Online ordering opens soon.The store is open as usual — we’re still getting the shelves online, so there’s nothing to add to a basket just yet.
Who we buy from
Buying local isn’t a badge on a shelf tag. It’s a standing order, a delivery day, and a phone number we actually call when something looks off. These are the farms and makers behind what’s on our shelves.
12 mi from the store · since 1974
Hahira, GA
Three generations on the same forty acres north of town. They pick to order twice a week, which is why their tomatoes still smell like the vine when they reach our shelf.
“If it is not good enough for my own table, it does not go on the truck.”
8 mi from the store · since 2011
Valdosta, GA
A small grass-fed herd on the river bottom, bottling in glass and pasteurising low and slow. Their buttermilk is the reason our cornbread section exists.
“Forty cows. We know every one of them by name.”
15 mi from the store · since 1998
Lake Park, GA
Hives set in gallberry and tupelo along the state line. Gallberry honey barely crystallises, which is a South Georgia thing most people outside the region have never tasted.
“The flavour changes every few weeks. That is the whole point.”
22 mi from the store · since 2016
Adel, GA
Birds moved to fresh grass every morning, hogs on wooded lots rather than concrete. Their processing dates set our schedule, not the other way round.
“We move the birds daily. You can taste the grass in the yolk.”
Grow it, raise it, make it nearby?
If you farm, raise, bake, or make something within driving distance of Valdosta, we want to taste it. Tell us what you’ve got and where you’re working from.
Eight departments · everything chosen in-house
Produce & Greens
Picked this week, not last month
Meats
Pasture-raised and wild-caught
Dairy
From farms we can name
Bakery
Baked before the doors open
Pantry
The staples, done properly
Frozen
Picked at peak, frozen the same day
Supplements & Sports Nutrition
Third-party tested, nothing padded
Personal Care
Clean labels, from the shelf to the skin
In season right now
Nothing in it yet
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Everything on our shelves is picked by hand — start with what’s in season.
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