If you're looking to become one of our wholesale clients, you can set up an account by sending an email to firstname.lastname@example.org and creating an account at the bottom of our drop down menu ("Join"). In order to become a wholesale client, we'll need to see valid proof of business ownership. We look forward to working with you.
Each of these products are available to wholesale clients in our Wholesale Shop.
The pure juice of a blend of Rubel and Jersey blueberries harvested from 71-year old bushes and cold pressed; a distilled essence of the true blueberry. Served by four James Beard Award winning chefs and restaurants. Winner of a 2019 Good Food Award winner. Great addition to drinks and cocktails.
A deep purple, antioxidant-rich, high fiber and nutrient-dense powder made from a blend of pure Rubel and Jersey skins. Users love it as an easy, nutritious boost to recipes complemented by blueberries. A natural organic food coloring and beautiful plate dusting. (See how @lokokitchen uses it in her pie crusts extraordinaire.) Great mixed into smoothies and smoothie bowls, granolas, baked goods, in salads or salad dressings, fruit roll-ups, rimming cocktails, dog biscuits, and energy bars.
No added sugar or oil. A pure dried heirloom Jersey berry, nothing more. These can be eaten straight, infused, cooked and baked with, added to oat or granolas, folded into ice cream, yogurt, or in fruit salads. It’s dried fruit that tastes exactly like the fruit it was dried from – imagine that!
Farm crafted from our Bluecrop variety, this low sugar and not too sweet recipe has the perfect balance of cardamom and lemon to enhance the pure essence of the blueberry. Use on toast or as a dessert topping.
A true whole pickled berry made from the Stanley variety delivers a crisp burst of tangy deliciousness that opens up with each bite. The perfect companion to artisan cheeses, deviled eggs, salmon, duck, paté, curries, soups, salads, charcuterie, cocktails, ice cream, yogurt, and sandwiches. Good Food Award winner in 2017 and 2019.