Andante Dairy-Soyoung
Scanlan is the soloist at the cheese making operation at Andante Dairy, which was established in July of 1999.

After studying life science and dairy science and working as a biochemist and a dairy scientist, Soyoung decided to become a cheese maker.

She named her company Andante, which is the tempo mark for many songlike movements that indicates a moderate rate of speed of a strolling walk, in order to describe her longing for the slower speed of life and the proper speed of traditional cheese making.

Soyoung uses Jersey cow's milk, which is known as the best milk for cheese making, exclusively. All of her cheese is designed to bring out the magical property of milk and to reveal the essence of terroirs which the milk and the cheese are produced.

Her cheese is named after musical terms, e.g. Adagio, Rondo, and Nocturne to represent her love of music and her personified image of her cheese.

Della Fattoria"From the Farm"
Della Fattoria bakes in brick ovens heated with wood fires that are started the day before the bake and allowed to burn for around twelve hours. The ovens are swept out and sealed up allowing the heat to disperse evenly throughout the oven for another six to eight hours. The hand-shaped loaves are baked directly on the hearth, using the heat that has been stored in the bricks. This is called "retained heat" since once they start baking there is no opportunity to add more heat to the oven.

Instead of using commercial yeast, they use a natural starter. Their original started was made a number of years ago with organic flour, water, and Weber Ranch grapes; a concoction that was allowed to ferment in a controlled environment until the perfect acid balance and healthy bacteria were created. It is keep alive by refreshing it two to three times a day with organic flour and water. This contributes greatly to the flavor, texture, digestibility and keeping quality of our breads.

All of their flours are organic, and they only use Brittany Sea Salt in the dough. The extra virgin olive oils we use are local and organic.

The Webers are proud to be part of the art of eating and hope their bread provides a few extra moments to linger at the table with family and friends.

DaVero
When they bought Olive Ridge Ranch well over twenty years ago, there was nothing there but peace and quiet. Slowly but surely they've turned it into what it is today: a vibrant, multi-crop farm that never fails to amaze us with its sheer beauty. They grow olives (for their wonderful oils), grapes, Meyer lemon trees, tangerines, oranges, peaches, plums, apples, pears, blackberries, and figs - plus a huge vegetable garden.