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Feb 19, 2018
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Posts Tagged ‘Larder & Cupboard’

8 things we’re obsessed with right now

Tuesday, January 30th, 2018

From a vegan schmear to a summery shrub, here’s what’s at the top of our shopping list right now.

 

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1. Heirloom Bottling Co. Shrubs
We love vinegary shrubs, especially those made in St. Louis with just a handful of ingredients. Try the Blackberry Lemon Mint with soda water and remember summer exists.
$21. Larder & Cupboard, 7310 Manchester Road, Maplewood, 314.300.8995, larderandcupboard.com

2. Antonio Mattei Biscotti
These almond biscuits and chocolate biscotti bring us back to charming London teatimes. Bonus: They come in elegant bright blue and red tins we love to reuse.
$14 to $25. Parker’s Table, 7118 Oakland Ave., Richmond Heights, 314.645.2050, parkerstable.com

 

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3. Duralex Picardie tumblers
This tempered glassware is heat- and freezer-safe, shatterproof when you’ve had one too many – did we mention it’s great for table wine? – and doesn’t slouch on style, either. It is French, after all.
Set of 6: $14 to $32. Sur La Table, 295 Plaza Frontenac, Frontenac, 314.993.0566, surlatable.com

4. Evolúció Blaufränkisch
Drop that pinot. This light-bodied, berry-tart Austrian red goes with everything and nothing – and that’s how we’re drinking it.
$11. Fields Foods, 1500 Lafayette Ave., St. Louis, 314.241.3276, fieldsfoods.com

 

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5. Sea Salt Caramel Collection
Prevent abandoned bonbons with bitten corners. These straightforward caramels are what we want when picking through a box. Just get the good stuff.
$10. Chocolate Chocolate Chocolate Co., multiple locations, chocolatechocolate.com

6. Cocktail Kingdom Mixtin
This vacuum-insulated, stainless-steel pitcher ensures consistent temperatures while stirring cocktails. Plus, unlike our old mixing glass, we can’t break it.
$50. Intoxicology, 4321 Manchester Ave., St. Louis, 314.858.8664, intoxicologystl.com

 

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7. Kite Hill Chive Cream Cheese-Style Spread
Rich, tangy and oh-so-smooth, this almond-based vegan spread will woo even the most ardent turophile.
$6. Whole Foods, multiple locations, wholefoodsmarket.com

8. Made in India by Meera Sodha
Meera Sodha balances heady Indian flavors to pinpoint perfection. Try her chile paneer recipe, and you’ll appear to be an expert yourself.
$35. Left Bank Books, left-bank.com

 

 

 

Four St. Louis-area businesses win Good Food Awards

Friday, January 26th, 2018

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The winners of the 2018 Good Food Awards, which honors businesses committed to socially and environmentally conscious food, were announced on Jan. 19. This year, four local purveyors took home awards, proving that St. Louis is more than just good at good food.

Blueprint Coffee, Larder & Cupboard, Perennial Artisan Ales and Still 630 Distillery all received awards. They were chosen from among 2,000 entrants in 15 different categories, including coffee, preserves and beer.

Larder & Cupboard won in the preserve category for its Strawberry Lemon preserves and its Apricot-Lemon Thyme preserves, and Blueprint Coffee earned an award for its Ethiopian Hambela. Blueprint Coffee co-owner Mike Marquard said this award is a great honor, not just for the local roaster but also for the Hambela Estate, which produced coffee.

“We partnered with them originally because of their quality, but their social and environmental programs are great,” he said. “They are doing outgrower programs for things like better education and better farming practices. It’s a great honor to have our African company recognized.”

Perennial Artisan Ales was recognized for two beers: Savant Beersel, which uses grapes from Charleville Vineyards in Ste. Genevieve, and Glitter & Gold. Perennial on-premise operations and event manager Katie Godoy said this award highlighted the importance of social and environmental responsibility. “It’s really nice to be recognized for the efforts we are doing, but a lot of people may not know about,” Godoy said.

Still 630 Distillery earned an award in the spirits category for its Expedition Rum. Owner David Weglarz said the award validated his hard work. “It’s a recognition of all the things we’ve done and our attention to quality and to detail,” he said.

