slow fermentation

American Vinegar Works is a small team of craft vinegar makers producing raw, barrel-aged, naturally fermented vinegars. They revived a production method from 1823, rebuilding 19th-century fermentation equipment in partnership with local universities. Their vinegar works is housed in the blacksmith shop of an old textile mill complex in New England on the National Register of Historic Places, and all vinegars are made, aged and bottled in Worcester, Massachusetts.

barrel agingcustom equipment rebuildinghand bottlingsmall batch production

Carr's Ciderhouse of Preservation Orchard grows fruit and nuts and makes hard ciders, vinegars, vinegar shrubs, syrups, jams and jellies the traditional way with high quality fruit, slow fermentation, and very small batches. Founded by Nicole and Jonathan, who bought the protected agricultural land in 2003, planted apples in 2005, and began cider making in 2012. Located on the northwest slope of Mt. Warner in Hadley, MA, with an outdoor Cider Garden and farmstand.

cider makingno-spray farmingorchard growingsilvopasture

Samurai Sue's Everyday Foods is a Red Lodge, Montana bakery founded in 2018 by Asano Otsu as a wholesale operation offering small-batch, locally made goods to Montana retailers. It makes slow-fermented sourdough breads and handmade meals using fresh-milled, locally grown flour and ingredients sourced from farms and ranches in Montana and Wyoming. In 2024 Maya Daley became co-owner, and by 2025 they opened their first retail space.

cateringhand-shaped breadssmall-batch bakingwholesale distribution