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http://chefshop.com/Newsletter.html ** If we learned anything in our high school economics class, it’s that it takes all three for a market to exist and thrive.
Working with family-owned artisan producers of hard-to-find ingredients since 1997.
** Subscribe to our newsletter and get 8% off your first order and be entered to win the current give-away. As Peter Kaminsky, Food Editor of The Wall Street Journal, writes in his book, Culinary Intelligence (Knopf, 2012), “Think before you eat, choose good ingredients, understand how flavor works, and make an ef
Grocery stores are great for groceries.
We’re here for the ingredients that make people stop mid-taste and ask, “Wait—what is this?”
Follow ChefShop Seattle for specialty foods, craft chocolate, pantry discoveries, and flavor ideas from our shelves.
05/31/2026
Early Robins are almost here—the first blush cherry of the season and one of the varieties we wait for every summer.
They’re Rainier-like, but earlier: cream-colored flesh, low acidity, and a gentle, very sweet flavor that makes them incredibly easy to love.
They’re also hard to find. Most grocery stores focus on Bing cherries, and in the Northwest, Rainiers. Early Robins have a shorter window and a smaller crop, which is why pre-ordering matters.
ChefShop’s Early Robins are premium export-quality cherries: hand-selected, sorted twice, cold transported, carefully packed, and shipped overnight.
Estimated to ship in early June. Available by pre-order only, while supplies last.
Seattle local? See our product page for discounts with local pick-up.
🍒 Pre-order at ChefShop:
https://chefshop.com/products/early-robin-cherries-4-pound-box
05/30/2026
Jam Week is going out with a little marmalade mischief.
For our grand finale, we’re ending with two Hawkshead marmalades that feel very much like breakfast got dressed up for the weekend: Orange & Whisky Marmalade and Pink Grapefruit & Gin Marmalade.
The Orange & Whisky starts with Seville orange—bright, bitter, classic marmalade territory—and then the whisky comes through like a warm little wink. It doesn’t shout. It doesn’t take over. It just settles into the orange, the jelly, and all those tiny bits of peel until every spoonful feels like harmony.
The Pink Grapefruit & Gin is a three-part situation: glossy citrus jelly, pleasing little slivers of grapefruit peel, and a dry gin finish that trails behind in the most charming way. Sweet, sharp, chewy, bright, and just grown-up enough.
Try them on English muffins, crisp toast, morning oatmeal, scones, or straight from the spoon if your Saturday is going that way.
Orange and whisky. Grapefruit and gin. Peel and jelly. Breakfast and possibly cocktail hour.
Thanks for jamming with us!
Find these jars and more at ChefShop.com or in the Seattle shop.
https://chefshop.com/products/hawkshead-pink-grapefruit-and-gin-marmalade
https://chefshop.com/products/hawkshead-orange-and-whisky-marmalade
05/30/2026
Today’s Jam Week post is a twofer.
Because sometimes you want the classics. Not “classic” as in ordinary. Classic as in: this is why jam exists.
Meet two of our most popular jars from La Trinquelinette: Strawberry and Apricot.
The Strawberry is the one for anyone who still has a soft spot for peanut butter and jelly, toast after school, or late-night crackers with something sweet. But this is not a sticky, overly sweet, speed-bump berry situation. It tastes like strawberry—bright, familiar, and full of little fruit morsels that feel more like tiny strawberry bursts than chunks getting in the way.
The Apricot is the one that makes people understand apricots. Made with apricot fruit cooked in a copper cauldron with brown sugar, it tastes fresh, round, smooth, and spoon-ready—like the memory of a perfect ripe apricot, only conveniently in a jar.
Use the strawberry for toast, PB&J, yogurt, ice cream, or your best nostalgic snack moment.
Use the apricot with croissants, sourdough, scones, oatmeal, cheese, crêpes, pork chops, or chicken.
Or put both on the table and let breakfast become a small tasting event.
Two jars. Two classics. Zero need to choose.
https://chefshop.com/products/la-trinquelinette-strawberry-jam
https://chefshop.com/products/la-trinquelinette-apricot-jam
Come jam with us! Follow us for a full week of jammy goodness.
05/28/2026
Today’s Jam Week jar brought the whole citrus section.
Meet Hawkshead Five Fruit Marmalade—one of our all-time favorite marmalades on the planet, and yes, we are prepared to stand by that.
This handmade marmalade combines orange, lemon, grapefruit, lime, and satsuma for a jar that is bright, chunky, citrusy, and full of tiny surprises. Every bite is a little different, but somehow still connected to the one before it—like a very well-organized citrus party.
