The Local Palate Marketplace is a curated collection of local Southern products, which features handmade goods that are authentic to the region. Meet the talented makers who create, craft, and produce the artisan items you see on our site.

Brad & Alston Knaus of ACE Basin Cocktail Co.

ACE Basin Cocktail Co.

Langdon’s Original Tonic is a small-batch craft tonic syrup made “the old-fashioned way” using all-natural ingredients—adding flavor and character to your favorite cocktails that would make Gatsby swoon. The recipe for Langdon’s Original Tonic was created by co-founder, Mark Langdon, 15 years ago in the family kitchen. It was their family’s answer to one too many mediocre gin and tonics made with mass produced, store-bought tonic waters full of sugar, artificial flavors, and synthetic quinine.

Altman Farm


Altman Farm is a real farm growing real food in South Carolina. They pride themselves on finding, growing, and milling the best-tasting heirloom grains they can get their hands on. From Hickory King to Bloody Butcher, their old time varieties are rare and delicious. They make cornbread mix, grits, pancake and waffle mix, fish fry, and hushpuppy mix. No need to buy buttermilk, it's already in the mix! Whip up a batch and enjoy your newfound popularity.

 Ames Russell of AR's Hot Southern Honey

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AR’s Hot Southern Honey began in Richmond, Virginia in 2015 when founder Ames Russell dreamed up a method for combining two of his favorite flavors—sweet and spicy—into one scintillating Southern honey.

Big Spoon Roasters

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Big Spoon Roasters makes handcrafted nut butters and snack bars from scratch with world-class ingredients sourced directly from local and like-minded producers who share our dedication to authentic quality and sustainability. They believe that our food choices matter, and their mission is to build a healthier relationship with our planet through delicious, nutritious foods made without compromise.

Matt Jamie of Bourbon Barrel Foods

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Bourbon Barrel Foods produces a collection of all-natural, award-winning gourmet foods that embrace the history and mystique of Kentucky’s Bourbon Country.
All of their items are handcrafted in small batches in Louisville, Kentucky. They use reclaimed barrels straight from Kentucky’s finest bourbon distilleries as both a smoking and aging agent. The process imparts an added dimension of flavor that cannot be replicated using any other method.

Bob Cook & Cris Miller of Burnt and Salty

Burnt & Salty

Forged in the fiery depths of the Lowcountry, Burnt and Salty's condiments combine familiar and novel flavors for you to discover. Each is balanced and versatile with its own unique flavor profile. Bob and Cris have racked up decades in the F&B industry; Cris is a retired Navy Senior Chief. Bob created Burnt and Salty once he recognized a cult-like following for his crafty sauces in Charleston, SC.

Cajun Caviar

Cajun Caviar
Cajun Caviar is owned and operated by the wives of three chefs, with one of the trio being a chef herself. Amy Hollister Wilson, Alison Vega-Knoll, and Alden Lagasse's shared love for fine foods and the South makes Cajun Caviar a natural fit for these three friends.

Carrie Morey of Callie's Hot Little Biscuit

Callie's Hot Little Biscuit

Carrie Morey founded her handmade biscuit business in 2005 as Callie’s Charleston Biscuits. Her goal was to make the tender, buttery, made-by-hand biscuits of her mother accessible across the country. Over 15 years later, Callie’s goes by a new name, Callie’s Hot Little Biscuit, and is widely recognized as an iconic Southern brand with national retail exposure and a cult-like following.

Delta Blues Rice


Delta Blues Rice is grown, artisan-milled, and packaged in small batches on the Arant family’s multi-generational farm, which has been operating for nearly a century. The rich Mississippi Delta soil has given birth to agriculture and the blues, feeding both the body and the soul of the country.

Dirty South Pottery


Dirty South Pottery is a husband and wife owned and operated pottery studio located in the historic downtown of Winchester, Kentucky (about 20 miles east of Lexington). Their studio is located in a 1908 building on North Main Street, which they renovated into a dynamic studio and storefront in 2015. All of their work is created and fired on-site in electric kilns. Their handmade pottery is designed with today’s modern Southerner in mind, offering a wide range of products for everyday use.

