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Christmas Cake
Christmas cakes have a long historical tradition in England, as it's the celebratory cake that was eaten around the holidays in the depths of winter.
The depth of the ingredients, most of them expensive and imported from around the world, signified the wealth of the giver, who shared the cake with family and community, establishing a cultural bond and connection.
In the winter months we candy numerous types of citrus peels, and as in the past, post grape season, we dry several varieties of fresh grapes to make the raisins. These are combined with different stone fruits and all are macerated and plumped up in an aged port from Prager Winery and Port Works.
Almonds, spices, brandy and cake ingredients are then mixed in and baked into a fruit laden, richly flavored fruitcake.
The cakes are washed in a vintage plum brandy from St George Spirits before being wrapped in cheesecloth. June paints the outer wraps in green and red before a letterpress design is printed on it.
We proudly collaborate with local family farmers who provide us with the highest quality ingredients for our cakes.
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| Christmas cake was once eaten with meats and cheeses and today we also recommend it with tea or a glass of port or sherry.
To serve, please refrigerate until completely cold, and with a sharp knife slice thinly before returning to room temperature to serve.
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See June prepare
Christmas Cake in this Berkeleyside article. |
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1 lb $75 |
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Aged one year (limited)
1 lb $85 |
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Mincemeat
Historically mincemeat was an English meat pie filling where dried grapes, apples, candied citrus peel and spices, were all soaked in port and brandy, before combining with suet (the fat lining the kidney of a cow) and venison to create a rich, deeply concentrated, meat pie.
Mincemeat is ideal as a stuffing for roasted pork loin, game hen, and traditional venison pie, or sweeter uses, such as fillings for tarts and baked apples.
We are delighted to offer both a traditional version made with beef fat and a vegetarian one made with sweet butter. |
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| Traditional Mincemeat |
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| Vegetarian Mincemeat |
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14 oz |
$29 |
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Bartlett Pears
in
Vanilla Rose Syrup
These pears are from an ancient tree on a farm in Santa Rosa. Their dense texture and floral taste meant they were perfect for poaching.
Our floral syrup made from rose, Sonoma bayleaf and vanilla bean accentuates the pear's natural sweetness.
A pairing with dark chocolate would make a perfect dessert. |
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13 oz $24 |
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Candied Citrus Collections
Two flavors of our candied citrus peel presented in a lovely Italian glass clamp lid jar.
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Californian Edition
Blood Orange & Meyer Lemon |
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Japanese Edition
Yuzu & White Grapefruit |
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Mediterranean Edition
Seville & Valencia Orange |
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| 4.5 oz $20 |
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Candied Citrus Peel
Reviving the traditional art of fruit confectionary and utilizing the entire fruit, we candy citrus peel to create a tasty, bite size, fruit candy.
These candies can also be chopped and added to cookie, cake, scone or muffin dough or swirled into ice cream and yoghurt. They are a luscious topping for oatmeal, granola or rice pudding and can offer a zesty accent to vinaigrettes or tagines. |
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June & Martha
make
candied peel |
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| Floral & Herbal Candied Citrus Peel |
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Blood Orange & Rosemary |
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Lisbon Lemon & Lemon Verbena |
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Seville Orange & Bay Laurel |
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Seville Orange & Rose Geranium |
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Seville Orange & Rosemary |
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Star Ruby Grapefruit & Lemon Geranium |
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Star Ruby Grapefruit & Rose Geranium |
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White Grapefruit & Rose Geranium |
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| Candied Citrus Peel |
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| Bergamot |
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| Blood Orange |
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| Clementine |
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| Meyer Lemon |
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| Rangpur Lime |
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| Ruby Grapefruit |
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| Seville Orange |
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| Star Ruby Grapefruit |
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| Sudachi Lemon |
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| Yuzu |
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2 oz $11 |
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Fruit Pastilles
In the old days this type of confectionary was well known as Rowntrees Fruit Pastilles, a kind of jelly candy originating in Tyneside, England in 1881.
We are making these pastilles in soft, sliceable rectangles to enjoy with tea, cheeses and charcuterie. They store best in a cool and dry place. |
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| Damson Plum & Rose |
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Santa Rosa Plum |
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| Greengage Plum & Rose |
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Santa Rosa Plum & Rosemary |
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| Santa Rosa Plum |
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Santa Rosa Plum, Sonoma Bay & Rose Geranium |
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| Santa Rosa Plum & Ginger |
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| Ume Plum |
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| 3 oz $16 |
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6 oz $19 |
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Chutney
Chutneys are a very rich and concentrated combination of fruit, vegetables, vinegar and spices, and generally used as accompaniments to meats, cheeses and a variety of savory foods.
Our chutneys are deeply yet delicately spiced, with a very rich fruit flavor. Enjoy with cheddars, goat cheese, roasted meats, charcuterie, curries, fish and stews. |
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Patterson Apricot & Meyer Lemon |
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Quince & Meyer Lemon |
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Spiced Burbank Plum |
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8 oz $19 |
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Salt Cured Lemons & Limes
When you are looking for a burst of salt spiked zesty citrus to enhance your fish dishes, salads, salsas, tagines or cocktails these citrus fruits are an essential ingredient in your pantry. Preserved with pink Himalayan salt and aromatics herbs from my kitchen garden. |
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| Meyer Lemons |
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Bearss Limes |
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| Rangpur Limes |
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| 11 oz $20 |
7 oz $20 |
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Tomato Ketchup
An old fashioned style favorite made with organic dry farmed tomatoes. Intensely sweet, yet spicy and zesty, this ketchup adds rich flavor to hamburgers and fries, or makes a special grilled cheese sandwich when paired with a flavorful cheddar cheese. |
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Read about June's ketchup in San Francisco Magazine |
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7.5 oz $13 |
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Tomato Paste & Sauce
The essence of organic, dry-farmed Early Girl tomatoes cooked into a delicately sweet paste and versatile sauce. Elegant and simple, and a wonderful addition to ragu sauces, bean dishes, or as a coating on pasta with basil and parmesan. With only a pinch of salt and sugar added, please refrigerate after opening. |
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Tomato Paste 8 oz $13 |
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Tomato Sauce 7.5 oz $12 Sale! $9 |
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The Linen Wrap
We are thrilled to offer our new linen napkin as a gift wrap for our preserves, syrups, candies and specialties.
The napkins are a generous 18 inch square and made of a beautiful thick linen by our friends at Studiopatró.
The wraps are available in four colors - cinnamon, ocean, oatmeal and black. We will creatively wrap your gift of choice and tie it with a simple cotton herringbone ribbon.
After the contents have long been eaten you will have a fine linen napkin to use over and over again and enjoy. |
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(L-R) Ocean, Cinnamon,
Oatmeal, Black
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