Vermont Artisan Coffee & Tea

Experts in sourcing, roasting, and tasting.

“We believe in the importance of sustainable business practices. Whether collaborating with farmers offering chemical-free solutions or selecting more eco-friendly packaging, we are in it for the long haul.” ~ Mané and Holly Alves

Location: Waterbury Center, VT

Distance from Market: Less than 2 miles from our Waterbury store

Vermont Artisan Coffee & Tea was founded in 2000 by Mané Alves, a native of Lisbon, Portugal, who spent the first part of his career in California’s wine industry.  What might appear to be a leap from wine to coffee was actually a small step. Similar to wine, coffee has its own tastes and aromas based upon region, varietal, and the production (or roasting) process.

Mané is a coffee connoisseur. He travels the world looking for new coffees and leading talks and seminars on coffee production and quality standards. As an internationally recognized tasting judge, cupper, and instructor, Mané has a passion for helping others appreciate the subtleties of artisan coffee.

Vermont Artisan’s “School of Coffee,” located under the same roof as the Waterbury-based roasting facility, offers professional coffee training, from roasting courses to cupping and barista classes. They also have an in-house café (pictured above), where they sell espresso drinks, fresh coffee, and tea.

Mané’s  wife, Holly, oversees the marketing component of their multi-faceted  business. They sell their products to markets, restaurants, and retailers throughout Vermont.

Why We Love Them: We’ve been carrying and serving Vermont Artisan Coffee & Tea in our Woodstock store for years, never knowing that one day we’d be neighbors! This thriving Vermont business is just down the road from our Waterbury location.

We love that Mané works directly with his suppliers, cultivating one-on-one relationships with many of his coffee farmers and their families. At WFM, our relationships with our customers and producers are what makes our work meaningful. So we appreciate Mane’s hands-on, personal approach to his business.

The coffee’s pretty good, too.

For more info:

Help Us Support CHaD Kids

“Harvest for Heroes” is back! On Saturday, Sept. 7 (in our Woodstock store), we’ll launch our fall round-up campaign benefiting The Children’s Hospital at Dartmouth Hitchcock (CHaD). Many Farmers’ families have been impacted by the amazing work done at CHaD, from major surgeries to wellness checks. We’re happy to support this vital community resource.

How To Help Out

    • “Round Up” your purchase to the nearest dollar & donate the difference.
    • Donate cash or checks at our registers using our donation boxes.
    • Donate online using our “Farmers’ Team Awesome” fundraising page.
    • Purchase a CHaD T-shirt at the registers, and we’ll donate $5 per shirt to CHaD.
    • Order the Super Hero sandwich on kick-off day (9/7). All proceeds go to CHaD.

Want to Be Part of the Fun?

The Children’s Hospital’s annual fundraising event, CHaD Hero, will take place in Hanover on Sunday, Oct. 20. Throw your superhero costume on and sign up to be a part of Farmers’ Team Awesome. Visit our Team Page to sign up.
There are plenty of activities to choose from:
  • 5K run or walk
  • 1 mile Fun Run
  • 5K run
  • 3.5- or 5-mile hike
  • Half marathon
  • 25 or 50 mile bike ride

Why CHaD Matters

100% of CHaD HERO proceeds are used to help CHaD kids with critical services, such as support when they are in pediatric intensive care and management of chronic illnesses, as well as patient and family support services so important to the wellbeing of kids and their futures.
    Your support helps kids get back to the business of being kids! To learn more about the impact your CHaD HERO participation and fundraising can have for CHaD kids, click here.

    All proceeds from “The Super Hero” sandwich sales on Saturday, Sept. 7, will go to support CHaD.

    Stop by the Market tomorrow and help us kick off this awesome campaign!
    As part of the Harvest for Heroes kick-off, the kitchen has designed one INCREDIBLE sandwich.
    “The Super Hero”: Ham, turkey, pepperoni, pickles, onions, tomato, lettuce, provolone, and a red wine vinaigrette sauce.

    Lemongrass Burger with Beef or Pork

    Planning to throw a few burgers on the grill this weekend? Try this Asian-inspired twist on an American classic.

    (Wondering where to find lemongrass in the Market? It’s located in the iced produce section near the broccoli and behind the bananas, oranges, and lemons.)


