FOLK

Greek yogurt, candied pecans, Early Bird granola, seasonal compote, Michigan honey Vegetarian Gluten Free Option: Yes Contains: Milk, Tree Nuts, Wheat

If you know, you know! Folk Waffle with your choice of Michigan maple or seasonal preserve and butter. Vegetarian, Gluten Free Contains: Milk, Eggs, Wheat

Mini version of our house parfait: Greek yogurt, candied pecans, Early Bird granola, seasonal compote, Michigan honey Vegetarian Gluten Free Option: Yes Contains: Milk, Tree Nuts, Wheat

Banana bread, seasonal compote, granola, Greek yogurt or mascarpone whip Vegetarian Gluten Free Option: No Contains: Milk, Eggs, Wheat

Grazing Fields egg frittata, Farm Country Cheese House cheddar, Brett’s Family Maple Syrup maple syrup, house-made aioli, Zingerman’s Pullman sourdough bread Vegetarian Gluten Free Option: Yes (GF bread) Dairy Free Option: Yes (jammy egg in place of frittata, remove cheddar) Contains: Milk, Eggs, Wheat

Frittata, SW Detroit tostada, pickled red onion, spicy jack, Pili aioli, salsa verde, spinach wrap Vegetarian Gluten Free Option: No (tostada) Contains: Milk, Eggs, Wheat, Sesame

Herb & cheese frittata, butter biscuit, seasonal preserves, fresh greens Choice of protein: bacon, shaved ham, smokey tempeh, chicken sausage (+1) Vegetarian (base item) Gluten Free Option: Yes (no biscuit) Contains: Milk, Eggs, Wheat

Butter biscuit, jammy egg, Nueske’s shaved ham, seasonal pickle, Michigan cheese, fresh greens Vegetarian Gluten Free Option: Yes (no biscuit) Contains: Milk, Eggs, Wheat

Curried chickpeas, mayonnaise, celery, red onion, cilantro, golden raisins, cashews, cucumber, pickled onions, greens, sourdough bread Vegetarian Gluten Free Option: Yes (GF bread) Contains: Eggs, Tree Nuts, Wheat

ramps, nutritional yeast, cashews, EVOO, ricotta, Zingerman’s seeded multigrain bread Vegetarian Gluten Free Option: Yes (GF bread) Contains: Milk, Wheat

Malaysian dry curry spiced, in-house roasted Seedling Farms asparagus pressed on Zingerman's sourdough with white cheddar cheese Contains: wheat, dairy

White cheddar cheese, butter, and Zingerman's sourdough, grilled to perfection. Suggested addition: shaved Nuke's ham

Local greens, cucumber, shaved red onion, fried shallots, Green Goddess dressing, chili crisp Vegetarian Gluten Free Option: Yes (no bread included) Suggested Upgrades: jammy egg +4, bacon +5 Contains: Eggs, Milk, Sesame

Local greens, lemon, EVOO vinaigrette, flake salt Vegetarian Gluten Free Option: Yes (no bread included) Suggested Upgrades: shaved ham +4, jammy egg +4 Contains: None

Sweet Wisconsin butter, real vanilla, and Indonesian cinnamon, made with organic flour, finished with seasonal preserve Vegetarian Gluten Free Option: No Contains: Milk, Eggs, Wheat

Butter biscuit, seasonal preserve Vegetarian Gluten Free Option: No Contains: Milk, Eggs, Wheat

Gluten free citrus cake, bright floral glaze Vegetarian, Gluten Free Contains: Milk, Eggs, nut flour

Click to select from our current seasonal offerings*

Click to select from our current seasonal offerings*

Click to select from our current seasonal offerings*

Click to select from our current seasonal offerings*

Michigan Cherry BBQ went from a seasonal treat to customer favorite and is now available year-round. We start with our original barbeque seasoning and mix in the cherry that makes our home town Traverse City famous. Savor the chips made to celebrate the Cherry Capital of the world!

Building a better chip takes dedication. At the Great Lakes Potato Chip Co., we begin with the highest quality Michigan potatoes, grown especially for potato chip making. We slice them thick and leave the skin-on for a bolder flavor. Our potato chips are cooked in 100% non-GMO sunflower and/or canola oil in small batches, making a great-tasting chip with no trans fats and no cholesterol. Finally, each chip is seasoned with pure sea salt and sent on its journey to you.

Our light Parmesan mix highlights the exceptionally delicious cool ranch flavor of these hearty chips. Your mouth will be amazed by this taste sensation.

The carefully crafted custom spice blends compliment these skin-on, small batch, kettle cooked chips made from Michigan grown potatoes. We know you, your chips and your sandwich will be very happy together!

Great Lakes Potato Chips of Traverse City, Michigan meets world-class spices from Épices de Cru of Montreal (in the great Lakes watershed). The result is a full-flavored snack that we can't get enough of!

Nensebo: Ethiopia Single Origin Notes: Floral, Citrus, Lime, Black Tea

Ghost Town Oats oat milk was created by baristas to pair perfectly with coffee and act as a great cows milk substitute for cereal or baking. It also tastes great on its own! Ghost Town Oats has been an instant hit in coffee shops all over the United States and is quickly becoming a plant-based staple in kitchen cupboards.

Let your day be filled with what inspires you It's about slowing down and seeing the beauty of nature in the change of seasons.​ ​ It's about savoring a delightful dish with close family and friends to unwind and feel wholesome. It's about coming to understand the joys of finding things that feel just right in your hands.​ ​ We imagine the scenes that enrich your life to develop and bring you products with genuine creativity and thoughtfulness.

Let your day be filled with what inspires you It's about slowing down and seeing the beauty of nature in the change of seasons.​ ​ It's about savoring a delightful dish with close family and friends to unwind and feel wholesome. It's about coming to understand the joys of finding things that feel just right in your hands.​ ​ We imagine the scenes that enrich your life to develop and bring you products with genuine creativity and thoughtfulness.

