Pickup and delivery of a wide selection of hand made pastries and cakes

Patisserie at Home

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Alon Shabo Patisserie

Bowls, plates, cups and lots of other ways to make your home and dinner table more delightful

Handmade Ceramics

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1220 Ceramics

To'ak 

Bean to Bar Ecuadorian Chocolate

Nuriel Forge

Meticulous Bespoke Knives

Eran Bick's hand made sausages you can cook at home. Fire up the grill or turn on the stove and enjoy sausages made from quality local meats without preservatives or additives.

Deliveries are made within 5 days of ordering on specific days to each city.
For pickups call ahead after ordering to make sure your order is ready.



Artisanal Sausages 

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Eran Bick's Charcuterie

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Featured

Take a look behind the curtain of amazing makers at what drives them and how they approach their craft

From Linkecook to Bladesmith

From Mold to Bowl

Land is the source of life. 


That’s what it’s important for me that we inject this nature into what we do. Why we work to have our own farm. Where we can bring organic farming because 100 years of pestisides kill the ground.

Where we can build a no-dig system for all the seasons of the year. No-dig is magical. You don’t touch and disturb the ground. No one touches the ground in the Amazon. The rainforests are undisturbed. You just let nature flourish on its own and beautiful things come out.

Gazoz

The Importance of Earth

The way the team works is a reflection of the whole philosophy that OCD carries. In this small story, we decided to open the door to our kitchen and show how our team works.

The team arrives

The core team behind OCD arrives early. They put on their uniforms and start setting up the kitchen and preparing their stations for the day. This is also the most quiet time of time when we can do our research and development of new dishes and do experiments.

For most of the team this is the beginning of a long day. So it's a good time to grab coffee, throw together a cereal bowl and get to work.

The longest processes of the day start. 
Pastry team takes out doughs that have been resting and starts preparing the portions that'll be baked and served this evening. They spread or shape them on the trays they will bake on and give them one final rest before they go in the oven.
Fermentation of various ingredients also starts now.

Inventory orders and arrivals. 
We work with a wide variety of vendors, mostly local. Vegetables, dairy products, meats and fish arrive throughout the morning to our front door. Everything is sorted, washed and broken down, filleted, grounded to either be used same evening or stored for the future.

Baking start. 
Each dinner includes several pastries, breads and other baked components of dishes. Before lunch we start the baking process and line each product by its station for service.

Chef Raz arrives, Erez and hostess start going over who is coming tonight and next few days, what restrictions they have or occasions they are celebrating and make plans to make sure they have an exceptional evening.

Family meal
Every family meal someone else from the team makes something different. It's a chance for them to be creative, have fun, or try something out. For everyone else it's a chance to take a break, sit down and re-charge before the service part of the day.

Brief - the kitchen team gets together and goes over who is coming today, highlights for prep, things to pay special attention to and syncs on longer tasks for the rest of the week.

Preps, breakdowns and fermentation
Reducing stocks, combining dough, frying rice puffs, preparing sausages. Everything that needs time to rest, cook and reduce starts now. Over the next few hours we will produce all the components we'll need for tonights service.

Preparing for next days baking
Lots of our doughs require time to develop and rise. So each day we start working on the doughs that will serve us for tomorrows service that we can continue working on the next morning.

Family meal and break
Before service we take one more break over another family meal. It's a time for us to sit together as a team, relax and bond.

Last brief before dinner
Everyone gathers one more time to go over all the last details of service, make sure everything is prepared and ready to accomodate every guest.

The Hours Before Service

One of our core beliefs at Clay is that the seasonality of ingredients is much more versatile than we usually think. When we look at ingredients that are fresh right now, we ask ourselves how can we distill and preserve this ingredient? What can we do with this ingredient today that will make it valuable in a few months when it's not available fresh anymore? How do we preserve it so use it with what's going to be fresh in 6 months?

Many chefs focus on farm to table, but we treat seasonality in a much broader sense. Just because something isn't fresh doesn't mean it can't be enjoyed. We like to use ingredients year round and get inspired by the possibilities that creates.

We pickle ginger stems when they are fresh. After a few months, they develop a taste that's a little spicy, a little sour and very strongly ginger. We can then use that to make a sauce that complements a fish that's fresh and in season now. Preserving the ginger is part of its lifespan. Now the fresh ginger of a few months ago naturally goes with fresh ingredients right now.