    ½ lb ground beef or pork
    2 Tbl minced lemongrass
    2 Tbl minced scallion
    2 Tbl minced fresh cilantro
    1 Tbl minced garlic
    1 Tbl fish sauce
    2 tsp soy sauce
    ½ tsp sugar
    ½ tsp salt
    ¼ tsp fresh-ground black pepper

    What to Do:

    Combine all ingredients and mix well. Let rest in refrigerator for an hour to 1 day.

    Shape meat into patties and grill or broil as you would a hamburger until cooked to your liking. Serve warm, with lettuce leaves, cilantro and sriracha mayo on a toasted bun.

    Serves 2-3.

    Farmhouse Chocolates + Ice Cream: It All Began in Grandma’s Kitchen

    European-style sweet treats made with farm-fresh ingredients.

    by Kathleen North Porter

    “We live to make chocolates, ice cream, and sorbet that are simple, but sublime; that bring joy; that are made with the highest quality local and organic ingredients.” ~ Erle LaBounty

    Location: Bristol, Vermont
    Distance from the Market: 64 miles

    Farmhouse Chocolates + Ice Cream makes small-batch chocolates, ice cream, and sorbet using locally sourced and organic ingredients. Owners Erle LaBounty and Eliza La Rocca have turned their passion for European-style chocolates and ice-cream into their livelihood …. right here in Vermont, where Erle was born and raised.

    Erle remembers sneaking sticks of butter out of the fridge, as a kid, and eating them whole. He’s always had an affinity for “simple yet sublime” foods. While other teenagers were goofing off after school, Erle was either helping out on his grandparents’ farm or perfecting his dark chocolate truffles and pralines in their farmhouse kitchen. He launched Farmhouse Chocolates in the late 1990s before heading off to the New England Culinary Institute for formal training. 

    Meanwhile, his future wife Eliza La Rocca had embarked on her own culinary adventure,  leading food and wine tours in Italy and working on vineyards in Europe and Vermont. She came to Vermont in 2010, and the rest is LaBounty-La Rocca family history.

    Eliza loves ice-cream. So, in 2015 the couple added ice-cream and sorbet to Farmhouse Chocolates’ product line. Her ice-cream is made with 14 percent butterfat, so there’s nothing airy about it. Just rich and creamy goodness.

    Why We Love Them: This business began two decades ago in a Vermont farmhouse kitchen. Today Eliza and Erle are inspired by the same farm-fresh ingredients that fueled Erle’s early culinary passions—organic Vermont milk, Vermont cream, local eggs, organic and local produce, and the finest fresh herbs and spices.

    These wholesome, locally sourced ingredients are what you’ll find in all of their products. You can’t get more “Vermont-y” than that. 

    To learn more:

    Local Food Is Love is our summer celebration of the amazing things coming out of our neighbors’ farms and kitchens this time of year and the people who make it happen. Every week this summer we’re spotlighting local farms and producers—and the good food (+nourishment and joy) they bring to our lives. Click here to read more stories about our local growers and producers.






    Pan-Roasted Corn and Tomato Salad

    In honor of “tomato and corn month” here in Vermont, we thought we’d share this simple and delicious seasonal recipe from the WFM archives.

    Dana Crowl (Patrick’s mom) found this recipe in the New York Times in August of 2009. We gave it the WFM stamp of approval and posted it on an earlier version of this blog. Everyone loved it. Ten years later we’re re-sharing it with you here. Enjoy!


    • ¼ pound bacon, chopped
    • 1 small red onion, chopped
    • 4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
    • Juice of 1 lime, or more to taste
    • 2 cups cored and chopped tomatoes
    • 1 medium ripe avocado, pitted, peeled and chopped
    • 2 fresh small chilies, like Thai, seeded and minced
    • Salt and black pepper
    • ½ cup chopped fresh cilantro, more or less

    What to do

    Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.

    Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.

    Yield: 4 Servings

    Published in the New York Times on August 19, 2009.

    Brave Coffee & Tea: 10 Years and Going Strong

    Hand-roasted, small-batch coffee.

    Scott Weigand, owner and coffee roaster, hard at work.

    “I love roasting coffee because it gives me a chance to be creative while crafting something everyone loves!” ~ Scott Weigand

    Location: Waterbury, Vermont

    Distance from Market: Less than a mile from our Waterbury store

    We love our Waterbury neighbors! Brave Coffee & Tea is a family-owned coffee-roasting company and tea purveyor located in Waterbury, Vermont, right down the road from our new location. They hand roast their beans four days per week, so orders arrive within 2-5 days of roasting. And this year they celebrate their 10th anniversary, which isn’t an easy feat in today’s competitive marketplace.