Larder & Cupboard owner Cindy Higgerson did not return requests for comment.

Editor’s Note: This article incorrectly attributed a quote to Perennial owner Emily Wymore. It was updated at 7:40 p.m. Jan. 26 to correct the error.

Photo courtesy of Blueprint Coffee

Claire Ma is an editorial intern at Sauce Magazine. 

Related Content
• St. Louis-area breweries clean up at RateBeer Best Awards

• Kakao wins third Good Food Award

• Nixta earns spot on Bon Appétit’s top 10 new restaurants list

Sauce Gift Guide: $25 to $50

Wednesday, November 22nd, 2017

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Foodies are the best people to buy for. With so many great products out there, it’s easy to find something they don’t already have in their kitchens. These five gifts scream thoughtfulness without scary price tags.

1. Boska Girolle Cheese Curler
For 800 years – from the time Swiss monks invented Tête de Moine to the 1980s when the country that brought us engineering invented the girolle – people used whatever they had to scrape the delicious, semi-hard cheese into paper-thin slices. Boska’s girolle makes easy work of shaving Tête de Moine into delightful curlicues, releasing its nutty aroma and complex flavor.
$50. Larder & Cupboard, larderandcupboard.com

2. Olive Oil Straight from Sparta
The Chronis family of St. Louis owns an olive grove in Greece. They control everything from cultivating and cold-pressing the Kalamata olives to bottling and selling the resulting extra-virgin olive oil – now at a retail boutique in St. Louis. Pick up a bottle of the Olea Gold oil and a packet of Greek wild herbs for a dipping sauce of the gods.
Olive oil: $20. Herbs: $5. Olea Estates, oleaestates.com

3. Olive Wood Salt Box
Olive wood is as exotic and beautiful as it is hard and strong. It’s just what designer salt wants. With extraordinary, unique grain patterns, no two salt boxes are the same, making them the definition of a one-of-a-kind gift. And over time, the olive wood will take on a richer, darker, even more beautiful hue.
$50. Kitchen Conservatory, kitchenconservatory.com

4. Bubbly Liqueur Sets
Each set pairs a bottle of Italian sparkling wine with a liqueur for festive, bubbly cocktails perfect for holiday parties galore. Choose from four sets, including the classic Kir Royale made with crème de cassis and prosecco. Who doesn’t love bubbles?
$28 to $29. Vom Fass, vomfassusa.com

5. Bottle Snaps
When blacksmith Andrew Andrasko isn’t fabricating and forging large sculptures for parks, galleries and businesses, he can be found in his studio hammering out useful metal kitchen tools like ladles, spatulas, meat forks … and these cool bottle openers in three colors.
$28. NHB KnifeWorks, nhbknifeworks.com

Michael Renner is a longtime contributor to Sauce Magazine who regularly pens New & Notable reviews

Related Content
• Sauce Magazine: 2017 Guide to the Holidays

Sauce Gift Guide: $25 or less

Sauce Gift Guide: $50 to $100

Holiday Gift Guide: 5 gifts for your food snob

Tuesday, November 22nd, 2016

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According to David Kamp and Marion Rosenfeld in their snarky Food Snob’s Dictionary, a food snob is someone “who has taken the amateur epicure’s admirable zeal for eating and cooking well to hollandaise-curdling extremes.” Here are a few holiday gift ideas to distinguish your food snob, experienced or aspiring, from the amateurs.

 

1. Acorns & Cattails
Most chefs know how to forage without poisoning themselves. For the rest of us, St. Louis native Rob Connoley’s smartly written, beautifully photographed cookbook provides inspiration and instruction for gathering and preparing food. We hope Connoley serves some of these recipes in the restaurant he plans to open in St. Louis next year. $35. Kitchen Conservatory, 8021 Clayton Road, Clayton, 314.862.2665, kitchenconservatory.com

2. VAIN Vanilla Sampler
Regular vanilla extract is so, uh, vanilla. VAIN Foods of Kansas City, Missouri switches out the standard neutral grain alcohol in favor of more interesting spirits to make its vanilla. Try Mexican vanilla in Kentucky bourbon, Indonesian vanilla in ginger spirits, Ugandan in orange spirits and Madagascar vanilla in both cane rum and vodka in this five-pack sampler. $40. Larder & Cupboard, 7310 Manchester Road, Maplewood, 314.300.8995, larderandcupboard.com

