The Caputo’s Blog – Caputo's Market & Deli

A Drink For Dad: The Tony Negroni

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 […]

Olive Oil

Recipes

Sweet Treats

Olive Oil Cake with White Chocolate Ganache

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 [...]

Ask Matt

Ask Matt: How Do I Use Strong Flavored Olive Oil?

“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 [...]

Pantry Arsenal: Bariani Early Harvest

Everyone has one, everyone needs it, the welcome January cleanse. Starting at Thanksgiving and ending with New Year's, the season is packed full of rich, fatty,...

Current Craving: Turron

I know, I know. It's January. We're dieting and eating healthy and it's soooo much fun. If you're like me, you've had kale seven different...

Matt Speaks at the Fine Chocolate Industry Association

Pam Williams, president of the Fine Chocolate Industry Association, invited me to attend and speak at the 2015 Annual Winter Meeting held in San Francisco...

New Year, New Cravings

If 2015 is going to be anything like 2014, I'm going to be excited about a lot of things going on at Caputo's. Our chocolate...

Be My Early Valentine (Lesson Learned)

Just like the title reads, I've learned my lesson. No more last minute gifting for me! If I have to spend one more holiday eve crammed...

Inspiring Chocolate

It has been a long time since I have personally written a blog post. I wish I had more time, but with our recent growth...

Solstice Chocolate | City Weekly’s Best Local Food and Drink ’14

We need to give a big shout out to Solstice Chocolate for making it on City Weekly's list of Best Local Food and Drink of...

Evan’s Cheese Musings: Harbison

One of the understated pleasures I have experienced in my years working for Caputo’s has been watching the gradual transformation and growth of our cheese...

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