Some companies have a founder story. We have a kitchen.

The education was business. The calling was food.

Alka and Arek both studied business — but food kept pulling them back. Every trip became research. A market in Marrakech. A trattoria in Emilia-Romagna. A street stall in Poland. Not just tasting — asking: how do we bring this home?

That question is harder than it looks. A dish you loved in a small restaurant in Portugal doesn't survive the translation. So they learned to work backwards — find the source, figure out the format, make it shelf-stable without losing the soul, and give it a story worth telling.

That work never really stops.

Food pulls people around a table. It slows things down. Opens conversations that wouldn't otherwise happen.

That's what Sutter Buttes is built around. Not a product category. The idea that what's on your table matters — and that you deserve access to things worth talking about.

Where we source

We work with great producers all over the world. Olives are harvested and pressed within hours. Acidity levels stay below the 0.8% threshold for Extra Virgin classification.

The rest of our products follow the same logic. We travel, we taste, we find the best — from Northern California and beyond — and we bring it straight to your kitchen.

Northern California. Yuba City. This is where it's made. Meant for everyone.