Miss Molly's Provisions

The ingredients are simple and natural. The recipes are inspired from the buttercream frostings that Molly used to enjoy when she was a little girl - a time when her mother and grandmothers called her Miss Molly. Now a mother herself with two young boys, she started Miss Molly's so that her children, and their friends, could experience the goodness that many of us remember from our childhood. Treat your little "cupcakes" to Miss Molly's. Ready to use, in refrigerated dairy or dessert, there is no need for a mixer, nothing more to buy, or add in, and no mess to clean up!

A great ready to use frosting or dessert topping WITHOUT the hydrogenated oils found in most ready to use frostings. Miss Molly's frostings are Gluten Free and contain no soy, no nuts, no eggs, no preservatives, and no colors!

It's no fairy tale. There really is a Fox - her name is Phyllis and lives at Fox Hollow Farm in Hanover, New Hampshire. It was in her kitchen at Fox Hollow Farm that she perfected the unusual combination of ingredients that make up Fox More Than a Mustard sauce. And today, she produces Fox More Than a Mustard across the Connecticut River in a restored 19th Centery Vermont inn.

Made with uperior ingredients including the very best wood-cask aged Balsamic vinegar imported from Modena, Italy. The combination of garlic, selected spices, soybean oil, pure New England water, natural brown sugar and no added salt, artificial preservatives thickeners or anything result in a spicy, sweet, tangy taste unlike anything you've ever had before.

Fox More Than a Mustard was chosen from a field of 600 entries as a Finalist for "Outstanding Savory Condiment, Dressing or Cooking Enhancer" by the National Association for Specialty Food Trade.

Whitney's Castleton Crackers

Whitney is fascinated by the origins of many of the foods we eat today which led her to look outside the box. In the early 1800s Josiah Bent from Massachusetts decided to make a lighter and thinner version of Hardtack, a long lasting seafarers staple. He rolled out sheets of dough, baked them and hand cracked them. Whitney has been rolling out crackers this original way in her Castleton, Vermont kitchen for family and friends for years.

An avid cook and baker, Whitney debuted Castleton Crackers at the Rutland Vermont Winter Farmers Market in January 2008. Castleton Crackers are named for the beautiful and quaint villages, and counties in the Green Mountain State of Vermont. Whitneys crackers are great with a variety of cheeses, with soup, salads or just for all natural snacking. Enjoy our three flavors, Middlebury Maple, Rutland Rye and Windham Wheat custom made for Whitney at our Freedom Food culinary center in Randolph, Vermont.

At Vermont Morning, their goal is to change America's palate, one breakfast at a time. They make and develop organic breakfast food that has great taste and remarkable texture. No sugar, no salt, no preservatives. Their loyal fans all over the US want healthy food that tastes wonderful and isn't the usual cardboard or library paste. Many of customers are diabetic or hypoglycemic; people who can't eat sugar and don't want it hidden in their food. They want whole grains, high fiber, and carbs that are low on the Glycemic Index. Their original blend Multi-Grain Hot Cereal is made from 100% organic whole grains, oats, wheat, and rye, with a touch of cinnamon. No sugar, no salt, no preservatives. A whopping 8g dietary fiber, 3g soluble fiber, and 9g protein are packed into each serving. Multiple "cuts" of grains mean a chewy texture you'll love!

The wheat-free blend Multi-Grain Hot Cereal is made from 100% organic whole grains, oats and rye, with a touch of cinnamon. No sugar, no salt, no preservatives. It has the same remarkable texture as the original blend and even more amazing nutritionals: 9g dietary fiber, 3g soluble fiber, and 10g protein are packed into each wheat-free serving. NOTE: Our wheat-free cereal is blended on the same equipment as our other cereals and are suitable for individuals with sensitivities to wheat but not for consumers who are allergic or highly sensitive or intolerant to even traces of wheat. We completely clean and sanitize the equipment with each changeover. For those who avoid wheat, it isn't likely to be an issue, however, anyone with a life-threatening allergy to wheat should know our manufacturing facility is not a wheat-free facility.

For those with nut allergies, we are a nut-free zone. We don't process anything with nuts.

Hillside Lane Farm's Organic Maple Pancake and Organic Maple Buckwheat Pancake are made at the Vermont Morning Facility!

