Personal relationships are what brought each of us to food– from knowing our farmers on a first name basis, to sharing homemade meals with loved ones at the table. Not many grocers can say they are on a first-name basis with both their guests and the people behind the products on their shelves, but we can. Here’s a random smattering of our Market staff. Say hi when you see us in the store!
I love Bike Rides, Brunch, and Manhattans. Preferably in that order.
I'm a native San Franciscan who loves my wife, my cat, pork and The Wu!
Is on a constant quest for the perfect burger, bacon and Bourbon combination...
Kirsten aka Kiko (Marketing)
Sender of Friday morning Food News, Tweeter/Facebooker/Instagrammer for Bi-Rite, champion of leftovers and kimchi fiend
Matt S (Produce)
In bottles: Apple Cyser, Milk Stout, Old Ale, Brown Boy Ale, Lemoncello-What?
Michael = Lisa + Sepic & Charlie + The Stone Roses + Slow-Roasted Pork Shoulder + Miles Davis + Fried Chicken + Nuestra Palomas
When I’m not around the market I like riding my bicycle up into the headlands and pretending I’m actually an old Vought F4U Corsair fighter plane… I do all my own sound effects.
Patrick (Store Ops)
Most of my day is spent deciding what's for dinner--or pretending to be a famous jazz pianist. Did I mention 'Go Blue!'
Rosie (18 Reasons)
When not at 18 Reasons, you can find me running in the Headlands or hiking in Point Reyes every chance I get.
A Bostonian transplant who loves his West Coast Lifestyle! From the streets of Bernal Heights to the fields in Sonoma, always taking time to enjoy the amazing local food and culture with his wife and kids.
Food and wine geek who loves to drink Rieslings with my Pho.
Ryan Farr of 4505 Meats works directly with local farmers to source the highest quality meats for famous and local favorites like chicharrones and uncured hot dogs.
Renato Sardo and Dario Barbone of Baia Pasta realized that the only dried pasta they could find in the States was bland, made with industrial flours, and not very flavorful - so they started an artisan American pastasciutta company in Oakland using organic flours from North America and and brass-cut dies.
Bi-Rite Public Label Jams
Shakirah Simley combines her New Yorker obsession with quality, the bounty of the Bay Area and a hint of Italian flair into jams and preserves for Bi-Rite’s Public Label.
Bill Niman of BN Ranch raises the finest grass-fattened beef around (big hint: it’s seasonal!) as well as the heritage and broad breasted turkeys we offer for Thanksgiving and Christmas.
Our sustainable seafood purveyor Jimmy “The Shrimp” Galle of Gulfish brings southern hospitality to new heights in his support of fellow Gulf fishermen, and Monday night meals to San Francisco’s neediest.
Bill Evans’ Kalona Supernatural is an outstanding organic line of cream-top milk, yogurt, cottage cheese and sour cream using dairy from small, sustainable Midwest farms, mostly run by Amish and Mennonite farmers who tend herds of no more than 35 cows.
Herb and Kathy Eckhouse, founders of Iowa-based La Quercia, promote life, liberty and the prosciutto of happiness with their lovingly-made Americano cured meats.
Marc, Alder Lane Farm
Eggs, Apples, Vegetables
Cotati, CA (Sonoma County)
The farmers at Marchini Ranch painstakingly grow uber-sweet “mountain” stone fruit at 2,800 ft. elevation in the Sierra Nevada foothills.
Australian brothers Grant and Paul Mathewson of Noosa Yoghurt now have a legion of dairy devotees with their line of addictively creamy, naturally delicious Aussie-style yogurts made at family-owned and operated Morning Fresh Dairy in Bellvue, Colorado.
Elias and Michelle Cairo of Olympic Provisions in Portland, OR bring old-world style cured meats to new world plates with tender, flavorful pork salumi.
Pyramid Valley Vineyards
Mike and Claudia Weersing of Pyramid Valley in New Zealand, go beyond the kiwi status quo of Sauvignon Blanc with their excellent (and biodynamic!) Pinot Blanc, Chardonnay and Pinot Noir.
Husband and wife winemaking team Ryan and Megan Glaab of Ryme Cellars in Healdsburg may compromise on some things, but never on quality with their aromatic Vermentino and elegant Cabernet Sauvignon.
The team at Skyhill Farms keeps it mighty fresh with artisanal goat cheese delivered to us within 3 days of being made in nearby Napa.
Bi-Rite regular and newbie producer Atsuko Watanabe of Sunbud Bakery churns out gluten-free buckwheat cookies into nutty, earthy, toasty goodness in San Francisco.
Farmer Chris does awesome job growing our staple crops at Tomatero Farm in Watsonville, including his famously delicious dry farmed early girl tomatoes!
Poli Yerena and his sons at Yerena Farms grow incredible raspberries and heirloom corn off the coast of Monterey Bay.