DAY OFF TUMBLER is designed for a relaxing yet active day off. Vacuum insulated, it retains the temperature and flavor of drinks for a long time. With a rounded handle that is comfortable to hold, it is perfect for carrying around on walks or day trips. The cap feels smooth on the mouth and is structurally designed to stop ice cubes and hot drinks from coming out vigorously so you can drink comfortably. The bright colors are inspired by a relaxed beach resort and can match well with your day off fashion.

DAY OFF TUMBLER is designed for a relaxing yet active day off. Vacuum insulated, it retains the temperature and flavor of drinks for a long time. With a rounded handle that is comfortable to hold, it is perfect for carrying around on walks or day trips. The cap feels smooth on the mouth and is structurally designed to stop ice cubes and hot drinks from coming out vigorously so you can drink comfortably. The bright colors are inspired by a relaxed beach resort and can match well with your day off fashion.

These wooden kitchen utensils are handmade by burning each design into the wood. Utensils are heat resistant, useful for cooking all kinds of dishes and easy to clean by hand. For Cleaning: Wash by hand with warm water and soap, this will keep the moisture level even. For best results after wash, wipe down with a food grade mineral oil to give utensil a rich color.

Mayana sees chocolate as a canvas for beauty and vibrant global flavors. We seek out the finest quality all natural ingredients and take an artisan approach to all of our creations.

Fruity Spanish extra virgin olive oil and apricot-infused cacao butter combined with dark chocolate, creates a bar with a truffle-like mouthfeel. Velvety and rich. Divine, even.

Dark chocolate, mini chocolate chips, crunchy cookies, and cacao nibs. Contains: milk, soy, eggs, wheat

Fresh mint and silky chocolate makes every bite feel like a new beginning. GF/Vegan Contains soy

Coconut and pineapple dark truffle bar. GF/Vegan Contains soy Manufactured in facility that processes milk, soy, peanuts, tree nuts, egg, and wheat products

A crisp gluten-free chocolate waffle cone cookie set in a pink strawberry-infused vegan white chocolate. Jammy, juicy, and easy on the eyes. We're head over heels for it.

A crisp gluten-free waffle cone cookie set in Raaka's vegan matcha white chocolate. Tastes like the crunchy end of matcha ice cream packed in a cone.

Our gluten-free waffle cookie dipped in Earl Grey, bergamot and vanilla-infused coconut milk chocolate. Notes of sherbet and marshmallow. The tea and the biscuit, all in one crispy bite.

Vanilla-infused dark chocolate cacao topped with a chocolate waffle cone. Inspired by the true chocolate lover’s summer order: chocolate ice cream in a chocolate cone.

In Northern California, the sun-drenched valley is surrounded by forests and mountains, and the largely temperate climate means there's always something in bloom. We set our hives in remote places at different elevations, so our bees can gather nectar and pollen from valley and mountain flowers alike — from purple vetch and yellow star thistle to white sweet clover, alfalfa and manzanita. Nature is fickle, favoring different flowers year to year, and that means this honey not only captures the essence of Northern California, but of a moment in time. Mellow and golden, this honey has a flavor that's complex but smooth. Fruit and floral overtones mingle with notes of fresh grass and sun-dried hay, layered over a sweetness that's rich but not overpowering.

Detroit native Timothy Paule created the first urban bee farm in 2017, thus Detroit Hives was born. Carrying many medicinal properties, raw honey has uses in many home remedies and health benefits.

Introducing our Pure Maple Syrup, the versatile all-natural sweetener that enhances the flavor of your favorite cocktails, cooking, and baking recipes.

Made in United States Contains: Sesame and Tree nuts Shelf life: 6–12 months Storage: Shelf-stable Ingredients: gluten-free rolled oats, sunflower seeds, extra virgin olive oil, 100% pure maple syrup, light brown sugar, coconut chips (tree-nuts), pumpkin seeds, pecans (tree-nuts), kosher salt.

Detroit, Female, Black owned. Our Bold Pili or hot sauce is an original Burundi family recipe. Handmade in small batches, we blend fresh, fire roasted habanero peppers with aromatic spices to create a savory sauce with a KICK. Enjoy this distinctive East African flavor with eggs, chicken, fish fries, rice beans, sandwiches and more...

HOT, CRISPY, TINGLY, UMAMI-RICH. Meet the first 100% all-natural, non-GMO, vegan, gluten free, sugar free Sichuan chili sauce, proudly crafted in Chengdu. There's a reason it's widely been called "good on everything". It’s not magic, it’s just made with the absolute best ingredients.

Chengdu Crunch is our latest flavor evolution and a magical crunch in a jar. It’s spicy, savory, umami, and packed with the crunchiest chili textures bound to delight your taste buds. You’ll want to top this chili crunch sauce on everything you eat or spoon it straight from the jar. (We certainly won’t judge.)

Our sauce contains nine inspired ingredients. Each has been carefully selected from ancient traditions and family recipes. Peppers and dates are blended to bring out the sugar and spice. Finished with coffee and a touch of lemon, this smooth sauce pairs perfectly with any dish. Add the perfect amount of heat without the hell.

Our sauce contains nine inspired ingredients. Each has been carefully selected from ancient traditions and family recipes. Peppers and dates are blended to bring out the sugar and spice. Finished with coffee and a touch of lemon, this smooth sauce pairs perfectly with any dish. Add the perfect amount of heat without the hell.

Our sauce contains nine inspired ingredients. Each has been carefully selected from ancient traditions and family recipes. Cayenne chilies and ghost peppers are combined into a bold blend of spice that’s complemented by the sweetness of dates, creating a dance of flavor. Finished with bitter coffee and a touch of lemon, this smooth and satisfyingly spicy sauce pairs perfectly with any dish.

ustic Bakery's light and flaky flatbread crackers, made with extra virgin olive oil and everything seasoning. The Rustic Bakery started with a simple idea, to make handcrafted flatbread crackers to complement artisan cheese. Located in Marin County California, all baked goods are made in house with organic ingredients using local farms and products.

