Battistoni brand Italian meats are prepared using the finest ingredients available. We use the same authentic Italian recipes first brought to America by founder Umberto Battistoni in 1931. With a taste this good, we are confident we will become your preferred, if not only, salami and Italian meat brand.

Battistoni is committed to providing customers all across the United States with the best tasting Italian cured meats from 5 different regions of Old World Italy. Whether you favor the spiciness of Calabrese hot salami or the distinct peppery flavor of our famous cappocola, you can be sure that it is produced according to the same exacting standards that have been in place for generations.

Blue Table Chocolate is simply the best chocolate made in WNY, maybe anywhere else. From my first taste in 2019 I fell in love with the incredible artistry that Ben creates in his chocolate and when The Grazing Forest was conceptualized, there were a few potential partners that came immediately to mind, Blue Table Chocolate was one of the first.

Beyond just incredible taste and visual artistry, Blue Table consistently gives back to the community and works to ensure a better world.

Buffalo Cheese Traders specializes in importing unique handcrafted, artisan, and family farmed cheeses for Western New York’s discerning restaurant chefs & home cooks. Supplying independently owned restaurants and stores with cheeses used as ingredients for everyday & special events.

The first time I spoke with Michelle we spent over an hour on the phone while she expressed her excitement for a new business, giving great tips to navigating the local food market, recommending other high quality vendors, and speaking of life. A fast friendship was made and if this is how someone is treated their first time speaking with her, I can only imagine how she treats longstanding clients.

Chef Camille Le Caër hails from Brittany, France. His passion and love for food initiated from both his grandmothers’ affection for preparing family meals. At 13, his family encouraged him to attend Lyceé Hôtelier of Dinard, where vocational training represents more than half of the high school curriculum. Camille began working with pastry at 15 years old, at an internship with the Ritz Carlton in Paris. After graduation, Camille continued his culinary education at CFA de Ploufragan and CFA Ceproc as a Pâtissier Apprentice. His first position in the USA was as a Pastry Chef at the famed French restaurant Bagatelle, in the heart of the Meat Packing District in Manhattan. Camille then became an Executive Pastry Chef at Crêpe Sucre, also in NYC. Camille was the Executive Pastry Chef at both Giancarlo’s (Williamsville, NY) and Lombardo’s (Buffalo, NY) restaurants, before opening his widely acclaimed pâtisserie on Hertel Avenue, called Pastry by Camille. The café served exquisite baguettes and French pastry, but the main reasons people flocked to his restaurant were the delicious crêpes, the magnificent macarons, and Camille’s exuberant personality. When Covid-19 paused the café for a few months, Camille began to reflect on his busy life, and he decided he wanted to make a move towards a more family-friendly direction. Working as a Private Chef would enable him to create his own schedule and spend more time with his two young children.

Donna's Jelly & Jam is a small, artisan food company located in the historic and tranquil village of East Aurora, minutes south of Buffalo, NY. Donna's specializes in making small batches of preserved foods using local ripe ingredients wherever possible, many of which are grown on her own property just steps away from the kitchen.
Using old fashioned, home-style recipes and natural ingredients, each jar is handmade and hand-poured, with strict quality control and attention to detail.

Fairytale Farms was a longstanding dream, made possible by the COVID-19 pandemic, that allowed owners Mike Modrzysnki and Jacalyn Slingerland to purchase the farm that focuses on sustainable production and education.

Nestled in East Aurora, the beautiful Fairytale Farms aims to move beyond their apiary, chickens, and garden, to eventually add a bed and breakfast, full learning program for children, and maybe, just maybe, goats.

Operating for over 60 years, Guercio's deli is a beloved facet of Buffalo, NY. Housing a bit of everything, Guercio's is more than just a deli, but a city grocery store with a small town feel. Known for their selection of Italian meats, Guercio's is our primary supplier of sliced charcuterie.

Justin is not just Hartman’s co-founder; he is also our master distiller. Justin’s passion for distilling didn’t come from some innate urge to create alcohol or need to perpetuate a family legacy (although it was later discovered Justin’s great-grandfather was a moonshiner in the Black Rock neighborhood of Buffalo). It grew from a collection of moments—from sipping exquisite bourbon with his father and brother to enjoying cocktails and swapping family stories with Hartman’s co-owners Bob and Lisa Hobba. It seemed to him that the better the whiskey or finer the cocktail, the more time people spent together laughing, connecting, and making memories.

In time, Justin took his passion and ran with it. He spent several years traveling the country studying distilling, barreling, aging, and blending. He graduated from Moonshine University’s Distiller’s Course in Louisville, Kentucky—the heart of Bourbon Country—where he learned blending techniques rooted in 18th century French winemaking traditions. He learned the science behind barrel aging and how to produce the smoothest distillate. He also developed his own theory as to why Western New York has a superior climate and conditions for aging spirits, similar to Ireland or Scotland.

That Western New York essence together with Justin’s dedication and authentic passion inform every Hartman’s product.

The Grazing Forest uses Hartman's bourbon in our bourbon soaked bacon jerky and charcoal from a Hartman's bourbon barrel to smoke some of our cheeses.

After working for another logging company for 7 years, Greg Rose set out on his own, creating Rose Forestry, an incredible local lumber company that sustainably harvests local wood that is then sold in their beautiful store to be used by crafters and artisans.

All of the boards made by The Grazing Forest start with wood from Rose Forestry.

The Savage Wheat Project was began by Emily Savage after serving years as a baker in professional bakeries out of a desire to begin repairing the relationship between humans and the Earth as well as returning to a better source of food, the food that allowed civilizations to settle and begin - wheat.

Emily grows all of her own ancient grain wheat that is then hand threshed, ground to flour, then used to create some of the most incredible bread you'll ever taste.

I met Emily entirely by coincidence, while working with another partner, and it felt incredibly serendipitous, as if everything were meant to happen exactly as it did that day.

Few people are as invested in success as Stefan Coker. Invested in his own success, of course, but more importantly, in setting up his kids, his community, and found family for success.

I discovered What's Pop-In when it was still very new and knew that Stefan was on to something. The popcorn is incredible! But to hear Stefan speak is to be inspired by him. His popcorn (and soon to be pretzels!) are available in their downtown shop, delivered locally, or shipped nationally.