SPEC I A L M A R K E TPL AC E A DV E RTIS I N G SEC TI O N
(continued from p. 28)
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room for their chef customers. In fact, the shop's visibility and access
have helped generate several wholesale accounts.
"Before the store, Gourmet & More was just trucks," Recollon
says. "Now people talk about us."
Brokers in France help the couple source unusual French cheeses, like Napoleón, an aged Pyrenees sheep's milk cheese; Bocardo, a
hard cow's milk cheese with black peppercorns; and a sheep's milk
cheese flavored with Basque Espelette peppers. All cheeses are cut
to order and reside on open shelves in a 150-square-foot refrigerated,
glass-fronted cave.
"At the beginning, we had to put up a sign saying, 'Please come
in,'" Recollon recalls. "People looked at it like it was a museum, like
it was going to cost $10 to enter."
Comté tops the sales chart here, and the store carries two:
Marcel Petite and a more expensive variety from affineur Xavier
David. Beaufort, Abondance, Carles Roquefort and the well-priced
but rarely seen Bleu des Causses are among the temptations at
this 1,000-square-foot shop, which also sells macarons, mustards,
chocolates, confitures, truffle oil and other items that define the
French table.
"A lot of our French customers say, 'Now I don't have to fill up
my suitcase with products,'" Recollon says.
For this enterprising couple, like the Frischkorns
and Anne Saxelby, an unwavering specialization has been
the key to success. |SFM|
Janet Fletcher is the weekly
cheese columnist for the
San Francisco Chronicle
and the author of
Cheese & Wine:
A Guide to Selecting,
Pairing and Enjoying.
@
specialtyfood.com
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