Rustic Bakery's light and flaky flatbread crackers, made with extra virgin olive oil and grey sea salt from France. The Rustic Bakery started with a simple idea, to make handcrafted flatbread crackers to complement artisan cheese. Located in Marin County California, all baked goods are made in house with organic ingredients using local farms and products.

Grown and hand harvested in Greece, our pitted green olives are juicy, crisp, and firm. These O.G. green olives are plain and simple - making for a perfectly poppable snack, a much-welcomed charcuterie board addition, or the final (and best) touches to a martini or cocktail.

Freestyle Snacks green olives are harvested traditionally in Greece, bursting with fresh flavor. Our single serve packs are perfect for grab-and-go by the register - a healthy, convenient, savory pick-me-up! Our original Kalamata olives are grown in Greece and harvested when bursting with flavor. They are marinated with Extra Virgin Olive Oil and just a hint of sea salt for your savory snack satisfaction.

Marinated in extra virgin olive oil, minced garlic, and lemon peel, our Lemon Garlic olives will give you bursts of freshness that will transport you straight to the sandy beaches and turquoise waters of Halkidiki, Greece.

Our Garlic Dill Mini pickles are bold, briny, and loaded with garlicky zing in every crunchy bite. Loud & proud and loaded with bite, they’re the pickle equivalent of turning the volume all the way up. Keep them in your bag or drop them in a bowl - they’re a little bold in a big way. Includes 6 pouches of Garlic Dill Mini Pickles.

Embark on a tantalizing journey through the Mediterranean with this vibrant medley of crisp Green & bold Kalamata olives. All Free Style olives are grown and harvested in Greece when they're at their juiciest for maximum flavor.

Freestyle Snacks green olives are harvested traditionally in Greece, bursting with fresh flavor. Marinated in extra virgin olive oil and our one-of-a-kind spicy Calabrian Chili blend, our Hot & Spicy olives pack a fiery kick.

These bay scallops in spicy olive oil are the perfect contradiction—sweet, buttery, and delicate, yet packing just enough heat to keep things exciting. The briny freshness of the scallops shines through, kissed by the warmth of spicy olive oil for an addictive bite. Straight from the tin, tossed onto pasta, or piled onto crusty bread, this is seafood with attitude.

Turn up the heat with our wild-caught mackerel fillets infused with curry and chili pepper. These flavorful fillets have just the right kick. For a quick dinner idea, toss them with basmati rice, fresh cilantro, and a squeeze of lime for a fiery twist on a classic curry bowl. Packed with nutrients and energy, they’re as good for your body as they are for your taste buds

Turn up the heat with our wild-caught sardines in spicy olive oil. These little powerhouses pack a punch of flavor and a boost of bone-strengthening calcium. The kick of chili brings these tender sardines to life. For an easy recipe, smash ‘em onto grilled crostini, top with fresh arugula, and finish with a squeeze of lemon for a snack that’s big on flavor and effortless to make.

Some flavors just belong together. Like tender sardines and tangy tomato sauce. This tin is packed with wild-caught sardines swimming in a slow-simmered, perfectly seasoned sauce that’s as bold as it is comforting. Spoon them over polenta, drizzle with olive oil, and top with fresh basil. Simple, satisfying, and straight-up delicious.

Plainish Sourdough Crackers are handcrafted in small batches using a short list of thoughtfully selected, ethically sourced ingredients. Light with a satisfying crunch, they balance a subtle sourdough tang with unexpected umami depth from nutritional yeast. Olive oil lends richness while sea salt brings out every flavor. Plainish is designed as the ideal complement to charcuterie boards, cheeses, dips, and spreads.

Eastern Market made sourdough crackers sprinkled with za'atar.

Premium Ibérico chorizo with rich smoky paprika seasoning. Versatile for tapas, grilling, and culinary preparations that demand authentic Spanish flavor.

High-quality Ibérico pork salchichón sausage dry-cured to perfection, featuring mild peppery flavors balanced by premium pork marbling. Perfect for high-end charcuterie displays.

100% Pinot Noir. This rosé showcases some fruit from the village of Ambonnay in addition to Bouzy. Strawberry and yeast with that forward red fruit immediately present. The palate is very balanced and keeps the exuberance of the nose in check with moderate acidity and an excellent seam of cream. The fruit and presence of this wine seems to call for duck with raspberries.

Barnaut Grande Reserve Champagne has a complex flavor profile featuring notes of ripe orchard and stone fruits like pear, peach, and redcurrant, combined with savory notes of brioche, toasted almonds, and a mineral backbone. It has a shimmering gold color and a fine, persistent mousse, with a palate that is powerful, fruity, and precise. The finish is crisp, long, and mineral-driven.

This particular wine is the classic of the house, known for its fresh and fruity character. It is 90% Pinot Noir and 10% Chardonnay - the cuvee is made from wines made with the 2010 and 2011 harvests. The resulting wine is kept 2 years on its lees, then matured in oak casks with weekly batonnage (lees stirring) and partial malolactic conversion. After disgorgement, the wine rests a further 6 months before release.

Champagne D'Armanville Brut has a pale golden color and a complex, fresh nose with aromas of white flowers, yellow fruits, nuts, and pastry. On the palate, it is fresh, balanced, and expressive, with flavors of peach, red fruits, white chocolate, and caramel, leading to a long, crunchy finish.

Lallier Brut Champagne typically has notes of fresh citrus (lemon, tangerine), white fruits (green apple, pear, peach), and subtle brioche, chalk, and almond on the nose. The palate is often described as fresh, mineral-driven, and silky, with a balance of acidity and a long, savory finish with lingering citrus rind and salinity.

Moncuit Blanc de Blancs Champagne offers tasting notes of citrus, green apple, and pear, with a rich texture and fine mousse that brings hints of brioche, almond, and honey. The flavor profile is balanced by a crisp, chalky minerality and acidity, with some versions showing more complex notes of baked apple tart, spice, or saline qualities.

