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“Ask Matt Caputo” is an ongoing feature where Matt answers commonly asked questions from the market. This week, he discusses condiment grade olive oil. Question: I've tried some olive oils [...]
Confessions of my voracious sweet tooth: I don’t like cake. So why am I writing a recipe for this spongy sadness if my pastry passions lie in other ovens? If [...]

Elite troops have landed! In November, we received our first shipment from an artisan cannery Yelena and I have been attempting to partner with for several years. Conservas Gueyumar, located […]

Caputo’s Cheese Caves Week just wrapped and we’re celebrating with a very special cocktail dedicated to our founder (and my dad-in-law) Tony Caputo. A fun fact about Tony is that […]

Tinned fish is already easy to use. Pop a tin, pair with your favorite hearty bread and a quick salad, and you have a fully balanced, simply delicious meal. Craving [...]

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