Sometimes the best way to preserve an ingredient is by extracting it's flavor and infusing it with something else. 

Flowers are hard to preserve whole, so instead we take flowers we picked like geranium petals in summer and seal them in a vacuum bag with oil. After a few months you get a very flowery oil that becomes part of a dish we make in winter.

Honey is also a great way to preserve flavors. Because we use many local flowers and vegetation we forage for ourselves, we want to make those flavors last. So we combine them with good honey and those seasonal flavors infuse into the honey we can use all year round with many different dishes.

We capture the season and use it when it works best with other fresh ingredients. It's a delicate balance, we have to be very focused. We don't have a lot of storage space or many cooks so whatever we preserve has to be worth it. But for us it's a meaningful way to respect nature and pay tribute to it in a delicious way.

Clay

Preserving Flavors and Seasons

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Maker Stories

Upgrade everything from fancy dinners to your next home sandwich with these products

Regional Chinese Pantry

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Milu

On their mission towards zero food waste, the OCD group has created a line of pantry items to give depth a versatility to anything you make at home. 

Zero Waste Pantry

Tenne by OCD


One jar of your secret weapon is never enough. That’s why we sell them in sixes! 

Load up your larder with a boxset of our sauces to scoff, share and stash for emergencies.

Rayū Sauces & Chili Oils

White Mausu

Horikawaya has been making this soy sauce for over 300 hundred years without ever upgrading their production methods, which speaks volumes to the flavor. The soy is sweet with the slightest hint of smoke and a very a balanced umami. The level of flavors is amazing, one playing off each other. Simply put, this is a truly remarkable brew. Produced from only Japanese-grown soybeans, wheat and natural sea salt. Please refrigerate after opening.

Soy Sauce

Horikawaya

Vinegar Made through Traditional Methods Using Rice Harvested from Beautiful Terraced Rice Paddies.

Since 1893, Iio Jozo has been the only vinegar maker in Japan that handles the entire production process of their product which starts from actually growing rice in terraced rice paddies. For over 50 years since its establishment in Miyazu, Kyoto, Iio Jozo has been producing vinegar using pesticide-free rice. From “Pikurusu” (pickle vinegar) for food preservation, to “Temapa” (homemade sushi party) lessons to increase Japanese hospitality, Iio Jozo continues to propose vinegar use that meets today’s social needs. 

Premium Rice Vinegar

Iio Jozo

Moromi

Artisanal Shoyu

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For the Pantry 

Dan Urieli

Bob Florence

Benny Briga

Lior Shachar

Yohai Nuriel

Eran Bick

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People

Get inspired with culinary stories and processes you can make at home

The Art of Making Magical, Seasonal Sparkling Drinks

Starting with plain sparkling soda, a gazoz layers in fresh fruits and flowers, aromatic herbs and spices, ferments, syrups, and other artisanal ingredients, all to create a beautiful marriage of flavor and fizz. In Gazoz, discover recipes for stone fruit gazoz, citrus gazoz, even “milkshake” gazoz using nut butters. The possibilities are endless, the results amazing. It’s the best nonalcoholic drink you’ve ever tasted, and by far the most fun to make.

Gazoz Book

book

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Library

Discover products steeped in hundreds of years of tradition

Daiyasu major products delivered for enjoyment at home.

Traditional Kyoto Pickles

Daiyasu

Enjoy Minamoto Kitchoans signature Japanese confections delivered to your home. 

Japanese Confections

Minamoto Kitchoan

Fruit infusions: Enjoy in drinks, cooking, and a wide variety of uses.
We have a wide variety of flavors to choose from.

How to make a Fruit Juice Infused Honey drink
Dilute Fruit Juice Infused Honey with cold or hot water at 1:5 ratio.
Try mixing with water or soda water for a refreshing drink!

Honey and Fruit infusions

Sugi Bee

Ki No Bi Gin is made using a rice spirit base, as well as a selection of botanicals including locally-sourced ingredients.

KI NO BI Gin

Kyoto Distillery

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From Japan

Nahat

Farm to cup from around the world

Devoción Coffee 

Farm-Fresh Specialty Colombian Coffee

Onyx Coffee Lab

 Quality, truth and accountability in coffee

Kettl

Finest Japanese green teas, not just the classics.

Ippodo Tea

Over 300 year of quality Japanese tea

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Coffee & Tea

Plant-based kitchen essentials, pantry staples, and ready-to-eat snacks from Eleven Madison Park
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