The Bodkin 2021 Hotspur Cuvée Sparkling Rosé is a vibrant, dry rosé with aromas of raspberry, cherry, citrus (mandarin, lemon), and spice, leading to flavors of red currant, pomegranate, rhubarb, herbs, and plum, with bright acidity and a refreshing, complex finish often with notes of brioche or toasty hints. It's a blend of high-elevation Barbera and Zinfandel, known for its lively bubbles and pairing well with brunch or lighter fare.

Sorgente Prosecco Brut offers tasting notes of crisp green apple, fresh peach, and pear, with hints of citrus zest and light florals. The wine has a lively, crisp palate, characterized by a creamy mousse, high acidity, and a subtle, refreshing minerality

Sorgente Prosecco offers tasting notes of green apple, citrus, and pear on the nose and palate, with subtle hints of minerality, stone fruit, and sometimes nutty or creamy undertones, depending on the specific style like Brut or Extra Dry.

Borgo Maragliano, based in Loazzolo (Piedmont), produces premium metodo classico sparkling wines in the Alta Langa DOCG, characterized by high-altitude, limestone-rich soils. Their flagship 100% Chardonnay Francesco Galliano Blanc de Blancs Brut is aged on lees for ~32 months, offering citrus and honey notes.

Tasting Notes An intense and complex sparkler with aromas of toast, honey and fresh fruits. It's soft, full, and has a long finish. Vinification This an exceptional wine - a tête de cuvée - upon which they built their reputation. This sparkling wine is made in the "Traditional" method: the wine undergoes two fermentations in the bottle and remains on the less for a minimum of 12 months. They take great care to hand-harvest and observe the AOC laws using traditional grapes.

Domaine J. Laurens Les Graimenous Brut is a highly-rated, traditional-method Crémant de Limoux from Languedoc, France. Primarily Chardonnay, it features notes of green apple, citrus, and toasted brioche, offering an elegant, affordable alternative to Champagne. It is known for fine bubbles, crisp acidity, and a creamy, lingering finish

A blend of Pinot Blanc, Pinot Gris, and Pinot Noir. Notes of preserved lemon and toasted shortbread, with bright acidity and a soft finish.

About half Pinot and half Chardonnay picked early for Rose. Fermented bone dry and aged in 100% stainless steel. Made to drink cold in the sun.

Tasting Notes: Aromatics: Wild strawberry, watermelon rind, rose petal, blood orange, and a faint savory note of dried herbs and crushed stone. Palate: Dry and energetic with bright red berry fruit at the core. Strawberry, pink grapefruit, and cherry skin layered with subtle citrus oil and saline lift. Texture: Medium-light body with a gentle phenolic grip that gives structure without weight. Acidity: Crisp and vibrant, driving freshness and tension through the mid-palate. Finish: Clean, zesty, and slightly savory with lingering red fruit and mineral salt. Overall: A lifted, old-vine Mourvèdre rosé showing precision and restraint—more about tension, site character, and savory detail than overt fruitiness.

Bright red fruit aromas Delicate aromatics of red berries and white florals. Fragrant melody of ripe strawberries, juicy guava, and a hint of rose petals

Made from 100% Montepulciano grapes grown very near the sea, the name of this wine refers to it's color, Cherry Red. Fermented and aged in stainless steel tanks and then rested in bottle for two months before release.

High in acid, color, and tannin, Carignane requires a deft touch in the cellar to bring out its best qualities. Back when they made rosé from the Valdiguié, they referred to their process as “two-beer” rosé—the grapes were left on the skins for about an hour, long enough to enjoy two beers at one’s leisure. With the intensity of color from Carignane, it’s now more of a “shotgun-a-beer” rosé—they begin pressing the grapes as soon as they enter the press, and that’s all that’s required to give the wine its beautiful color.

Reminiscent of being inside a watermelon jolly rancher. A dark rose or a light red, depending on your fancy. full-bodied blend of Grenache and Mourvèdre from a pair of vineyards near the Santa Cruz mountains. Watermelon, peach, sour candy, raspberry.

Aromas: Notes of bright red berries (like strawberry and raspberry), elderflower, and melon. Some sources also mention hints of cherry. Palate: Described as medium-bodied and dry. Flavors include tangy red fruits, with some mentioning red, blue, and black berries. It has a good balance and acidity. Finish: Earthy with some minerality. There's a seafood-friendly salinity and a stony finish.

2025 Rosé • Light and crisp, yet flavorful and complex. • Organic grapes, grown specifically for Rosé, direct to press, whole cluster, Champagne cycle. • The pH is 3.40, TA is 7.2 g/L, and the alcohol is 12.0%. 1,205 cases produced. • Stainless Steel barrel fermented, aged sur lie. Our 2025 Rosé is sourced entirely from Windmill Vineyard, our main source for Rosé fruit since 2013, when they hired Steve to help them replant their vineyard. New for 2025, we experimented with some additional varieties from Windmill to bring additional brightness and depth to one of our most refreshing offerings. The blend is predominately Grenache, Barberba, Counoise, and Mourvèdre, which have been the backbone of the blend for the past several vintages. The Grenache adds texture and subtle notes of strawberry, Mourvèdre provides minerality, Counoise darker red fruit notes, and Barbera brings refreshing acidity. In 2025, we added Montepulciano and Vermentino to the mix.

Modales Cabernet Franc Rosé typically features a profile with red fruit notes like strawberry, watermelon, and red plum, along with hints of rose petal and potentially some herbaceous or peppery notes. The wine also exhibits a dry, crisp, and refreshing character.

The 2025 Brij 'Printemps' Rosé, produced by Rajat Parr on the SLO Coast (San Luis Obispo), is a 50/50 blend of Chardonnay and Pinot Noir, designed as a "bright, crunchy, and floral" wine. It is characterized by coastal tension, notes of wild strawberry, sea spray, and is produced using whole-cluster pressing

Bright red fruit aromas Delicate aromatics of red berries and white florals. Fragrant melody of ripe strawberries, juicy guava, and a hint of rose petals

Vintage: 2025 Region: Loire Valley Tasting Note: Red berries, white flowers, and melon with classic Loire lift.