3. Wine Wands
Sometimes even the most conscientious don’t have time to chill their wine to the proper temperature. In such dire straights, the hoi polloi use ice cubes, a practice eschewed by any self-respecting food snob. Keep this set of two stainless-steel wine chillers in the freezer to cool down a glass of wine in a hurry, preempting such an embarrassing situation. $40. Williams-Sonoma, Plaza Frontenac, 1701 S. Lindbergh Blvd., Frontenac, 314.567.9211, williams-sonoma.com

4. Anova Precision Cooker Sous Vide WiFi
While rash enthusiasts bought aquarium-sized sous vide immersion circulators, food snobs knew something better had to be in the works. Like cell phones, sous vide technology has produced a manageably sized device. It’s lightweight, attaches to any pot and connects to a smartphone so you can cook remotely and receive temperature notifications. $199. Crate & Barrel, 1 The Boulevard, Richmond Heights, 314.725.6380, crateandbarrel.com

5. Halcyon Knives
Halcyon Forge is a one-man show in which Joseph Schrum makes beautiful, high-carbon steel knives in his backyard work shed in Sedalia. Schrum uses reclaimed materials like old saw blades and wood scavenged from riverbanks. Buy his designs or order custom knives made with, say, a resin laminate handle incorporating a memento. But prepare to wait six months for the custom gift to arrive. He’s that good. $140 to $425. Bertarelli Cutlery, 1927 Marconi Ave., St. Louis, 314.664.4005; halcyonforge.com

 

More Holiday Gift Guides
• Holiday Gift Guide: 5 gifts for the person you have to shop for
• Holiday Gift Guide: 5 gifts to stock a starter kitchen
• Holiday Gift Guide: 5 gifts for your boozehound
• Holiday Gifts 2015: Gifts for the Food Snob

 

Guide to the Holidays 2016: Cheese for Dessert

Tuesday, November 15th, 2016

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Nothing says class like an after-dinner cheese course. “Cheese can be a decadent treat that satisfies your need for something creamy and sweet to finish out a meal,” said Larder & Cupboard general manager Cindy Higgerson. “It’s a nice way to end an elegant dinner.” A good cheese board should have a couple sweet accompaniments like honey and dried fruit, some savory choices like pickles and nuts, and crackers or crusty bread along with three to five cheeses. Ask your cheesemonger for help choosing a variety of milks, ages and styles. We asked Higgerson to build us the ultimate cheese course.

1. Green Dirt Farms Woolly Rind aged sheep’s milk cheese
This creamy, decadent Camembert-style is made locally in Weston, Missouri. $18.

2. Kenny’s Farmhouse Awe Brie
A bloomy-rind, soft cheese, this brie goes great with preserves and fruit. $14.

3. Baetje Pumpkin Walnut goat cheese
This fresh goat cheese is nutty and sweet. “It’s good crumbled on ice cream,” Higgerson said. “I’ve even had customers put it in cannoli.” $11.

4. Milton Creamery Flory’s Truckle aged cheddar
With more of a bite, this clothbound aged cheddar offers nice contrast to the creamier cheeses. $27 per pound.

5. Kenny’s FarmhouseBlue Gouda
This is milder than most blue cheeses, offering some funkiness without overpowering. $23.50 per pound.

6. Quince & Apple figs and black tea preserves
Figs and cheese are a classic combination. This fruity preserve pairs especially well with the Truckle. $9.

7. La Quercia Speck Americana
Similar to prosciutto, speck offers a bit of saltiness to contrast and balance the sweeter cheeses and preserves. $11.50.

8. Potter’s crackers
These Wisconsin-made crackers are hand-rolled and hand-cut. “The Classic White pairs with almost any cheese, without question,” Higgerson said. $7.

9. Quince & Apple pear with honey and ginger preserves
The sweet punch of this honey-ginger pear preserve is well suited for dessert. $9.

