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Reed’s Real Ginger Ale: Made with sparkling filtered water, cane sugar, organic ginger, natural flavors and citric acid, for a fizzy drink or an addition to cocktails and mocktails. Available in zero sugar. $3.99–$4.99/4 pack, Reed’s.

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Homemade scones: For something savory: jalapeño cheddar; and for something sweet: blackberry with chocolate. $2.50. 

Sourdough bread: Golden crust with a light, tart flavor. Ideal for specialty sandwiches. $5.

Cranberry multigrain loaf: Dense and moist with a hard crust. $5.50. Bread & Chocolate, Hamden.

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Hardwood spreaders and toaster tongs: Hand-sculpted, artisan-created and the spreaders are made from native hardwoods. All-natural, food-safe finish. $8 (spreaders), $18 (tongs), Troy Brook Studios, Litchfield.

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Connecticut wildflower honey: Unfiltered and unpasteurized local honey, including Autumn Amber (fall harvest of goldenrod, aster and Japanese knotweed) and Summer White (summer harvest of buttonbush, rosaceae, sumac and maple). 5.5 ounces. $5, Full Bloom Apiaries, North Franklin.

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Arethusa Blue cheese: Aged 4-6 months, this cheese is chocolaty and toasty, sweet yet salty, firm yet creamy, with a deep, multidimensional flavor. $28/pound, Arethusa Farm.

Amour salami: Spicy and handcrafted in small batches using only all-natural heritage pork, select spices, natural casings and kosher salt. $10.95/link, Oui Charcuterie. 109 Cheese Market, Kent; 109 Cheese & Wine, Ridgefield.

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Whiskey peach preserves & strawberry rosé jelly: Highland whiskey lends flavor to yellow peaches for a unique spin on classic peach jam, while high-end rosé wine meets a splash of strawberry juice and is jellied with natural citrus pectin. Delightful on cheese. $10, Wonderland Jams, Newtown. wonderlandjams.com

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Gourmet cookies: Sea salt chocolate chip and white chocolate cranberry. $25/dozen. Whisked By Dani, Wethersfield. @whiskedbydani on Instagram or email whiskedbydani@gmail.com

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Jalapeño pickles: Farm-grown jalapeños and garlic in a tangy vinegar-based brine. $5/pint. The Village Farm, Gaylordsville.

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Live-edge maple burl charcuterie board: Made from locally sourced maple burl with hand-engraved brass name plate. $425, BPT Charcuterie, South Kent.

This article appears in the July 2021 issue of Connecticut MagazineYou can subscribe to Connecticut Magazine here, or find the current issue on sale hereSign up for our newsletter to get our latest and greatest content delivered right to your inbox. Have a question or comment? Email editor@connecticutmag.com. And follow us on Facebook and Instagram @connecticutmagazine and Twitter @connecticutmag.