Mark Connelly of Edisto Gold Honey

Edisto Gold Honey
At 16 years of age, Mark Connelly was asked by his mother to help take care of the family beehives. She encouraged him to study the behavior of the honeybee and to talk to as many old-timers as possible to keep the family hives alive. It was these early days that forged that passion and love for the honey bee that has guided Mark throughout the rest of his life. After those childhood years, he graduated from The Citadel, and moved on with life and family; however, those beekeeping experiences remained a major part of his life from that point on.

Georgia Grinders

Georgia Grinders
Georgia Grinders strives to create extraordinary nut butters from simple, all-natural ingredients. After all, it is their belief that every culinary experience should be savored and define the taste of health. Sourcing the highest quality natural and non-GMO ingredients, Georgia Grinders Premium Nut Butters are handcrafted in small batches to ensure quality, freshness, and flavor in a facility that they own and operate in Atlanta, Georgia.

Gillespie's Peanuts

Gillespie's Peanuts

In 1970, Gill Rogers started farming the land of his grandfather, RP Gillespie, a man of innovation in agriculture. After over 40 years of determination, diligence, and hard work, Gill and his sons now operate one of the largest modern crop farms in South Carolina, Rogers Brothers Farm (RBF). After a decade of growing peanuts, RBF recognized that the South Carolina climate and soil are ideal for growing the highest quality and best tasting peanuts in the name of Gillespie's Peanuts. Their farming experience has given them the insight to select peanut varieties for superior flavor and quality. The greatest care is taken in choosing varieties, processing, cooking, packaging, and handling to ensure that their customers will have the opportunity to enjoy fresh tasting peanuts.

Mike Colón of Goo Goo Cluster

goo goo cluster

Mike Colón is the Culinary Director for the Goo Goo Shop & Dessert Bar, home of America’s First Combination Candy Bar. Born and raised in South Florida, Mike always had a passion for food that was fueled by his Latin upbringing and time spent with family in the kitchen and around a table. Mike made his culinary debut in New Orleans where he spent a decade honing his skills while working for critically acclaimed restaurants such as Commander’s Palace, Willa Jean, and Restaurant August. It was at the latter that his focus in the industry took a deep dive into the sweet world of handcrafted chocolate. Shortly after moving to Nashville, Mike found himself joining the Goo Goo family where his dream of working with chocolate daily was made a reality.

Max Blackman & Kyle Payne of Holy Smoke Smoked Olive Oil

Holy Smoke Smoked Olive Oil
Kyle Payne and Max Blackman started making Holy Smoke Smoked Olive Oil in 2012 with a simple mission to create unique, delicious, and healthful smoked foods that everyone can enjoy. They met while working together at a restaurant on Folly Beach when they came up with their first product and started selling at the Charleston Farmers Market. Holy Smoke caught on and is now making its way to pantries and kitchens around the country!

Hubs Peanuts

Hubs Peanuts

As proud founders of the specialty peanut industry, the Hubbard family has been sourcing and cooking the top one percent of Virginia-type peanuts since 1954. Dot Hubbard, a female entrepreneur, is credited with creating the "blister fried" cooking technique that has become synonymous with high quality Virginia peanuts.

Lambrecht Gourmet


Husband and wife David and Nancy originally worked in the retail industry for several years. Along the way, they also owned a catering business for ten years. After David accepted a job managing the Red Apple Inn Resort, he continued to prepare toffee to give away on special occasions. At the urging of the Inn's owners, they began selling the toffee to local gift shops in Arkansas. As popularity for the candy grew, they soon took their toffee to gift markets in Dallas, Atlanta, New York, and Chicago. They now ship to gift shops in over 40 states and continue to expand every year.

Chris Harrison, Robert Higginbotham, and Adam Higginbotham of Liber & Co.