All products available at Larder & Cupboard

More about Larder & Cupboard

Trendwatch: What’s trending now in the STL dining scene (Part 1)

Friday, August 5th, 2016

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1. A Better Swiss Cheese
You may not recognize the name, but you’ve probably seen raclette (a funky, nutty Swiss-French cow’s milk cheese that melts like a dream) on a BuzzFeed list or foodie Instagram account. You don’t have to go to Raclette NYC (Yes, a whole restaurant is named for the cheese.) to get it. Urban Chestnut Brewing Co. has topped winter veggies with the stuff on seasonal menus since it opened in The Grove. Larder & Cupboard has held fondue and raclette classes, and chef-owner Jim Fiala currently melts this gooey goodness over beef tenderloin at The Crossing. Chef-owner Bill Cawthon purchases whole wheels of the stuff and broils until molten, then scrapes it to order over a basket of fries at Frankly Sausages food truck.

2. Fit to Be Fried
It’s never too early for Chinese food – or completely bastardized, completely delicious American-Asian fusion. Places like The Rice House start mornings off with breakfast fried rice (fried rice with the addition of eggs and a breakfast meat). Half & Half offers a spicy version with scrambled eggs, sausage, jalapeno and grilled onion, while Cleveland-Heath goes with green onion, bacon, peas and sesame seeds topped with eggs any style.

 

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3. Get Lit
Neon isn’t just for dive bars anymore. The beer sign classic has a fancy new job as a fun design element lighting up a number of restaurants around town. It’s the red pulsing heart behind the bar at Olive & Oak. See neon inside Friendship Brewing Co. telling guests where to eat with bright pink letters. Vista Ramen took its name from the massive vintage sign that now glows green in its small Cherokee space.

4. Spotlight on Sambal
First there was Sriracha, then pungent gochujang. Now sambal is heating up plates around town. Planter’s House uses the spicy Southeast Asian chile paste to add heat to pickled eggs, as well as the cornbread crumbs scattered atop its summer salad. Seafood got sauced with the condiment at Hiro Asian Kitchen, where it graced the grilled whole squid, and at Guerrilla Street Food, where it livened up a recent pan-roasted salmon special. The Crossing drops the temp a few degrees, mixing sambal into a cooling aioli for its Maryland blue crabcake sandwich, and a house-made version snuck in with strawberries atop ricotta and fresh snap peas at a recent Sardella pop-up.

 

Ready for more? Click here for Part 2 of Trendwatch.  

Trendwatch: What’s on our plate, in our glasses and at the top of our wish lists now (Part 1)

Wednesday, April 6th, 2016

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1. Sweet Heat: Golden honey infused with chile peppers makes for a fiery topping around town. Hot spiced honey is drizzled over a mountain of rich butternut squash on toast at Cleveland-Heath, while the crew at Pastaria adds the spicy nectar to balance its ’nduja pie. Likewise, chef Cary McDowell was spotted drizzling this sticky treat atop Pi’s Burning Man pizza. Top your DIY creation with Mike’s Hot Honey at Porano Pasta or pick up a bottle at Larder & Cupboard in Maplewood.

 

2. Carbonara Change Up: Chefs are putting their stamps on this classic Roman dish. Carbonara traveled south of the Mason-Dixon line at Juniper, where country ham stepped in for bacon. Farmhaus has gilded the creamy lily with lobster and a butter-poached farm egg, while Eleven Eleven Mississippi opts for roasted red pepper fettuccine and grilled chicken. The Libertine combines two Italian favorites (cacio e pepe and carbonara) and adds crispy pork belly; Small Batch goes the vegetarian route with bacon-esque smoked mushrooms, roasted cauliflower and snap peas; and Element chef Josh Charles breaks the carbonara mold completely with celery root-black pepper tortellini, sous vide egg yolk and pancetta.

 

3. Hooked on Whole Fish: Forget fillets; St. Louis is looking whole fish square in the eye. Público and Olive & Oak encourage sharing with a rotating whole fish special. Boundary offers whole fried snapper with Vietnamese salad, or you can fuse those Vietnamese flavors with Peruvian notes at Copper Pig when you order the fried red snapper with sofrito rice, maduros and a chile-tamarind sauce. Dig into herb-stuffed and grilled pompano at Lona’s Lil Eats, then dive in at Chaparritos with Mexican mojarra, whole fried tilapia served with rice, beans and tomatoes.

