28 of the Best Craft Food Makers in Brooklyn

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Char Grilled Lamb Wraps With Tomato Achaar Recipe Here

Tomato Achaar // Brooklyn Delhi // Brooklyn, NY

Char Grilled Lamb Wraps With Tomato Achaar Recipe Here

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Cavatelli with Tomato ‘Nduja & Pecorino Recipe Here

Tomato ‘Nduja // City Saucery // Brooklyn, NY

Cavatelli // Sfoglini Pasta Shop // Brooklyn, NY

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Blackened Chicken Tacos With Tango Sauce Recipe Here

Carrot Chile Sauce // Tango // Brooklyn, NY

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Grady’s Cold Brew Creamsicle

Cold Brew Bean Bags // Grady’s Cold Brew // Brooklyn, NY

The only thing better than coffee is iced coffee — and the only thing better than iced coffee is New-Orleans-style cold brew, perfected, as only Brooklyn coffee snobs can do, by the folks at Grady’s. Steep this spicy-smooth mix of chicory and dark-roasted beans overnight and pour over ice the morning after, or better yet, mix in a few ounces of bourbon, some heavy cream, and a bit of sugar — bourbon-smoked, naturally — and freeze into grown-up creamsicles.

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A&B Pepper Sauce // A&B American Style // Brooklyn, NY

There’s a hot sauce arms race on, and your local supermarket condiments aisle can feel like a bio-war munitions lab. Bottles come with warnings — better fit for stripping paint and clearing drains; just reading the labels makes our eyes water. But not A&B’s. They don’t call it hot sauce, because it’s not about the heat, it’s about the flavor: Fresnos, carrots, onions, vinegar, and salt. Forget your Ghost Peppers and Carolina Reapers — Fresnos are perfect for sauce, a bit spicier than jalapeños, but with tons more citrusy, fruity flavor. Finally, a hot sauce fit for civilians.

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Granola Lab // Brooklyn, NY

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Morris Kitchen // Ginger Spice Syrup // Brooklyn, NY

Enjoying a well crafted cocktail doesn’t have to mean paying 15$ in a pretentious bar. Morris Kitchen’s handcrafted ginger syrup reminds us quality cocktails at home can be cheaper than coors light. Go for the Dark & Stormy, just fill a glass with ice, add 3 oz seltzer, ½ oz Ginger Syrup and lime. Slowly pour 2oz rum on top to keep color separate, garnish with a lime. Make a round of these and we promise nobody will care you may not have the proper glassware…

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Drunken Monkey Jam // The Jam Stand // Brooklyn, NY

Stranded on a desert island with nothing but a peanut-butter-and-jelly sandwich sounds like something out of a *New Yorker* cartoon — or it could be the inspiration behind Jam Stand’s tropical spread. Other jellies are syrupy slimes of chemicals and artificial sweeteners; Drunken Monkey is a boozy mix of rich brown sugar, real pectin, and the all-natural sweetness of bananas, lime, and a spirited dose of rum. Use it to top your morning pastry, make a PB&J that turns snack time into an oasis worth lingering at, or even spoon a dollop onto your after dinner — er, breakfast — ice cream dessert.

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Liddabit Sweet // Sea Salt Caramels // Brooklyn, NY

In a little nook in Brooklyn, a hustlin’ team are measuring, cooking, dipping, and wrapping at one of the coolest treat shops in America. Churning out everything from chewy candy bars that would have you snickering at a snickers to lollipops hand poured on bamboo sticks (which means no little sludgy bits of paper in your mouth). For these flavor hits, pure ocean sea salt is stirred into buttery caramel made with locally sourced Ronnybrook Dairy Cream.

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Bacon, Beer Jelly & Brie Sandwich

Anarchy In A Jar // Spiced Beer Jelly // Brooklyn, NY

Two things Brooklyn is really good at right now: beer and canning. Laena McCarthy packs both under one lid starting with Sixpoint Craft Ale and local apples from Terhune Orchards in Jersey, finishing things off by infusing the mix with exotic spices like grains of paradise and black cardamom. Revel in this smearable beer by swiping some on a Beer Flat with a hunk of aged cheddar or enjoy the only PB & Jelly sandwich that mom wouldn’t have snuck in your school lunch box.

