Orchard House Preserves
Orchard House sits at the edge of an old stone-fruit orchard, and that is where most of our fruit comes from, picked the morning we cook it. We make in small copper-pot batches so the fruit keeps its shape and its color, with just enough sugar to set and never a drop of pectin powder. The apricot and the spiced plum sell out every August. We label every jar with the orchard and the week it was made, because you should know exactly what is in your toast.
What they grow and make
How they farm
Small Batch, Locally Sourced Ingredients
Their story
These are put up in California's sun-soaked valleys and long growing season, at the peak of the local harvest. Nothing is rushed to fit a calendar.
What makes it different: it is made in small batches, with attention over scale.
At Orchard House Preserves, the fruit is picked and put up by the same small team.
Put up in season and sold jar by jar, close to home.
Restaurants that source from Orchard House Preserves
- Little Grove Kitchen (Mediterranean in Riverside)
- The Local Farmhouse (Californian in Riverside)
- The Humble Provisions (Pacific Northwest in West End)
- Marigold House (Southern in Midtown)
Visit their website See Orchard House Preserves in the directory