The Collections
The South has always been a crossroads. Our blends map it, region by region.
Seven collections. More of the table is on its way.
New Orleans Proper
Twilight in the French Quarter.
Creole & Cajun.
The city's own Creole and Cajun table, gumbo and gris-gris, red beans on a Monday, and a coarse Creole mustard with a temper.
Enter the New Orleans Proper collection →
Deep South
Sunday supper, every day of the week.
The core Southern canon.
Potlikker and cornbread, comeback sauce and Sunday dinner, the everyday soul of the Southern table.
Enter the Deep South collection →
Appalachia
Where mountains keep time.
The mountain South.
Woodsmoke and sorghum, foraged greens and slow-cured ham, the Blue Ridge Mountains, by the pinch.
Enter the Appalachia collection →
Acadiana
Exiled twice. Finally home.
The Cajun origin.
Exiled twice, finally home, five French-blue blends tracing the Acadian journey from the old Atlantic ports to the Louisiana bayou.
Enter the Acadiana collection →
The First Kitchen
The beginning of everything.
The African foundation.
The African foundation of Southern cooking. Before the South had a table, it had these hands, the West and East African cooks whose seeds, skill, and fire are the root of Southern flavor.
Enter the The First Kitchen collection →
Tradewinds
Carried on the wind, home on the coast.
The Latin & Caribbean South.
Mexican, Cuban, Minorcan, and island kitchens that crossed the Gulf and the sea and made a home on the Southern coast.
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The Far Shores
The migrations that crossed the widest water.
The Asian South.
Chinese, Vietnamese, and South Indian kitchens that folded into the Southern table, from Delta groceries to the Gulf marsh.
Enter the The Far Shores collection →
More collections are on the horizon, the rest of the American table, still through a Southern lens.
Join our table.
Be the first to know when each collection opens.