Just as the kitchen is often the center of the house, the table is the center of our day. As a source for inspiration, LOOT brought together a collection of simple handmade things from around New England, that are perfect for the table.
Read MoreAward Winning Goat's Milk Caramel Sauce
At Fat Toad Farm in Vermont, they love goats and caramel. This family of farmers have spent the last 10 years perfecting the recipe for their caramel sauce - velvety smooth, rich and creamy. Read more and enter our giveway to get your own free two jar gift set!
Read MoreHistory & Tradition at Breakfast: Maple Syrup by Republic of Vermont
If you have spent anytime in Vermont, you know that maple sugaring is an important tradition, a practiced craft and a labor of love. That's why The Republic of Vermont produces their maple products with this history in mind.
Read MoreSmall Batch Granola From Vermont
"Our products are made in small batches, and we take special care to ensure that each product is fresh, crunchy, and made with consistent care."
Read MorePie Dream: Vermont Rolling Pins
"Our Vermont Rolling Pins are all hand turned from select blocks of wood. A hand makes them, not a machine."
Read MoreTaste of Place: Cellars at Jasper Hill
Harbison with Spruce Wrap
From Vermont's Beautiful Northeast Kingdom
Greensboro, VT
What is unique or special about your products?
We specialize in raw milk, small batch, cave-aged cheeses. This style of production is laborious and complex but it ultimately imbues the highest value for flavor possible, which is the key to making small-scale dairying profitable in our region.
Bayley Hazen Blue
How does the New England region influence your business or products?
We make products that reflect a 'taste of place'; our microbial ecosystem, climate, culture and regional history all contribute to the identity of what we produce. The French call this concept 'terrior'. Most simply put, terrior is the expression of an economy upon a landscape. Our products would be inherently different if they were made somewhere else because the process is not standardized. Each day's production is a new vintage; this day to day and season to season variation is something we strive to understand, guide and celebrate.
