Boulettes Larder was opened in 2004 by Chef Amaryll Schwertner and business partner, Lori Regis, as a restaurant that also sells its ingredients for use in the home kitchen. Throughout her 30-year career, Amaryll has cooked in many of the seminal restaurants in the Bay Area. The daily changing menus at Boulettes Larder reflect her commitment to using conscientiously produced ingredients and her deep interest in the flavors from many regions including: Eastern and Western Europe, North Africa, Turkey, Greece and Japan.
About Chef Amaryll Schwertner
Amaryll has dedicated much of her life to researching the spices, salts, oils, and culinary products and processes that give each region its distinctive dishes and cuisine. Over the years she has developed an extensive archive of small production, traditionally produced products that are rarely available in the United States. It is these special products, combined with the bounty of the Bay Area that inspires the cooking at Boulette’s Larder and stocks its shelves.