Find Us & Work With Us

Pop-ups and farmers markets

Our first stop: weekly pop-ups at local wine bars, and later the farmers markets. We will be serving sandwiches built around our own condiments, with tastes of the vinegars, mustards and reductions on the counter so you can try before you buy. Schedules and locations will be posted here and on our social pages once they are set.

Specialty food shops

Our goal is a place on the shelves of about twenty of the Bay Area’s best independent specialty food shops, across San Francisco, the East Bay, the North Bay and the South Bay. Like a small winery, we would rather be in the right shops than in every shop. We will list them here as they come on board.

Gift sets and holiday orders

Vintage vinegar paired with its matching reduction, our everyday seasoning set, seasonal boxes and gifts built to order for the holidays or for clients. See The Pantry for what goes in them.

Online shop

Coming once our bottling license is in place, so you can order the pantry staples and the season’s limited runs from anywhere in California and beyond.

For restaurants and bars

Chefs and bartenders are the people we cook for. We plan to supply kitchens and bars with single-varietal vinegars, reductions and mustards in working sizes, along with a professional line for the bar: clean, single-flavor essences of citrus and other aromatics for cocktails. If you would like to taste with us as products come on line, we would like to hear from you.

Growers and winemakers

We are always looking for unusual grapes: heirloom and Old World varieties grown in California, field blends, and small lots that deserve a second life. If you grow or make something we should know about, get in touch.

The Journal

We are documenting the build-out as we go: the equipment, the experiments, the barrels and the first batches. Follow along here as the kitchen and the laboratory come together.

Where we are headed

Atomiq is built the way a winery is. In time it will be a vinegar brewery, production kitchen, condiment laboratory, aging and bottling facility, and retail tasting room, all under one roof, with a barrel room at its heart and a wall of glass demijohns where you can see the finished vinegars resting before they are bottled.

We are growing in stages, each one funded and proven before the next, and staying deliberately regional: a provenance-driven producer built on small, seasonal releases, not a brand chasing national scale.

The tools of a condiment laboratory

Technology is central to how we work. Some of these tools we use today; others are part of the build-out ahead.

The barrel room

A batteria of balsamic casks in Modena. Our own barrel room will grow from small oak barrels to larger ones.

Photo: Chapeau.judicael / Wikimedia Commons, CC BY-SA 3.0

Rotary evaporator

The bartender’s distillation tool, used here at Booker & Dax in New York, captures pure aromas without heat.

Photo: Timothy Vollmer / Wikimedia Commons, CC BY 2.0

Freeze dryer

Removes water at low temperature, turning fruit and chilis into shelf-stable powders that keep their color and flavor.

Photo: Matylda Sęk (Cygaretka) / Wikimedia Commons, CC BY-SA 3.0

Refractometer

Measures the sugar in grapes and fruit, so every reduction and vinegar is built on numbers, not guesses.

Photo: Mark Smith / Wikimedia Commons, CC BY 2.0

Fermentation crock

Stoneware crocks with water-sealed lids for lacto-fermented fruit and vegetables.

Photo: Bdubay / Wikimedia Commons, CC BY-SA 3.0

Glass demijohn

Where finished vinegar rests before bottling, adding nothing more from the wood.

Photo: R. Henrik Nilsson / Wikimedia Commons, CC BY 4.0

The opportunity

Vinegar is a large, steady category, and the growth inside it is at the premium end, where we are. Around it sits one of the fastest-growing corners of the food business.

Yet only a handful of California producers make wine vinegar at all, and almost none tell you the grape, the vineyard and the vintage behind it. That gap is where Atomiq lives.

Atomiq is testing products for taste and market fit, and we are looking for strategic growth partners to help us scale. If what you see here interests you, we would be glad to talk.

Sources: Expert Market Research, United States Vinegar Market report (2025); Specialty Food Association, State of the Specialty Food Industry (2023–24); The Business Research Company, Specialty Foods Global Market Report (2026).