Los Angeles, California
Flamingo Estate
A seven-acre garden in the hills of Los Angeles turned into a pantry and home line: Heritage olive oil, the tomato-vine candle and soaps.
Explore the maker →The Makers
People, places and houses worth knowing.
We choose makers for more than a beautiful label. Provenance, materials, technique and a point of view all matter.
Viscomtat, near Thiers, France
Jean Dubost & Laguiole
Fourth-generation cutlers since 1920, and French-made table knives, flatware and cheese sets in the Laguiole profile.
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Venice, Italy
Cipriani
Harry’s Bar, 1931; the Bellini, 1948. Organic egg pasta, Sansovina tomato sauce, basil pesto and the alcohol-free Bellini.
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San Francisco, California
Flour + Water
The restaurant that made its name on pasta, now dried: organic, bronze-die spaghetti, penne rigate and elbows.
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Lisbon, Portugal
José Gourmet
Tinned fish treated like wine: small fisheries, fair prices, olive oil, and a different Portuguese illustrator for every box.
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Le Bosc, France
L’Épicurien
A family house cooking in open cauldrons near Montpellier since the 1980s: flower confits and mustards with lemon-thyme or truffle.
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Burgundy, France
Famille Perronneau
Beekeepers since 1890 who move their hives across France one bloom at a time. Acacia and lavender honeys.
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Paris, France
Nina’s Paris
A tea house with roots at Versailles; the Marie-Antoinette blend is scented with apples and roses from the King’s Kitchen Garden.
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Maremma, Tuscany
Il Boschetto
Infused oils, vinegars and spice blends made the traditional way on the Tuscan coast: lemon, basil and truffle.
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Italy
Mantova
Fratelli Mantova’s finishing sprays: Sicilian lemon olive oil, Italian dressing, poke soy and ghee, in a fine mist.
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Brooklyn, New York
Common Good
Plant-based cleaners, soaps and detergents in bottles designed to be refilled, from the small Brooklyn company that pioneered refill stations.
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United Kingdom
The Drinks Bakery
Award-winning savoury biscuits and twists baked for wine, champagne and cocktail hour.
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