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In 1999, Bon Appétit was the first food service company to formalize a commitment to local food systems: mandating that our culinary teams purchase 20% of their ingredients from owner-operated small local farms. For many Bon Appétit chefs, the relationships formed with these local farmers and makers have morphed into friendships that have spanned decades. To celebrate these fruitful partnerships, we’re creating a new quarterly series that features longtime Farm to Fork and Locally Crafted vendors, starting with Squash Blossom Local Food in Santa Fe, New Mexico.

"Squash Blossom Local Food, at once a farm and a food aggregation business, has left an enduring mark. Started by Nina Yozell-Epstein, Squash Blossom aggregates from 25 small farms throughout the Santa Fe area, providing chefs with freshly harvested local food and farmers with a steady, reliable stream of income. A Farm to Fork partner since 2015, Squash Blossom offers Bon Appétit and chefs throughout Santa Fe typical farmers’ market produce like rainbow chard, lettuce, and tomatoes along with local specialties like nixtamalized pink posolé."

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June 2021 / Bon Appétit Management Company

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