ▪ The award-winning sauces are skillfully crafted, blended, and bottled in West Bridgewater, Massachusetts. Kumar and Giberson source their tamarind pulp directly from farmers around the globe, and then turn it into vegan, gluten-free, and corn syrup-free sauces.

MASSACHUSETTS

Salty Snacks

Why Nantucket Crisps?

▪ Nantucket Crisps were started by partners Sara and Hayden who spent their summers on the beaches of Nantucket. ▪ They have quickly become a favorite of locals and each bag features an illustration inspired by iconic beaches around the island. ▪ All flavors are gluten-free, NON-GMO, dairy-free, and Kosher. The crisps are slow fried with good oils in small batches to create the most mouth-watering thin and crispy chip.

Hayden Arnot & Sara Jemison

CONNECTICUT

Tea

▪ For over 75 years the Bigelow Family has poured their passion and dedication into one thing, tea. For generations, the skilled art of crafting the world’s finest teas remains the family’s top priority. Because tea is all we do. ▪ Highest quality ingredients, proprietary family recipe blends, and premium foil packaging are the details that keep Bigelow as America’s most loved tea.

Cindi Bigelow, 3rd Gen. President and CEO

▪ I was Inspired to change the shape, size, and flavor profile of a classic biscotti cookie when I would share them with friends, and they would break the traditional long log into smaller pieces. Then it hit me, why not make the biscotti into a round, bite-size cookie? ▪ I set out to recreate biscotti as we know it by modernizing an old, traditional recipe, using organic, wholesome ingredients. I created signature round, mouthwatering BITES. BITES are made in a small factory in Bridgeport CT.

Sharon Early, Owner

CONNECTICUT

Pasta Sauce

▪ Cortazzo is all natural and made in small batches with real ingredients. Each Cortazzo Pasta Sauce has a picture of our family featured on the label and is a peek into the Cortazzo story. ▪ “I am certain my love for family and food is one of the biggest reasons I became an Executive Chef” Scott says. Together, with my talented sister Missy, who is our package designer and our storyteller, and our amazing family who always supported me, we created Cortazzo Foods.

Chef Scott Martino, owner and family

Pasta Sauce

▪ In 1945, Chef Scott Conant’s grandfather built the family home on Martone Street in Connecticut. That house became the heart of the family, filled with Sunday gatherings, simmering pots on the stove, and recipes passed down from generation to generation. ▪ Inspired by those memories around the table, Martone Street is now a premium Italian brand that carries forward the same traditions of family, bold flavors and genuine hospitality that bring people together.

Chef Scott Conant, Founder

CONNECTICUT

Salty Snacks

▪ Our journey began in 2014 within The Prospector Theater, a non-profit movie theater in Ridgefield, CT. ▪ We’ve mastered the art of popcorn, turning a beloved treat into an engine of meaningful employment for people with disabilities. Each bag

of Prospector Popcorn supports this mission, fueling job creation, economic inclusion, and higher quality of lives.

Valerie Jensen, Founder

Candy & Confectionary

▪ When my kids were growing up, I tried to feed them only “real” foods. Our family loves to indulge but I wanted it to be made with real ingredients. Whenever they asked for a treat, I would look at the label and refuse them anything with unpronounceable artificial ingredients. ▪ That’s when we came up with the idea to create our own delicious chocolates using only the best ingredients! My kids came up with the name ‘MOO’. We got to work sourcing quality ingredients and tried different ideas until we perfected the first ever MOO bars!

Jackie Ekholm, Founder

RHODE ISLAND

Vegetables, Salsa

▪ Following a cancer diagnosis, friends Matt and Louby began growing and canning in their backyard garden. What started off as a way to preserve their extra cucumbers, peppers and tomatoes turned into a passion, and The Backyard Food Company was born! ▪ Cooked in small batches using simple, all-natural ingredients you cook with at home. The result is a fresh homemade flavor you can't find elsewhere in the store

Matthew McClelland & Louby Sukkar, Co- Founders

Condiments

▪ I came to love hot sauce while growing up in Southern California. When we moved to Rhode Island in 2010 there weren’t any good locally made hot sauces. So we started making Rhed’s Original Hot Sauce just for ourselves, for the fun of it! Then when it turned out so well we thought we could turn this into a business. ▪ Layers of flavor, not just heat! Lots of fresh vegetables (no garlic or onion powders). We take the time to roast fresh garlic, peel and chop onions, carrots, etc...) to create fresh, flavorful, well balanced sauces.