Liber & Co.

Before Chris Harrison and Robert and Adam Higginbotham started Liber & Co., they were on wildly different career tracks. Back then, Robert was quickly growing cynical working on Capitol Hill in D.C. Adam was on his second or third victory lap while finishing his degrees at the University of Texas in Austin, and Chris was behind a bench doing molecular genetics at the University of Kansas. Something about fruit flies.

Today, they're all in Austin, Texas, busy growing Liber & Co. into the leading supplier of premium cocktail syrups. Of course, they still find time to enjoy a fine cocktail.

MozzaPi & Louismill


"Being a Louisville-based bakery and stone mill, we believe in supporting our community and local economy. That’s why we only source our ancient grains and corn from local organic farmers who are committed to sustainable agriculture and non-GMO crops. Putting a premium on connecting with our Kentucky farmers means that we can guarantee the best materials for our flours and grits, including hard winter wheat, spelt, corn, rye, and soft white wheat. As a Kentucky Proud company, we are committed to growing the local agricultural community in Louisville and the surrounding area through a focus on sustainable organic farming. Our belief is that stone-ground flour and grits can change more than just people’s health, it can change their community."

Olde Virden's Tennessee Pepper Co.

Olde Virden's Red Hot Sprinkle is the brainchild of Chris Virden. The idea came to him while operating a hike-in lodge, on top of Mt. LeConte in the Great Smoky Mountains National Park, with his wife, Allyson. He felt there needed to be a better option for pizza than the generic red pepper flake that is found in every pizza restaurant in America. So, Chris set off on a mission to create a perfect blend of five different chili peppers.

Olinda Olives & Olive Oil


Olinda Olives & Olive Oil has been offering their family-grown products to local farmer markets in the Charleston area since 2011. The DeCamilla family has owned olive acreage and a processing facility in northern California since 1999. Olinda created the "Charleston Blend," a unique combination of their arbosano and arbequina extra virgin olive oils, which are bottled weekly in Charleston. Their olives are naturally brined. No lye or dye is used in production. This results in a firm texture and amazing flavor. Their all-natural martini brine needs to be tried to be believed!

Lewis Payne & Nancy Bruns of J.Q. Dickinson Salt-Works

J.Q. Dickinson Salt-Works
Siblings Nancy Bruns and Lewis Payne are seventh generation salt makers. They revived their family business on the same land their ancestors made salt on 150 years ago. The solar-evaporated, mineral-rich salt is delicious on any dish. Their line of caramel sauces is based on a Dickinson Family recipe, perfected by Nancy and Lewis's father, John Payne.


Andrew Trumbull and Clayton Wynne of Lowcountry Kettle Chips

Lowcountry Kettle Chips

Partner and chip chef Andrew grew up in West Virginia, where his passion for food developed as a young boy cooking at home with his dad. He got his first taste of life as a chef at 18 in the Australian outback, where he worked in a tiny kitchen in the remote mining town of Mt. Isa. He went on to graduate from the Culinary Institute of America and eventually settled in Charleston, South Carolina. Clayton grew up in the Washington D.C. area, and for years his family would vacation in South Carolina which instilled an early attraction to the Lowcountry. He attended Coastal Carolina University's business school and moved to Charleston upon graduation. Clayton has always had an entrepreneurial spirit. 

Matt & Brittney Miller of Manchester Farms

Manchester Farms

Manchester Farms is the oldest family owned quail farm in the country. Founded almost 50 years ago in Sumter, South Carolina, by the hands of Bill and Janet Odom, who grew the business into a nationally known brand especially among top chefs and food enthusiasts. Manchester Farms is now run by their daughter, Brittney Miller and her husband, Matt.

Quintin Middleton of Middleton Made Knives

Middleton Made Knives
Since 2003, Quintin Middleton has created custom-made knives from high-carbon steel. Quintin puts great care into each piece, and he stands by the simple philosophy that every great chef needs a great knife, at a great price.

