Introducing the 2015 Good Food Award Winners

January  9, 2015

Today: We're celebrating the country's tastiest, most responsibly-produced food with the Good Food Awards. Tell us in the comments by Friday, January 16th at 5 PM about a local food you love -- we'll choose a winner to receive a box of this year's winning Good Food Awards' picks.

We meet people every day who are making incredible food: Jam makers using local fruit and inventive spices, bee keepers peddling raw wildflower honey, and farmers rethinking how to pickle vegetables. And we want you to discover them too.

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And we rely on the Good Food Awards to show us even more: They help us to discover new brands we haven’t tried, to taste better versions of foods we love, and to trust that they've hand-picked the best of the best each year.


Now in its fifth year, the Good Food Awards recognizes superior food producers and artisans, awarding winners in 11 categories including cheese, chocolate, coffee, and honey. To be selected as a winner for the GFA, a product needs not only to be delicious and stand out in its field, but also be thoughtfully produced with an eye toward environmental and social sustainability. All finalists score high in blind taste tests and meet a set of rigorous standards of industry-specific responsible business practices. That’s a mouthful, but what it comes down to is that the winning foods taste good and do good. 

By now you’re probably wishing you could taste some of these superlative foods. And if you’re anywhere near San Francisco this weekend, you can: The Good Food Awards marketplace is open this Saturday, January 10 from 9 AM to 2 PM at the Ferry Building -- meet the producers of the 2015 GFA winners, and buy the winning products. There will be wine, cider, and general merriment. Tickets are $5 at the door (no advance R.S.V.P. required; find all the event details here).


If you aren’t able to attend in person, you can still get a taste of the winning products today in our shop. After extensive taste tests in the Food52 office (our job is tough, we know), we’ve picked a few favorites: A silky dark chocolate and olive oil bar that crunches with bits of sourdough bread, a salty caramel sauce that none of us could stop sneaking bites of, a goose and pork salame studded with persimmons, and a jam bright with tayberries (similar to a blackberry but richer and more floral). 

More: Attention bread and chocolate lovers -- here’s a sandwich for you.


We want to know more about what good food means for you: Tell us in the comments about a local, authentically-produced food that you love. We want to know about anything from a jam in Charleston to a charcuterie from a Chicago butcher! One commenter will win a box of our favorite selection of 14 of this year’s Good Food Awards winners.

Photos by James Ransom

See what other Food52 readers are saying.

  • sexyLAMBCHOPx
  • vevericka
  • Amy
  • Christine Nickel
    Christine Nickel
  • Lucy Aspray
    Lucy Aspray
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.


sexyLAMBCHOPx January 27, 2015
Just wanted to add another CT favorite that I forgot - The Gracious Gourmets tapenades & spreads .
vevericka January 15, 2015
I love the local raw honeys here in this part of Oregon, especially Wessel's and Bee Local. I put them in everything that calls for sugar and sometimes eat a spoonful by itself.
Amy January 15, 2015
Good food is thoughtful food and Treeline cheese represents that. They make the best vegan cheese that has won me over. I'm a diehard cheese enthusiast and this local New York company is making a high quality and kind product.
Christine N. January 15, 2015
In Lancaster County PA (I know, there is SO much to choose from here), we have a self-trained, fabulous charcuterie shop called Rooster Street Provisions ( Not only have I taken awesome butchery classes from them, but they are my go-to for anything pork. They recently branched out into beef and lamb this year as well. In addition to their dry and fresh sausages, I think their best product is their loose Breakfast Sausage which is made with garlic, ginger and sage. It is HANDS DOWN the best breakfast sausage I've ever had. We love it so much, we bought it this year as part of a Christmas gift for multiple friends and family. Tony and Christina, who run the company, are hands on, highly skilled, and absolutely passionate about their products and their customers. I can never say enough about Rooster Street!
Christine N. January 15, 2015
In addition, they locally source responsibly raised pigs. This is an excerpt from their site.
"The farmers that we have hand selected take great pride in what they do. They have chosen to raise heritage breed pigs humanely, free of antibiotics and are pasture fed. All of our products are handmade in-house (unless other wise noted), using fresh local ingredients and are always fresh. We hope that you can see and taste the difference in our pork!"

I have first hand visited one of their source farms, and have had friends that worked for these farms. They engage the animals and brain work and play, and the animals have a great quality of life. We are lucky to live in Lancaster where most of the farms and animals are not subject to industrialization, but it's still heartening to see businesses source locally from the farmers.
Lucy A. January 15, 2015
We have a local sauce that is quite an institution. Hendersons relish (hendo's) is put on nearly everything in this city! I've been won round in my five years here and love it!
Lynsie A. January 15, 2015
I am absolutely obsessed with BeanFruit coffee! I don't think any other roaster quite compares. So proud of them for being a Good Food 2015 winner and proving that our lovely state of Mississippi knows what's up when it comes to coffee.
ken January 15, 2015
I might be disqualified for this because this item is no longer available, but here it goes.

There used to be a small Italian deli near me in Williamsburg, Brooklyn. It was a totally inconspicuous place, and despite the rising tide of hipsters that would eventually consume the neighborhood, it was never overrun or really even discovered. It remained a relative secret of the Italian community in that neighborhood.

I won't say what "they" were known for, because there was no "they." The owner and proprieter of Tedone Latticini Dairy Products was Georgiana Tedone DiPalma. She made the freshest, most all-around perfect mozzarella I have ever tasted. In fact, it was the single greatest item of food that I think I have ever experienced. I struggle to think of an equal to her, but fail mostly because in my mind she is comparable only to someone like Jiro Ono. I've made a point of trying to find better mozzarella in Italy, and I never even came close. Georgi's mozz was never refrigerated, and what she didn't sell by end of day was thrown out.

She made that mozz fresh nearly everyday for 75 years. To put that in perspective, from the time I had it until the time her store closed, she had been making mozzarella at that same location in Williamsburg since before the United States was involved in World War 2. And she got up at 2AM to do so.

Rest in peace, Georgi.
Andrew B. January 15, 2015
Cacoa- any of their chocolate, or their love bars are an extravagance I can't live without.
Holly January 15, 2015
I love MM Local in Denver, CO. They take locally grown produce and make canned goods with it you can use all year round.
Margot M. January 15, 2015
Good food means local, community, flavor, and love. I love Cocoburg Coconut Jerky based out of Brooklyn. They're a local company focused on bright flavor and innovative products.
Michelle P. January 15, 2015
At a farmer's market north of Austin, in Georgetown, I bought a blueberry lavender jam from The Winemakers Pantry of Waco, TX. 'Twas super duper.
Michelle P. January 15, 2015
ALSO... Dziuks Jerky in Castroville, TX is awesome!
Jane K. January 15, 2015
I got hooked on Sour Flour bakery in San Francisco at one of their starter workshops, where we made the most heavenly chewy flatbreads and took home our very own clones of their local sourdough starter. I grew up on Colombo and Parisian, and there is absolutely nothing that compares to the taste of real, authentic San Francisco french bread (the proper vernacular term...). Of course, then I acquired a new special somebody in my life who turned out to have celiac disease. I was devastated. I didn't think I could survive it. Enter BreadSRSLY, who makes sourdough in a dedicated gluten-free facility and has somehow miraculously replicated that leathery crust and rich tang of SF Sourdough. I'll eat it plain -- it's just that good (but a smear of Strauss butter and Blue Chair blackberry-plum jam elevates it to the transcendent)! Hooray for Bay Area bread!
Megan P. January 15, 2015
Cookie...take a bite, from Santa Rosa, CA is a family owned bakery that makes the best gourmet cookies. All-natural using local ingredients. Yum
Christina M. January 15, 2015
Here in DC I love all the locally roasted coffee - in particular Harrar Coffee's in-house roasted Ethiopian, single origin beans. They are a gem. They even have free Ethiopian coffee ceremonies each Saturday.
Sarah January 14, 2015
There are so many wonderful, local foods here in Austin. One of my favorites is Miles of Chocolate. It is chocolate heaven.
karen S. January 14, 2015
There's a new bakery in downtown Fargo, ND called Bun Apetit that offers fresh made Asian sweet rolls and meat stuffed buns and Portuguese Egg tarts. So glad to be able to get these specialties so far into the center of the prairie. Fresh ingredients with pastry that melts in your mouth. Owner and chef Adisara Khan’s small but mighty bakery posts a sign which says "Butter makes it better" Trained in Thailand but now living in Fargo, we are so grateful for her sublime creations.
karen S. January 14, 2015
There's a new bakery in downtown Fargo, ND that offers fresh made Asian sweet rolls and meat stuffed buns and Portuguese Egg tarts. So glad to be able to get these specialties so far into the center of the prairie. Fresh ingredients with pastry that melts in your mouth. Owner and chef Adisara Khan’s small but mighty bakery posts a sign which says "Butter makes it better" Trained in Thailand but now living in Fargo, we are so grateful for her sublime creations.
Janet J. January 14, 2015
I love the Kloten Apiary's honey! Besides being really cool people, their honey is the best.
Brooke B. January 13, 2015
There's a new chocolatier in Portland called Pitch Dark Chocolate that makes chocolate bars unlike any other. Not only are they unique in their production process (they have extra temperature control for added smoothness), but more notably, the beans they use in each bar are single-farm origin. So unlike the mixed up beans you get in your typical bar of chocolate (some come from Fiji; some from Columbia; some from Ecuador), which all have different flavors, these bars each have their own unique flavor. Keeping just one bean type in each bar allows those flavors to shine. The bar with beans from a farm in Fiji might taste uniquely smokey, while the bar with beans from a farm in Ecuador might be particularly fruity. It's pretty spectacular. I'd highly recommend getting your hands on some!
Vivian January 13, 2015
I love Saraghina Bakery's Ciabatta bread here in Bed-Stuy, Brooklyn!