Made in Breuckelen

Photo: Jonathan Nesteruk

Dizzying Jam

In a galaxy of bangs-flaunting, vintage- apron-wearing jam-makers, Jam Stand’s Jessica Quon and Sabrina Valle use two old-fashioned strategies to seduce: booze (in the jams) and flirtation (on the labels, at least). For instance, a blueberry-bourbon-vanilla flavor called You’re My Boy Blueberry (“This jam tastes so sweet when it hits your lips!”) (Urban Rustic, 236 North 12th St., nr. Driggs Ave., Williamsburg; 718-388-9444).

Illustration by Remie Geoffroi

Emu-egg Mayonnaise

The idea of a store devoted exclusively to mayonnaise may seem not just absurd but a little … disgusting. But ­Empire ­Mayonnaise Co.’s 50-plus spreads—heritage pork belly to saffron—really, actually, make the sandwich (564 Vanderbilt Ave., nr. Dean St., Prospect Heights; 347-281-2291).

Illustration by Remie Geoffroi


Marlow & Daughters is home to the town’s most bearded, bespectacled sausage fest, with dudes cranking out sweet and spicy links such as lamb curry and poached boudin blanc from local grass-fed livestock, all in plain view ($12 to $16 per pound at 95 Broadway, nr. Berry St., Williamsburg; 718-388-5700).

Photo: Jonathan Nesteruk


Touting itself as the city’s first operation of its kind since Prohibition, Kings County Distillery (co-owned by New York’s David Haskell) pumps out handcrafted bourbon and moonshine made in teeny-tiny batches from five eight-gallon stills (Greene Grape, 765 Fulton St., nr. South Portland Ave., Fort Greene; 718-797-9463).

Cute Stationery

A match made in … Brooklyn: Graphic designer (Jason Wong) meets photographer (Jordan Provst), they launch Enormous Champion, a line of screen-printed stationery to make typography geeks swoon (Papél, 225 Court St., at Warren St., Carroll Gardens; 718-422-0255).

Illustration by Remie Geoffroi

From $118

Built for manual labor but more commonly spotted on Williamsburg wait staff, Stanley & Sons’ leather-and-denim aprons are stitched on a vintage single-needle machine by the grandson of a forties apron-maker (Hickoree’s Hard Goods, 109 South 6th St., nr. Wythe Ave., Williamsburg; 347-294-0005).

Photo: Michelle Feffer/New York Magazine

Genuine Vanilla

How to arrive at vanilla extract as fresh and pure as Binxgoods? First travel to India and befriend a bean farmer. Then let your imported beans steep for six weeks in your South Brooklyn kitchen (By Brooklyn, 261 Smith St., nr. Degraw St., Carroll Gardens; 718-643-0606).

Creamy Cheese

What ricotta cheese could possibly be more authentic than the Italian kind? The kind from Salvatore Bklyn, made by a pair of Clinton Hill lesbians with Hudson Valley whole milk and fresh-squeezed lemon juice (Choice Greene, 214 Greene Ave., nr. Cambridge Pl., Clinton Hill; 718-230-1243).

Photo: Jonathan Nesteruk

Ice Pops

In a world of evil food coloring and high-fructose corn syrup, People’s Pops dares to save those tempted by ice-cream trucks with cold, Greenmarket-produce-packed treats that taste far better than any Otter Pop. Its new stand-alone shop will come to the rescue of Park Slope moms May 1 (808 Union St., nr. Seventh Ave., Park Slope; 347-850-2388).

Illustration by Remie Geoffroi

Grass-fed Jerky

Even if it tasted like feet, people would probably buy Kings County Jerky based on the loving backstory (grass-fed beef, marinated, spice-rubbed, dried for six hours, sweetly trimmed) and the bearded charm of its maker-­sellers. But—in flavors like Korean BBQ and Sichuan Ginger—these meat sticks have another thing going for them: spicy, smoky, just-chewy-enough deliciousness (Brooklyn Flea, both locations).

Fancy Chutney

After Drake Page got canned from a hedge fund in 2009, he felt a calling: Make very special, very tasty, very expensive sandwich fixings. DP Chutney Collective’s spicy-sweet Indian-inspired spreads like mango-chile ketchup and hot pear mostarda are, in a word, divine (Blue Apron, 814 Union St., nr. Seventh Ave., Park Slope; 718-230-3180).

Photo: Michelle Feffer/New York Magazine

Retro Candy

Brooklyn Hard Candy proves that Brooklynites will buy just about anything if you put it in an apothecary jar (once it’s empty: terrarium time!). The darling packaging turns simple sugar-and-citric-acid cubes into a layup hostess gift/party favor ($8.50 at Bedford Cheese Shop, 229 Bedford Ave., nr. North 4th St., Williamsburg; 718-599-7588).

From $5

Blame Good Batch’s Anna Gordon for the disproportionate number of Pavement-T-shirt-clad kindergartners demanding more stroopwafel. Her addictive Dutch-style waffle-sandwich cookies are pressed and filled by hand in Sunset Park (Bedford Cheese Shop, 229 Bedford Ave., nr. North 4th St., Williamsburg; 718-599-7588).

Illustration by Remie Geoffroi

Beard Oil

Wait, what? This is the sort of product that would have had to be invented for this particular scene were it not an actual thing. And yet … no self-respecting urban woodsman should go without MCMC Fragrances’ pioneering beard oil. Made in Ann McClain’s Greenpoint fragrance lab, the roll-on scent called Dude No. 1 turns scraggly facial hair glossy and vaguely woodsy-smelling (Bird, 203 Grand St., nr. Driggs Ave., Williamsburg; 718-388-1655).

Illustration by Remie Geoffroi

Coffee That Bites

While you’re waiting for pour-over coffee to dribble into your cup, here’s something new. Grady’s Cold Brew has the same punch without the drip-drop-yawn part. It’s concentrate made from steeped, fresh-roasted beans and chicory that can be mixed with milk or drunk straight over ice ($8 and up* at Union Market, 402 Seventh Ave., nr. 12th St., Park Slope; 718-499-4026).

Sexy Tables

At Olga Guanabara, ridiculously good-looking Brazilian carpenter Richard Velloso crafts ridiculously good-looking (and exorbitantly priced) coffee tables out of logs he finds under the Manhattan Bridge (from $1,200; 63 Pearl St., nr. ­Water St., Dumbo; 718-522-7100).

Photo: Jonathan Nesteruk

Pickles! Pickles! Pickles!

The mayor of Pickletown, U.S.A., Brooklyn Brine’s tatted-up Gowanus pickler Shamus Jones drowns his fresh produce in brines like Whiskey Sour and Maple Bourbon—each is, of course, local, made with apple-cider vinegar from upstate and spirits from Finger Lakes Distilling ($6 to $8 at Greene Grape Provisions, 753 Fulton St., nr. South Portland Ave., Fort Greene; 718-233-2700).

See Also
The Twee Party: Is Artisanal Brooklyn a Step Forward for Food?

*This article has been corrected to show that Grady’s Cold Brew retails for $8, not $4.

Made in Breuckelen