Sqirl

Close Our popular sorrel pesto rice bowl with added house-cured bacon, marinated kale & Rick's avocado--the quintessential topping trio. Need we say more?

An epic little Gem and Frisée Caesar with Croissant Croutons (!!), Tehachapi Bread Crumbs and a heavy hand of Parmigiano Reggiano

Our Sqirlly take on a classic Greek salad. Organic chopped Romaine topped with perfectly cooked barley, Nicoise olives, pepperoncini, marinated French sheep feta, Kong Thao Farms tomatoes and camelina seed vinaigrette. (vegetarian) (Prepackaged and ready to go! Sorry, no mods!)

Our house lightly smoked salmon on a bed of Shu greens with castelvetrano olives, blush tomatoes, Easter egg radishes, Weiser fingerling potatoes, furikake, fresh herbs, curly scallions & shallot vinaigrette

The ultimate on-the-go snack! Delicate, early harvest Sultana grape leaves filled with creamy-textured Italian rice. Sweet and tender with fresh herb flavors and a burst of lemon

This hearty combination has been developed with our friends at pork & co to bring you this moreish flavour. Sam from pork & co says "This is as traditionally English as it gets with a meaty punch to the taste buds!"

Sea salt and malt vinegar come together with crunchy crisps for a taste of the British coast. Enjoy with dips and salsa, or devour on their own with a cold ale at the ready

Delicately flavoured with natural sea salt, allowing the taste of our great British potatoes to shine through

Hand-cooked in small batches using Irish potatoes, these potato crisps are seasoned with fresh Irish shamrock and tangy sour cream

A Pint (16 oz) of Sqirl's famous Chicken and Rice porridge with stewy tomatoes, lots of black lime and 27 other ingredients. Just heat at home!

Our no-mayo chicken salad with Mary's organic chicken, our housemade sunflower tahini, chopped herbs and preserved Meyer lemon. 8 oz 6.5 oz

A classy and classic chocolate pudding with organic cocoa nibs. Contains dairy

Sweet potatoes marinated with koji & topped with furikake. Vegan

Scottish salmon, creme fraiche, shallots, preserved Meyer lemon, capers, chives, sea salt

Puffed Millet Granola with dehydrated fruit mixed in. It's gluten free, vegan, and has an extraordinary texture and crave-able, why can't I put this down quality. Other than with your yogurt/milk - I love it on Ice Cream. Eat within a week or two or receiving. Shouldn't be a problem....!

• Gluten Free

Sqirl's Oat + Seed Granola. Nice crunch, light and not too sweet. Vegan and sugars are maple and coconut only. Eat within a week or two or receiving. Ingredients: Oats, Pumpkin Seeds, Puffed Millet, Sunflower Seeds, White Sesame, Black Sesame, Maple Syrup, Olive Oil, Coconut Sugar, Salt, Cinnamon, Cardamom

Cookies chip biscuits in the shapes of Snoopy and pals from Japan! gooooood grief

Passed down from one generation to the next, the Enzo's Table recipe is true family treasure. With devotion to bake the very best, an unwavering attention to detail is used from slicing each cookie to sourcing the freshest and finest ingredients. This commitment to excellence results in the most premium and authentic biscotti for all to enjoy!

Stone ground the distinct high quality and flavor of this specialty mustard is due to the traditional grinding of the mustard seeds with silex grindstones

Our Green Chile Salsa recipe was crafted by New Mexico born chefs at the sandwich shop Meat Cheese bread in Portland, or using Los Roast chile. After tasting their creation we knew we had to adopt it into the Los Roast family of products. This salsa features fire-roasted green chile, hints of house-smoked chipotles, chunky tomatoes and a unique spice blend. Enjoy right out of the jar with chips, in a Breakfast burrito, or on the side of any dish that needs a kick of flavor!

Spicy Italian fermented Peperoncino Paste in a Tube grown in Salerno, Campania. Add to pasta sauce or on top of a fresh tomato for kick…omg so good!

