Founded in 2025, Turks Larder creates Mediterranean-inspired pantry staples that bring ancestral ingredients and culinary traditions into everyday kitchens. The Brooklyn-based young collective focuses on fermented flavors and seed-forward foods, with a clean-label approach that avoids fillers and shortcuts. Its crafted brands include a naturally caffeine-free wild pistachio instant latte and other modern pantry offerings built around underexplored ingredients.
Chikka Chikka ShopFounded in early 2024 by Arif and Sabeen, Chikka Chikka Shop reimagines the South Asian after-meal ritual as maple-roasted fennel seed snacks and digestives in refillable pocket tins. The Hudson Valley company makes its blends in small batches with natural ingredients, avoiding refined sugar and artificial colors and flavors, while third-party testing supports their purity. Chikka Chikka grew from Sabeen’s homemade fennel-seed habit and the couple’s earlier transformation of an abandoned biker bar into a community restaurant.WALLKILL, NY
Collective CultureFrom its farm in Saylorsburg, Pennsylvania, Collective Culture makes kombucha, krauts and other fermented foods and drinks from farm-grown and locally sourced produce. Founded in 2021, the operation shifted in 2025 toward a collaborative model that brings area farms together to preserve more seasonal produce and create spontaneous ferments. Its mild kombuchas use organic teas and sugars, while its krauts are made with crops grown at the sustainable Apple Ridge farm and ingredients from partner farms.SAYLORSBURG, PA
TácheBorn from founder Roxana Saidi’s homemade experiment during California’s 2015 drought, Brooklyn-based Táche makes pistachio milk designed to bring bold flavor and barista-friendly froth without added oils or filler nuts. Officially launched in 2020, the female-founded company sources pistachios from multigenerational family farmers and donates a portion of profits to support girls’ education through New York City’s Lower Eastside Girls Club.