The ingredient list stays beautifully simple: citrus fruit, sugar, and water. That’s it.
It is, of course, a morning charmer on toast. But it also wants to be baked into marmalade muffins, spooned over yogurt, served with scones, or used anywhere breakfast could use a little more sunshine.
From Hawkshead Relish Company, a small, family-run artisan producer in rural Cumbria, in England’s Lake District, known for award-winning relishes, pickles, and preserves.
Five fruits. One jar. Many opinions about toast.
https://chefshop.com/products/hawkshead-five-fruit-marmalade
Come jam with us! Follow us for a full week of jammy goodness.
05/28/2026
Quick cherry quiz:
How many of these have you tried?
🍒 Early Robin
🍒 Bing
🍒 Black Pearl
🍒 Rainier
🍒 Lapin
🍒 Sweetheart
And bonus question: how many have you even heard of? 🤔
This summer, ChefShop is offering six Washington cherry varieties, each harvested at its peak and shipped within 24–48 hours of being picked.
You can choose one favorite, follow the season variety by variety, or pre-order the full cherry experience and taste how the season changes from mid-June into late July.
This is a seasonal pre-order only item, and quantities are limited.
🛟 Save this if cherry season is your kind of summer countdown.
🔎 Pre-order now at ChefShop:
https://chefshop.com/collections/cherries
05/28/2026
Today’s Jam Week jar understood the assignment.
Meet Oregon Growers Blueberry Jam—sweet, blueberry-filled, spread’a’licious, and very much our jam.
This is one of those jars that doesn’t need to announce itself with a huge aroma. Blueberries are subtle that way. They smell a little like summer air and good intentions.
But then you taste it.
The first spoonful gives you that smooth, sweet blueberry jam moment. The second spoonful is where you start noticing the whole blueberry pieces tucked in—little bursts of fruit in a jam that is sweet, yes, but not too sweet.
It belongs on toast. It belongs on a bagel. It belongs spooned over yogurt, pancakes, waffles, oatmeal, or vanilla ice cream. It also belongs in the category of “opened for research, eaten for pleasure.”
This spread is our jam.
https://chefshop.com/products/oregon-growers-blueberry-jam
Come jam with us! Follow us for a full week of jammy goodness.
05/27/2026
Today’s Jam Week jar is raspberry…with a plot twist.
Meet Hawkshead Raspberry & Vanilla Jam—a jar that sounds lovely enough, and then you taste it and realize the vanilla had bigger plans.
The raspberry is bright, fruity, and familiar in the best way. But the vanilla? It’s just enough. Not frosting-level vanilla. Not dessert-candle vanilla. Just a soft, fragrant lift that makes the raspberry taste rounder, warmer, and somehow more raspberry.
Try it on toast, scones, yogurt, thumbprint cookies, pound cake, or vanilla ice cream. It’s equally comfortable at breakfast, afternoon tea, or the part of the evening where dessert becomes “just a spoonful.”
https://chefshop.com/products/hawkshead-raspberry-and-vanilla-jam
Come jam with us! Follow us for a full week of jammy goodness.
05/26/2026
Today's Jam Week jar looked at toast and said, “Sure, but have you considered ice cream?”
Meet La Trinquelinette Wild Blackberry Jam—or Mûre Sauvage, if Tuesday needs a little French countryside energy.
This is one of those jars that reminds you how good jam can be when it tastes mostly like fruit. The ingredients are beautifully simple: blackberry, brown sugar, and agar agar.
Open the jar and you’ll see the blackberry seeds right away, which may make the seed-cautious among us hesitate for a second. But one spoonful in, the flavor takes over: deep wild blackberry, a subtle almost-vanilla note, and a texture that is soft, spoonable, and fruit-filled without feeling overly sweet.
Yes, it belongs on toast. Obviously.
But this one may be even better spooned into yogurt, cottage cheese, morning oatmeal, or over vanilla ice cream. Chilled from the fridge with a spoon is also a perfectly respectable serving suggestion. Possibly the best one.
It’s fruit. It’s jam. It’s Tuesday. We’re doing great.
https://chefshop.com/products/la-trinquelinette-wild-blackberry-mure-sauvage-jam
Come jam with us! Follow us for a full week of jammy goodness.
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1425 Elliott Avenue W
Seattle, WA
98119
Opening Hours
| Monday | 10am - 5pm |
| Tuesday | 10am - 5pm |
| Wednesday | 10am - 5pm |
| Thursday | 10am - 5pm |
| Friday | 10am - 5pm |
| Saturday | 10am - 5pm |