Maker: Brunn Wine: Rosé (Zweigelt) Vintage: 2025 Region: Niederösterreich Tasting Note: Fresh strawberry, tart cherry, and alpine herbs in a refreshing liter bottle.

Vintage: 2025 Region: Costières de Nîmes Tasting Note: Peach skin, raspberry, and Provençal herbs with a dry, savory finish.

The 2025 Dufaitre Beaujolais Nouveau is expected to have fresh aromas of red and dark berries like cherry, raspberry, and strawberry, with a palate that is fruity, supple, and crisp with bright acidity. It may also feature earthy notes and a hint of black cherry on the finish.

The Ampeleia '21 red blend offers a complex profile of dark berries, Mediterranean herbs like rosemary and sage, and earthy notes, with a palate that is balanced and velvety. Depending on the specific bottling (like the "Ampeleia" or "Unlitro"), the dominant grape is often Cabernet Franc or a blend of varieties like Alicante Nero, Carignano, and Sangiovese. Expect fresh, lifted acidity, silky tannins, and a long, mineral-driven finish.

The inaugural vintage of Flycatcher consists of old vine Zinfandel from vines planted in 1963 at the Five Starr ranch in the Mokelumne River sub-AVA of Lodi, steeply-sloped Petite Sirah and aromatic, earthy Merlot from a duo of unlikely vineyards in the Yorkville Highlands area of Mendocino, and some fabulous Syrah from an outcropping of volcanic tufa soil in the Carneros district of Napa. Warm, generous fruit from the Zinfandel combines with great backbone and spiciness from the Sirah-Syrah sisters. Merlot (grown at a high elevation) adds acidity and an earthy-floral top-note that helps invite the next sip. Blend: 33% Zinfandel, 31% Petite Sirah, 22% Merlot, 14% Syrah

This light and fresh blend of Carignan and Grenache from Corbieres is a fabulous, chillable red that can almost be considered a deep rosé. The vineyards are at around 660 feet in elevation and are influenced by both the warm, humid winds of the ‘vent Marin’ that come up from the Mediterranean and the dry, cooling winds of the ‘vent Cers’ from the northwest creating ideal growing conditions for natural winemaking without any herbicides or pesticides. The Carignan sees two days of whole cluster spontaneous fermentation, then submerged in fermenting Grenache juice, pressed immediately and aged for 6 months in neutral barrique with no added sulphur. The result is a clean, balanced, crushable red with fresh cherry and strawberry flavors, dried herbal notes, and a crisp finish with dry, gentle tannins. Pair with chili con carne, lentil salads or a cheesy stuffed red pepper.

The Troglodyte '22 red blend offers a balanced profile with notes of fruit and spice. It's a blend of Pinot Noir, Teroldego, and Merlot, creating a wine with bright acidity, earthy tannins, and a lingering, clean finish.

The wine has a very nice strawberry-watermelon flavor that’s as refreshing as it is seasonal. Enjoy it with a slight chill or at a standard red wine temperature - Either way it’s super enjoyable.

Red wine from hidden vineyards across Paso Robles, California. A rustic punch of blueberries, black cherries and red currants with a touch of mint and rosemary. Drink with friends after putting in a hard day's work. Aged for 8 months in neutral French oak barriques.

The grapes were handpicked. The Cinsaut was processed to stainless steel red wine fermenters and 15 % whole bunch was employed with the remainder destemmed on top. After 24 hour the must was bled to increase in structure and concentration. Natural fermentation from the indigenous yeast was encouraged generally lasting 14 – 21 days, daily pump overs were employed for extraction. After pressing, malolactic fermentation took place. The wine was aged in 228L older French oak for 10 months.

On the nose, it reveals enticing notes of black fruits such as blackberry and plum, alongside nuances of kirsch, pepper, and garrigue—those wild Mediterranean herbs like thyme and rosemary. Subtle hints of tobacco leaf add depth and intrigue to its aromatic profile. This wine is layered on the palate with flavors of ripe dark fruits, including blackberry and plum, complemented by earthy tones of leather and smoke and Spicy accents of pepper and licorice.

This 100 % Sangiovese wine is 100% from Paso Robles. It clocks in at 11.9% ABV, which would be fine by me for a white wine as far as alcohol levels go. So I’m even more delighted to encounter a red with such a moderate ABV level. And compared to a lot of brawny, pumped-up Tuscan Sangio, the Field Recordings Freddo has significantly noticeable Sangiovese character while housed in a more modest frame. It’s also made via carbonic maceration, a fermentation technique yielding a wonderful fresh fruit pop & a highly gulpable wine.

Field Recordings Pizza Nights 2025 is a Gamay Noir from the California Central Coast, made by Andrew Jones and the team at Field Recordings in Tin City, Paso Robles. Sourced from organically and sustainably farmed vineyards across the Central Coast, the wine is designed to be chilled and consumed with food. The concept was developed in collaboration with Talula's Pizza in Asbury Park, New Jersey. Produced with native yeasts and minimal intervention, Field Recordings Pizza Nights 2025 delivers everything the name promises: a light, juicy Gamay built for the table, bottled at 12.5% ABV.

The 2025 Brij "Printemps" Pinot Noir, produced by Rajat Parr on the San Luis Obispo (SLO) Coast, is a bright, 100% organic, carbonic-fermented wine characterized by flavors of wild strawberry, cranberry, and sea spray.Producer: Rajat Parr (Brij Wines)Region: SLO Coast, California (Edna Valley)Style: Light, energetic, 100% carbonic fermentation, 5 months in neutral oak.Notes: Bright strawberry, red cherry, and crushed raspberry, with delicate tannins and coastal tension.Availability: Released in Spring 2026, often sold as a "spring expression" of Pinot Noir (Printemps means Spring in French).