-photo by Greg Rannells

 

What I Do: Cindy Higgerson of Larder & Cupboard

Wednesday, January 7th, 2015

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Cindy Higgerson left a nearly 30-year career as a histotechnologist (“We’re the people who run the tests on a biopsy.”) to manage Larder & Cupboard, a new specialty food shop in Maplewood. An unexpected move? Not when you learn she’s the face behind food fanatic @MCharcuterie on Twitter, Instagram and Facebook. Meet the exuberant home cook who’s bringing boutique foodstuffs to The Lou.

Why did you leave your job to be the GM of Larder & Cupboard?
I had done it for so long. It’s not where my passion was anymore. This is like turning a hobby into a career.

Is there any connection between histotechnology and running a food shop?
The lab training relates a lot because we had to meet FDA standards, and a lot of the things you have to do for refrigerators and freezers and storing antibodies is very similar to the food industry.

How do you decide what products to carry?
It has to taste good. I’m drawn to unique ingredients, things you can’t find in St. Louis, things that I found when I traveled and love and I’m frustrated when I can’t get (them) here, (things that have) won a Good Food Award or a Sofi Award.

Does it have to be a small-batch item?
That’s definitely one of my criteria. I don’t want to call up a distributor and say, “Hey, back your truck up to my store and unload the Wind in the Willow dip mix that everyone is carrying.” I’m really drawn to the small-batch stuff, the small producer where I have to contact them directly and the same guy who makes it is packaging it, mailing it.

Why is that so enticing?
They’re following their passion. They’re putting their heart and soul in it. A lot of them are also using their local ingredients just like our local producers do.

What products at Larder & Cupboard are you most excited about?
The shrubs from Wine Forest, the syrups from Quince & Apple, P&H Soda syrups – those are small batch out of Brooklyn.

How do you find out about products?
A lot of the products I have here I tasted during my travels with my histology job. I always sought out ingredients I couldn’t get here. I would come home with tons of food product. One time, I packed my computer and all my paper stuff in my suitcase and I hand-carried $400 worth of foodstuff on the plane because I didn’t want the food to get lost if my luggage was lost.

You’ve also traveled to chef competitions in Memphis.
I went to the first Heritage BBQ and to Cochon 555, the one that Kevin Nashan (of Sidney Street Cafe) competed at and that chef Kelly English (of Restaurant Iris in Memphis) won.

What compels you to drive so far for a food event?
The caliber of chefs competing. Trying all the dishes because they do unique and fun things. I like to eat. I like to come home and re-create stuff. I’m very adventurous in the kitchen.

What’s your specialty dish?
Probably pulled pork. I make the marinade and rub from scratch. I’m a big fan of meat.

What’s the backstory on @MCharcuterie?
An ex-boyfriend gave me the nickname Madam Charcuterie because I always had stuff curing in the refrigerator. I was making gravlox, jerky. The refrigerator was full of meat brining.

-photo by Ashley Gieseking

Hit List: 4 new places you must try this month

Wednesday, December 3rd, 2014

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1. Avenue: 12 N. Meramec Ave., Clayton, 314.727.4141, avestl.com

Chef-owner Bryan Carr’s Clayton restaurant is one part Pomme, one part Pomme Café and one part something new and different. While regulars of the now-shuttered Pomme will still find their favorites on the dinner menu (rainbow trout amandine, eggplant involtini and Apples for Olivia dessert, to name a few), Carr has added new entrees, small plates and even a daily selection of fresh oysters. Don’t miss a starter of wild mushrooms with burrata on toasted baguette, or a fresh kale salad sporting farro, snap peas, roasted apples and walnuts. With weekday breakfast beginning at 7 a.m. and a late-night bar menu of sandwiches and light bites (that you can enjoy with a classic cocktail, glass of wine or a bottled brew), Avenue has something to nosh almost any time hunger strikes.

