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Interview with Theresa Viggiano, Co-Founder of First Field Jersey Ketchup
First Field Ketchup is made from the best tomatoes in New Jersey. Using only organically and sustainably grown tomatoes, founding couple Theresa Viggiano and Patrick Leger have honed their recipe for...
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Interview with Joe Salvatore, Marketing Manager for Madécasse
While many of our products in the store are made right here in Brooklyn, we thought we would take a moment to chat with Madécasse, a unique chocolate and vanilla company out of Madagascar that is...
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Making a Tortilla Española? Pimentón Mayo Baby!
Clair at the Bklyn Larder Meet Clair Widmaier! When she’s not cheese mongering at the Larder, Clair is frequenting farmers’ markets and cookin’ with lots of spice! Growing up in a family where your...
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Uttering the word prosciutto and waving a wad of money around will inevitably...
Meet Doug Bermingham, Bklyn Larder staff member and prosciutto connoisseur! When Doug isn’t working at the Larder, he is making his own beef jerky and, well, sampling lots of prosciutto. Doug working...
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Sometimes all we want is to find a good egg, am I right?
Meet Bklyn Larder Monger Roseanne Pereira aka Rosie. This week on special at the Larder are the Ameraucana Eggs from Finger Lakes Farms. What makes these eggs so special? Need a fun idea on how to...
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Tranquil Tuesdays: Tea Best Revealed Slowly
If you’ve been into the Larder lately, you’ve probably noticed that we have a hot new tea on the shelf. Where is it from? What makes it amazing? How should you steep it? Bklyn Larder’s Rosie Pereira...
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Dairy Nostalgia: Arethusa
If you’ve stopped by the Larder recently you may have noticed something new in our cold case: a line of dairy products with the most picturesque, adorable packaging of all time. Where are we getting...
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My First Gluten-Free BLT Brought Tears to My Eyes!
Clair and her new favorite item! We officially have gluten-free bread on our menu! To tell you all about it is Clair, Larder’s resident gluten-free champion. Being gluten-free has fast become part of...
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A Consideration of Cornmeal
Check out the pastry case! Initially, Bklyn Larder was created as a cheese and provisions shop. Yet, in recent years—thanks to some stellar talent in the pastry kitchen—, our pastry department has...
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Let’s talk about meat baby, Lets talk about Sal-u-mi!
This spring we’ve increased our online selection of salumi. To help our customers navigate their way through our new offerings, here’s Bklyn Larder Monger Phil Hofius. At the shop I often hear from...
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There’s a new fatty, sliced, fry-able pork product in town. America, meet: Jowl!
Alex buying pork jowl at the Larder! Introducing Bklyn Larder monger Alex Testere and… Pork Jowl! Currently on sale here at the Larder for $7.50/ lb is Heritage Foods’ Sugar Cured Pork Jowl Bacon. What...
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