Indie Food Fest 2026
Join us at Rockridge Market Hall for an afternoon with some of our favorite independent artisan food makers from across the nation. This market-wide food festival will feature tastings of cheese, charcuterie, wine, extra virgin olive oil and more. Here's just a taste of some of the producers featured:
- Burlap & Barrel
- Clif Family
- Conza Sourdough Breadcrumbs
- Den Sake
- Diaspora Spice Co.
- Enfield Wine Co.
- Fabrique Delice
- Fat Gold
- FireFly Farms
- Fran's Chocolates
- Frantoio Grove
- Heidrun Meadery
- Jasper Hill Farm
- Journeyman Meat Co.
- KATZ farm
- Kiamie Wine Cellars
- Lottie's Meats
- Nicasio Valley Cheese
- Petite LaFleur
- Terah Wine Co.
- Uplands Apiary
- Via Carota Craft Cocktails
In addition to all the wonderful makers, we are thrilled to host David Lebovitz, author of Ready for Dessert, The Great Book of Chocolate and many other titles, as well as Asha Loupy, co-author of The Diaspora Spice Co. Cookbook. Both authors will be here signing copies of their latest cookbooks! Please note: David Lebovitz will be here from 12pm-1:30pm.
About the Authors:
David Lebovitz has been a professional cook and baker for most of his life; he spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2003 and turned his website into a phenomenally popular blog. He is the author of numerous cookbooks, including My Paris Kitchen, The Perfect Scoop, Ready for Dessert, and The Great Book of Chocolate, and two memoirs, The Sweet Life in Paris, and L'Appart. He was named one of the top five pastry chefs in the Bay Area by the San Francisco Chronicle. David has also been featured in Bon Appétit, Food & Wine, Milk Street, the Los Angeles Times, the New York Times, Saveur, Travel + Leisure, Better Homes and Gardens, People, and more.
Asha Loupy is an Oakland-based food writer, recipe developer, and co-author of The Diaspora Spice Co. Cookbook. She worked in the specialty food industry—from cheesemonger to grocery buyer—for over a decade before joining Diaspora Spice Co. in 2020 where she served as Recipe Editor for 5+ years. She has contributed to cookbooks like Dan Pashman's Anything's Pastable and Joe Yonan's Mastering the Art of Plant-Based Cooking, in addition to publications like Bon Appétit, Food52, The Kitchn, The Washington Post, and Epicurious. You can also find Asha's recipes in her weekly Substack newsletter, From Head to Table, and her forthcoming solo cookbook, Dinner Season (out Summer 2027).