    The company was founded by Chris and Heidi Townsend in 2009. Chrisa bit of a “mad scientist” and serious coffee loverstarted roasting beans in the back of the couple’s coffeeshop, Black Cap Coffee, on Main Street in Stowe, Vermont. He did what they said couldn’t be done, and designed and built his own roaster from scratch.

    Scott Weigand, who had been serving and selling coffee for many years, learned the tricks of the coffee-roasting trade under Chris’s tutelage. In 2014, Scott took over the business and has been growing it ever since.

    Why We Love Them: This is the story of a specialty coffee company that beat the odds. With a few large-scale roasters in the neighborhood, Brave has managed to attract a loyal following of devout coffee lovers who appreciate the quality and consistency of hand-roasted coffee. (When you’re roasting in small batches, the amount of time between roasting and packaging is greatly reduced, resulting in a fresher, more flavorful brew.)

    One of their customer reviews says it best: “The roasts are distinctive, the beans are fresh, and the result is delicious.” We couldn’t agree more.

    Local Food Is Love is our summer celebration of the amazing things coming out of our neighbors’ farms and kitchens this time of year (and the people who make it happen). Every week this summer we’re spotlighting local farms and producers—and the good food (+nourishment and joy) they bring to our lives. Click here to read more stories about our local growers and producers.



    The Vermont Spätzle Company: Gluten-Free and Delicious

    Gluten-free spaetzle made right here in Vermont.

    “We have been so fortunate that in the short two years that we have been in business, we have met so many great people and changed so many lives, especially gluten-free people. We love spreading the Spätzle Love.”
    ~ Julz and Marty

    Location: Arlington, Vermont

    Distance from the Market: 67 miles

    This is the only company in the world that makes and sells gluten-free spätzle. And they’re based right here in Vermont.

    Co-founder Marty Irion was born in Erlangen, Germany, and grew up eating the traditional spätzle made with wheat flour and eggs. After he married Julz (who loves to cook), she began making spätzle for Marty and their two children.

    All this spätzle-eating came to a screeching halt when the Irions needed to go gluten-free. Julz spent seven years experimenting with different recipes until she finally hit the jackpot: a delicious gluten-free version of the German culinary staple. Lucky for us, in 2017 they began packaging and selling their unique and delicious product as “Vermont Spätzle Company.”

    by The Vermont Spatzle Company

    Why We Love It: We admire anyone who’s willing to spend years perfecting a recipe. So we’re particularly impressed with Julz’s stick-to-itiveness. After all of that hard work, she nailed it with this delicious gluten-free version of a family favorite.

    Plus, spätzle is super versatileyou can enjoy it plain with butter or combine it with veggies and cheese. Since spätzle is pan-fried, it doesn’t get mushy when cooked, like many gluten-free pastas.

    Local Food Is Love is our summer celebration of the amazing things coming out of our neighbors’ farms and kitchens this time of year (and the people who make it happen). Every week this summer we’re spotlighting local farms and producers—and the good food (+nourishment and joy) they bring to our lives. Click here to read more stories about our local growers and producers.

    Blue Moon Sorbet: Fruit, Cane Sugar, and Juice

    Fruit is the first ingredient.


    by Blue Moon Sorbet

    “We use less sugar because only the freshest, highest-quality fruits, purees and juices go into our sorbet. There is no added flavoring or coloring — the intense flavor and vivid color comes from the fruit itself.” ~ John Donaldson and Pamela Frantz

    Location: Quechee, Vermont
    Distance to Market: 10 miles

    Blue Moon Sorbets is about as local as you can get. For 10 years co-founder John Donaldson was the pastry chef at the Prince and Pauper Restaurant here in Woodstock. And people loved his sorbet. So, one day, when shopping for sorbet at the grocery store (and not finding any), he decided to bring his tried-and-true technique to the masses.

    John and his wife Pamela Frantz launched Blue Moon Sorbet in 1995. Their flavorful sorbets are made with the freshest, highest-quality fruits, purees and juices, with no added flavoring or coloring.


