San Francisco heritage food makers

Molinari, since 1896

San Francisco

P.G. Molinari opened his salame factory in North Beach in 1896, twelve years after arriving from Piedmont, Italy. Five generations later the business is still in the family, and the salame is still made in San Francisco, slowly dry cured the traditional Italian way.

Sciabica, since 1936

Modesto, California

The Sciabica family has been cold pressing olive oil in California since 1936, using methods the founder's father learned in Sicily. Theirs is the oldest continuously produced olive oil in California, and the family still presses it on the same land.

Acme Bread, since 1983

Berkeley and San Francisco

Steve Sullivan was a busboy at Chez Panisse when Alice Waters asked him to bake the restaurant's bread. In 1983 he and his wife Suzie opened Acme, which helped change what good bread means in the Bay Area. Its Ferry Building bakery still bakes fresh through the day.

Marshall's Farm, since the early 1990s

Bay Area

Beekeeper Spencer Marshall and his wife Helene, a San Francisco native, placed hives in backyards, farms and wild spots around the Bay Area, each chosen for its own microclimate. Every honey tastes like the place it came from, and it is still extracted and bottled by hand.

Nuchas, a family recipe across four generations

San Francisco

Nilda “Nucha” Bottazzi grew up in Argentina making empanadas the way her Italian family taught her. Her family brought them to the Bay Area, and today her great-niece Vanessa carries the tradition forward.

And from Japan

Our Japanese pantry makers are family workshops with long histories of their own.

• Yamaki Jozo, miso and soy sauce since 1902
• Yugeta, soy sauce since 1923
• Wadaman, sesame for more than 130 years