Talbott & Arding
Gourmet grocery store · Hudson ·
Gourmet market: artisanal cheeses, charcuterie, prepared foods, baked goods
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Gourmet market: artisanal cheeses, charcuterie, prepared foods, baked goods
"You should use Talbott & Arding as a pit stop before heading out into nature for the day. This fancy market in the middle of town has everything you need (and definitely don’t need) for a picnic, like caraway rye crackers, fancy tinned fish, and shabby chic cooler bags. It’s not a matter of if browsing the vast array of cheeses, cured meats, and bread will make you hungry, but when. Thankfully, the prepared food counter opens at 11am and serves a daily changing menu of salads, sandwiches, and focaccia pizzas." - Team Infatuation, Chanize Thorpe
"You should use Talbott & Arding as a pit stop before heading out into nature for the day. This fancy market in the middle of town has everything you need (and definitely don’t need) for a picnic, like caraway rye crackers, fancy tinned fish, and shabby chic cooler bags. It’s not a matter of if browsing the vast array of cheeses, cured meats, and bread will make you hungry, but when. Thankfully, the prepared food counter opens at 11am and serves a daily changing menu of salads, sandwiches, and focaccia pizzas." - Team Infatuation
"Walking down Warren Street toward Talbott & Arding, I stopped at a bakery and provisions shop that sells pastries, cheeses, sandwiches, and canned beer—an easy place to pick up a food gift—and I thought their focaccia ranks among the best around." - Emma Orlow
"Mona Talbott and Kate Arding, owners of Talbot and Arding Cheese and Provisions in Hudson, New York, give a tour of the popular upstate destination in a food-centric itinerary for Bon Appétit." - Bao Ong
"Since 2014 this Hudson Valley shop, helmed by Mona Talbott and Kate Arding, has become a regional mainstay for meticulously sourced products and prepared foods designed to complement home cooking or serve as full takeaway meals. After seven years in business the owners are reopening in a completely renovated 8,000-square-foot space nearby this July, with an expanded pastry program, a larger pantry section, and fresh pasta. The business was built around high-quality complements—cheese, pastries, dairy, olives, charcuterie—and the goal of supplying everything needed for a perfect picnic or an elegant at-home meal: restaurant-quality but not fussy. Noting a local shortage of consistently excellent breads, the team began baking their own focaccia (inspired by a beloved Williamsburg sandwich shop), scaling a no-knead recipe into a thinner, very crunchy loaf that has become a signature vehicle for grilled cheese and seasonal pizzas; the focaccia benefits from ample proofing, even docking to produce medium-sized bubbles, and is excellent fresh or re-toasted the next day." - Sara B. Franklin