Italian made dark chocolate with crushed almonds. upgrade your toblerone!

7 handmade caramels from Big Picture Farm in Southern Vermont

Handcrafted in our atelier in New York, where we also process peanuts, tree nuts and dairy

All the complexities of traditional Portuguese stew, ready at the crack of a can. Warming onion, garlic, and tomato transform this decadent cephalopod to transport your tastebuds to Portugal. Octopus is a delicacy appreciated in many parts of the world, with Portugal being no exception. Many traditional Portuguese dishes use this famous cephalopod as their main star, and a conserva stew is one of their finest. This stew is designed to deliver a Portuguese tradition in a tin. It takes simple ingredients (tomato, onion, garlic) in the right ratios to provide the traditional flavors of Caldeirada we have come to know and love. Serving: Alongside squid ink risotto, atop crusty bread with an herbal salad, shared with friends and good conversation made in: Portugal

Sun-dried tomato cream with anchovy, ideal for a gourmet aperitif. To be placed delicately on grilled toasts or thin slices of bread to share a convivial moment at the aperitif!

Amongst the most sustainable species one can tin, garfish (Belone belone) is a long and slender, needle-like fish known for its striking, silver skin, unique flavor, and firm texture. If you enjoy sardines and mackerel, this offering in Portuguese olive oil is a must-try addition to your next tinned Seafood spread. We recommend first trying them on grilled toast with piquillo peppers or giving them a quick batter, deep fry, and dowsing of lemon juice for a crispy, umami-rich appetizer

Sardines fraîches 75%, huile d'olive vierge extra 25%, sel

About the Fruit Moro blood oranges are the earliest ripening of the blood orange varietals and have beautiful dark orange-red rinds with deep purple fruit and minimal seeds. They are thought to have originated at the beginning of the 19th century in the citrus-growing area around Lentini (in Sicily)

We all know everyone loves the combination of strawberry and rhubarb (which is actually a southern-originating combination—something that Jessica saw a lot of in when she lived in Atlanta), but in California when Trevino Farms showed up at the market with bright, tender stalks of rhubarb just as the ripest most plump blueberries from Pudwill are coming in, we thought—why not marry these two seasonal beauties and see what happens? The result: a textured jam full of just the right amount of sweet and acid notes. It’s surprisingly…wonderful

Chef Sandra's Spicy Stuff is a brilliant sweet and spicy balanced hot sauce made from lacto-fermented Habanero and Carrot. We serve it at the restaurant with our hash and it hits with our Breakfast sandwich! Ingredients: White Vinegar, Fermented Habanero, Fermented Carrot, Slat

Our friends run a cozy Paris café that on top of its other tasty treats makes a sweet elderflower and dried fig granola. The combination sounded too good to pas up so we jarred some spectacular candystripes from Capay and added some Nikolaihof elderflower in towards the end of the cook. A really special combo

About the Farm We’ve teamed up with Hapa Honey a family run beekeeping operation in Southern California to create a special new product - creamed strawberry honey. With an 18% final hydration, Sqirl's strawberry jam is blended into their award winning creamed wildflower honey for that perfect sweet addition to your cheese plate. Or can’t decide what you want on toast - now you can have them both! Ingredients 100% pure, Raw, Small Batch Creamed California Wildflower Honey, Strawberry Jam (strawberries, unrefined cane sugar*, lemon juice*), dehydrated strawberry* *certified organic

Notes: Rich Stonefruit, "Sweet Tarts," Light Caramel, Nuttiness, Toast We've been working with our friends at Kettl for a decade with a shared passion for community, farmer relationships and ingredients. They get their caffeine free soba cha from a farm in Nagano - the city famed for its buckwheat noodles. When Kettl opened a store in Los Angeles they asked us to make their in store Matcha and Hojicha Cookies - and we suggested in swirl Sobacha Cookie with Apricot Jam. At that exact moment, Kettleman Apricots became available from Frog Hollow Farm and a collaborative jam was all but fate. We steep the Soba Cha in the Apricots for 24 hours prior to cooking to impart the buckwheat's nuttiness

