At our flagship store on Birger Jarlsgatan in Stockholm, we've built a selection of Pantry the same way we build everything else at Singular: fewer, better things, at an affordable price. Here you find everything from balsamic vinegar aged by the same family since the 17th century, to salt harvested without a single industrial process, and pasta bronze-drawn on machinery from the 1950s. Every producer was chosen because we simply love their products. Some have been at it for centuries, some for a decade. We’re proud of them all.

Artesanos Méndez
Artesanos Méndez is a family-owned bakery established in 1961 in Cañada Rosal, Seville. Over the decades, it has evolved from a local village bakery into a major player in the Spanish bread and pastry sector while maintaining traditional methods with a focus on tradition, quality and diligence, without any added additives.

BAK Bageri
Our bakery partner BAK has been baking with passion, love and craftsmanship in Hökarängen, Stockholm, since 2005. Always organic with locally sourced ingredients – and a general ambition to deliver the loveliest breads, sweets, pastries and treats one can imagine.

Biscottificio Belli
Biscottificio Belli has been crafting authentic Tuscan biscuits since 1958, when Enzo Belli transformed his grandfather's baking traditions into a small artisan pastry shop in the heart of Tuscany. Today, the company combines generations of confectionery expertise with carefully selected ingredients, modern craftsmanship, and a strong commitment to quality and sustainability.

Cocoba
A British confectionery brand known for its creative approach to chocolate — from hot chocolate flakes to advent calendars and seasonal gifts. Cocoba combines quality ingredients with playful, visually considered packaging, making them a popular choice for gifted treats and seasonal celebrations.

Poppies D'haubry
Poppies Bakeries began in 1976 as a small artisan bakery, crafting traditional Flemish pastries and biscuits for local markets. Today, the company combines artisanal baking heritage with advanced technology and sustainable sourcing to deliver high-quality sweet bakery products enjoyed all over the world. Driven by a passion for flavor, quality, and food safety, Poppies Bakeries continues to refine traditional recipes while staying true to its authentic Belgian roots.

Standout Coffee
Expertly Roasted to perfection in Stockholm by Barista World Cup winners Alexander Ruas and Oskar Garberg at Standout Coffee. Singular's coffee adheres to the standard process applicable for all quality coffee and does not over-roast the beans. This results in a slightly lighter roast level than some might be used to, but it avoids damaging the aromatic accents of the beans.

Whittard Of Chelsea
Whittard of Chelsea has been dedicated to sourcing and crafting exceptional tea, coffee, and hot chocolate since 1886. Founded in London by Walter Whittard under the motto "Buy the best," the company built its reputation on carefully selected ingredients, distinctive blends, and consistent quality.

Bioferme
Fromagerie des Ardennes is located in Werbomont, in the heart of the Belgian Ardennes, and sources its milk from nearby organic farms. The organic milk is collected through a short supply chain, with three pickups per week, ensuring exceptional freshness. The pasture-raised cows give the milk a remarkably rich flavor. Here, some of the most delicious yogurts imaginable are being produced.

Campania Felix
In Southern Italy, between Grazzanise and Francolise, the Parente family has been raising buffaloes since 1919. For a century, Enrico Parente and his family dairy have raised water buffalo and made mozzarella on a simple philosophy: animals that are well fed and well cared for produce better milk. The result is slightly tangy, with exciting flavour nuances and a wonderfully piquant, milky aftertaste. DOP-protected from Campania.

Caseificio Dell'alta Langa
Caseificio dell'Alta Langa, located in the charming village of Bosia, Alta Langa, a short distance from Alba, the fruit of a family tradition that has been handed down with passion and enthusiasm since 1881. With a philosophy based on preserving the ancient cheesemaking traditions passed down through generations, they produce high quality cheese, remaining firmly anchored to their core values: manual processing, skill, and innovation.

Échiré Dairy
Échiré butter, founded 1894, is the result of artisanal know-how passed down through generations. Each step, from cream maturation to churning, is carried out with meticulous care, closely monitored by master butter-makers, ensuring a butter of exceptional quality. Matured for eighteen hours, then slow churned for 2 hours in traditional wooden barrel churns. This ancestral method gives Échiré butter its uniquely creamy texture and smooth, melt-in-the-mouth feel.

