June Taylor and 2 full-time assistants.
June Taylor was born in London and grew up eating food grown by her father in their garden. An early love of gardening followed by a love of cooking led June to open her artisanal company dedicated to the traditional craft of preserving fruit in 1992.
June’s inspiration comes from being in nature, growing herbs and flowers for infusions in her kitchen garden, and extensive research in antiquarian cookbooks. All work is done by hand by June and two assistants. Attention to detail, intimate scale, and sourcing the best fruit available enables June to make the highest quality fruit preserves and confections. June seeks out rare fruits and forages for fruit, herbs, and flowers. She uses a minimum amount of sugar and no pectin.
All of the fruit June buys is grown organically or sustainably. The majority is sourced directly from local family farmers (many of whom sell at the Ferry Plaza Farmers Market). She occasional picks fruit from backyard trees or forages.
The Still-Room in Berkeley is decorated with gathered rocks, sticks, stones, bird’s nests, shells, and feathers.
Marin Gourmet barbeques the eggplants that go into their products over mesquite charcoal, which gives them a unique flavor. After they are barbequed, the eggplants are frozen so they can be used year-round.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »