Cassoulet Confessions is an enthralling memoir by award-winning food and travel writer Sylvie Bigar that reveals how a simple journalistic assignment sparked a culinary obsession and transcended into a quest for identity. Set in the stunning southern French countryside, this honest and poignant memoir conveys hunger for authentic food and a universal hunger for home. In Cassoulet Confessions, Sylvie travels across the Atlantic from her home in New York to the origin of cassoulet – the Occitanie region of Southern France. There she immerses herself in all things cassoulet: the quintessential historic meat and bean stew. From her first spoonful, she is transported back to her dramatic childhood in Geneva, Switzerland, and finds herself journeying through an unexpected rabbit hole of memories.

CDMX is the follow-up cookbook to Comida Mexicana by Rosa Cienfuegos. It is a celebration of the food of Mexico City and the dishes that Rosa grew up eating and now recreates in her two Sydney restaurants: Tamaleria and Icatate. It is the food that chilangos (residents of Mexico City) enjoy at home, on the streets, in markets, and in cafes and bars. Authentic and often unique to Ciudad de México, as the locals call it,CDMX’s colorful recipes reflect the vibrancy, history, and modern urban life of Mexico’s liveliest city. Filled with stunning food photography and on-the-scene shots of Mexico City, this is more than a cookbook. In addition to the unique dishes found only in the capital, CDMX is also where the country’s regional cuisines come together, giving you the opportunity to eat your way through Mexico without ever having to leave the city. CDMX is the Mexico City guide for those who crave authenticity and who strive to accurately recreate their favorite food memories or head straight to the source, visiting Rosa’s recommended bars, restaurants, street eats, and markets.

Cecil Beaton (1904–80) was one of the most celebrated British portrait photographers of the 20th century, so renowned for his images of celebrities and high society that his own name has become synonymous with elegance, glamour and style. In the 1920s and ’30s, Beaton used his camera, his ambition and his larger-than-life personality to mingle with a flamboyant and rebellious group of artists and writers, socialites and partygoers whose spirit and style cut a dramatic swathe through the epoch. Canonizing the era’s “Bright Young Things” in his distinctive brand of opulent studio portraiture, Beaton worked his way up from middle-class suburban schoolboy to glittering society figure. This miniature cocktail book features a delightful array of recipes inspired by the decadent drinks of Beaton’s youth, and the fabulous friends and celebrities whom he photographed. Period classics such as the Hanky Panky, Manhatten, Negroni and Sidecar are given contemporary twists by the Head Bartender and Mixologist of the world famous Claridge's Hotel in London, which played host to some of the most extravagant Bright Young gatherings. It is illustrated with the artist’s own photographs and the witty and distinctive drawings he produced throughout his life, recording people, travels and experiences, which were featured in Vogue magazine. A must-have for every well-appointed bar cart, Cecil Beaton’s Cocktail Book brings to life a deliriously eccentric, glamorous and creative era.

Introducing Our New Tea Packaging Now presented in a recycled board canister featuring a delicate botanical print, each vessel is slightly larger than our previous metal tins. Designed to be dent-free and easy to ship, the new canisters ensure your teas arrive beautifully every time. Each set includes the tea itself along with one of our customer-favorite metal leaf tea steepers. Chamomile Tea — Honey & Fig An incredible chamomile that truly tastes like honey. This is the finest we’ve ever sourced — soothing, subtly sweet, and part of our own daily ritual. This beloved herbal infusion offers calming notes of honey and fig, with whole flowers that give a gentle, floral fragrance. Each tea comes in our branded, reusable canister — beautifully made, practical, and ready for gifting. Suggested Serving: 2 tsp | Steep 3 minutes | Enjoy hot Net Weight: 2.5 oz loose leaf tea Packaging: Recycled board canister + metal leaf steeper included Canister Size: 8" H x 3" W

Philip Greene, winner of the 13th Annual Spirited Award for Best New Book on Drinks Culture, History or Spirits, pairs each day of the year with a cocktail recipe that represents it, along with a toast in celebration! For every day of the year, Cheers! offers delicious cocktail recipes along with a backstory connecting the recipe to a particular day and a toast to raise in celebration. Greene draws on a range of interesting and (usually) fun events, some significant and some trivial, from the pages of history, literature, sports, entertainment, and more. Many of the toasts are classics culled from cocktail and bartending books dating to the nineteenth century, the works of Shakespeare, and other timeless sources. While the book undoubtedly acknowledges the usual (New Year's Eve, Valentine's Day, St. Patrick's Day, Cinco de Mayo, etc.), it also features a new twist on standard observances, offering a fresh story, angle, and drink. Hardcover book; 5 x 9 inches; 392 pages.