The end of Summer is upon us and our newest combination of Le Grand nectarines from Masumoto Family Farm and toasted peach leaves, results in a richer, nuttier nectarine jam. The most summery of nectarines, the Le Grand is enormous and meaty and dense as well as a clingstone, which means its flesh clings to the pit, i.e. it’s harder to can, but too extraordinary in flavor and juicy in texture to not make into a jam. Its a fleeting variety, just around for a week. Notes: Zing, Caramel, Concentrated Nectarine. Ingredients: *Le Grande Nectarines, *cane sugar, *lemon juice, *Peach Leaves *Certified organic

Buttery yet bright and nutty artichokes from Liguria

Bornibus fine pickles very crunchy and subtly flavored, are to be enjoyed on all occasions and without moderation. 8.46 oz

Bornibus Pickled Baby Corn captures the fresh sweetness of corn and the satisfying tangy crunch of pickled vegetables. It's a must for your pantry

Salina capers—grown on the island of Salina, just off the northern coast of Sicily—are heralded for their fragrant bouquet and delicate crunch. These prized flower buds are hand-harvested at optimal plumpness, then carefully sorted. The capers are set to dry for a few days in the sun, and then packed under sea salt where they undergo lactic fermentation. After 10 days, the capers are cleaned and packed again under new sea salt to age for an additional two months, allowing their floral flavor to blossom. They are then jarred and preserved in a brine of wine vinegar, water, and salt. Caravaglio Capers are a pantry powerhouse and excellent flavor booster. Spoon these briny, tangy capers straight out of the jar over grilled swordfish or braised chicken. Add a spoonful to tomato sauce or make a classic Puttanesca. Sprinkle over roasted vegetables like cauliflower and potatoes

What's in this super delicious wrap? Koji marinated chicken, Parmesan Croutons (!), Croissant Croutons, Romaine, Caesar Dressing, all wrapped in a Mejorado Tortilla. Balance of Flavor and texture, we bet you'll be saying many delicious Mmms as you eat this substantial lunch

Fluffy house-made Focaccia sandwich filled with a dairy free Koji Chicken Salad sandwich. The Chicken Salad made with Sunflower Tahini, Preserved Lemon, and Tarragon

House-cured ham with comté, Beurre de Baratte butter, house whole grain brown mustard, radishes & fresh herbs on a toasted Clark St. baguette

Delicious rc Provisions Pastrami sandwich with Cashew Pimento "Russian dressing", b&b Pickles, and sauerkraut. *Contains nuts*

Each cup holds one 4oz burrata ball This burrata alla Panna is as close to Puglia as you can get, without leaving your home! Tradition is kept alive using the same recipe Di Stefano founder, Mimmo Bruno, followed when he was a kid in Bari making Burrata. 100% made by hand, using local all natural ingredients!

At the Kourellas family dairy, we've been perfecting our organic feta since 1996, using nothing but nature's finest ingredients. To be healthy and fit. Eat like a Greek! Net wt 5.3oz (150g)

1 pounds of California grown organic popcorn kernels

Hot red peppers seeded and dried to provide the oomph! in any dish. Perfectly spicy, super floral and fresh

Made in house by the fine people of Sqirl Famously used on our popular Avocado Toast! Toasted white & black sesame seeds, sumac, espelette pepper, brown sugar, salt, oregano, mushroom powder, citric acid

A green tote with an illustration of two characters facing each other, one tall, and the other with multiple hats, with the other side printed Sqirl Los Angeles. Perfect bag for carrying 1-3 books of jam-centric literature. On a 12 oz. Canvas tote. Designed by Alec Battistoni

Sqirl's Iconic Everything I Want To Eat Bowl. Omg! Back In stock yet only for a fleeting moment

Everything you want to eat, and more!