 

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2. The Side Project Cellar: 7373 Marietta Ave., Maplewood, 314.224.5211, sideprojectbrewing.com

The Side Project Cellar is the newest watering hole for those seeking well-crafted brews. Among the 24 taps, expect Belgian ales, rare brews and, of course, creations from Side Project Brewing, the gypsy beer operation by founder Cory King (also head brewer at Perennial Artisan Ales). The Side Project Cellar is serious about serving beer at its best. Consider: a three-temperature draft system that King built himself, 10 types of glassware and even traditional wicker lambic baskets to keep the bottle on its side so the yeast doesn’t cloud your glass. Beer nerds can camp out at one of two bars in this wood-heavy, 50-seat spot, along with whiskey drinkers who can swirl and sniff dozens of whiskeys served neat, on the rocks or with water. No mixers – this is a tasting bar, after all.

 

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3. Larder & Cupboard: 7310 Manchester Road, Maplewood, 314.300.8995, larderandcupboard.com

Does anyone need artisanal barrel-aged fish sauce? Maybe not, but you’ll come up with plenty of reasons to stock up after a visit to Maplewood’s newest specialty food shop. Once an interior design showroom, the space is now filled with delicious small-batch goodies. While St. Louis-area labels such as Marcoot Jersey Creamery (cheese), SeedGeeks (honey, heirloom seeds and more) and Salume Beddu (cured meat) are represented at Larder & Cupboard, explore edibles new to The Lou like the unbelievably satiny Annabella Buffalo Creamery dulce de leche and sweet-tart Wineforest elderberry shrub. The shop even carries foodstuffs by producers who have earned national accolades for their sustainable production methods, which means you can fill your shopping basket to the brim guilt-free.

 

4. Sugarfire Pie: 9200 Olive St., Suite 108, Olivette, 314.736.6300, sugarfirepie.com

Promising “Everything Pie,” pastry ace Carolyn Downs and the team at Sugarfire Pie needed some elbow room in which to bake – so they set up shop two doors down from sister restaurant Sugarfire Smoke House in Olivette. The hip interior (murals of aproned homemakers holding up pie, Twin Peaks memorabilia and Cyndi Lauper spinning on vinyl) seats 40 with room to stand at the glass wall and observe the pie production in the kitchen. Try the seasonal versions of baked creations like bread pudding, hand pies or whoopie pies, then move on to the candy bar-esque pie Hello Dolly or one of Downs’ decadent pie cakes (yes, pie baked inside a cake). For dessert (ha!), wash it down with an all-local float made with Excel soda and Ronnie’s ice cream, or hit up the self-serve frozen custard bar and its myriad toppings, including pie crumbles.

 

-photos by Michelle Volansky

 

Sneak Peek: Larder & Cupboard

Tuesday, November 11th, 2014

Those who scour grocery stores in vain for mustard-miso paste, elderberry shrubs or tart cherry grenadine, look no further. Larder & Cupboard, a specialty food store focused on small independent producers, officially opens Wednesday, Nov. 12 and will have all this and more on its shelves.

Owner Brian Pelletier, who also owns Kakao Chocolate, set up shop at 7310 Manchester Road in Maplewood, a 2,200-square-foot space that formerly housed an antique furniture store. Herringbone hardwood floors, a marble entry way and a working fireplace add to the shop’s artisanal charm. Upon entering, customers will see cupboards and shelves stacked with everything from small-batch bitters to Cool Cow Cheese to SeedGeeks heirloom seed packets.

As The Scoop first reported in August, general manager Cindy Higgerson is the woman behind the shop’s extensive inventory. Higgerson said her goal was to fill Larder & Cupboard with hard-to-find items from small, high-quality producers who source locally. St. Louis-area producers include Marcoot Jersey Creamery, Woodside Honey, Salume Beddu – and of course, Kakao. However, Higgerson said many products are new to the St. Louis market and have won or been nominated for Good Food Awards and Sofi Awards.

Area restaurants plan to add their wares to store shelves, too. Higgerson said Larder & Cupboard will soon carry fresh pasta and sauces from Pastaria, house-made condiments and sides from Juniper (currently featured in its Gift Horse holiday bags) and cuts of meat from soon-to-open Maplewood neighbor Bolyard’s Meat & Provisions.

Larder & Cupboard will be open Monday through Saturday from 10 a.m. to 7 p.m. and Sundays from noon to 5 p.m. Here’s what to expect when the doors open this Wednesday:

 

 

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-photos by Michelle Volansky

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