Our cookie rolling pin has either a built in 1/4 inch or 3/16" guide at the handles, so that you can roll out the perfect cookie each time. The cookie pin rolls on top of the dough until the sides come down, once down you know you have the exact depth.

Approx. 2 3/8” in diameter and approx. 20” in length, barrel rolling area is approx. 13” long.

Vermont Rolling Pins, from the Shaker to the French, are hand turned, shaped from a solid block of cherry hardwood. Their craftsmanship makes them worthy of display—but don’t worry, they are the “please touch” kind of art. So roll out the pizza, pasta, and pie—a Vermont Rolling Pin is beauty you can put to use.

The Flame is named for its elegant handles, shaped like flames from a candle wick. It’s a classy rolling pin that does its job well.



Approx. 2 3/8”in diameter and approx. 20” in length, barrel rolling area is approx. 13” long.

Vermont Rolling Pins, from the Shaker to the French, are hand turned, shaped from a solid block of cherry hardwood. Their craftsmanship makes them worthy of display—but don’t worry, they are the “please touch” kind of art. So roll out the pizza, pasta, and pie—a Vermont Rolling Pin is beauty you can put to use.

Our French Rolling Pin features tapered ends that allow for easy circular rotation—you’ll finally be able to roll out the perfect pie crust. Our tapered ends are slenderly pointed, not bluntly cut off like many out there. There’s an understated elegance to the French's long and balanced line.



Approx. 1 3/4” in diameter and approx. 20” in length, barrel rolling area is approx. 9” long.

Vermont Rolling Pins, from the Shaker to the French, are hand turned, shaped from a solid block of cherry hardwood. Their craftsmanship makes them worthy of display—but don’t worry, they are the “please touch” kind of art. So roll out the pizza, pasta, and pie—a Vermont Rolling Pin is beauty you can put to use.

The Monster is one large rolling pin. A heavy-duty pin that feels great in the hands. Its concaved handles give the Monster a modern touch. You will enjoy using this large rolling pin.

Approx. 2 ¾” in diameter and approx. 20” in length, barrel rolling area is approx. 13” long.

Vermont Rolling Pins, from the Shaker to the French, are hand turned, shaped from a solid block of cherry hardwood. Their craftsmanship makes them worthy of display—but don’t worry, they are the “please touch” kind of art. So roll out the pizza, pasta, and pie—a Vermont Rolling Pin is beauty you can put to use.

Chile Lime Cocktail/Beer Salt brings bold, zesty flavor to your favorite drinks and dishes. The Texas Salt Co's take on the classic Tajín seasoning, crafted without silicon dioxide for pure taste. This vibrant blend combines sea salt, ancho chile powder, lime, and citric acid to deliver a perfect balance of heat, citrus brightness, and savory depth. Rim your margaritas, beer, or bloody mary's—or sprinkle over fresh fruit, popcorn, and grilled meats for an instant flavor upgrade.

INGREDIENTS: SEA SALT, ANCHO CHILE POWDER, LIME, CITRIC ACID

A sensory delight.

A rich chocolate shell encases crunchy peanut butter and our house made vanilla creme, a dairy-free blend of organic cashews, infused with genuine vanilla bean.

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Ingredients: Organic cacao, organic cane sugar, roasted peanut butter, organic cacao butter, raw cashews, agave nectar, vanilla bean, sea salt.

Net Weight: 60 g

This is not your classic caramel.

Our version is crafted from fresh Medjool dates and cashew cream, slowly macerated together for 24 hours to create a rich, naturally sweet indulgence.

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Ingredients: organic cacao, organic cane sugar, organic medjool dates, organic cashews, organic coconut nectar, organic yacon syrup, cacao butter, vanilla bean, orange peel, sea salt.

Net Weight: 60 g

When dried, the rosy pink peppercorn berry becomes an extraordinary spice, prized for its delicate, almost citric flavor. Blended with our heirloom cacao, the smoky undertones and back notes, resembling Angelica and Juniper, are fragrant in the mouth, presenting a warm, citrus-pine flavor.

Ingredients: Organic cacao bean, Pink Peppercorn , organic cane sugar.
Net Weight 60g (2.12oz)

Vibrant slices of preserved orange paired with aromatic and fruity dark chocolate create an uplifting and open blend.