Gourmet spices, herbs, essential oils, potpourri, green tea

Food & Beverage Journal Article

April 1999 Issue

San Francisco Herb Co: Gourmet Herbs and Spices

From the Source:
San Francisco Herb Co. to the Chefs of San Francisco

It's no secret that the Bay Area houses some of the finest restaurants in the world, with the finest international chefs at the head of the table. San Franciscans are true gastronomes and believe that their chefs are artisans in the field of culinary art. Chefs in this international city have risen to such notoriety that analogies to other great artists in this century are hardly a stretch; they are the Picassos of Pastry, the Sammy Sosas of Salsa, the Frank Lloyd Wrights of Epicurean architecture...the list goes on. Certainly, behind all great chefs lies quality. Where can chefs find the finest quality food items for the dishes they prepare? Who provides the chefs with the superior food products they need? At the heart of any presentation is seasoning. Herbs and spices are central in the delivery of an exceptional meal. Whether the dish be simple, or complex in nature, quality herbs and spices can never be overlooked. San Francisco Herb Co. is one of the many privately-owned businesses in the Bay Area catering to the discerning chef. Billing themselves as a "modern spice merchant," the sole focus of the company is on herbs, spices and teas. In business for 25 years, they have developed a bevy of growers and suppliers that meet the stringent quality demands required by SF Herb Co. As opposed to the broad-line food distributors who deliver everything from tablecloths to tea bags to thyme, SF Herb Co. provides only spices and herbs. These spices and herbs are often times shipped directly from the grower to SF Herb Co. in quantities controlled by an inventory system designed by the president, Neil Hanscomb. Quite simply, this ensures superior product at superior prices. "When chefs call the broad-line food distributors, they are ordering a variety of items. Spices and herbs are buried somewhere in the order, and deserve much more attention than they are getting," says Neil Hanscomb. "Yes, the broad-line distributors are convenient, and they provide a good service to the restaurants. But each spice and herb is unique and has its particular needs. Because we specialize, SF Herb Co. gives the care and attention that these products deserve. "When you call us you're ordering saffron from Spain, vanilla beans from Madagascar, dill weed from California, curry blends from East India. When it comes in to us it goes directly to the chef, and not for resale to another warehouse. We see what we are getting. We sample it, smell it, compare it, test it. Our customers are ordering something we know about. Something we care about." With 18,000 square feet of warehouse space in San Francisco, and 14,000 square feet at their east coast sister company, Atlantic Spice Co., SF Herb Co. has the flexibility to move their spices and herbs according to harvest season to provide the chef with the freshest product possible. Chefs who can't stop by either the west coast or east coast outlet stores are but a UPS day away from getting the herbs and spices they need. San Francisco Herb boasts a clientele comprised of well known Bay Area chefs. These discriminating customers return again and again not only for excellent product but also for the variety that is demanded. "We have an expansive and specialized choice of herbs and spices that the chef requires," continues Neil. "If you come to SF Herb Co. and need star anise or Szechuan peppercorns for a particular dish ...we've got it. The chef comes here because they find a sympathetic supplier that understands the range of spices and herbs they must have for the variety of cuisine they offer. The broad-line distributors simply don't carry many specialty items. And our prices are extremely competitive." Neil Hanscomb's commitment to quality includes a commitment to the chef in terms of pricing. The spice market fluctuates according to season, harvesting conditions, etc., thereby making it difficult for the larger companies to offer a set price. "Because we specialize we are able to offer competitive, consistent pricing," says Neil. "SF Herb Co. publishes a price list twice a year that's available to our clients. We provide an alternative that's hard to beat. Superior quality at superior prices." Although Neil Hanscomb admits that these broad-line distributors are high on customer service, he feels that the discriminating chef wants more. In today's market the clientele are fed up with pre-packaged goods in lonely supermarket isles or food items that are delivered to the loading zone along with restaurant napkins and notions. "I admit," states Neil, "it's easier to make that one call to the broad-line distributor. Chefs are extremely busy people in a very demanding job. However, I guarantee that if that chef commits to the additional effort of placing a call to SF Herb Co., we commit to making it a worthwhile experience. They can't go wrong." It appears that spices and herbs are the neglected side of the broad-line food service industry. And it appears that SF Herb Co. is a well kept secret of Bay Area restaurants. Chefs want personalized service from people who know what they are selling. And from those that are proud of the products they carry. The small business man is alive and well in San Francisco Herb Co. And they plan on sticking around.

Virginia Bisek is a freelance writer who loves food, lives in the Bay Area, and is currently on a diet. She can be reached at vbisek@slip.net.

This article was written for the Food & Beverage Journal
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Gourmet Spices, Herbs, Tea, Essential Oils and Potpourri at Wholesale Prices.

Food & Beverage Journal Article

April 1999 Issue