The 2021 Illahe Pinot Noir has a complex aroma of red fruits like cherry and strawberry, along with notes of cola, tobacco, and earth. The palate features flavors of berry, baking spices, and a hint of clove or cinnamon, supported by a velvety texture and fine-grained tannins

Looking for a chilled red? This concentrated kitchen chameleon carries our banner for California crowd-pleasers. Year after year, excellent sourcing and careful blending yield a heart-warming wine that’s bursting with juicy red fruit. Bring this joyous bottle into any bustling hearth and share amongst friends old and new.

Notes of blackberry, plum, and ripe damsons are prominent. Distinctive hints of black peppercorn and anise. Complex aromas of olive tapenade and a subtle gamey or meaty note. Some reviewers find notes of tobacco, leather, and licorice roo

Bright and bouncy fruit, flavors and aromas of flowers and savory herbs as well structure built on acidity, minerality and gentle tannins.

The Aslina Chardonnay '24 is a complex, fruity South African wine from winemaker Ntsiki Biyela, featuring tropical fruits, lime, and citrus with hints of honey, vanilla, and subtle oak from partial barrel aging, offering a creamy texture, bright acidity, and a balanced, lingering finish, pairing well with rich foods or enjoyed solo.

Vineyard: Estate Vineyard Location: Coloma (Lake Michigan Shore AVA) Coordinates: 42.20° N, 86.32° W (approx. estate center) Terroir: A 90-acre estate perched above Lake Michigan with sandy glacial soils, rolling elevation, and constant airflow. The site produces Chardonnay with ripe orchard fruit, saline minerality, and naturally preserved acidity. Head Winemaker: Jason Johnson Johnson brings Napa Valley experience to Michigan fruit, focusing on low-intervention cellar work and vineyard transparency. He often describes wine as “memory in a bottle,” bringing both technical precision and emotional storytelling to the estate.

Vibrant citrus and green apple aromas, complemented by subtle floral notes. The palate is crisp and clean, with a refreshing acidity and a lingering finish.

The 2021 Smith-Madrone Chardonnay has tasting notes of stone fruit like grilled peach and apricot, alongside citrus notes of candied lemon peel and pineapple. It also features complex flavors of honey, ginger, toast, caramel, and spices, with a vibrant, juicy acidity and a long, lingering finish.

Aromatics: White flowers, lemon zest, green pear, chamomile, and subtle almond skin. Palate: Dry and structured with citrus-driven acidity. Lemon, underripe pear, and white peach framed by a gentle savory edge. Texture: Medium-light body with a fine phenolic grip that adds shape and persistence. Mineral Profile: Chalky, stony character with a slight saline undertone typical of high-altitude, cool-climate sites. Finish: Clean, linear, and slightly herbal with lingering citrus pith and almond bitterness. Overall: Elegant and restrained expression of Erbaluce—precise, textural, and quietly complex rather than overtly aromatic or fruity.

Produttori di Manduria is the oldest active wine cooperative in Puglia. Today the cooperative has 400 small growers. The juice was fermented and aged in stainless steel vats to preserve the immediacy of the aromatic profile. It is dry, well-structured, balanced, medium-minus-bodied and fresh with zesty acidity. The elegant palate provides apple, pear, orange blossom, elderflower, peach, lemon zest, mineral, and a pleasant floral note. Try with fish, shellfish, chicken, pork, and veal.

A crisp, dry white wine from Piedmont, Italy, made from the Cortese grape. Enjoy its delicate, fresh aromas of lemon, green apple, white flowers, and mineral nuances. On the palate, it is lively, well-balanced, and aromatic with a refreshing, citrusy finish.

The Trapl '23 Grüner Veltliner is likely to have a light yellow-green color and offer aromas of pear, tangerine, and lime. The palate is expected to feature ripe citrus fruit and a light body with refreshing acidity, potentially with a touch of minerality.

The 2023 i Lauri "Tavo" Pinot Grigio Delle Venezie DOC features a pale straw color with green hues, an intense bouquet of warm orange blossom, peach, and citrus, and a light, crisp palate with flavors of green apple, ripe peach, and a hint of pear or wet stone, finishing clean with medium acidity. The wine has a medium-bodied, silky texture with refreshing, gentle acidity, making it a versatile pairing for seafood, prosciutto, fresh cheeses, and light pasta dishes.

This refreshing blend tastes like vacation in a glass, here to combat all your lingering winter blues. Lively aromas of ocean air mingle with a spritz of lemon for a libation that’s begging for sunshine and seaside vacations.

Lahoma Vineyard, Long Rows (79%), Pentecostal Block (14%), The Knoll (7%), Seneca Lake AVA Dry Riesling is our flagship wine, and the main demonstration of what Lahoma Vineyard is capable of. An opulent style thanks to the sandstone that underlays our site and the ripeness the Riesling is able to achieve, we work in the cellar to complement this richness with a backbone from cold soaking, slow fermentation, and a mixture of barrel and tank fermented components. This is what Riesling is all about: enjoyable straight away, but imminently age-worthy.

Aromatics: Bright lift of lime blossom, green apple skin, white peach, and wet stone with a subtle citrus oil edge. Palate: Crisp and precise entry with high-toned acidity. Citrus core (lime, lemon zest) layered with orchard fruit and a faint herbal line (lemongrass, chamomile). Texture: Light-bodied but structured, with a clean, linear drive rather than weight or softness. Minerality: Distinct slate and river stone character from mid-palate through finish. Finish: Dry, mouthwatering, and persistent with citrus peel and saline lift. Overall: Focused, tension-driven Riesling showing clarity and restraint, built more for precision than richness.

Field Recordings Sauvignon Blanc BUMPS from the Santa Maria Valley in California offers a refreshing burst of fresh-squeezed lemons and limes, complemented by a subtle touch of spiciness and a hint of cream. This white wine captures the vibrant essence of its coastal California origins, making it a delightful choice for warm weather enjoyment.