    Why We Love It: We love this Vermont-based sorbet company because their super-short ingredient list begins with FRUIT! The flavors are intense … and most people have a hard time picking their favorite one. That’s why we carry a few! Pick up a pint or two for the balmy late-summer days ahead.

    Local Food Is Love is our summer celebration of the amazing things coming out of our neighbors’ farms and kitchens this time of year (and the people who make it happen). Every week this summer we’re spotlighting local farms and producers—and the good food (+nourishment and joy) they bring to our lives. Click here to read more stories about our local growers and producers.

    Former Ski Racers Make a Life on Four Corners Farm

    Living the farm life since 1978.

    by Bob Gray of Four Corners Farm

    “We take great pride in producing the very highest quality fruits and vegetables possible, while at the same time making every effort to take care of the land that is taking care of us.” ~ Bob and Kim Gray

    Location: South Newbury, Vermont
    Distance from the Market: 49 miles

    Four Corners is a family farm in South Newbury, Vermont, with 50 acres of fruit and vegetables, a farm stand, and a small herd of Jersey dairy cows and Scottish Highland beef cows.

    In 1978, Kim and Bob Gray, both native Vermonters and former members of the U.S. ski team, began farming a 120-acre parcel. Over the years they purchased neighboring lands, growing the farm to its current size of 225 acres. Today Kim and Bob and their three grown children manage the farm. They grow a wide range of fruits and vegetables, including their locally famous strawberry and tomato crops.

    by Bob Gray of Four Corners Farm

    Why We Love Them: Bob takes amazing photos. You should check them out. Of course we love Four Corners Farm for their delicious fruit and veggies. But Bob’s photos give us an opportunity to see where this beautiful produce comes from. And we get a glimpse of what farm life entails … quite literally “the view from the seat of the tractor.”

    by Bob Gray of Four Corners Farm

    Along with images of the bucolic landscape surrounding Four Corners Farm, a few “cute animal” pics, and close-ups of the gorgeous fruit and veggies coming out of the fields (and greenhouse), you’ll also see a few pint-sized farmers. This is a true family farm. The Grays work hard to provide for three generations of their family, while caring for the land and supplying farm-fresh produce to their community and the rest of us who are lucky enough to get a once-a-week delivery.

    This article on VtDigger is a few years old, but the story hasn’t changed. It’s well worth the read.

    For more info:

    Local Food Is Love is our summer celebration of the amazing things coming out of our neighbors’ farms and kitchens this time of year (and the people who make it happen). Every week this summer we’re spotlighting local farms and producers—and the good food (+nourishment and joy) they bring to our lives. Click here to read more stories about our local growers and producers.

    Seared Sea Scallops with Lemongrass Sauce and Basil, Mint & Cilantro Salad

    It’s scallop season in New England! Our scallops arrive weekly from Massachusetts … so you know they’re fresh and delicious! Here’s one of our favorite Asian-inspired recipes that takes advantage of fresh herbs coming out of the garden this time of year. Enjoy!

    2 tsp canola oil
    1 onion, chopped
    6 stalks lemongrass, outer leaves removed, stems pounded, cut in 3” lengths
    4 cloves garlic, finely chopped
    3 Serrano peppers (or more for added spice!), finely chopped
    2 c dry white wine
    1 28-oz can whole tomatoes, plus juice

    ½ cup basil
    ½ cup fresh mint
    ½ cup cilantro
    Juice from ½ lime
    2 tsp canola oil

    24 jumbo sea scallops (or more if they’re medium-sized)
    1 Tbsp canola oil

    For Sauce: Heat oil in a large pan over low heat. Cook onion with a pinch of salt until translucent. Stir in lemongrass, garlic and chilies, and add wine. Raise heat to high, then simmer 5 minutes. Add tomatoes and juice, and break apart the tomatoes. Simmer until the sauce thickens, about 20 minutes. Force sauce through colander and discard solids. Season with salt and pepper.

    For Salad: Toss all ingredients in a bowl; season with salt and pepper.

    For Scallops: Season with salt and pepper. Heat a large non-stick pan over high heat with the oil. When oil is hot add 8 scallops. Cook for 1 minute, reduce heat to medium high, and cook, undisturbed, until golden, about 4 minutes. Turn scallops over, cook 3 minutes more. Remove from heat. Repeat in 2 batches with remaining scallops.

    Divide scallops and sauce among 4 bowls, and top with salad.

    Serves 4.