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BRC Brings Home a 2014 Good Food Award!

  We are proud to announce that our very own "Mr. Atwood's Jelly" won a 2014 Good Food Award!!  As well, our beloved "Billionaire" preserve was also recognized as a finalist in the competition! This award is very exciting for us, however also bitter sweet. The amazing farmer who grew the best Concord grapes we've ever tasted (chemical free none the less), Martin Zelones of Windy Hill Berry Farm, recently passed away. We are extremely heartbroken that we never got to share this great news with him. We will miss our dear friend and hope he is looking down on us and to his memory we dedicate and share this award.  For those not familiar with the GFA, below is...

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A Week with LaClare Farms

While we were attending the American Cheese Society Conference this year, we got the chance to spend some time with award winning cheesemaker Katie Hedrich, of LaClare Farms. She was kind enough to talk cheese with us and share her experiences in building her creamery from the ground up. Although LaClare Farms has a brand new state of the art facility that utilizes goat milk, the concepts and operational flow will still apply for our own creamery, which for the most part, will focus on local grassfed cows milk. By the end of our conversation, not only did Katie provide us with some noteworthy ideas for our own creamery, but also extended an invitation to come help her make a batch of...

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"Mad" for Cheese!

In case you didn't know, cheese is our first love... the preserves and jellies are just a prelude to our cheese! Recently, we took our second adventure to the annual American Cheese Society Conference which was held in "America's Dairyland", also known as Wisconsin. Since we are in process of bringing our creamery into reality, we have been working hard to learn as much as we can about the trade and getting advice from some of the best in the industry along the way. The ACS Conference is a great way for cheese makers, cheese mongers, retailers, and enthusiasts to experience the latest in the cheese world. They offer classes on everything from "identifying cheese defects" to "cheese curd tastings" and even...

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The Making of a "Billionaire"

      This is tiny glimpse of what goes into sourcing and prepping the fruit for our premium jams, jellies, and preserves. Here we have used our most popular preserve "Billionaire" to illustrate our common practices.      During each fruits' growing season, we are always searching the countryside of Ohio looking for small farms with the goals and growing practices that align with our beliefs in sustainable farming. Many of the farms we source from also use organic growing practices. This point is very important to us as we feel it is very important to keep the inputs in our food system to a minimum. This is not only for the health of the land but more importantly the health...

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