Gooseberry, lemongrass, herbs, white peach aromas, crisp acidity.

A blend of Pinot Auxerrois, Chardonnay, Pinot Blanc, and Pinot Gris, this dry white has crisp, clean pear aromas and is glowingly fresh.

The Original Bizzarro Spritz – an artfully formulated combination of Bizzarro Bitter Aperitivo, natural white wine and bubbles, heedfully compressed into 250ml cans of liquid allurement. A subtle, complex and delicious canned cocktail, our spritz is dry, moreish and invigorating. Made from artisan ingredients, the Bizzarro Spritz is pure refreshment, ready for drinking anytime, anywhere.

IPA / 6% / Our flagship IPA brewed and double dry-hopped with all Citra hops. Style Double Dry-Hopped / ETNYC Flagships / IPA / New England ABV 6%

Lil Buddy is a delightful little lager, a snack, a proverbial plus-one. This easy-going, light-hearted lager sidles right up with other boozy pals, but surely holds its own if you’re just looking for a little less — which, sometimes, is more.

Pink Sour IPA / 7% / Made with copious amount of pineapple. Tasting notes of lemon and ripe pineapple. Medium bodied. Tart.

SOUR PALE ALE: CHROMATIC SHATTER

Fresh • Zippy • Mountain air Como is a fresh, orange alpine amaro spritz. It’s an easy crowd-pleaser that tastes like a cool breeze on a warm day with mandarin orange, fresh mint, and subtle wildflower notes.

Mellow ginger aromatics · Extra-dry finish · Non-Alcoholic Caribbean-style botanical soda with the flavor profile of a Caribbean mule—blackstrap molasses, soft ginger, warm island spice—but the soft, refreshing character of a Jamaican lager.

A botanical soft drink for those in search of something lush & unconventional. Onda is an herbaceous lemon spritz for natural sparkling wine lovers that’s earthy and adventurous, with notes of candied lemon, woodsy sage, and breezy salinity. Our botanical soft drinks taste like a special occasion but are never too sweet for everyday enjoyment. Playfully formulated and thoughtfully made, each of our leisure sodas tastes like nothing you’ve had before.

The prominent gentian root provides a noticeable bitterness, a characteristic shared with traditional Negroni cocktails. The citrus notes add a refreshing and bright element to the overall flavor profile. The drink incorporates a blend of layered botanicals, contributing to its complexity and depth. The subtle carbonation provides a pleasant effervescence and mimics the mouthfeel of alcoholic cocktails.

Boustany: A Celebration of Vegetables from my Palestine by Sami Tamimi (releasing July 2025) is a vibrant, vegetable-forward cookbook honoring Palestinian culinary traditions. Featuring over 100 vegetarian and vegan recipes, it focuses on fresh, seasonal produce, "mooneh" (pantry) staples, and bold, simple flavors inspired by Tamimi's heritage.

Growing up cooking the Sunday gravy, meatballs, and pasta alongside her Italian American grandmother, Hailee Catalano developed a huge passion for food. This passion led her to the Culinary Institute of America, and then to cooking in restaurants. But somewhere along the way, Hailee started to miss the home cooking that made her fall in love with food in the first place. Inspired by her professional training and love of seasonal cooking, Hailee includes details on how to keep a calm kitchen, navigate a farmers market, make your own broths and the perfect sourdough loaf, and plan out a Friday Night Dinner menu. Carefully crafted from the heart, this is a book you'll return to again and again.

An expert chef and the author of More Than Cake covers everything you need to know to make a dazzling hot pot feast—the ancient Chinese tradition that is both a meal and a celebration. Hot pot is the ancient East Asian cookery method of rapidly poaching bite-size morsels of fresh vegetables, meats, seafood, and tofu in a tableside broth. This communal way of eating is perfect for home dinner parties where guests become active participants in cooking the meal. Though the hot pot table symbolizes bounty and feasting, at its core is frugality and thrift and accessibility to anyone. Four-time James Beard Award nominated chef Natasha Pickowicz provides more than fifty recipes for the broths, dumplings, sides, desserts, and drinks, along with a guide to the essential hot pot ingredients, equipment and tools, plus an explanation on how to pull it all together.

Kung Food by Jon Kung is a celebrated cookbook that reimagines Chinese American cuisine through a joyful, "third-culture" fusion lens, blending traditional Chinese flavors with unexpected global influences like Indian or American comfort food, as seen in recipes such as Buffalo Chicken Rangoons or Faygo Orange Chicken, reflecting Kung's own diasporic identity and viral social media fame. The book features 100 creative recipes across sections like Noodles & Dumplings, Stir-Fries, and Snacks, encouraging home cooks to break rules and experiment with flavors from a unique Chinese-ish perspective.

“Delicious, straightforward recipes ... fill Lucky Peach: 101 Easy Asian Recipes, along with romping commentary that makes the book fun to read as well as to cook from.” —Associated Press Beholden to bold flavors and not strict authenticity, the editors of Lucky Peach present a compendium of 101 easy, Asian recipes that hit the sweet spot between craveworthy and stupid simple and are destined to become favorites. Your friends and lovers will marvel as you show off your culinary worldliness, whipping up meals with fish-sauce-splattered panache and all the soy-soaked, ginger-scalliony goodness you could ever want—all for dinner tonight. You'll never have a reason to order take-out again.

The sumptuous debut cookbook from celebrated baker, activist, and pastry “it girl” Natasha Pickowicz * Named a Best New Cookbook of Spring 2023 by Food & Wine, Eater, and more * A James Beard Award Nominee Natasha Pickowicz is a creative force in the world of baking. Her pastries are uniquely delicious and surprising. She’s picked up three James Beard Award nominations for her time as a professional pastry chef. Her buzzy bake sales for Planned Parenthood and other nonprofits have raised hundreds of thousands of dollars. Now she shares her recipes and baking know-how in a debut cookbook brimming with the energy, passion, joy, knowledge, and spirit of generosity that define her work.