Deja Hart, Chef & Owner

RHODE ISLAND

Coffee

▪ I started a small cafe in the back room of a historic 1740 farmhouse in Charlestown Rhode Island in 1998. For several years, I purchased roasted coffees from roasters across the country. Then in 2009 a new chapter in the Dave’s Coffee began when I started roasting our own coffee. ▪ All Dave’s coffees are roasted weekly to order and shipped fresh. We’ve upgraded our equipment roasting on a twenty- five kilo, American made Diedrich infrared roaster, and now call our seven thousand square foot roastery in Narragansett Rhode Island home.

Dave Lanning, Founder

Coffee

▪ We are a third-generation, family-owned and operated organization, rooted in the rich heritage and rugged charm of New England. The Downeast name was inspired by nautical journeys along the East Coast. ▪ Our founder, Mike Kapos, started it all in 1953 with the belief that coffee connects people — creating meaningful moments and strengthening communities. His son, Bill, and grandson, Mike, are now carrying on his belief and legacy in historic Pawtucket, RI, where the family still believes in the timeless art of handcrafting for friends, family, and neighbors.

Mike Kapos, Founder

RHODE ISLAND

Pasta Sauce

▪ Federal Hill Foods produces the "Sunday Gravy" and Marinara pasta sauce. It is inspired by generations of Italian- American heritage from Providence, Rhode Island's famous Federal Hill neighborhood. Their sauces feature all-natural, gluten-free, dairy-free ingredients like fresh plum tomatoes, sweet onion, garlic, basil, and olive oil. ▪ Chef Walter Potenza is a renowned Rhode Island-based Italian chef and culinary educator known for his authentic, slow-cooked Italian sauces and culinary heritage. He offers a line of jarred sauces called Federal Hill Sunday Gravy (originating from his grandparents' recipes) and regularly publishes recipes through his RINewsToday Column.

Chef Walter Potenza

Breakfast

▪ Founded upon the belief that choosing the right foods could have a major impact on your health and well-being, Paleonola was born out of the need for change in both of our lives. We wanted more from ourselves and more from the products we consumed. So, when we developed this delicious grain free granola, we knew it was too good to keep it to ourselves. ▪ Proudly made in Rhode Island in a historic mill complex built in the 1900s. With a focus on quality and consistency we decided it was best to carefully craft each batch of Paleonola ourselves. Our team works extremely hard every day to ensure you get the best possible product.

Dinos & Katelyn, Founders

RHODE ISLAND

Coffee

▪ The Dry Brew story begins in 2010, when the inventor of the world’s only waterless coffee - originally called Coffee W.O.W. (World’s Only Waterless Coffee). Pablito De La Rosa, filed the patent for flavorful, waterless coffee. Today, Pablito’s son Mikey along with business partner John run the company sharing Dry Brew with busy people across the USA. ▪ Dry Brew makes coffee as fast as your lifestyle. Real coffee, Non-dairy creamer, and zero sugar sweetener. 65mg of caffeine in a single shot!

Pablito De La Rosa

Crackers

▪ Seven Stars Bakery, a Rhode Island family owned and operated business, was born out of a true passion for artisan bread and a strong desire to foster meaningful community. Lynn and Jim Williams, the founders, wanted to bake great stuff the old fashioned way, and welcome customers like guests in their home – which they continue to do in their 6 café locations. ▪ New owners Bill and Tracy Daugherty took their passion for artisan baking and gone crackers! Our crispy and uniquely flavored crackers are handmade with the finest ingredients, including our house-milled flour featuring Maine Grains.

Sarah Williams, Head Baker

VERMONT

Breakfast

▪ We first started making our granola as a homemade breakfast item for guests at our B&B, located on our farm on a back road in Vermont. Our guests started asking if they could buy some. The rest is history. ▪ We exclusively use premium plant-based organic, gluten free ingredients that are non-GMO Project Verified, vegan & kosher. All ingredients are painstakingly sourced from pristine organic farms around the globe. Our family recipes are naturally low in sugar and only lightly sweetened with pure Vermont maple syrup.

Virginia & Peter, Co-Founders

Fruit Spreads

▪ Blake Hill Preserves, award-winning English fruit preservatory in Vermont, creating innovative jams, condiments and chocolate spreads for the Modern Pantry. ▪ A family business owned by Vicky and Joe, we combine three generations of preserve-making skills with innovative yet super elegant flavors and the finest ingredients for health-conscious customers. ▪ Blake Hill is not just a preserves company, it is the farm where it all started - an 1800s farming property nestled in the mountains surrounding the tiny village of Grafton Vermont, population 600, and voted one of New England’s prettiest towns.

