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Read more about the decadent goodies inside your box! Boxes listed in alphabetical order below.

American All-Stars Box

Blackberry Preserves: Made for us by our friend Brain on the Western slope, this jam is made using Organic Colorado grown blackberries. It pairs beautifully with mild cheeses and tastes rather epic on a piece of toast with jam.

34 Degree crackers: 34 Degree crackers are named for the latitude of Sydney, Australia, the city where the founder and chef Craig Lieberman discovered his passion for food and wine. It is also where he first tasted Australian cripsbred, the inspiration for the now famously think and crispy crackers. In 2003, Craig launched 34 Degrees and began importing specialty foods from Australia. But like many long-distance relationships, this arrangement had its share of challenges. Eventually, Craig’s desire to bring his business and his love of food closer to home illuminated the need to take the company in a new direction. In 2008, he discontinued his importing venture to become a chef and manufacturer focused exclusively on making 34 Degrees crackers in Colorado.

Ritual Chocolate Bar: Ritual Chocolate handcrafts small batch, bean-to-bar chocolate using classic European methods with a modern American style. At their small factory in Park City, Utah, Robbie and Anna are involved with the entire process  to ensure that their values for the highest achievable quality are present every step of the way. They source some of the highest quality cacao in the world to make their chocolate.  With no added flavors, their chocolate is an authentic expression of the flavor unique to each origin.

 

Best of Box

We Love Jam: Made by two friends in California’s Santa Clara Valley, We Love Jam highlights the Blenheim apricot, a variety that is endangered with We Love Jam sourcing fruit from one of the last remaining orchards in the valley.This variety of apricot is one of the finest tasting in the world, and combined with our special canning process and recipe yields a unique jam that has developed a cult following.

Poco Dolce Tiles: Poco Dolce has been perfecting the art of sea salt and dark chocolate with their signature line of Bittersweet Chocolate Tiles since 2003. Handmade and hand-packaged with care in San Francisco, each Tile is moulded one by one with it’s own unique inclusions, from double-roasted California Almonds to a “similar to the top of a crème brûlée” Burnt Caramel Toffee. All Tiles are finished with a pinch of Grey Sea Salt.

Ritrovo 6 year Balsamic Vinegar: This vinegar from Modena is aged in an innovative manner, making it a delicious, cost-friendly accent available to chefs of any ability.

In the rich, alluvial soil of Lambrusco di Sorbara in Soliera Italy, just outside of Modena in the Emilia Romagna region, the Maletti family has been producing quality traditional balsamic vinegar (aceto balsamico tradizionale) for generations. The Maletti’s produce their balsamic vinegar from the wine and grape must (unfermented, pressed grape juice and pulp before it’s turned into wine) of selected Lambrusco (red) and Trebbiano (white) grape varietals. Their vinegar is aged in an accelerated yet regulated evaporation process in former wine barrels of French Allier oak. The six year vinegar has an extraordinary density, aroma and depth of flavor with a clean delicate finish . Maletti balsamic vinegar is superb on a wide range of dishes, from fresh strawberries to salad greens topped with Parmigiano Reggiano shavings to most any meat dish.

Bittermans Truffle Salt: Black Truffle salt exemplifies the extraordinary power of salt to capture both the complexity and intensity of aromas and flavors. Even more concentrated than truffle oil, this black truffle salt brings the heady richness of fresh black summer truffles to anything your heart desires, from eggs in the morning to fettuccini at night. A little bit goes a long way! Try it over popcorn on a chilly winter evening!

Chile Crunch: Made locally here in Boulder, this is pretty much our favorite condiment, bar none. Crunchy, smoky, and infused with just the right amount of heat. Chile Crunch effortlessly transforms any food into a flavor-packed experience.

La Cultivada Olive Oil: La Cultivada is an incredibly high quality, artisanal farm that produces beautiful olive oil near Cordoba in the shadows of the Sierra Morena Mountains in Andalusia. A single variety oil, made from 100% Arbequina olives. This oil is yellow gold in color with a tinge of green. Its primary fragrances of tomato vines, and hints of fresh cut spring grass, and subtle hints of green apple. It flows smoothly through the palate, with a nutty flavor, a hint of bitterness and pleasant peppery finish. An elegant expression to enjoy.

Fallot Dijon Mustard: A French classic, Edmond Fallot’s traditional dijon mustard is the original mustard that started it all. Started in 1840 and still made from the same recipe, it is full of flavor and has just the right amount of spice.

