DEAR TARRYTOWN | Featured Farmers & Bakers
Brett, Owner & Farmer of Majestic Farms
Majestic Farms | Chicken & Pork
At Majestic, our family grows pasture-raised pork and poultry, in addition to organic boutique apples. All of our animals are raised outside in the woods and pasture that exist on our farm. We raise our livestock sustainably, delivering healthy, happy meat to your family. Our heritage livestock aren't the same as factory-farmed animals (which produce lots of meat and taste bland). Heritage breeds are healthy, and can breed, forage, and care for their babies naturally, which make them a perfect fit for organic, grass-based, and humane sustainable agriculture. Plus, they taste the best!
Eleanor, Patrick, and their children, Owners & Farmers of Berry Brook Farm
Berry Brook Farm | Carrots, Potatoes, Spring Mix, Herbs
Berry Brook Farm, operated by Eleanor Blakeslee-Drain and Patrick Hennebery, grows 20-acres of high quality, certified organic vegetables. We use responsible organic practices and believe in paying our farm crew a living wage to provide them with a viable livelihood in agriculture. We are proud to farm in the Catskills and to be part of the bright future of sustainable agriculture in New York State.
Scotty, Stormie (Owners) and their hardworking team at Deep Roots Farm.
Deep Roots Farm | Herbs
Deep Roots Farm NY is a certified organic vegetable farm located in Copake NY, serving family and restaurants throughout Westchester, New York City and surrounding local areas in Upstate NY. We are deeply passionate about providing healthy fresh foods to our customers. We believe that quality seeds and starting compost, mixed with clean transparent practices and the efforts of honest labor, will result in the best quality foods for your family. We have pride in the the nutrient dense and diverse food we bring down the the markets and provide for wholesalers.
Zachary, Head Baker and Owner of Bien Cuit.
Bien Cuit | Pastries & Breads
Bien Cuit bakery was open in 2011 in Brooklyn, NY by Zachary Golper and his wife. Since opening, Bien Cuit has expanded their production, been nominated for a James Beard award and published their first cookbook. We are able to achieve these acclaims while staying stringent on our baking practices which include long fermentation (up to 68 hours of fermentation for our Miche and other breads), and creating a partnerships with local grain growers. We use organic grain with a concentration on local growers, particularly from the Finger Lakes region.