Germain Fromagerie
For more than a century, the prestigious and internationally awarded Fromagerie Germain has been passing its know-how on a range of exceptional cheeses coming from Protected Designation of Origin zones.

Ignalat
Classic burrata from Apulia with a thin mozzarella shell and a creamy filling of shredded mozzarella and cream. Produced by the family-owned company Ignalat, which since 1948 has been refining milk from the region with a focus on craftsmanship and quality. A fresh delicacy with a mild, rich flavor.

Livradois
Société Fromagère du Livradois, founded in 1949, is run by the third generation of the Thuaire family and managed by the two Didier and Philippe Thuaire brothers. In the heart of Auvergne, cows are serenely grazing between 700-1200m above sea level – nestled in the Livradois-Forez Regional Natural park – a setting that produces an exceptionally rich milk.

Parmigiano Reggiano
Authentic Parmesan cheese. The name is protected, and the cheese is produced in a strictly defined area using unpasteurized milk from cows in the local region. The cows are fed exclusively on grass and hay. The cheese is still made by hand under careful control and supervision. It can be aged for a long time without becoming too sharp; this one has been aged for at least 22 months.

Spinosa
Founded in 1994 in Castelvolturno, Campania, Spinosa is one of Italy's leading producers of Mozzarella di Bufala Campana PDO and buffalo ricotta. The company works with 45 certified farms across the Volturno plain and Agro Pontino area, and was among the first in Italy to introduce blockchain traceability — every pack carrying a QR code that takes you through the full production chain, from farm to table.

Andrésy Gourmet
Founded in 1952 in Île de France, three generations have succeeded each other before the copper cauldrons to create and cook the best jams with respect to the traditions and the French gastronomy. Distinct flavour profiles that depend on the origin of the fruit, the varieties chosen for them, and the land where they ripen.

Chiapella Salumi
For over fifty years, Salumificio Chiapella has been producing premium-quality cured meats from the Langhe hills of Piedmont. Founded by Giovanni Chiapella, the company carries the knowledge of three generations of expert butchers, now continued by his children Alessandro, Davide and Elisabetta. Using only meat from pigs they have personally slaughtered and butchered, their sausages and salamis are rooted in Langhe tradition — with constant attention to both craft and innovation.

Conservas Ortiz
From northern Spain, Conservas Ortiz has been fishing responsibly using traditional methods since 1891, and is in the fifth generation of the same family that manages the company. The company is committed to sustainable fishing, and actively works to ensure that the species they catch can continue to replenish. They take special care not to harm other species, and use traditional fishing methods, such as rod-and-line fishing for tuna and nets for anchovies. Both methods are, among other things, dolphin-safe.

De Lillas
La Fattoria De Lillas, managed by the De Lillas Romano family, was founded in 2000 in Gerace, Calabria, out of a love for farming traditions and the enhancement of local agricultural products. Their Nduja Calabrese is an artisan spreadable salami made from pure pork — spicy, intensely flavoured and deeply rooted in the Calabrian tradition of making extraordinary things from humble ingredients.

Ducs de Gascogne
Since 1953, Ducs de Gascogne has been producing whole foie gras, bloc de foie gras and regional specialties from the heart of the Gers in southwest France — the undisputed home of French foie gras. Their duck and goose foie gras has been repeatedly awarded at the Concours Général Agricole in Paris, and the family business continues to create new recipes each year, drawing inspiration from traditional southwest French recipes and contemporary culinary trends.

La Conserveria
Tradition Meets Innovation: Inclusion through Food. Since 2015, this project has offered meaningful work for young people with autism, producing high-quality sweet and savory preserves. Using locally sourced, natural, and organic ingredients, it blends traditional Italian recipes with a commitment to health, quality, and community. The project prioritizes natural, organic, and wholesome ingredients, creating food that is not only delicious but also respectful of health and tradition.

Maruxaina
An artisan seafood conservas producer from the Rías Baixas region of Galicia, Spain. Maruxaina sources clams and razor clams from the pristine coastal waters of northwest Spain, where each shellfish is washed multiple times, gently cooked, and packed in purified seawater or Spanish olive oil. Simple preparation, exceptional raw material — a direct expression of Galicia's seafood heritage.