Honeycomb: Local honeycomb from a small town to the north of Boulder, this honeycomb is straight from the hives, luscious, sweet and packed full of goodness.

Rustic Bakery Flatbread Crackers: Rustic Bakery produces artisan crackers and breads to complement equally excellent food and wine. They bake everything by hand using only the best organic grains and seeds. They are low in fat, full of nutrients and naturally delicious.

 

Chocolate Box

Compartes Chocolate: Compartes Chocolatier has been handcrafting chocolate since 1950 in small batches in Los Angeles California. Using locally sourced ingredients and the best chocolate from around the globe, Compartes makes bars that are as beautiful as they are delicious. We love their chocolate because it’s like eating indulgent pieces of art.

Ritual Chocolate: Ritual Chocolate handcrafts small batch, bean-to-bar chocolate using classic European methods with a modern American style. At their small factory in Park City, Utah, Robbie and Anna are involved with the entire process  to ensure that their values for the highest achievable quality are present every step of the way. They source some of the highest quality cacao in the world to make their chocolate.  With no added flavors, their chocolate is an authentic expression of the flavor unique to each origin.

Dick Taylor Chocolate: Friends and founders, Adam Dick and Dustin Taylor, used to build furniture and boats before creating handcrafted chocolates. According to them, the process of creating furniture from raw wood is similar to creating chocolate from the raw cacao beans. Because they start from the raw cacao beans, the chocolate creating process takes over one month to complete, but allows them to skip out on having to add vanilla, additional cocoa butter, and emulsifiers, creating a pure, delicious end result. Their only ingredients are cocoa beans and cane sugar and their bars are a pure, delicious expression of what pure chocolate can be.

Poco Dolce Tiles: Poco Dolce has been perfecting the art of sea salt and dark chocolate with their signature line of Bittersweet Chocolate Tiles since 2003. Handmade and hand-packaged with care in San Francisco, each Tile is moulded one by one with it’s own unique inclusions, from double-roasted California Almonds to a “similar to the top of a crème brûlée” Burnt Caramel Toffee. All Tiles are finished with a pinch of Grey Sea Salt.

Fruition Chocolate: Fruition is a small batch bean to bar chocolate workshop located in the Catskill Mountains of New York. With meticulous attention to detail, we slowly roast and stone grind carefully selected cocoa beans to accentuate their inherent flavor.

Colorado Box

34 Degree crackers: 34 Degree crackers are named for the latitude of Sydney, Australia, the city where the founder and chef Craig Lieberman discovered his passion for food and wine. It is also where he first tasted Australian cripsbred, the inspiration for the now famously think and crispy crackers. In 2003, Craig launched 34 Degrees and began importing specialty foods from Australia. But like many long-distance relationships, this arrangement had its share of challenges. Eventually, Craig’s desire to bring his business and his love of food closer to home illuminated the need to take the company in a new direction. In 2008, he discontinued his importing venture to become a chef and manufacturer focused exclusively on making 34 Degrees crackers in Colorado.

Cured’s House Peach Jalapeno Jam: Made for us by our friend Brain on the Western slope, this jam is made using Organic Colorado grown peaches and jalapeno peppers. The peppers don’t add a dramatic spice, but rather lend a beautiful earthy note that balances the sweetness of the peaches.

Jojo’s Pueblo Pepper Sriracha: Made locally in Denver, using all Colorado grown Pueblo Peppers, Jojo’s sriracha is a labor of love. Here’s the process:

  1. Chili peppers are ground in small batches with organic garlic, sea salt and a touch of organic coconut palm sugar to prepare them for their lacto fermentation process.
  2. After fermentation, each batch gets a splash of organic vinegar before being pureed. Jojo uses the entire pepper so she needs an industrial vitamix blender to get a smooth and hearty texture.
  3. From there, each batch is heated and poured one jar at a time by hand. So far her little sister (also her first employee) is the best at this part.
  4. Each jar is hand-labeled and stamped with a unique batch number. Batches are typically 24-36 jars and unique to the variety of peppers they happen to be using. No two batches are ever the same, and we think that’s pretty dang cool.

What does it taste like? Jojo’s tastes like sunshine on a summer day. It’s a welcomed departure from the sugar-filled srirachas you might be used to. prepare your mouth to experience the wonders of fermented chili peppers, the irresistible punch of vinegar and the tingling, medium heat that keeps you coming back for more. Just try the green sriracha on eggs. You’ll thank us.