Vicki Allard & Joe Hanglin, Owners

VERMONT

Liquid Sweeteners

▪ Runamok is a family-owned, Vermont-based company that began with a foundation of premium, organic maple syrup and has busted open the category of what maple can be and be used for. ▪ Runamok was started by two tree-hugging flat-landers, one with a culinary background and the other with a simmering entrepreneurial spirit. Laura and Eric Sorkin moved to Vermont in 2000 and spent ten years as organic vegetable farmers, but in 2009 shifted their focus to tapping their woods. In 2016 they decided to launch a retail brand.

Eric & Laura Sorkin, Co- Owners

Liquid Sweeteners

▪ The Marvin Family has been deeply rooted in the science, art and practice of maple sugaring since the 1940’s. Our legacy and heritage are carried forward by the next generation in the heart of Vermont Maple country. ▪ Butternut Mountain Farm in Morrisville, Vermont is one of the largest maple processors and distributors in the United States. ▪ Never artificially flavored. Zero additives. Real maple syrup is a pure product, made uniquely from the woods of the Northeast.

David Marvin with his children (Emma and Ira)

VERMONT

Candy & Confectionary

▪ Founded by Mark and Gail Elvidge for their son with a life- threatening peanut allergy, Vermont Nut Free has been crafting fine, artisan chocolates in a peanut and tree nut free facility since 1998. ▪ Gail realized that other families may have a hard time finding safe sweets for their littles ones, so she and Mark decided to start a business out of their home in Grand Isle, Vermont. ▪ Today, from their Colchester Vermont facility, they are able to offer nut free “dupes” of popular candies that everyone can enjoy.

Mark and Gail Elvidge, Founders

Candy & Confectionary

▪ We are a multi-generational, family business, just like the generations of Vermont family farmers that provide us with fresh butter, cream, maple syrup, and honey. Eric and Ellen are defining the future of Lake Champlain Chocolates by developing award-winning organic products and spearheading sustainable sourcing initiatives. ▪ Vermont is more than just our home; it’s a way of doing things. Long before eating local became a trend it just made sense to us that using high-quality honey, maple syrup, and fresh dairy from our local farmers and producers would result in superior chocolates.

Eric and Ellen, Co- owners

VERMONT

Salad Toppings

▪ Olivia’s Croutons was created in April of 1991. We started in our own kitchen with the Butter & Garlic flavor, sold in brown bags, hand stamped with rubber stamps. So much has changed…From our home kitchen, to our new 36,000 square foot facility in Brandon Vermont. ▪ I still love what I do, making a product that people love to eat and one that is unique to the market place. I pride myself on being an honest, hard- working, uncomplicated person. It is only logical that we would produce a wholesome, all natural, uncomplicated product.

Francie and David, Founders

Cocoa

▪ In 1988, Jonathan Rutstein and his wife, Fran, bought a small Vermont company that produced Belgian chocolate sauces. After discovering a demand for locally made hot chocolate, they developed a cocoa recipe, packaged the cocoa in a nostalgic-looking milk bottle with a cow’s image, and dubbed the company SillycowFarms. ▪ Sillycow Farms’ flagship flavor…Chocolate Chocolate…has just two ingredients…cocoa and natural cane sugar…all real, none artificial and certified Non GMO.

Jonathen Rutstein, Co-owner

VERMONT

Coffee

▪ Vermont Coffee Company crafts bold, organic coffees that celebrate Vermont’s spirit with every fresh, small-batch roast. Their commitment to sustainability and fair-trade partnerships fuels rich, complex flavors enjoyed across the Northeast and beyond. From vibrant light roasts to smoky dark blends, each cup reflects a passion for quality and community. ▪ As part of the Stonewall Kitchen family of brands, Vermont Coffee Company is organically sourced and sustainably slow- roasted using 100% renewable energy, this is coffee that’s good for both people and the planet.

Originally roasted in Middlebury, Vermont

Liquid Sweeteners

▪ Sugar Bob is not a character––we mean, he is, but he's also a real guy. For over 35 years, he's been crafting exceptional smoked maple syrup in Vermont, ever since a hobby turned into a mission to share the experience and the rich, smoky connection behind every drop. ▪ At Sugar Bob's Finest Kind, we make maple products the way we believe they should be made: in small batches, with real ingredients, and rooted in Vermont tradition. From pure maple syrup to our signature smoked maple syrup, every bottle starts with authentic Vermont maple and a commitment to flavor.