Mitjans 1910
Dating back to the 19th century in the Peñedes region of Spain, the craft of charcuterie has inspired the Mitjans family for five generations. To this day they continue to honour it with passion and dedication, evolving without losing their essence and belief in authenticity.

Mrs Darlington
Marion Darlington started making her award-winning range of products in the 1980s. Now 84 years young, Marion still oversees all recipe creation in the family business – there are few to rival her skill in creating preserves and chutneys with such a fabulous homemade taste.

Navarrico
A family-run producer based in the La Ribera area of Navarre, where the river Ebro irrigates the fields — ideal terrain for legumes. Founded by the Salcedo Soria family in the 1950s, Navarrico produces premium jarred beans, lentils and chickpeas using artisanal methods, cooked to exactly the right texture and a fixture in the kitchens of Spain's finest restaurants.

Salumificio Sano
Founded in 1986 by Gianfranco Castelli in Accumoli, a small mountain village over 800 metres above sea level in the heart of Amatrice territory, Salumificio Sano is today Italy's leading producer of Guanciale Amatriciano and PGI Amatriciana ham. The guanciale — the cured pork cheek that is the essential ingredient of a true pasta all'amatriciana — is salted, seasoned with pepper and chilli, and aged for three months in the mountain air. Both products have been awarded 5 Spilli by the Guida Salumi d'Italia as Italian excellence.

Anko
Founded in 1959 by Don Benito Prat in Cadreita, Navarra, Anko is a producer of high-quality vegetable preserves made without preservatives or artificial colouring. The company has held to the same artisanal production methods since its founding, and a significant part of their range is certified organic — an area Anko has been committed to long before it became an industry standard.

Artisans Pyrénéens
Artisans Pyrénéens is a collective of 20 craftspeople who have been united since 1984 by shared values: defending mountain farming, creating jobs in the Pyrenees, and passing on the finest recipes from their terroir.

Bio Orto
A family-owned organic producer based in Apricena, in the Gargano National Park area of Puglia, southern Italy. Bio Orto grows all the organic produce used in their sauces and preserves on their own land — tomatoes, artichokes, sun-dried vegetables — and processes them close to harvest, without preservatives or added sugars. One of the most important European companies in organic agriculture, combining deep family tradition with an uncompromising commitment to quality from field to jar.

Casa Marazzo
Casa Marazzo, founded 1934, has for three generations, preserved the flavors, character and beauty of uncompromised fruits and vegetables. Their work is guided by a deep respect for the raw ingredients, and by lessons passed on through the years: to listen to nature's rhythm; to preserve authentic, distinctive flavors naturally; to value the human element as an essential part of artisanal production; and to care for the environment as a legacy to be handed down to the next generation.

Finca La Barca
Finca la Barca is produced by the family-owned company NETASA (Norte Extremeña de Transformados Agrícolas S.A.). The company was founded in 1975 by the Oliva family. Today, it is run by Cecilio Oliva, the founder's son, together with his two sons, Javier and Carlos. Their products can be found in the kitchens of many renowned chefs in more than 50 countries.

Grönsakshallen Sorunda
Grönsakshallen Sorunda is one of Sweden's leading suppliers of premium fruits, vegetables, and delicacies, delivering carefully selected produce to restaurants, hotels, and food lovers across the country. With a passion for quality, freshness, and personal service, Grönsakshallen Sorunda combines local expertise with global sourcing to inspire better cooking and exceptional dining experiences every day.

Il Pesto di Pra'
Since 1827, the Bruzzone and Ferrari families have grown basil on the terraces of Pra', west of Genoa, in a microclimate that produces basil of exceptional flavour. In 2003 they founded Il Pesto di Pra', controlling the entire chain from seed to jar. Preservative-free, fresh, and made from the basil grown metres away.

Patatas Torres
Founded in 1969, in a small churrería in Premià de Mar, Barcelona. Thanks to the family's effort and dedication, Patatas Torres created a unique recipe that has been passed down from generation to generation. Today, it is a brand synonymous with quality and flavor, a tribute to tradition and the artisanal character of its roots. All chips are gluten-free.

