Our Producers

An artisan confectioner whose beginnings stem from 1977 in a small laboratory in the food capital of Alba in Piedmont, Italy. B. Langhe encompasses the mission to discover if the sweetness of their extraordinary hometown can be evoked. They have since transformed Piedmont’s premium raw materials into world-class confectionery, particularly our beloved Italian Christmas icon, Panettone.My Nonna always told us the true essence of Christmas is described through the harmony and sweetness of the panettone. In this case, it is the sold out B. Langhe’s Panettone Classico Glassato that dominates the sweet bread game. Image by Kelsey Zafiridis, 2022 Their centuries-old, authentic Panettone recipe sees a two-day preparation...

The Olasagasti story begins at the end of the 19th century when Nonno Salvatore Orlando left his home in Sicily and set foot on the shores of Getaria in Gipuzkoa, Spain. He tied the knot with a Basque woman, Simona Olasagasti eventually having six children.The Orlando family are devoted to the traditional and artisan ways of producing and preserving artisanal Olasagasti anchovies and tuna since the 1920s thanks to Nonno Salvatore's father, one of the Italian pioneers who introduced the long-standing salting techniques on the Cantabrian coast. Their catch commences during the prime time of the fishing season (late March until early...

Bolzano, Alto AdigePerched amongst 160 hectares of pristine vineyards sits the award-winning historical heritage and modern elegance structure of our beloved producer, Nals Margreid. A winery that stretches back to 1932 established by Alois Busetti with his modest group of wine growers in the alpine area of Sudtirol on the border of Italy and Switzerland. Their humble intentions were to collectively produce the finest, high-altitude wines from their nutritious fruits which had been harvested by hand over several generations especially when Nals and the Margreid-Entiklar Winery integrated in 1985. Their extraordinary wines derive from their utmost respect for nature and careful observation and...

I think it is safe to say that the majority (including myself) devour confectionery like there is no tomorrow. Specifically, confectionery that is made with artisanal care, excellence and the finest raw ingredients. The Barbero Cioccolateria and Torroneria (Chocolate and Torrone shop) spanning seven generations, was birthed in the rugged commune of Mombercelli, Asti in Piedmont Italy by Melchiorre Barbero in 1883. Barbero is now operated by Melchiorre's grandson, Giovanni. Their first-ever specialty? Torrone. Meaning "to toast" in English, Barbero's hand-crafted, nutty nougat has claimed to be the most authentic in Italy. Their seven hour steaming technique is as traditional as...