With 5,000 products in the shop, choosing our Top 20 each year comes with a guarantee: the 20 on the list are going to be really good, and thousands of other great products are going to be left off it. We’ve made our peace with that. Nothing on this list repeats from last year, though […]
100% Gift Giving Success Rate! OK, folks, Thanksgiving is right around the corner! If you are waiting until Thanksgiving to start thinking about gifts for clients, staff, or family, now is the time to start! Use our Gift Collections section for some inspiration. Go custom, or make it easy with the Store in a Bag, a no-hassle Gift Card, Wine, or […]
If you’ve noticed more bottles with our name on them over the last ten years, it’s not in your head. It’s a relatively new thing. The first was a Prosecco in 2016, sourced by then-wine buyer Noah Oldham. It’s still one of the ten best-selling items in the store. More have followed, all from the […]
Kathy Shultz started coming to DeLaurenti 50 years ago. She’d grown up on the east side of the state, and when she got married, she figured they’d move back. Her husband, a Seattle-born guy, said, “Oh no!” She missed the seasons. Someone advised her to find something that she loved and make it her own.
Mehdi Boujrada went to Morocco last October with a plan. Villa Jerada was turning 15, and after years of working with Moroccan producers he wanted an oil that came from the place, the people, and the traditions he grew up with. He brought samples to an old friend who farms olives in the foothills of the Atlas Mountains and asked him to make an oil like them.
For years, our deli manager and buyer, Elyse Hoang, drove thirty-five minutes to Phinney Ridge for English muffins. Not for loaves or pastries — for English muffins, the thing most of us grab at the supermarket without thinking. That’s the first thing to know about Ben’s Bread: they make an English muffin worth the drive. […]
Four British farmhouse cheeses, chosen wheel by wheel, now in our case.
On a cool morning in early February, Tyler Wilbourne changed into sterile whites in a small creamery outside the town of Herencia, in the heart of La Mancha. Hundreds of wheels of Manchego sat aging in rooms nearby. Four cheesemakers were already at work. Within minutes, he would be too, flipping wheels by hand, packing curds […]
