Larder Supply Co. Inspires Chefs of All Stripes With High-End Cooking Products and Shared Knowledge

Chefs Jeremy Umansky and Allie La Valle-Umansky have long inspired professional and hobbyist chefs with their innovative work at the acclaimed Larder Delicatessen & Bakery in Hingetown. With the opening of Larder Supply Co. this summer, which is located just down the road at 1432 W. 29th St., the couple has taken that mission to the next level.

“At the restaurant, we’re all about the food,” Umansky says. “At the shop, we’re all about the cooking and the enjoyment of the food.”

Walking into the shop feels like walking into a home, with a mini kitchen, shelves of books and fermented foods. Umansky wanted Larder Supply Co. to feel like a safe haven for any curious foodie to improve their culinary skills, whether you need to get your knives sharpened, find an obscure gadget or simply ask a question. In fact, Umansky specifically hired kitchen professionals to create a more interactive experience. 

Advice from store clerk and knife sharpener Mike Keyerleber, for example, is backed by more than 30 years of professional restaurant experience. The store frequently hosts cooking classes and culinary events, but visitors can ask for help with equipment or a breakdown of the fermentation process any time. 

“There’s a lot of people here that love food, that are looking for good things, and good food, good equipment,” Umansky says. “We wanted to be able to provide that to all those people.” 

The store’s main offering is a collection of elevated and high-end kitchen equipment. One can find vintage knives, glass jars for pickling, all-natural dessert sprinkles and even a specialty appliance called the Planit Pod, a koji and tempeh incubator from blender company Waring. While you’re at it, grab Koji Alchemy, Umansky’s James Beard-winning book detailing his many discoveries surrounding the Japanese curing mold.

Some of these products can be pricey, but for good reason. The appliances are of such high quality that they can be passed down through generations.

“We want you to be able to rehab your materials and help you do that, keep the best quality alive in those materials,” Umansky says.

Don’t be intimidated by the specialty products, though. Other than proximity to his restaurant, Umansky picked the location to create a neighborhood stop where one can drop off their knives and grab a bite or do some shopping while they wait. He wants customers to feel comfortable — even if they hate cooking. He encourages folks to talk with his team about food or read a suggested cookbook, in hopes they go home feeling excited about creating something delicious. 

“I want to see every young line cook and upcoming chef working professionally in town stop in and do things,” he says, “but we also want every grandmother and grandfather and young family who wants to teach their little kids how to cook.”

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