Bjorn’s Raw Colorado Honey: Bjorn’s is a small batch honey producers based in Boulder, Colorado, founded and run by husband and wife team, Pontus and Lara.  Pontus, the beekeeper, grew up in Sweden and learned the practice from his grandfather Björn; the company namesake.
The focus of Björn’s Colorado Honey is to provide top-quality local honey produced in the Swedish family tradition.

Cultura Chocolate Bar:  Cultura Craft Chocolate is Colorado’s Premier Award Winning Chocolate Making Company. Establish in the fall of 2016, Cultura Craft Chocolate is a Latin American inspired bean-to-bar chocolate making company with a mission to create truly amazing chocolate that has greater transparency, sustainability, and accessibility. Specifically inspired by Damaris’ (owner) own experience during her childhood trips to her family’s hometown in Mexico, Cultura seeks to honor and share the history and cultures of the communities where cacao originated.

 

European Vacation Box

Opinel Picnic Knife: The story of Opinel all starts with a small knife from Savoie, France, invented by Joseph Opinel in 1890 which became an everyday object and is now considered a design icon throughout the world.  Originally sold as a working man’s knife, an Opinel knife has become emblematic of French culture, with Pablo Picasso reportedly using one of the knives as a sculpting tool.  These knives are made in France, and make great gifts for boy and girl scouts alike, or anyone who has an appreciation of nature, cooking, and craftmanship.

Valrhona Chocolate Bar: Valrhona has been producing the some of the world’s finest chocolate in the small village of Tain L’Hermitage, France since 1922. From the beginning, company founder and Pastry Chef Albéric Guironnet was dedicated to the creation of unique, artisan quality chocolate with complex, balanced and consistent flavors. For almost a century, Valrhona has created a range of unique aromatic profiles by perfecting techniques for enhancing the flavor of rare cocoa beans, grown on land selected for its terroir.

Fine Cheese Company Crackers: The Fine Cheese Co. is based in historic Bath, England. While selling cheese in their original shop, they were struck by two thoughts:
– Why are there are so many great cheeses, and so few great crackers to go with them?
– If celery is a natural partner for blue cheese, and walnuts for goats’ cheese, why can’t you put the celery or the walnuts in a cracker to partner cheese?

And that was how the crackers were born.

La Cultivada Olive Oil: La Cultivada is an incredibly high quality, artisanal farm that produces beautiful olive oil near Cordoba in the shadows of the Sierra Morena Mountains in Andalusia. A single variety oil, made from 100% Arbequina olives. This oil is yellow gold in color with a tinge of green. Its primary fragrances of tomato vines, and hints of fresh cut spring grass, and subtle hints of green apple. It flows smoothly through the palate, with a nutty flavor, a hint of bitterness and pleasant peppery finish. An elegant expression to enjoy.

 

Globetrotter Box

Fine Cheese Company Crackers: The Fine Cheese Co. is based in historic Bath, England. While selling cheese in their original shop, they were struck by two thoughts:
– Why are there are so many great cheeses, and so few great crackers to go with them?
– If celery is a natural partner for blue cheese, and walnuts for goats’ cheese, why can’t you put the celery or the walnuts in a cracker to partner cheese?

And that was how the crackers were born.

Martelli Pasta: The Martelli family makes these pastas in the tiny Tuscan town of Lari, which is on the way to nowhere and out of the way from everywhere. Only Martelli family members create the pasta, and do everything right that most commercial pasta makers do wrong. They insist on using only the hardest durum wheat flour, extrude their pasta through traditional bronze dies, which makes the pasta grip the sauce, and take their time drying the pasta. Commercial producers dry their pasta in a hot blast furnace in a matter of minutes. With Martelli, it happens in a warm room over two days. Time is the key, since the slow dry makes the texture more chewy and the flavor more intense, the taste more like bread than raw wheat. This pasta is incredible with just a touch of salt, pepper and cultured butter or olive oil.

Gustarosso San Marzano Tomatoes: These are real DOP San Marzano tomatoes from Agro Nocerino Sarnese. For those of  us unfamiliar with San Marzano’s, they are a special tomato coming from Italy. More specifically, Mount Vesuvius. The volcanic soil makes them sweeter and less acidic. Authentic San Marzano tomatoes will be stamped with an official DOP (Denominazione d’Origine Protteta)-the same kind of certification and set of rules used for identifying wines grown in certain locales in Italy. Besides their sweetness and lower acidity, San Marzano tomatoes have firm pulp, easily removed skin, and less seeds.

