How Restaurant Food and Products Took Over Grocery Store Shelves | Eater
"Started by a chef-ally who opened a shop in Sonoma, California, the retailer pioneered aspirational home-kitchen purchases and, by the 1970s with a catalog, helped sell the fantasy of a high-end American kitchen; over decades it worked with chefs to offer usable, 'in-between' products for home cooks—from chef-designed oils to 2011’s Cup4Cup gluten-free flour and bakery mixes—bridging complex restaurant techniques and ingredients to make them accessible." - Naomi Tomky