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Biltong // Brooklyn Biltong // Brooklyn, NY

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Bourbon Cask Aged Chocolate Bar // Raaka Chocolate // Brooklyn, NY

The high-end, organic, flavor-grade cacao featured here makes one delicious detour from specially sourced Belize-grown bean to Brooklyn-made bar: It stops off for a drink. Bourbon, to be exact: resting in Berkshire Mountain Distillery barrels, where the nibs soak up the now-drained spirit’s spirit for a full month before being ground, melted, sweetened, and shaped. All of which means your after-dinner indulgence can get right to the point: a tipple, a treat, or both at once.

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T Bone Spice Grilled Steak

T Bone Spice// Greenpoint Trading Co. // Brooklyn, NY

But if you’d rather cook the cow yourself, we have you covered. Or at least the steak. Greenpoint Trading’s blending warehouse on the industrial outskirts of Brooklyn is an incongruously fragrant portal to paradise: baskets and barrels of paprika and cayenne, coffee and turmeric awaiting hand-mixing into rubs like this. A life-changing replacement for your plain table salt, it also makes a perfect rub for any meat, not just the eponymous cut. We like skirt steak, a half-inch thick, brought to room temperature, rubbed, and quickly grilled.

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Ultimate Thanksgiving Turkey Club Sandwich

Spicy Maple Bourbon Pickles // Brooklyn Brine // Brooklyn, NY

Fresh green discs, perfectly crinkle-cut, afloat in an onion-and-spice-packed brine: It looks like a pickle, it sounds like a pickle (crunch), but it tastes nothing like the sour dills you know, thanks to a swirl of organic New York State maple syrup and a shot of Finger Lakes Distilling’s spicy McKenzie rye. Like a pre-made pickle back, try ’em in a sandwich and we promise you’ll reach for the whole jar next.

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Smoke Shack Split Pea Crunch // North River Dry Goods // Brooklyn

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Char Grilled Seafood with Salsa Verde

Fresca Salsa // La Fundidora // Brooklyn, NY

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HICKORY SYRUP GLAZED APPLE & BACON OATMEAL

Organic Apple Raisin Oatmeal // Farm To Table Foods // Brooklyn, NY

Some cereals tempt by excess: in a bowl of yogurt and honey, seeds and nuts, powders and fruits, chia-this and coconut-that, the granola is garnish at best. Here, grain reclaims the throne. But your bowl is far from boring: all-organic oats, rye, wheat, spelt, barley, and flax rattle and hum in farm-grown glory. A dash of apples and raisins gives just enough natural sweetness; a topping of bacon turns granola into gold.

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Salty Mango Lassi Taffy // Salty Road // Brooklyn, NY

Our first taste of street food is, in some ways, its psychedelic, carnivalesque epitome: summertime delights on boardwalks and county fairs, technicolor sno-cones, ephemeral candy floss, and the king of it all, saltwater taffy. But today’s reality is a far cry from that sunny childhood dream — most modern taffy doesn’t even use sea salt! Not so, Salty Road. These hand-stretched morsels, made first for a friend’s beachside stand on the Rockaways and now available to you, use all natural ingredients, from real vanilla beans down to the large-grain sea salt. Bonus: this particular batch was inspired by another street eat, the Punjabi summertime (hell, anytime) yogurt mango shake.

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Hazelnut Whiskey Cookies // Whimsy & Spice // Brooklyn, NY

A husband and wife team — he a pastry chef, she a designer — so you know their treats will look as good as they taste. And vice versa. This little bit of edible art sandwiches Scotch whisky-infused Madagascar chocolate between two crunchy, hazelnut- and chocolate-chip-studded cookies. It’s not bourbon, and it’s not (necessarily) breakfast, but we couldn’t resist. On their own or dunked in a cup of coffee (Irish or otherwise), if the rest of this breakfast box won’t get you out of bed in the morning, a cookie sure as hell will.