Rob “Sugar Bob” Hausslein

VERMONT

Jerky

▪ In Vermont, halfway doesn’t cut it. Cutting corners is a straight path to mediocrity. And the very reason why Vermont Smoke & Cure exists. Here, we hand-make our premium meat sticks in small batches. Then slow-cook them in our real Vermont smokehouse. ▪ Vermont may be our home, but great meat comes from a wider world — so we work with trusted suppliers across the U.S., Australia, and beyond to source high-quality beef, pork, and turkey. Our small team continues handcrafting every batch in our own Hinesburg smokehouse – the same all-in commitment now with broader reach.

Roland LeFebvre, Founder

Jerky

▪ Peter Roscini Colman grew up in Vermont, with his summers spent in Italy, where he discovered his love for prosciutto. This journey from the lush landscapes of Vermont to the sun-kissed hills of Umbria would ultimately inspire him to establish Vermont Salumi—where innovative practices meet traditional craftsmanship, creating artisanal cured meats that honor both his heritage and the land he calls home. ▪ Authentic, all natural shelf-stable charcuterie from the countryside of Vermont. Locally sourced & small batch. Crafted in Barre, Vermont.

Rob “Sugar Bob” Hausslein

VERMONT

Salty Snacks

▪ Little Lad’s Popcorn is made in Vermont using small-batch methods that prioritize quality and consistency. Each batch is carefully prepared to ensure balanced seasoning and a satisfying texture ▪ As a Vermont popcorn company, we are proud to work with partners who share our values, including collaborations that highlight local ingredients and craftsmanship. ▪ We are known for crafting flavored popcorn with real ingredients and thoughtful care. Instead of relying on artificial flavoring or heavy processing, Little Lad’s developed recipes built around herbs, spices, and natural ingredients that deliver real flavor.

Maria Fleming, Founder

Salty Snacks, Salsa

▪ It all started deep in the Green Mountains of Vermont, back in 1989. Two Gringos started getting a kick out of taking a few all- natural ingredients grown at home and making a simply delicious salsa by hand. Before they knew it, they were jarring up their salsa. ▪ The family-owned TW Garner Food Company in Winston- Salem, North Carolina, got one taste, and had to have more. And just like that, Green Mountain Gringo salsa and strips made their way into mouths across the country. ▪ The company still uses the same family recipe

VERMONT

Beverages

▪ A pioneer in the non-alcoholic adult beverage category, TÖST saw the need for an alternative to wine and champagne that was just as sophisticated and meaningful – minus the alcohol. After more than 100 iterations, our team of James Beard Award winners and renowned culinary experts created our one-of-a-kind recipe. ▪ TÖST is a dry, all-natural, alcohol-free sparkling beverage crafted with white tea, cranberry, and ginger—perfect for elevated, non- alcoholic celebrations anytime

Beverages

▪ We searched for unique heirloom apple varieties to create a more floral, sweet, and sour apple juice. We think it’s the most delicious apple juice you’ll ever taste, with the freshness of an orchard in every sip. ▪ Lovely Bunch makes delicious foods from sustainable and regenerative harvests. We work with farmers who prioritize soil health, biodiversity, and water resilience. What’s good for the planet is good for you!

MAINE

Seafood

▪ On the coast of Maine, honest, delicious food is part of our heritage. Bar Harbor Foods® creates authentic all-natural seafood specialties with clams and fish fresh from certified sustainable cold, clear ocean waters. ▪ Founded in 1917, Willard M. Look developed a quality assured process for hand-canning crab meat and lobster – a process Bar Harbor® still uses. Today, Bar Harbor® offers premium foods that naturally reflect the delicious New England cuisine and authentic Maine traditions.

Assorted

▪ Stonewall Kitchen emphasizes using fresh, high-quality ingredients, especially fruits like Maine wild blueberries, known for their unique flavor. ▪ Stonewall Kitchen has cultivated a brand identity associated with quality, tradition, and a sense of place, particularly linked to Maine. ▪ Stonewall Kitchen has expanded beyond its original jam and jelly offerings to include a "Family of Brands" with products like Vermont Coffee. Chex is the preferred distributor partner of Stonewall Kitchen in New England.