Mané Alves, founder of VT. Artisan Coffee & Tea is a professional coffee taster, judge, teacher, Mané travels the world and personally tastes & selects the coffees which he has shipped back to Vermont to roast. You too can enjoy the coffees the coffee expert drinks at home.

As Coffee Roasters, they are craftsmen, working to the standards of the old roast masters, extracting all the complex full flavor of the bean itself. Never over-roasted, always perfect! Wholesale or retail; roasting to order.

As Tea Packers, they select from rare small harvests of lush, full leaves from India, Sri Lanka, China and Japan. Organic & Fair Trade whole leaf tea either loose or packed in transparent sachets.

Vermont Artisan Coffee & Tea Company is committed to providing coffee with exceptional flavor and freshness. They purchase only premium beans carrying the highest Specialty Coffee Industry Ratings. They take roasting to an art form and get Roast & Ship on Demand! The roast dates are even printed on the package. Freshness is important. Get the most from your cup.

What do Ben & Jerry’s, Burton Snowboards, the Jog-bra® and VerMints have in common? They were all born in the beautiful Green Mountains of Vermont. Continuing a proud Vermont tradition of innovation and excellence, the founders of VerMints, created an absolutely all natural line of mints and pastilles, for people who want to refresh their breath with true flavor rather than chemicals and preservatives.

Like most good things, VerMints started in their kitchen testing scads of recipes using all-natural and organic ingredients - some local, like organic maple syrup instead of corn syrup - to replace the chemicals and meat byproducts that were in all those other mints. A winning formula was found and the first flavor - PepperMint - was produced for market.

At first, PepperMint was the only flavor. But not for long. Popularity was growing and so was the company. Within a couple of years, they introduced five additional flavors CinnaMint, WinterMint, GingerMint, Chai and Café Express - all boasting pure taste and natural and organic ingredients.

At the same time (early 2004) that they expanded the line, extended their reach into the Natural Food market. Working with like-minded people, a course was set for national distribution. Redesigned packaging, increased production capacity and broad sales initiative to get VerMints onto shelves in most major markets were put into place and VerMints are available in many stores on both coasts and in major cities across the nation.

Like Hillside Lane Farm and VTFooDs, VerMints shares a dedication to an all natural philosophy choosing to work with partners who share our concern for healthful living and the environment. VerMints is committed to using all natural or organic ingredients, like organic Vermont maple syrup, pure Vermont spring water, natural ground ginger root, organic mint leaves and fair trade coffee. Sensitive to their customer's diverse needs, VerMints are manufactured to exacting specs, preventing cross contamination with particular allergens. VerMints are gluten free and nut free, conform to kosher standards, and contain no animal products, so they're vegan friendly.

Vermont Nut Free Chocolate Company was founded by the mother of a little boy with a peanut allergy. Their entire selection is completely safe for those with any tree nut or peanut allergy but can also be enjoyed by anyone who loves fine chocolates. With a commitment to providing quality chocolates that are safe for those with any nut or peanut allergy their gourmet chocolate truffles, fruit creams, mint creams, caramels, raisin clusters, chocolate bars and novelty items are made in small batches the old fashioned way from the finest nut free ingredients.

All of our centers are hand made from scratch in our own nut free facility and then individually dipped into premium chocolate.

Gail Elvidge, President of Vermont Nut Free Chocolates states "I am the mother of a little boy with a potentially life-threatening peanut allergy. Since learning of my son's allergy, I have had to thoroughly read ingredient labels to assure that all of the foods that he eats are safe for him.

The food product I have had the most difficulty finding that would be safe for someone with a nut allergy is chocolate. This is due mostly to the fact that many companies that produce chocolate also make chocolate with nut products on the same production lines that could cause cross contamination.

I began making chocolate for my son to enjoy so I could be certain of the ingredients that are being used. It did not take long to find out which flavors were his favorites. My husband and I enjoy the same chocolates as well. Now I would like to share them with you.

The combination of my love for my son and my passion for chocolate inspired me to start Vermont Nut Free Chocolates. At Vermont Nut Free Chocolates we only make nut free products. I fully understand the severity of this allergy and take extreme care to assure that only the finest nut free ingredients are used in my chocolates.

I truly believe that people with nut allergies, and non-allergic chocoholics alike, will find these chocolates to be among the finest tasting gourmet chocolates they have ever eaten."

