We’re always trying to bridge the gap, lessen the distance between the soil that feeds us and the community we’re feeding

It’s valuable to have firsthand understanding of our agricultural system and the environmental impact of growing food on any scale. To appreciate the labor and commitment it takes, and to be familiar with the complexities our farmers and ranchers face to provide sustainable, responsible food. Which is why in 2008, Bi-Rite started our own farm in Sonoma.

The original half-acre parcel grew to a three-acre farm where more than 50 different crop varietals were grown every year. We farmed using “beyond organic” sustainable farming practices, which means we could be outside the umbrella of certification but still have the confidence of knowing exactly what’s in our produce.


We’ve learned a lot through the past 13 years, including how drought, soil erosion, and other environmental impacts can make once bountiful farmland infertile. So while our vertically integrated Sonoma farm is no longer viable, our quest to understand the land and our changing world increases. We’re actively looking for new farmland in a different terroir to broaden our experience.

The rooftop gardens on the Markets and the acre of orchard in Placerville are still going strong. In fact, the 2021 grape harvest was especially delightful, and the resulting Bi-Rite Creamery seasonal Concord Grape popsicles are our favorite yet!


Your destination for all things good food.

Blackberry Peach Crisp

Savor late summer stone fruit with Alanna Taylor-Tobin's delicious, gluten-free crisp.

Grated Summer Squash with Truffle Pecorino

A simple summer salad, with complex, earthy flavor.

Strawberry Rhubarb Pie with Ginger Crumb Topping

The recipe created by Anne Walker, co-founder of Bi-Rite Creamery, and made famous by Sam Mogannam on Martha Stewart back in 2012 is a classic for good reason.

Peach and Basil “Mojito”

Sweet, summery, and celebratory.