Jim Stott and Jonathan King, Founders

MAINE

Crackers

▪ Since our early days in Karen’s kitchen, we’ve expanded into a dedicated gluten-free facility here in Winslow, Maine. We’ve grown a bit, but always with the mission to make tasty food with high-quality, nutritious ingredients. ▪ We source the majority of our ingredients from small family farms, producers, and companies whose values we support. ▪ On it’s own, buckwheat is a nutrient-rich superfood. But unlike a lot of other gluten-free base-ingredients, it’s naturally flavorful— which means it doesn’t need a bunch of added, artificialflavors or fillers to taste great.

▪ Karen’s love of slurping soba noodles in Japan (soba = buckwheat!) led her to play with buckwheat flour in her home kitchen in Maine... And soon she realized she could do better by people who need to cut gluten from their diet, and make them nourishing foods that truly taste good — all with buckwheat as a base. ▪ AND, as a regenerative crop, buckwheat is good for soil health and helps create sustainable farming practices. There are a million and one reasons to bring buckwheat to your table — it’s good for you, good for the earth, and simply delicious!

Karen Getz, Owner

MAINE

Condiments

▪ When you’ve been in business for over 150 years, you learn a lot. From our beginning in 1866 as a prescription apothecary shop, founders Augustus G. Schlotterbeck and Charles S. Foss earned a reputation for quality handcrafted products and fair dealings. ▪ Though others may try to imitate our flavors, the main missing ingredient is always experience. No one in the industry does it better, because no one has done it longer. So indulge yourself in our products and discover why we’ve been pleasing palates for over 150 years.

Beverages

▪ Moxie is the official soft drink of Maine! If you’re “from away” you might not like the taste, but for many New Englanders, a long, cold sip of Moxie is a crisp, carbonated reminder of home. ▪ If you’ve never tried it, it’s hard to describe the distinct flavor, but like a lot of things in life, people seem to either love it or hate it. But like it or not, it’s ours, and has been for more than 130 years. Now that’s something to drink to!

Moxie was invented in 1885

NEW HAMPSHIRE

Salty Snacks

▪ In 2020, our family committed to prioritizing our health with a holistic, animal-based diet. This meant cutting out seed oils - and sadly, potato chips. Missing our favorite snack, we decided to create our own using tallow. The result was a crisp, golden chip with a rich, savory flavor unlike anything we’d ever tasted. ▪ Beefy’s own is based in Derry, New Hampshire and focuses on clean, animal-based ingredients for healthy-conscious consumers.

Ethan and Elise Bender, Owners

Beverages

▪ We roast some bitchin’ coffees, but we can’t take all the cred. Coffee has to be grown, cared for, picked, processed and shipped all before we even have a chance to impart our own wisdom. Nashua NH is our roasting HQ ▪ We’re coffee roasters and coffee lovers. Not coffee snobs. We’ve cranked the dial to 11 on our BS detectors in our relentless quest to eliminate the pomp and pretense. We’re not redefining specialty coffee. Just making it more approachable. And hella fun.

Roasted in Nashua NH

NEW HAMPSHIRE

Salty Snacks

Why Port City Pretzels?

▪ Originating from a legacy of passion and heritage, Port City Pretzels is more than just a company; it’s a story woven with love. ▪ The founder and owner of Port City Pretzels is Suzanne Foley. She established the Portsmouth, New Hampshire–based company in 2015, basing her products on a seasoned pretzel recipe created by her late mother-in-law, former Portsmouth mayor Eileen Foley. ▪ The majority of our employees are disabled. We proudly represent the LGBTQ community. We are 100% woman-owned, and both WBENC and WOSB certified.

Suzanne Foley, Founder

New York

Beverages

▪ In 2015 our founder and beverage industry veteran, April Wachtel, was teaching cocktail classes at Astor Center in New York City. The craft cocktail movement had become a global phenomenon and April realized her students wanted to make bar-quality cocktails at home but couldn't access the essential ingredients behind bars. Eventually she launched Cheeky in 2020, bringing bar essentials right to your home!

April Wachtel, Founder

Beverages

▪ FarmWell began with a dream from the Ramstad’s— to build a farm that grew something truly special. They discovered the Aronia berry & knew they had found what they were looking for. Farmwell’s Aronia berries feel right at home in upstate New York—it’s their native environment. The Ramstad’s planted 25,000 Aronia berry bushes by hand, building their organic regenerative farm from the ground up. Good farming leads to good ingredients, and good ingredients fuel a better way to live.