Ogre Sauce

Ogre Sauce

Mike “Ogre” Weeks found his grandmother’s recipe, made it his own, and before long was selling it in five-gallon buckets out of the trunk of his car.

Oysters XO


Oysters XO is everything oysters. As a keen advocate for oyster farmers on all three coasts, Oysters XO brings you oysters fresh from your most local oyster farms and provides you the skills and tools you need to properly enjoy oysters. It's time for America to learn how to shuck and share farm-fresh oysters in the comfort of your own home!

Pappy & Co.



"For the three of us, as fourth-generation Van Winkles, our legacy of bourbon has always been a long and proud tradition. Even as we each embarked on our own careers and ventures, the family business always seemed to call our name."

Charlie Stephenson & Jim Lawlor of Pickled Pink

Pickled Pink

Using 110+ year old family recipes from Northern Alabama, Charlie Stephenson and Jim Lawlor created Pickled Pink Foods bringing all-natural, Southern-based pickled products to the market. They are also "Pickled for a Purpose" with a portion of the profits going to help support



PET PET is a small scale, handcrafted food company focusing on bringing bold flavors into everyone’s lives. The company was founded in the midst of the pandemic in Athens, Georgia, by industry couple Pete Amadhanirundr and Ally Smith, who believe cooking is not boring, nor is it a chore. They cook to have fun, and their products can turn any ordinary meal into something extraordinary. With Pete being from Thailand and Ally being from the south, PET PET blends cultures and styles to bring you original products that will leave everyone wanting more. It’s time to awaken your senses!

Radio Roasters Coffee

Radio Roasters Coffee

Based in Decatur, Georgia, since 2014, Radio Roasters has been pursuing the art of great coffee. Radio Roasters seeks to elevate their customers’ coffee experience by sourcing quality, specialty coffee beans and roasting them to their fullest potential. Their philosophy—"Broadcasting Good"– is simple: Source great coffee direct from farmers, roast it with care, and share it with coffee enthusiasts who share their passion for great coffee, and collectively advance quality coffee.



Jericha and Zac Jordan live in Charleston, South Carolina, with their five young children and launched RIGWA LIFE in November 2019. They created RIGWA LIFE after a search for quality products that would keep food fresher longer turned up empty. So, they decided to go for it and design the most versatile bowl on the market! Hot or cold, at home or on-the-go, solo meal or sharing, RIGWA will keep life fresh!

Luke Garner of Royal Fuzz Bee Co.

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Royal Fuzz Bee Co. is an exploration into suburban beekeeping and micro-farming. Katie and Luke Garner take pride in raising healthy bee colonies and producing the best honey and bee products. Nestled in the hills just outside of Birmingham, Alabama, they're bringing a fresh look to the beekeeping community and showing what it means to reimagine the family backyard.

Margaret & Neal Amos of Southern Straws Cheese Straws

Southern Straws Cheese Straws

Mother-and-son team, Margaret and Neal Amos, use an old family recipe to produce handmade cheese straws reminiscent of days gone by. Delicious cheddar cheese, real butter, White Lily flour, and spices create the perfect cheese straw—a flat, crispy wafer with a nice kick of spice at the end! Perfect for gift-giving, your next event, or simply to enjoy as a snack.



Cajun born and raised, Chef Isaac Toups is a fan favorite (he was voted fan-favorite on Season 13 of Bravo’s Top Chef). This James Beard-nominated chef and owner of Toups’ Meatery is known for his updated sophisticated approach to Cajun cuisine and penchant for being photographed with his two-handed gumbo paddle.

Spiritless, Inc.

Spiritless, INC.

Lauren Chitwood, Abbey Ferguson, and Lexie Larsena are seasoned entrepreneurs in the hospitality and event space who have been watching consumption habits evolve over the past decade. 

SRSLY Chocolate

SRSLY chocolate

Celebrating the foodways of the South through the medium of fine chocolate, Stone Ground Bean to Bar chocolate is made in Austin, Texas.