June Taylor Products are definitely those of a cult nature. Super small production (a 'batch' of her jam yields 6 jars, for example) yet amazingly balanced, textured and tasteful. Her marmalades are a source of addiction for more than one customer we know. Her ketchup made from dry-farmed tomatoes may be the most expensive ketchup we've seen, but this is the stuff that is made for the best burgers in the best restaurants we can name. Read on to learn more about this interesting and inspiring woman:
What do you hope to accomplish through providing quality products?
To provide the very highest quality available. To make food by hand with honesty and integrity. To economically support family farmers who grow fruit sustainably. To revive forgotten fruits & flavors, and to reintroduce traditional preserving styles for example: infusing flowers and herbs from my own kitchen garden into fruits. To offer a broad spectrum of fruit preserves from marmalades, conserves and butters through syrup, confectionary (peels, fruit cheeses), tomato products, pastes, etc. And let’s not forget to offer products that taste great and offer pleasure to the customer.
Do you personally know the farmers that produce your products?
Of course, this is a key aspect of my work. I have been buying fruit from some farmers for nearly 20 years, and I have visited their farms & have had the opportunity to understand and appreciate their work. Understanding how the fruit is grown (and the challenges the farmers often face) allows me to develop a greater and deeper appreciation and gratitude for the work of farmers and I think this translates into the final product.
What is involved in working with the farmers to get a product to the market?
Being loyal to them and supporting them by buying their fruit. Understanding that they sometimes cannot provide fruit for you and being flexible. Some years we receive no fruit (eg: this year cherries) or a limited supply; other years there is an abundance. Often I pick up the fruit, sometimes it is delivered to me. Developing the patience & acceptance of a farmer!
Is there anyone else on your “team”?
Yes, I have one full time assistant who has worked with me for seven years and one part time. I also have part time help with office work and my family supports with business with web work, photography, and help in the farmers market.
How often do you come out with new products? Are you working on anything new?
All the time. It’s inevitable and impossible not to create new flavors, fruit combinations and discoveries with new herbs & flowers. This year we have made an Obsidian Blackberry Conserve; Strawberry Rhubarb Rose Geranium Conserve; Raspberry & Blueberry Conserve. We’ve also made a Meyer Lemon & Wild Mountain Sage Marmalade and Lisbon Lemon & Ginger Marmalade – and we are only half way through the year! Look out for new preserves…
How did you get into this “line of business”?
I worked in academia in the UK but after settling here I worked in two restaurants: Santa Fe Bar & Grill and Oliveto. After deciding to leave restaurant work I had a baby and it was at that point that my business was also born. I wanted to make marmalades and was introduced to organically grown food and the Berkeley Farmers Market. I had been teaching myself marmalade making (Grapefruit & Meyer Lemon was my first in 1987) at home & I started making small amounts when my son was a baby.
What did you do before this?
I was a Social Science Researcher in British Universities.
Are you products sold anywhere else besides Chicago?
Yes, I sell to a small number of regional specialty food stores and my preserves are also available in Japan. I have a shop (The Still-Room Shop) attached to my kitchen in Berkeley, and am in the San Francisco Ferry Plaza Farmers Market on Saturdays as well as online at www.junetaylorjams.com
What was the spark that led you to working with food?
Having a baby; deciding not to work for anyone else in food again (after two restaurant jobs as a bread baker) and needing to contribute income to our household whilst raising our son. And a love I had always had of making and packaging food. I studied Home Economics for 7 years in high school and loved it, but had not considered a career in food at that time.
Where do you find the inspiration for the products/flavors you select for your portfolio?
My kitchen garden and walks in nature. I read British antiquarian preserving & confectionary books specializing in the 17th and 18th centuries. I learn a lot from them and derive inspiration, understanding and great pleasure from reading about the preserving work of the past.
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