Ron, Peggy, and Erik Ramstad, Founders

New York

Beverages

▪ It started on a warm summer night in Brooklyn. A few good friends were in my backyard for gin and tonics. A couple of drinks in I realized that my tonic water was not nearly as good as the gin or my friends. In a flash, I realized that I should make a spectacular tonic water. It took me four years to get it right. But once I did, the best bars and restaurants in New York City started serving my tonic water. Then we got a ton of press coverage and some larger retail chains joined them. And soon I was being asked for other carbonated mixers as spectacular as Q Tonic.

Jordan Silbert, Founder & Chief Executive Officer

Tea

▪ It’s been nearly four decades since John Harney developed a passion for fine teas. John began his journey in mastering the art of tea blending in his basement. The proprietor of an inn at the time, John served his distinctive blends to his guests; the rest, as they say, is history. Today, the Harney family carries the torch passed to them by the founder of their family business. With a bottling plant, warehouse, two stores and a thriving international e-commerce business, John’s passion lives on in his family.

John Harney, Founder & President

New York

Candy & Confectionary

▪ Grace started Date Smarter! working as a TV news anchor and reporter, juggling unpredictable hours, a fast-paced environment and 3 AM wake-up calls. Amid the chaos, she realized how important it was to fuel her body with nourishing, wholesome foods that still allowed her to indulge in sweetness. That’s when she discovered date powder—a natural, delicious sugar alternative. Date Smarter! was born offering products that are crafted with care to bring you all the taste you love, with none of the guilt.

Grace Finerman, Founder

Candy & Confectionary

▪ The magical world of BonBon was founded in 20217 by friends Bobby, Leo and Selim to sweeten and revolutionize the US Candy world; through a love for their homeland and it’s sweet and savory treats. ▪ They believe everyone should be able to enjoy BonBon candy and strive to make most of their products as vegan, gluten-free and with natural colorants.

Selim Adira, Robert Persson and Leo Schaltz, Founders

New York

Condiments & Marinades

▪ On March 4th, 1964, Dominic Bellissimo was tending bar at the now famous Anchor Bar Restaurant in Buffalo, NY. His friends came in late in the evening and wanted something to eat. Dominic asked his mother, Teressa, to prepare something so she deep fried chicken wings that usually went into the stock pot for soup and gave them a special sauce. The wings were an instant hit and before long the phenomenon created by Teressa Bellissimo spread across the globe. Although many have tried to duplicate Buffalo Wings, the closely guarded secret recipe is what makes Frank & Teressa’s the proclaimed “Best Wings in the World.”

Dominic Bellissimo, created Anchor Bar wing sauce

Condiments & Marinades

Casey Elsass, Founder of Bushwick Kitchen

New York

Pasta Sauce

▪ Born and raised in Queens, Chef Mario Carbone found inspiration from family- the northern elegance of his maternal grandparents and the Sicilian Abbondanza of his father’s side of the family. After graduating from the Culinary Institute of America, he spent a year in Italy immersing himself in the flavors, techniques and traditions that would then become Carbone.

Mario Carbone, Co-Founder of Carbone

Pasta Sauce

▪ Carmine's Family Style Italian Restaurant in New York City has been making delicious sauces from scratch since 1990. After 33 years and much demand, we are now bringing our beloved sauces to your home. Homemade in small batches and made with love, we want every day to feel like a Sunday afternoon at Grandma's house. Tomato Basil, Marinara and Vodka Sauces are three of Carmine’s top flavor profiles and are crafted with 100% Italian Plum Tomatoes.

New York

Salty Snacks

▪ Bjorn is a Minnesota corn farmer's son and Jamie is an artist and inventor. The two met at Bard College, where Bjorn became known for his delicious family popcorn recipe and Jamie for his wild concepts and contraptions. During a historic session of catch in New York's central park, their collaboration was set into motion. Now the two make a cult favorite popcorn and research and experiment with solar power uses in any and every way they can.

Jamie O’Shea and Bjorn Quenemoen, Founders

Salty Snacks

▪ Welcome to Captain BootyHead! Created by the founder of Pirates Booty, this puff is crafted with the legendary formula that makes booty truly special! This puffed snack is made with organic whole grain corn, organic brown rice flour, and is baked not fried. This family friendly snack offers bold and edgy branding, while delivering a level of nostalgia for consumers who crave the Pirates Booty taste.