Frutos Secos Auro
The story began in Murcia (Spain) in the 1970s when Antonio Sánchez and Aurora Gil started roasting a few kilos of almonds to sell in small bags. Using the finest raw materials and crafting their products following the artisan recipes of their founding masters is the foundation of AURO's business philosophy, where tradition and innovation coexist to satisfy the most discerning palates.

Meleca
Meleca is a family-run farm in the Valencia region of Spain, with a passion for bees, the countryside and upholding traditional, artisanal honey-making in symbiosis with nature. They manage their own hives and produce honey directly from their colonies, with an emphasis on sustainable beekeeping practices. All honey is 100% locally produced and unprocessed.

Mielizia
Back in 1979, Mielizia vowed to "Nurture Biodiversity": to protect bees and the environment, aware of beekeeping's fundamental role in the ecosystem. Mielizia is a genuine Italian cooperative with more than 600 beekeepers and 100,000 hives nationwide, raising and tending more than 5 billion bees, helping to provide pollination across vast swathes of Italy, with the ambition to offer delicious, high-quality and traceable honey.

Acanto Botanikal
A Spanish extra virgin olive oil producer from Andújar in Jaén, Andalusia — the heart of Spain's olive oil country. Acanto works with carefully selected groves within the Sierra Mágina Natural Park, a mountainous protected designation known for producing some of Spain's most polyphenol-rich oils. Their Hojiblanca is cold-pressed from 100% single-variety olives within hours of harvest — fruity, faintly sweet, with subtle bitterness and a spicy finish.

Aceitunas Bernal
For over 100 years Bernal has been dedicated to the production of superior olives and pickles. Today, the 4th generation of the Bernal family continues with the same commitment and respect for tradition as generations before them, cultivating amazing products made with passion and craft that represent the flavour of the land.

Calugi
Founded in 1987 by Stefania Calugi in Castelfiorentino, Tuscany, with roots going back to the mid-1800s when grandfather Antonio first sought out truffles in the Tuscan countryside. Today Calugi selects truffles from a trusted network of hunters and produces a range of more than 150 truffle and mushroom products — including their celebrated tartufata — combining Tuscan tradition with rigorous quality control and international food safety certification.

Donte & Ricci
Donte & Ricci, founded in early 1900, is a traditional and celebrated Italian family-run olive and olive-oil brand in the Liguria region in Riviera dei Fiori, which is famous for delicate Taggiasca olives, small, concentrated with a savory flavor profile. The brand and the olives have a somewhat understated reputation internationally, but are much appreciated in Italy.

Edmond Fallot
La Moutarderie Fallot has been crafting authentic Burgundy mustard since 1840, preserving traditional stone-grinding methods that protect the full flavor and character of the seeds. Family-owned for generations, the company combines artisanal expertise with a strong commitment to quality, sustainability, and innovation.

Giuseppe Giusti Modena
The Giusti family has been producing Olive Oil and Balsamic Vinegar for 17 generations, since the 17th century, passing down recipes and principles of traditional artisanal production methods that creates outstanding quality and a complex harmony of flavours. Characterized by a profound loyalty to the local area, to heritage, the planet and to people, they are inspired by tradition – in pursuit of perfection.

Hacienda Queiles
Alhema de Queiles is produced by Hacienda Queiles, a producer located in the autonomous region of Navarra in northern Spain. The arbequina olives used to make the olive oil come from Valle del Queiles, a small valley bordering Aragon. Entirely made with organic production. Member of Grandes Pagos de Olivar, an association consisting of Spain's most exclusive olive oil producers.

Mario Ferrari
Founded in 1977 by Mario Ferrari in Travagliato, Lombardy, after he developed a passion for truffles during wanderings through the Emilia Romagna countryside. For over forty years, the company has been producing artisan truffle-based products — selecting the finest truffles from Italy's classic truffle territories and transforming them into creams, sauces and pastes. Today run by his daughters Monica and Viviana, who continue his methods while pushing the range forward.

Micciolive S.R.L.
Founded in 1912, the legendary family business continues to believe in what they always have believed in. With cultural, qualitative and ethical values at the heart, in the mind and in the hands, they collect olives, directly in their millenary care a few kilometers from the sea. These are olives of great quality, made sweet through an ancient dimerization process that preserves the characteristic and obtains a superior quality.

