Specialty Sales & Education
We are committed to sourcing the finest specialty foods, and helping you incorporate the newest food trends onto the menu or shelves. Education, sampling, and training are critical to introducing unique, cutting-edge foods to your customers, and as a resource to you we have two category specialists on staff who are available to provide training, educational support, and product consulting to help you succeed.
Izzy Creveling, ACS CCP – Cheese & Charcuterie Specialist
Izzy is a professional cheese monger and ACS Certified Cheese Professional (CCP). Her combination of experience behind the counter and across the specialty industry makes Izzy an invaluable source of expertise both in product sourcing, production, and sensory analysis, as well as storage & handling, merchandising, pairing, and serving techniques. She works closely with our specialty cheese and charcuterie suppliers to develop a catalogue of offerings that includes some of the finest classical producers as well as the newest American Artisan producers emerging across the country.
Suzanne Dervaes – Chocolate & Pastry Specialist
Suzanne is a graduate of the South Seattle College Pastry Arts program, and an award-winning professional pastry chef with a resume that includes Salty’s on Alki, Salish Lodge, and Alderbrook Resort & Spa. She works closely with our suppliers to identify emerging trends and techniques, organize educational trainings, and source new products for our full range of chocolate and pastry ingredients. Suzanne is a fantastic training and consultation resource for baking, pastry, and chocolate work—including product consultation, recipes & techniques, and ingredient sourcing.