The Dell'Amore grandmother, Filomena, was born December 5, 1895. She grew up in the town of Agropoli, in the Campania region of southern Italy. The photograph of Filomena on the Dell'Amore label was taken in 1914, when she sent it to her boyfriend, a sailor in the Italian navy.

Filomena emigrated to the U.S. in 1924. She settled in Brooklyn and raised a family there. Her children and grandchildren swore she was the best cook in the world. The love and care that grandmother Filomena put into her cooking has become a family tradition and a trademark of DellﾒAmore pasta sauce today.

The Dell'Amore brothers began offering family recipes in jars with their family name on them in 1986. They are one of the original pioneers of quality pasta sauce in a jar. DellﾒAmore sauces continue to win accolades from customers and food critics alike. And the rest, as they say, is history. A personal favorite!

Francie and Dave, owners of Olivia's Croutons were two of the first people I met when Hillside Lane Farm entered the Vermont specialty food industry. They have been a model of success and commitment for other small companies and are always a pleasure to talk to and learn from. Francie (Olivia's mom) states "I started Olivia's Croutons in April of 1991. Our son David was almost two and daughter Olivia was three. We started in our own kitchen with the Butter & Garlic flavor, sold in brown bags hand stamped with rubber stamps. Twenty bags was a big order and it took quite a long time to hand cut each loaf and bake them in our conventional oven.

By August of that year we were dealing with about six stores, and had just signed our first "really big store". We did a demo and sold 200 bags of croutons in three days. This was a monumental step. We installed our first Blodgett convection oven in our kitchen and we created a semi automatic cutter to help on the cutting end. Now we could really make croutons!

Since that point we have grown steadily. We started adding out of town UPS ship orders and we realized we really had no limitations. In April of 1993 we moved out of our kitchen and into a 400 square foot commercial kitchen that we had built in the basement of our home. In the spring of 1997 we added a gas flush packaging machine. With our new longer shelf life we were now able to sell our product through distributors, a whole new market for us. The new growth forced a move in July of 1999, when we purchased a perfect little building in the next town. This is where we are now pumping out oodles and oodles of those tasty little morsels. We've also added Tostini to our product line. Savory little toasts, ideal for hors d'oeuvres or plain old snacking.

We are continuing to have fun, meeting new vendors and exploring new markets. I really enjoy what I do. I like making a product that people really love to eat and one that is unique to the market place. This product brought me into the food and grocery business. It has proven to be an education. I pride myself on being an honest, hard working, uncomplicated person. It is only logical that we would produce a wholesome, all natural, uncomplicated product. As a family we enjoy these tasty treats and we hope you will be fond of them too."

Mark Bove is another fixture in the Vermont specialty food industry and always willing to chat and discuss going ons. A cornerstone of Northern Vermont, Bove's Caf￩ officially opened at 68 Pearl Street on December 7, 1941. Pearl Harbor Day lived in infamy, but any Burlington citizen will argue that this was a fortuitous date for all lovers of traditional Neapolitan food. When the Bove grandparents Louis and Victoria finally opened their doors to the public after years hosting friends and neighbors from all over town rave reviews followed, and lines grew down the streetﾖtheir premium-quality, affordable Italian cuisine quickly established Bove's as the place to eat in Vermont's Queen City.

Today Boves operates the family business with the same dedication and passion that guided their grandparents in the '40's and their parents in the years since. Raised in the apartment upstairs, Mark and Rick have earned the nickname 'The Sauceboys' because of the hours logged, turning and tasting at the kettle for quite literally, years. In 1996, Boves introduced their first All-Natural Sauce Line with their Marinara which became an immediate hit, prompting the bottling of no less than six more additional varieties, including award-winning Vodka sauce. A few years later they launched All-Natural Meatballs which became fast favorites at Super Bowl parties and cookouts everywhere.

And now, with the 2006 launch of Bove's New Organic product line featuring meatballs and four fantastic sauces, the rest is, as they say, is historyﾖor history-in-the-making, since we never stop in our efforts to bring healthy and homemade, premium Italian-style products to consumers everywhere.

The restaurant's prestigious customer list includes the late President John F. Kennedy, U.S. Senator Patrick Leahy, Congressman Bernie Sanders, Governor Jim Douglas, John LeClair (Philadelphia Flyers), Mark Messier (The New York Rangers), and of course the long list of college alumni from the University of Vermont, St. Michael's College, Champlain College, Norwich University, and the late Trinity College.