Romano Vincenzo
Il Frantoio Romano Vincenzo was founded in Bronte in 1959, and primarily focuses on the refinement of olives and nuts into artisanal oils and pastes, with a deep respect for nature and traditional principles paired with cutting-edge technologies in the processing workflows to elevate the quality to modern, industry-leading standards.

Valle Salado De Añana
One of the most important cultural, architectural, environmental, landscape and archaeological sites in the world. The Añana-salt is world-renowned for its salt, dating back to its founding in 1851. The salt workers in the valley produce the salt from the brine created when fresh water from many different springs passes through the layers. During an evaporation process, the salt emerges. Since the salt is produced without any industrial processing whatsoever, it remains a natural product with many benefits.

Huså Spisbröd
Huså Spisbröd is a traditional Swedish crispbread baker rooted in the mountain village of Huså, where craftsmanship and simple, natural ingredients define every loaf. Baked slowly for a rich, rustic crunch, their crispbreads reflect a heritage of honest food and timeless Nordic flavor. With a focus on purity, texture, and tradition, Huså Spisbröd turns a humble staple into something truly distinctive.

Molino Pasini
Four generations, 100 years of history, the art of flour imprinted in the DNA. Molino Pasini is a leading company in the production of artisan flours characterised by a high and constant quality over time thanks to the use of fine grains. The raw material is carefully selected and analysed by a modern in-house laboratory, and the new milling plant guarantees the quality and consistency of the product over time.

Pastificio Artigiano Fabbri
Since 1893, Pastificio Artigiano Fabbri has been making pasta the same way, passed down directly from father to son in Piazza Emilio Landi in Strada in Chianti. The original machinery from the 1950s is used to produce delicate artisan pasta through bronze drawing – which allows the pasta to absorb 30% more sauce – and then air-drying for 3-6 days below 38°C temperature – to preserve the nutrition and avoid harming the gluten. All pasta is made using locally farmed 100% organic semolina wheat from Tuscany.

Riso Vignola 1880
Family tradition, authentic flavours and continuous innovation for those who love quality. For over 140 years, now in its 5th generation, Riso Vignola 1880 has selected and processed rice, cereals, flours and legumes with the care of a family business that has made quality its mission. Located in Balzola, in the province of Alessandria, in the heart of the Po Valley, the company combines tradition, ties to the territory and constant innovation, authentic values of Made in Italy.

Amarelli
The Amarelli family has been working with liquorice in Rossano, Calabria, since the 16th century — formally since 1731, when they established their famous concio, one of the first pre-industrial factories in the region. Eleven generations later, every stage of production still takes place in that same 18th-century building. Their liquorice museum, housed in the family's 15th-century residence, welcomes 40,000 visitors a year. Pure, natural, Calabrian.

Café-Tasse
A Belgian chocolate house founded in 1989, known for combining classic Belgian chocolate with creative flavour inclusions — from exotic coffees and teas to ingredients sourced across Africa and South America. Present in more than 40 countries and one of Belgium's most recognised chocolate ambassadors.

Cartwright & Butler
Cartwright & Butler has been creating indulgent teatime treats for over 115 years, blending five generations of family tradition with an uncompromising passion for flavor. Born in a Yorkshire kitchen and still guided by the same values today, the brand is known for rich, buttery biscuits, decadent sweets, and beautifully crafted foods designed to bring everyday moments of joy.

Charles Butler
Charles Butler has been crafting traditional British sweets since 1848, combining authentic recipes with generations of confectionery expertise. Known for its beautifully packaged classics — from mint rock and fudge to rhubarb & custard sweets — the brand celebrates the rich heritage of Victorian sweet-making with bold flavors, premium ingredients, and timeless charm.

Chelsies Organic
Chelsie's creates handcrafted, naturally delicious blends roasted with love in Stockholm since 2015. Using carefully selected ingredients and completely transparent processes, every batch is roasted by hand to deliver a rich homemade taste — without additives, white sugar, pesticides, or GMOs. By sweetening naturally with fruits and agave, Chelsie's proves that healthy choices can be every bit as flavorful as they are good for you.

