Provisions
What the Best
Kitchens Stock.
High-altitude cacao. Barrel-aged vinegars. Heritage flours. Sourced at origin, delivered wholesale — priced for the P&L that keeps Michelin kitchens running.
340+
SKUs in stock
28
Countries of origin
1,200+
Wholesale accounts
48h
Avg fulfillment
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Stocked by the shelf,
sourced at origin.
Three themed collections. Every item with provenance notes, par-level guidance, and tier pricing that rewards commitment.
Provenance Note
All smoke-dried, no liquid smoke. Tested for aflatoxin.
Pimentón de la Vera DOP
Extremadura, Spain
$94
Lapsang Souchong Grade A
Fujian, China
$112
Chipotle Morita, Oaxaca
Mexico
$68
The Smoke Shelf
Chipotles hand-selected from Oaxacan farms. Lapsang souchong from Fujian pine-smoked estates. Smoked Maldon finishing salts and pimentón de la Vera with DOP certification.
Recommended par: 2 cases/month for 40-cover kitchens
Chipotle Morita, Oaxaca
Staff PickMexico · 5 kg case
$68
Lapsang Souchong Grade A
Fujian, China · 2 kg tin
$112
Pimentón de la Vera DOP
Extremadura, Spain · 3 kg case
$94
Smoked Maldon Sea Salt
Fast MoverEssex, England · 1.5 kg box
$58
Provenance Note
Harvest dates on every label. COA available on request.
Taggiasca EVOO, Oct Harvest
Liguria, Italy
$162
Yuzu Kosho, Green
Kochi, Japan
$96
PX Sherry Vinegar 25yr
Jerez, Spain
$138
The Acid Cabinet
Aged Pedro Ximénez sherry vinegars from Jerez bodegas. Yuzu kosho fermented in-season from Kochi Prefecture. High-acid Taggiasca EVOO cold-extracted within 4 hours of harvest.
Recommended par: 1 case vinegar, 2 cases EVOO per week
PX Sherry Vinegar 25yr
ReserveJerez, Spain · 6×500ml case
$138
Yuzu Kosho, Green
Kochi, Japan · 12×120g jars
$96
Taggiasca EVOO, Oct Harvest
New HarvestLiguria, Italy · 6×1L tins
$162
Umeboshi Plum Vinegar
Wakayama, Japan · 4×720ml
$74
Provenance Note
Milling dates on flour sacks. Butter churned Mon/Thu.
Échiré AOP Butter 84%
Loire Valley, France
$128
250-Bloom Gelatin Sheets
Bavaria, Germany
$46
Anson Mills 00 Flour
South Carolina, USA
$84
The Baker's Vault
High-extraction stone-milled flours from Anson Mills. 250-bloom sheet gelatins from Germany. 84% fat European butters churned twice weekly. Everything a pastry program needs at case quantities.
Recommended par: 2 flour sacks, 1 butter case per service week
Anson Mills 00 Flour
HeritageSouth Carolina, USA · 25 kg sack
$84
250-Bloom Gelatin Sheets
Bavaria, Germany · 1 kg box
$46
Échiré AOP Butter 84%
AllocatedLoire Valley, France · 12×250g case
$128
Valrhona Guanaja 70%
Trinitario, Venezuela · 3 kg fève bag
$112
The more you stock,
the more you keep.
Volume commitments unlock tiered discounts across every SKU. Calculate your annual savings below.
Live Savings Calculator
Your monthly spend
$2.5k
/ month
Pantry
$0
saved / yr
Cellar
$0
saved / yr
Reserve
$0
saved / yr
Based on catalog list prices. Savings compound across all SKU categories.