New York

Preserves

▪ Sarabeth is a multi-award-winning restaurateur, artisanal baker and jam maker, cookbook author, and winner of the prestigious James Beard Foundation’s “Outstanding Pastry Chef of the Year” award. Sarabeth first began her business in 1981 making her families unique 200-year-old recipe for Orange Apricot Marmalade at her apartment in New York City. Today, Sarabeth operates a 15,000 square foot jam manufacturing facility and a 4400 square foot wholesale bakery, café, and retail shop in Manhattan’s Chelsea Market.

Sarabeth Levine, Sarabeth’s co- founder

Fruit Spreads

▪ Welcome to Finding Home Farms, we are so glad you have joined us. We are Laura and Dana, and along with our daughters, we live in the Hudson Valley of New York. Dana grew up on a dairy farm in NH and his favorite time of the year was the 6 weeks of “sugaring” when they made maple syrup. So, for 14 years we were “backyard sugar makers”, crafting just enough syrup to share with our neighbors. Those six weeks were always our happiest. Now, we are going for the BIG dream – making a life AND a living doing what we love best – crafting maple syrup and creating a welcoming home.

Andy Carrigan, Foundering Partner

New York

Pasta Sauces

▪ The inspiration for Monte’s tomato sauce came from a family- owned restaurant in Brooklyn, New York called Monte’s Venetian Room. In its heyday it attracted local politicians and celebrities like Frank Sinatra and became a staple for Italian food. In 2018 PJ Monte — a grandnephew of Nick Monte, who owned the restaurant along with his brothers —decided to set out to learn the family recipe of tomato sauce and jar it up to bring to the masses. PJ wanted to continue his family's tradition of over 100+ years of serving the best of everything, to the best people, in the best manner possible.

PJ Monte, whose great grandparents opened Monte’s

Pasta Sauces

▪ Chef Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, restaurateur, and Eataly USA partner. A critically acclaimed chef who puts her passion for family and food in each and every one of her sauces, You’ll notice the difference when you experience the true old-world flavor of Lidia’s sauces. Lidia makes her sauces the same way as her Nonna in Italy, with simple high-quality ingredients that blend together to create a delicious home cooked meal you won’t forget. Stock up your cupboard with ready to eat sauces and serve up some amazing flavor without slaving over the stove.

Lidia Bastianich

New York

Pasta Sauce

▪ Family owned and operated since 1964, Michael’s of Brooklyn offers three generations of pride and excellence at our restaurant in Brooklyn, New York. Loyal customers visit from near and far to enjoy generations-old family recipes, lovingly handed down as a legacy of Italian tradition. So come and join us as we celebrate the tastes of Italy in our elegantly appointed dining room. Visit us today and find out why Michael’s has been a Brooklyn institution for over half a century.

Michael Cacace, part of the third generation of ownersat Michael's of Brooklyn

Pasta Sauce

▪ Beginning in 1999 as a café, Enzo wanted to put the knowledge and the skills he learned at the Culinary Institute of America, and from working in his father’s restaurant, into motion and open his own restaurant. With the help of his wife Maria, that dream became a reality in 2005 when Enzo’s of Arthur Avenue opened its doors. Enzo made his restaurant his home away from home and when he passed, Maria took over the restaurant to keep Enzo’s of Arthur Avenue as a household favorite. At Enzo’s of Arthur Avenue, you will be embraced by tradition and comfort, but most importantly, you will enjoy a fantastic meal that makes you feel at home.

New York

Pasta

▪ Weeknights are real life: work runs late, kids are hungry, and the question “what’s for dinner?” shows up every single day. Nocca exists for that moment. We started this brand because busy households deserve dinner that feels exciting without being complicated. We make pasta modern and fast. Nocca brings the pillowy texture you love into a format that fits today: quick to cook, easy to personalize, and fits weeknight cooking—add sauce and serve. You won’t find stories about old traditions or the way things used to be— though we respect them. We’re focused on how people eat now. That’s our purpose: turn the weekday rut into an easy win, one bowl at a time. When life moves fast, Nocca makes dinner feel effortless—and a little more fun.

Pasta

▪ Sfoglini was born from the vision of Chef Steve Gonzalez who has been a part of some of the most formidable pasta programs in New York City: Insieme, Hearth, Roberta’s, and Frankies Sputino, and former creative director Scott Ketchum who both talked for years about bringing a superior, locally produced pasta to New York City. Their vision became a reality in July 2012 when they opened their doors Brooklyn, NY. In 2018, Gonzalez and Ketchum sailed Sfoglini operations up the river to New York’s Hudson Valley to a new 40,000 sq.ft. facility where 100% of Sfoglini pasta is now dreamt up, made, and packaged.