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Rooibos Tea // Teapigs // Brooklyn, NY

We’ve sung the glories of green; we’ve praised the pleasures of pu-erh; but what do you know about rooibos? Naturally caffeine-free with all the nutty, vanilla-and-honey richness of the sweetest full-leaf blacks, often mixed into herbal chais but a rarer sight solo. Stateside, at least — in South Africa, though, where rooibos grows wild in shrubby coastal forests called fynbos, it’s been drunk for centuries, by local tribes and colonizers alike. Sustainably sourced by this Brooklyn duo, rooibos is smooth and satisfying hot, rich and refreshing iced: a perfect start or finish to your African feast.

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Spicy Maple Glazed Bratwurst Recipe Here

Trees Knees Spicy Syrup // Bushwick Kitchen // Brooklyn, NY

While the “hot” in your go-to hot sauce might come from an honest-to-goodness pepper, the “sauce” part is often a slurry of vinegar, salt, and water, resigning it, if not to the processed foods aisle, then at least to the savory side of things. But thanks to a base of Catskill-harvested maple syrup, Trees Knees is a spicy-sweet switch hitter. Eggs? Pizza? Of course. But why not morning oatmeal? Iced coffee? Cocktails? Or, our favorite, a perfect bath for pan-fried brats, just pour over and simmer to glaze.

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Filfil Garlic Sauce // Filfil Foods // Brooklyn, NY

Based on a North-African staple called filfel chuma, what began as a secret family recipe in Filfil Foods founder’s private pantry can now drench your own home cooking in piquant, pungent goodness: a smoky, spicy, and — of course — garlicky blend of paprika, garlic, oils, and spices. If your make-out partner blanches as you ladle it on (and trust us, you’ll be using your largest scooping spoon), you can woo them back with garlic’s heart-healthy bonafides like lowering blood pressure and cholesterol — or just offer a taste.

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Maple BBQ Jerky // Field Trip Jerky // Brooklyn, NY

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Alderwood Smoked Chocolate Bar // Fine & Raw // Brooklyn, NY

Fine and Raw grew fast, from a bonbons-by-bike-delivery service to sustainably sourced bean-to-bar chocolate evangelists, and their little treats tell stories just as big. As if quality chocolate wasn’t enough — and this blend of raw chocolate for smoothness and roasted for bite surely is — they’re sprinkled with salt and kissed with the sultry smoke of alderwood. Chocolate salves all sores. Smoked and salted chocolate doubles down on the comfort.

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Cereal + Milk // Fatty Sundays // Brooklyn, NY

These Brooklyn sisters named their company in honor of the weekly day of family feasting, based around mom’s deliciously decadent baking. Days that often started early, ended late, and bristled throughout with mom’s special chocolate-dipped pretzels, an anytime indulgence, morning or night. The family recipe book now bursts with more than two dozen flavors, including our favorite, this breakfast-themed masterpiece of white chocolate and cinnamon corn flakes, meant to taste like the delicious dregs of morning cereal. Because slurping the milk from your plain old shredded wheat might be fine on a Monday morning, but Sunday is about fun.

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100% Organic White Truffle Oil // Regalis // Brooklyn, NY

Almost every Michelin-starred New York restaurant worth its chef’s whites has truffles somewhere, somehow, on its menu — and almost every one buys them from Regalis. Want to savor those luscious Perigords with a three-figure Pinot? Get a reservation. We like our fanciest fungi lowest-brow: that is, fried. Cut up a few pounds of russet potatoes, drizzle with this white-truffle-infused cold-pressed Californian oil, and bake at 400 for an hour, flipping halfway through. Top with parmesan, serve without pretension.

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Mustard Spice // Tin Mustard // Brooklyn, NY

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