For boutique cafés & independents
Pantry
From $500/month
8%
off list price
Save $0/yr at current spend
- Access to 340+ SKUs
- Standard 48h fulfillment
- Digital COAs on request
- Minimum 1-case orders
For established restaurants & groups
Cellar
From $2,500/month
14%
off list price
Save $0/yr at current spend
- Priority access to allocated items
- Dedicated account manager
- 24h express fulfillment
- Custom label program available
- Half-case minimums on select SKUs
For Michelin programs & hotel groups
Reserve
From $8,000/month
22%
off list price
Save $0/yr at current spend
- First-call on harvest allocations
- White-glove sourcing service
- Same-day fulfillment in NYC/LA
- Co-branded packaging available
- Quarterly cellar preview events
- Net-60 payment terms
All tiers include access to our full 340+ SKU catalog. Volume commitments are rolling 90-day averages.
Trusted by the kitchens
that never compromise.
"The Acid Cabinet alone changed how we build our sauce program. The 25-year PX sherry vinegar is the kind of thing you used to have to fly to Jerez for."
Marcus Holloway
Executive Chef · Ellory, New York
"We run three café locations in Chicago. Provisions handles all our specialty ingredient sourcing — flour, chocolate, finishing salts. One account, one invoice, no hunting."
Priya Mehta
Owner / Head Pastry Chef · Demi Café Group, Chicago
"As catering director for a 400-person hotel, I need 50-pound cases of saffron and I need them on a Tuesday. Provisions is the only supplier that treats volume like a service, not an afterthought."
James O'Brien
Director of Culinary Operations · The Beaumont Hotel, Boston
"The Smoke Shelf is exactly what it sounds like — a curated shelf of the best smoked ingredients on the market. Our chipotle braise has been on the menu for two years. We don't change it."
Sofia Andersen
Head Chef / Co-Owner · Brasa Collective, San Francisco
"Échiré butter allocated through Provisions saved our croissant program. When the retail channels went dry, our Reserve tier kept us stocked. That's worth every dollar of the volume commitment."
Thomas Beaumont
Executive Pastry Chef · Viennoiserie at The Drake, Chicago
"We went from Pantry to Cellar after three months. The annual savings calculator isn't marketing — we actually saved $4,800 in year one just on olive oil and vinegars."
Naomi Watanabe
Purchasing Manager · Omakase Group (4 locations), Seattle
"The Acid Cabinet alone changed how we build our sauce program. The 25-year PX sherry vinegar is the kind of thing you used to have to fly to Jerez for."
Marcus Holloway
Executive Chef · Ellory, New York
"We run three café locations in Chicago. Provisions handles all our specialty ingredient sourcing — flour, chocolate, finishing salts. One account, one invoice, no hunting."
Priya Mehta
Owner / Head Pastry Chef · Demi Café Group, Chicago
"As catering director for a 400-person hotel, I need 50-pound cases of saffron and I need them on a Tuesday. Provisions is the only supplier that treats volume like a service, not an afterthought."
James O'Brien
Director of Culinary Operations · The Beaumont Hotel, Boston
"The Smoke Shelf is exactly what it sounds like — a curated shelf of the best smoked ingredients on the market. Our chipotle braise has been on the menu for two years. We don't change it."
Sofia Andersen
Head Chef / Co-Owner · Brasa Collective, San Francisco
"Échiré butter allocated through Provisions saved our croissant program. When the retail channels went dry, our Reserve tier kept us stocked. That's worth every dollar of the volume commitment."
Thomas Beaumont
Executive Pastry Chef · Viennoiserie at The Drake, Chicago
"We went from Pantry to Cellar after three months. The annual savings calculator isn't marketing — we actually saved $4,800 in year one just on olive oil and vinegars."
Naomi Watanabe
Purchasing Manager · Omakase Group (4 locations), Seattle
1,200+
Active wholesale accounts
$2.4M
In savings delivered to clients in 2025
4.9★
Average account satisfaction
96%
Tier renewal rate year-over-year
Three questions.
One custom proposal.
Tell us your spend range, top categories, and delivery cadence. We'll surface your personalized tier and annual savings before you hit submit.
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