Esca Dolciaria
Founded in 1972 as a family workshop in Dorgali, Sardinia, Esca Dolciaria has spent fifty years producing traditional Sardinian sweets, from their celebrated savoiardi and reginette biscuits to pastries rooted in centuries of island tradition. Their savoiardi are among the finest in Italy, recognised by Gambero Rosso, made with fresh eggs and an unchanged recipe that Sardinian homes have always used.

La Azucena
La Azucena's caramelos de violeta are one of Madrid's most iconic confections — small, flower-shaped violet candies that have been part of the city's culinary identity for generations. Made with a simple recipe of sugar, glucose and violet flavouring, they are the kind of sweet that carries a city's memory with it. It is said that King Alfonso XIII used to give them as gifts. Still made the same way today.

La Maison D'armorine
Founded in 1946 in Quiberon, France, famous for the legendary Niniches lollipops. Voted France's best candy, they are an iconic, cylindrical lollipop that comes in an abundance of flavours and variants, all made with the same love and care for the process—and the final taste. Made with the best local ingredients and cane sugar, they are truly one of a kind.

La Mulata
Founded by Mariano Nicolás García, family run La Mulata began 1957, in a shop located in A Coruña, Galicia, Spain. Over time, the company grew from a small spice shop into a diversified food producer, especially renowned for its production of Dulce De Leche. It is still a family business and has passed through several generations, maintaining its focus on quality and traditional production methods.

Majani
Founded in 1796, the oldest Italian chocolate house, Majani, combines the strength of a centuries-old family tradition, combined with unparalleled taste and uncompromising quality. Carrying on the tradition of the first Italian chocolate, made with passion and care, using only the best raw materials and respecting centuries-old recipes.

Pancracio Chocolates S.A.
Pancracio's history tells the story of a dream to create chocolate of the finest quality, declaring a true passion for great taste and care for the aesthetics. The chocolate is the result of a hand-crafted process that stretches from its land of origin to the bakery, made from the finest cocoa beans from the most exclusive cocoa farms, chosen to enhance the characteristics that make these beans so unique and unrivalled. PANCRACIO is craftsmanship and innovation.

Simon Coll
Simón Coll is a historic Spanish chocolate maker based in Catalonia, best known for producing chocolate from bean to bar with a strong focus on traditional craftsmanship and long heritage. It was founded in 1840 in the town of Sant Sadurní d'Anoia (near Barcelona) and has remained a family-run business for six generations. Over time, it has become one of Spain's most recognized artisanal chocolate producers, combining old methods with modern production techniques.

Torrons Vicens
Since 1775, generation after generation, Torrons Vicens have handcrafted a wide selection of nougat and specialties, using ingredients of the highest quality, following original recipes and formulas of the Nougat Masters of Agramunt.

Acqua Panna
Sourced in the hills of Tuscany, Acqua Panna natural mineral water is a gift of nature, with a heritage dating back to 1564. It is also an actively preserved symbol of Italian refinement and taste. Naturally crafted by Tuscan nature, and bottled directly at the source, it is known for its unique flavor profile and exceptional mineral balance.

Cugini Caruso
Cugini Caruso crafts every drink to capture the unforgettable joy of sharing meals with loved ones. Inspired by the family's Sunday lunches in the sunlit Sicilian countryside, their artisanal beverages blend bold, timeless flavors with care, love, and tradition. Each bottle is a tribute to family, laughter, the golden warmth of Sicily's blue skies, and made with only the finest ingredients.

Mount Everest Tea Co.
Founded in Hamburg 1793, and now in the 10th generation of trading high-end loose leaf teas, with the leading producers in the world. Their constant progress has made Mount Everest Tea Co. the oldest tea importer on the European mainland. In the spirit of Hanseatic merchants, the company is sustainably managed in an economic, ecological and social balance. All teas in Singulars range are organic and free from any added or artificial sweeteners.

San Pellegrino
Since the start in 1899, San Pellegrino has believed in tradition, taste and creativity, working steadfastly to protect and preserve natural mineral water springs, by safeguarding the local environment and responsibly managing water resources. With the same commitment, San Pellegrino collaborates with the farms that grow the fruit for its Sanpellegrino soft drinks, by promoting long-term respectful relationships.