New York

Soups & Broths

▪ In 1996, Kitchen Basics first introduced ready-to-use cooking stocks. Our founder’s grandmother’s recipes were the key inspiration behind our culinary line of cooking stocks. Since then, we have stayed true to our basics – slow simmering our stocks for that deep, rich taste and making our stocks only from premium herbs and spices. Since then, we have expanded our portfolio to include small size bone broth for on-the-go or single serve sipping occasion.

Soups & Broths

▪ The Matzo Project began when Ashley Albert and Kevin Rodriguez — lifelong friends and summer camp co- conspirators — set out to give matzo the flavor and flair it always deserved. From the matzo-obsessed to the matzo- curious, we’re serving up something so tasty, even your picky cousin Barry can’t complain. Our Brooklyn-made, Miami-grandma-inspired lineup —including Flats, Chips, Crumbs, Matzo Ball Mix, Soup Kits, and Gluten Free Baking Mixes -continues to raise the unleavened bar with bold flavor, clean ingredients, and shelfie-worthy style.

Kevin Rodriguez and Ashley Albert, co-founders of The Matzo Project

New York

Condiments, Marinades, Spices & Seasonings

▪ The founders of the artisanal Middle Eastern and North African food brand New York Shuk are the husband-and- wife duo Ron and Leetal Arazi. Originating from Israel, the couple moved to Brooklyn and launched the company in 2013, beginning with a couscous booth at the Smorgasburg NYC food market. Their mission is to keep their culinary heritage alive by offering handcrafted pantry staples like Harissa, Za'atar, and Couscous.

Ron & Leetal Arazi, Chefs and Founders of NY SHUK

Spices & Seasonings

▪ Spices are more than ingredients—they’re storytellers. They hold memories, carry traditions, and bring people together over meals that mean something. That’s why Chef Meherwan Irani started Spicewalla: to make it easy for everyone to cook boldly, season fearlessly, and bring big flavor to their tables. He says “In India, this tradition is passed down by the women; they hold the food stories and infuse them into future generations”. He wanted to share the love of fresh spices and home cooking with the world and continues to do that today!

Chef Meherwan Irani, Founder

New York

Biscuits & Cookies

▪ It’s been a 25-year journey from our first batch of cookies to your grocery store shelf. It was tough becoming cookie experts. But when you experience our perfectly sweet, classic flavors and crisp, delicate texture, you ‘ll find that the only tough thing about our cookies is not eating the whole package. In the beginning, there was one cookie, and it was Oatmeal, and the people saw that it was good. That’s why Eleni’s Mom kept the recipe a secret. That oatmeal cookie became the cornerstone of our cookie business. We figured if our proud, discerning Greek family loved it, the rest of the cookie world would too.

Eleni Gianopulos, Founder

Biscuits & Cookies

▪ A little bake shop in every bite! Tate’s signature crispy cookies combine the best of ingredients and a passion for baking. We do not include any preservatives, so everything we bake tastes as close to homemade as possible. It all started when Kathleen King, founder of Tate's Bake Shop, began baking when she was just 11 years old and opened her first bake shop at 21. She developed a full line of traditional American baked goods, perfecting every recipe herself and baking each dessert from scratch. Named after her father, Tate's Bake Shop is the result of Kathleen's love of baking and keen eye for quality.

Kathleen King, baker and entrepreneur who founded Tate's Bake Shop

New York

Baking & Dessert

▪ Built in 1962 and moved to the Catskills in the early 80s, the Phoenicia Diner has a long history of serving customers who are drawn to the Catskills' natural beauty. It’s the kind of place people drive through the mountains to reach. When the Diner started flipping pancakes, guests kept asking how to recreate that stack at home. We packaged our mix, made with simple, natural ingredients. Made right here in New York State and inspired by the recipe we've served since day one our mix is ready for your kitchen!

Baking & Dessert

▪ King Street Baking Co was founded in 2017 in Brooklyn, NY by Christina Guidera. Christina spent a decade working in fine dining restaurants as a pastry chef and was ready to go out on her own. King Street Baking Co started as a wholesale business and provided high quality baked goods to coffee shops, restaurants, hotels, and event venues in NYC. Christina began developing baking mixes replicating King Street’s most popular recipes during the pandemic in 2020 -when customers could not purchase their favorite baked goods every day. After years of recipe testing and ingredient sourcing, King Street’s range of premium baking mixes was born.

Christina Guidera, Founder

Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62

Made with FlippingBook flipbook maker