We’re Matt Rodbard’s “Favorite Food Store in the World”!

Yup, we’re definitely blushing

Matt Rodbard also said, “I cannot imagine a world without this highly curated Midwestern fine food store and good vibes factory,” and now we’re verklempt. If by chance, you’re not yet familiar, Matt is a writer, author, podcast host, and founding editor of the James Beard Award-winning digital food and culture magazine TASTE. He has more than two decades of experience working in television, magazines, book publishing, and online media, and has built his career around asking smart questions and telling delicious stories.

Matt’s also a Michigander! Matt grew up on the other side of the state, in Kalamazoo. (Fellow Michiganders, we see you unconsciously looking down at your hand as a visual reference.) He discovered Zingerman’s on summer trips with his family, and then quickly learned that spotting our logo meant “a surprise was in store.” Matt also shared that Zingerman’s taught him to love quality food, especially pimento cheese. (Welcome to Team Pimento Cheese, Matt! Should we get matching t-shirts? We should, right?)

We’re also excited to have the opportunity to share a selection of some of Matt’s favorite foods that he hand-picked from our shelves. It’s a line-up that reflects his deep love of craft, collaboration, and seriously flavorful foods:

Better Than San Francisco Style Sourdough Bread – This naturally leavened loaf is made with only organic wheat flour, water, sea salt, and the sourdough starter that Zingerman’s Bakehouse has been caring for since 1992. With a thin, crackly crust and a tangy crumb, it’s a perfect partner for cheese, or perhaps a cheese spread, like…
Zingerman’s Pimento Cheese – A Southern classic made with sharp, coarsely ground 1-year cheddar, some mayo, roasted piquillo peppers, cayenne, and a little salt and pepper. Spread it on crackers, veggies, pretzels, sandwiches, and more. Matt says, “I dare you not to finish the container in one sitting.”
Black Magic Brownies – So good they’ll cast a spell on you. The Bakehouse’s brownies are made with organic, soft white, whole wheat pastry flour, stone-milled and finely sifted to an 80% extraction by our friends at Janie’s Mill in Ashkum, Illinois. That’s admittedly a mouthful, but the bottom line is that the high-extraction flour adds another layer of flavor and a moist and chewy texture to this beloved treat.

For folks who are further flung, don’t fret! Matt has you covered with our partner business, Zingerman’s Mail Order. They’ve tucked those three favorites into a limited-edition box, along with a few more items Matt loves to snack on, like smoked whitefish spread, finocchiona salami, and clothbound cheddar cheese.

Like knowing what foods other folks are into? Matt is the latest to participate in our Zingerman’s Tastemaker Series. Launched last summer, this series spotlights influential culinary voices through highly personal product collections that reflect how they cook, eat, and gather. Head to our blog to read about past collaborators and their picks, like Abra Berens and Dan Pashman.