Sourcing
Twelve producers, all of whom we have visited. If we cannot name the person who made it, it does not go on the board.
Draft for review. This document was prepared as part of the CravePlatter site build and has not been reviewed by counsel. Confirm the entity details, retention periods, insurance limits and governing-law clauses with your lawyer, and the food-safety claims with your local health department, before launch.
We keep a standing larder of forty-eight items and we buy from twelve producers. We have visited all twelve. That is not a marketing line — it is the rule that decides what goes on a board, and it is the reason our menu is smaller than it could be.
1. The rule
If we cannot name the person who made it, it does not go on the board. In practice this rules out most of the specialty distribution catalogue, which is a genuine commercial cost and the main reason we do not carry, for instance, Spanish jamón — we have not been, so we do not sell it.
2. Creameries
| Producer | Where | What we buy |
|---|---|---|
| Jasper Hill Farm | Greensboro, VT | Bayley Hazen Blue, Harbison, Cabot Clothbound |
| Cato Corner Farm | Colchester, CT | Hooligan, Bloomsday |
| Nettle Meadow | Warrensburg, NY | Kunik, Three Sisters |
| Old Chatham Creamery | Old Chatham, NY | Sheep’s milk camembert, ewe’s blue |
| Consider Bardwell | West Pawlet, VT | Dorset, Rupert |
| Lively Run | Interlaken, NY | Finger Lakes gold, chèvre |
3. Charcuterie
| Producer | Where | What we buy |
|---|---|---|
| Ends Meat | Sunset Park, Brooklyn | Whole-muscle cures, finocchiona, ’nduja |
| Fleishers Craft Butchery | Brooklyn, NY | Cured duck breast, coppa |
| Angel’s Salumi | Providence, RI | Sopressata, hot capicola |
4. Bread, pastry and preserves
| Producer | Where | What we buy |
|---|---|---|
| Fenwick Bakehouse | Gowanus, Brooklyn | Sourdough, seeded rye, viennoiserie |
| Wythe Preserves | Williamsburg, Brooklyn | Mostarda, pickled mustard seed, quince paste |
| Marlow Orchard Co. | Hudson Valley, NY | Stone fruit, figs, table grapes in season |
Fenwick Bakehouse is a real relationship and a fictional name; see the note at the foot of this page.
5. What changes
Roughly a third of the larder rotates with the season. Figs and stone fruit are a late-summer board and we do not fake them in February with imports; in winter that slot becomes poached pear, citrus and quince. If you have ordered before and the board looks different, that is why, and the price does not change.
6. Waste
Boards, risers, crates and linen come back to us and are reused. Trimmings that cannot go on a board become staff lunch or stock; what is genuinely inedible goes to a commercial composter in Sunset Park. Packaging for snack boxes is paper-based and curbside-recyclable in NYC — we moved off plastic clamshells in 2023 and it cost us about four percent on materials.
7. A necessary note
Some names on this page are invented. This site is a showcase build. The Vermont and New York creameries named above are real businesses that we admire but have no commercial relationship with; Fenwick Bakehouse, Wythe Preserves and Marlow Orchard Co. are fictional. Replace this entire page with your actual supplier list — with their permission — before launch.