Our South: Black Food Through My Lens is Chef Ashleigh Shanti's cookbook, published in late 2024, that celebrates the diverse micro-regional traditions of Black Southern cuisine, moving beyond stereotypes to showcase unique flavors from Appalachia, the Lowcountry, the Midlands, and more, with personal stories and recipes like fish camp hush puppies, Carolina Gold rice dishes, and spiced chicken, all rooted in Shanti's heritage and culinary journey.

Pulp is a hardworking book of recipes that focuses on all the ways fruit can enhance simple, delicious mains—for example, by elevating roasted vegetables, garnishing soup, or adding perfume to a roasted pork or brisket. Unlike Ruffage and Grist, Pulp is about regularly incorporating fruit to add variety and seasonality to main dishes.

Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.

Written with the home cook in mind, Charmaine’s recipes are straightforward, simple to follow and work every time. Recipe and chapter introductions give valuable information about how local dishes are prepared and served, while the comprehensive glossary explains unfamiliar ingredients (which are steadily more commonplace in supermarkets today). The Complete Asian Cookbook is a book that belongs in the kitchens of every household.

Growing up on South Dakota’s Pine Ridge Reservation, Oglala Lakota chef Sean Sherman understood that his people’s food was rich in flavor, heritage, and connection to the land. It was in the midst of a successful restaurant career mainly cooking European cuisines that he realized the lack of understanding about Native American foodways—a revelation that sent him on a journey to learn more about how Indigenous communities have preserved and evolved their cuisines through the centuries. Now a leading figure in the Indigenous food movement, he shares in Turtle Island the unique and diverse Native foodways of North America through both traditional and modern recipes made with ingredients that have nourished Indigenous peoples physically, spiritually, and culturally for generations.

Very Good Salads: Middle-Eastern Salads and Plates for Sharing by Shuki Rosenboim and Louisa Allan (of Melbourne’s acclaimed Very Good Falafel) is a 192-page cookbook featuring 50+ seasonal, veggie-forward, Middle Eastern-inspired recipes. It features vibrant, creative salads, dips, and their famed falafel designed to be shared.

NEW YORK TIMES BESTSELLER • A love letter to dessert by the New York Times bestselling author of Dessert Person ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit “Whether you’re into flambés, soufflés, or simple loaf cakes this book offers over 100 different answers to that all-important question: What’s for dessert?”—Claire Saffitz Claire Saffitz returns with 100 recipes for all dessert people—whether you’re into impressive-yet-easy molten lava cakes, comforting rice pudding, or decadent chestnut brownies. In this all-new collection, Claire shares recipes for icebox cakes, pies, cobblers, custards, cookies and more, all crafted to be as streamlined as possible.

57th NAACP IMAGE AWARDS FOR OUTSTANDING LITERARY WORK – INSTRUCTIONAL NOMINEE SAVEUR THOUGHTFUL GIFTS FOR WINE AND SPIRITS LOVERS NEW YORK TIMES MOST INTERESTING WINE BOOKS OF 2025 A first-of-its-kind guide to pairing wine with foods from Africa and beyond, including a tour of wine regions across the globe and a foreword by Stephen Satterfield, from renowned Certified Sommelier Cha McCoy. The wine world often says food and wine that grow together, go together, and that spicy, tangy, salty, and sweet flavors are a challenge to pair. But what about foods from regions where wine grapes aren’t prevalent? What about global cuisines—many of which are outside of Europe—that celebrate heat and tang? Don’t these traditional foods deserve the perfect wine pairing? Cha McCoy, Certified Sommelier and owner of The Communion wine boutique, knows that good foods and wines go together and that the cuisines of Africa, Asia, and the Americas are just as worthy of great pours.

A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry.

A comprehensive cookbook with 200 recipes for the way people want to eat and bake at home today, with gluten-free options, from James Beard Award-winning and best-selling author Elisabeth Prueitt, cofounder of San Francisco's acclaimed Tartine Bakery.

Made by our friends at ESP Printing in Detroit's historic Eastern Market District, these totes are made from 100% cotton, long handles and larger format make for easy handling at your fav farmers market, picnic or everyday running about!

All of our fragrance oils are phthalate-free and do not require a prop 65 warning. We choose to use fragrance oils over essential oils due to better scent throw, cost, and overall performance.

All of our fragrance oils are phthalate-free and do not require a prop 65 warning. We choose to use fragrance oils over essential oils due to better scent throw, cost, and overall performance. Burn Times: 8 oz jars up to 55 hours | 16 oz jars up to 80 hours | 4 oz jars up to 30 hours | 1 oz tins up to 4 hours Glass jar dimensions: 4.5" x 2" Matchstick size: 3" Matchstick count: 45

A travel friendly must have. This ultra-luxurious hand nourisher delivers deep, everyday hydration, powered by native Mexican prickly pear oil. Enriched with Vitamin E and K for anti-inflammatory benefits, our signature ingredient leaves skin hydrated, protected, and strengthened.

A travel friendly must have. This ultra-luxurious hand nourisher delivers deep, everyday hydration, powered by native Mexican prickly pear oil. Enriched with Vitamin E and K for anti-inflammatory benefits, our signature ingredient leaves skin hydrated, protected, and strengthened.

A travel friendly must have. This ultra-luxurious hand nourisher delivers deep, everyday hydration, powered by native Mexican prickly pear oil. Enriched with Vitamin E and K for anti-inflammatory benefits, our signature ingredient leaves skin hydrated, protected, and strengthened.

Funds go directly towards providing free and heavily discounted locally grown farm produce from CWO Farms and staple items from Folk to families and individuals facing food insecurity within Detroit. Starting Monday 16th and in-conjunction with MLK Jr Day thru Black History Month (February) Folk will be raising funds to support Farm-Market boxes containing fresh produce grown by local farm, Corn Wine Oil as well as market staples such as eggs/dairy, protein/grains sourced by Folk. Throughout the remainder of the year these funds are dedicated to staple provisions to folks in need direct from our market in Corktown.