Give Your Pantry a Gourmet Makeover with These Upgraded Essentials
All courtesy of local artisans and importers.
Chocolate Chip Granola
Sudbury baker Mandy McKenzie named her mix of oats, coconut, sunflower seeds, nuts, and chocolate after the slang word for “awesome” in her native South Africa.
$13, Siena Farms Boston Public Market.
Fennel & Fig Chutney
By night, Celeste Croxton-Tate works as a police officer. By day, she whips up relishes and chutneys—including this fennel, onion, fig, and currant version—in Dorchester’s Commonwealth Kitchen.
$10, Whole Foods South End.
Single-Malt Barrel-Aged vermont Maple Syrup
Southie entrepreneur Nick O’Connell ages Vermont syrup in whiskey barrels for five weeks to create this butterscotch-y pancake topper.
$20, the Urban Grape.
Extra-Virgin Olive Oil
Brought stateside by a Holliston-based importer, this single-varietal Koroneiki olive oil from Greece’s Peloponnese region has a mild taste up front, but finishes with a peppery bite ideal for salads.
$30, American Provisions.
Curio Spice Co.
Add global flair to your recipes with Claire Cheney’s meticulously sourced spice set, featuring blends like the “Kozani,” with saffron and lemon verbena, and the “Supeq,” with dulse, sea salt, and shiitake.
$55, Curio Spice Co.