Every year, the specialty food industry comes together at the Specialty Food Association’s Winter Show, this year launched as the Fancy FoodFaire*, to spotlight new products and give buyers a first look at what may land on shelves, cheese counters, and menus in the year ahead. This winter’s show in San Diego brought a wide mix of emerging brands and familiar names, all eager to share what they’ve been working on.
From thoughtful accompaniments and pantry staples to sweets, charcuterie, and standout cheeses, these are the products that caught our attention on the show floor—items with strong flavor, smart execution, and clear potential for pairing and retail.
All-American Crispy Cornbread Crackers — Buttery, sweet-leaning cornbread flavor in a thin, snappy cracker that reads like savory shortbread. Ideal base for blue cheese + pepper jelly, or alpine cheeses + honey when you want crunch without stealing the show.
Big Spoon Roasters Toffee Crunch — Creamy peanut–cashew butter studded with toffee-candied pecans, toasted coconut, and cacao nibs—sweet, salty, and ridiculously spoonable.
Birdy’s Mustards — Small-batch mustards that lean into the mustard seed itself—bright, textured, and clean. Spoon a dollop next to washed rinds, pâté, or cured meats.
Chemin du Brûlé from American Cheese Society award-winning Fromagerie La Station — Organic, semi-soft washed rind with a signature line of vegetable ash and a smooth, melty paste—think fresh butter + hazelnut with a savory, brothy edge. It’s a natural with cornichons, mustard, and rustic bread, or alongside a nutty cracker and fruit preserves.
Maestro Kitchen Chile Crunch (Serrano/Jalapeño) — Crunchy chile slices in olive oil with garlic, salt, and rosemary—bright heat, herbal lift, and serious texture. Use it like a finishing sprinkle on fresh chèvre, triple cream, or panela fresca to wake up a mellow bite.
LaClare Creamery Lemon Bar Chèvre — Creamy goat cheese with real lemon and a touch of vanilla—tangy-sweet like the dessert, but still undeniably chèvre. Gorgeous on a board with berries, shortbread-style cookies, or tucked next to buttery crackers for a sweet-savory interlude.
Runamok Cocktail Mixers — Maple-sweetened cocktail mixers and syrups made with real herbs/spices. Splash a little maple grenadine into sparkling water for an easy non-al cocktail, or whip up an Old Fashioned while you nosh on nuts + aged cheese for a grown-up snack spread.
Sauc’d Zhoug — Herbaceous, zesty, and gently spicy: cilantro + jalapeño energy with roasted eggplant and toasted spices for depth. Pair with feta-style cheeses, bloomy rinds, or grilled halloumi.
Southern Caramels Coffee Caramel — Soft, buttery caramel made with strong brewed coffee—like a caramel latte in chew form.
Tsar Nicoulai Sturgeon Jerky — White sturgeon jerky with a sweet-savory spice blend—smoky, snackable, and a fun left-field swap for meat sticks. Add it to boards with briny accompaniments (pickles/olives).
Texas Iberico Lomo, Sweet Prickly Pear Cured Pork Loin — Thin-sliced lomo cured ~60 days, marinated with prickly pear, coated with smoked paprika—umami-rich with a delicate sweetness and a gentle spice hum. Pair it with aged sheep’s milk tommes, or a nutty alpine, plus Marcona almonds to make the flavors pop.
Cowgirl Creamery Wagon Wheel Reserve — This hand selected cheese is earthy and brothy with notes of roasted walnut, caramelized garlic, toasted hay, and melted butter. Definitely a wow wedge on a California-forward board.
BelGioioso Calabrian Fresh Asiago — A new twist on a classic Italian-style cheese, this fresh Asiago is infused with Calabrian chili peppers for a balanced hit of heat that plays against the cheese’s natural richness.
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