Ritrovo 6 year Balsamic Vinegar: This vinegar from Modena is aged in an innovative manner, making it a delicious, cost-friendly accent available to chefs of any ability.

In the rich, alluvial soil of Lambrusco di Sorbara in Soliera Italy, just outside of Modena in the Emilia Romagna region, the Maletti family has been producing quality traditional balsamic vinegar (aceto balsamico tradizionale) for generations. The Maletti’s produce their balsamic vinegar from the wine and grape must (unfermented, pressed grape juice and pulp before it’s turned into wine) of selected Lambrusco (red) and Trebbiano (white) grape varietals. Their vinegar is aged in an accelerated yet regulated evaporation process in former wine barrels of French Allier oak. The six year vinegar has an extraordinary density, aroma and depth of flavor with a clean delicate finish . Maletti balsamic vinegar is superb on a wide range of dishes, from fresh strawberries to salad greens topped with Parmigiano Reggiano shavings to most any meat dish.

Falksalt: A wonderful sea salt company out of Sweden. The salt flakes are produced in the old fashioned traditional way from Mediterranean sea water, allowing the sea water to evaporate thus leaving behind a delicate pyramid salt flake. Simply crumble the flakes between your fingers as you garnish steamed vegetables, grilled meat, or, our personal favorite, fresh bread with a healthy smear of butter.

Ritual Chocolate: Ritual Chocolate handcrafts small batch, bean-to-bar chocolate using classic European methods with a modern American style. At their small factory in Park City, Utah, Robbie and Anna are involved with the entire process  to ensure that their values for the highest achievable quality are present every step of the way. They source some of the highest quality cacao in the world to make their chocolate.  With no added flavors, their chocolate is an authentic expression of the flavor unique to each origin.

 

Staff Favorites

Fine Cheese Company Toasts: The Fine Cheese Co. is based in historic Bath, England. While selling cheese in their original shop, they were struck by the question, Why are there are so many great cheeses, and so few great crackers to go with them? These toasts are thin, light and crisp  (baked twice like biscotti) and uniquely studded with fruits, nuts and seeds.

Fallot Dijon Mustard: A French classic, Edmond Fallot’s traditional dijon mustard is the original mustard that started it all. Started in 1840 and still made from the same recipe, it is full of flavor and has just the right amount of spice.

Ritual Chocolate: Ritual Chocolate handcrafts small batch, bean-to-bar chocolate using classic European methods with a modern American style. At their small factory in Park City, Utah, Robbie and Anna are involved with the entire process  to ensure that their values for the highest achievable quality are present every step of the way. They source some of the highest quality cacao in the world to make their chocolate.  With no added flavors, their chocolate is an authentic expression of the flavor unique to each origin.

Cured’s House Preserves: Made for us by our friend Brain on the Western slope, this jam is made using Organic Colorado grown fruit.

Big Picture Farm Goat Milk Caramels: Started in 2010 by Louisa Conrad and Lucas Farrell, Big Picture Farm is a small hillside goat dairy and farmstead confectionery and creamery located in southern Vermont. They make award-winning goat milk caramels and farmstead cheeses from fresh, raw, creamy goat’s milk from their herd of 40 healthy and happy, free-ranging companions.

La Cultivada Olive Oil: La Cultivada is an incredibly high quality, artisanal farm that produces beautiful olive oil near Cordoba in the shadows of the Sierra Morena Mountains in Andalusia. A single variety oil, made from 100% Arbequina olives. This oil is yellow gold in color with a tinge of green. Its primary fragrances of tomato vines, and hints of fresh cut spring grass, and subtle hints of green apple. It flows smoothly through the palate, with a nutty flavor, a hint of bitterness and pleasant peppery finish. An elegant expression to enjoy.

Chile Crunch: Made locally here in Boulder, this is pretty much our favorite condiment, bar none. Crunchy, smoky, and infused with just the right amount of heat. Chile Crunch effortlessly transforms any food into a flavor-packed experience.

Malden Flake Salt: Founded in 1882, England’s Maldon Salt Crystal Company still draws salt from seawater using traditional long-handled rakes, processing it with no artificial additives for flavor that’s pure and clean.

 

Student Survival Box

Boxcar Coffee: Our neighbors and coffee roaster extraordinaire, Boxcar roasts some of the finest, most nuanced and delicious on the Front Range.

34 Degree Crackers

Tender Belly Bacon

Cured’s House Preserves

 

 

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