Discover Pfeifer Pantry, a collection of artisanal foods that we love, which have never before been available in Albuquerque. Swing by our shop the next time you are in the neighborhood, or make a special trip to check out our scrumptious selection! Our debut offering features a tour of delectable goods from near and far including chocolate from Hawaii, hand foraged jams from Denver, heirloom beans from Idaho, fairly traded tea from Kenya and the featured delicacies below

We start our tour down south with a delicious Carolina Creole sauce consisting of a unique balance of spicy and sweet. You'll find it works beautifully with chicken, sausage, or vegetables, and, of course, shrimp. The sauce combines roughly chopped onions, bell peppers and tomatoes with signature spices. Traditionally, Carolina Creole is served over rice and topped with crumbled bacon, but we've found stone grits and grilled polenta cakes to be a worthy match.



Our artisan mayonnaise is straight outta New York! We brought in the Classic Mayo and the White Truffle Mayo, which is embarrassingly decadent. Like, maybe shouldn't be eaten in public. Here's a hint: Drop a dollop on a freshly grilled steak, or put a small ramekin of it next to a warm artichoke. The ingredients are Non-GMO canola oil, White Truffles, pasteurized Hudson Valley egg yolks, vinegar and salt.



Next we headed across the country for Pasolivo Olive Oils, made in Paso Robles, California on the central coast. They hand-pick their olives and press them just steps away in their own olive press. The olives are grown organically and sustainably, and they take great care with the oils from the tree to the table. If that is not enough to convince you, they placed Top 10 In The World at Der Feinschmeker (Europe's largest olive oil tasting), Best in Show at the Los Angeles International Olive Oil Competition and Best in Show at the San Diego Wine & Food Festival!



Now we went back east, once again to New York for a sweet treat! Brooklyn Hard Candy was started in 2010 by two graduates of Le Cordon Bleu London, who set out to create a craft American candy company that was built on a foundation of using the best ingredients to make the finest product. Cooked in small batches using a copper candy kettle, the candy is handcrafted using old school techniques and modern day formulas. Brooklyn Hard Candy is also proud to use sustainable, recyclable packaging that's produced in the USA.



And we end up back where we started, in the Carolinas with an heirloom crop, Carolina Gold Rice. In 1685, a distressed merchant ship paid for repairs in Charleston with a small quantity of rice seed from Madagascar. The rice soon became the staple of the new cuisine developing in the Low Country South.

The rice also became a major export crop. As Ambassador to France, Thomas Jefferson served Carolina Gold to dignitaries when he entertained. After the Civil War, rice production moved west and mechanization led to "improved" varieties. The old rice survived in small family plots, being tended as had been done for generations. Carolina Gold is experiencing a resurgence, but production is very limited with less than 200 acres in cultivation in the Carolinas.