A delicate yet addictive spread of chestnuts and vanilla. Use in frostings & fillings, bake into cakes and cookies- just try not to squeeze the whole tube into your mouth. A must buy

Koeze has been handcrafting Cream-Nut for over 90 years. Using only fresh Virginia peanuts and sea salt, you can taste the tradition of our remarkable heritage in every jar

Red wine vinegar from our friends Russell Moore and Allison Hopelain. 375 ml

Sqirl's housemade seeded Danish rye is finally for sale as a half loaf to take home!

Discover the tantalizing taste of sesame pretzel goodness with our Sesame Pretzel Flatbread crackers! Artfully crafted with upcycled grains, these crunchy, flavorful treats will tantalize your taste buds. Ready for mustards, dips, soups, or just to snack on - it's no wonder why these pretzel flatbreads are a new fan favorite!

The Baguette we use at Sqirl for many different things :)

Enjoy them on their own or with charcuterie, jam and cheeses of all types

Crisp, colorful, and perfectly salted. These colorful crackers are full of edible flowers, garden herbs, and are handmade in small batches with a limited list of natural simple ingredients to give new life, flavor, and beauty to everyday grazing. Net we. 40Z (113g)

Tehachapi Grain Project, Red Fife country bread

Tehachapi Grain Project, Red Fife country bread

Vegan version of the sorrel pesto rice with kale & radish instead of the poached egg and feta (v,gf), plus avocado!

The sorrel pesto rice bowl that is 1/2 rice & 1/2 kale. A Sqirl regular favorite! (Gf)

Thick cut, homemade brioche soaked in a custard for 42 and a half-hours. Brûlée finish and topped with a housemade mascarpone, poached seasonal fruit or strawberry rhubarb jam, and maple syrup. Best one you’ve ever had? Without question

Avocado toast with Rick's avocados, hot pickled carrots, whipped garlic crème fraîche, scallion, house za’atar. Served on Sqirl's house made country. (Vegan option with sunflower tahini and bread toasted w/ olive oil!) ***now with more avocado!

A fluffy sourdough pancake made with local Sonora Wheat from our friends at Tehachapi. Otherworldly light and fluffy! Served with fermented honey butter and maple syrup

Delicate and light, a Sqirl pastry since the beginning. Contains eggs, dairy & almond. <3

Made with Gristle & Toll spelt, browned butter, 70% dark chocolate & caramelia chocolate. Melt in your mouth richness--the quintessential chocolate chip cookie. Contains eggs, wheat & dairy. <3

Wooh. Swedish Cardamom Bun Meets West Coast Cinnamon Roll in this insane cinnamon roll that's truly best in the west. Cinnamon filling with cardamom dough doused in cardamon and orange syrup when they come out of the oven. Heaven

Featuring our new lamination! Light, Flaky, buttery - the best in Los Angeles

"It's corn! I can't imagine a more beautiful thing (woo)" Not gf or vg - it has all of the delicious things!

• Gluten Free

Cocoa nibs are caramelized by hand in small batches and combined with 72% bittersweet chocolate. Vegan, gluten free, kosher. Made in sf!

Handcrafted with shade grown, stone milled Japanese matcha and Belgian white chocolate with toasted soba cha (buckwheat) from our friends at Kettl. Think Japanese Crunch Bar!

Custom "sqirl l.a." lettering printed on a 3.5 oz espresso cup from Steelite International. Designed to be used with our smile saucer, but available with or without its drip catching partner. Designed by Alec Battistoni in Los Angeles, ca and printed on Steelite drinkware from England

Vegan and gluten free solar-popped popcorn from the great state of New York! Some describe it as tangy, some as cheesy! Goes great with a good beer/glass of wine or on your couch with a movie you've already watched 7 times

The best seller! These cashews are roasted with fresh garlic and chili that evoke the classic flavours of Southeast Asia. They are a delightful pairing with beer, wine, or other light beverages of choice. Ingredients: skinless cashew, garlic, chili, salt (0.5%), cooking oil