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06/01/2026
Throwing it back to the moments that made 2026.
These weren’t just booths; they were flavor-filled destinations. We’re still dreaming of Beach Club, the test-your-strength Muscle Beach juice bar, the bustling pasta-making stand from , and the berry-filled experience.
With serving every bite and keeping everyone hydrated along the way, BITE delivered from first stop to last. Swipe through for a stroll down the boardwalk with us. And a huge thank you once again to all our partners for making this day unforgettable.
05/29/2026
Introducing Hudson Valley Farms, the latest addition to our poultry assortment, and a fixture in top kitchens for decades.
A few weeks ago, our team made the trip upstate to their 200-acre farm in New York, where has been regeneratively raising cage-free Moulard duck and chicken since 1985. Every part of the animal is utilized. Every step of the process is intentional.
The result is poultry that performs where it counts: on the plate. Explore the farm and its offerings at link in bio.
05/28/2026
Some dishes earn their place on the menu and never leave.
At , ’s black truffle mafaldine is one of them—a signature built on deep, consistent truffle flavor in every single plate, no matter the season.
In a busy kitchen, reliability matters as much as flavor, which is exactly why he reaches for black truffle pâté. Folded into a sauce of butter, roasted cremini mushrooms, white wine, and chicken demi, it brings the concentrated umami and consistency needed to build one of the restaurant’s most popular dishes.
05/22/2026
Stone fruit season is here, and it’s got great company: x hot honey snack sticks, pristine still and sparkling water from , Crimson Punch red plumcots grown by , Green Buttercake lettuce from (packing 3x more leaves than the average butterhead), and the versatile new Zucchiolo squash—perhaps you caught its stateside debut at !
05/21/2026
Behind the espresso machine, in the pastry case, on the dessert menu— Barista Edition oat milk shows up for non-dairy service. Every time.
05/20/2026
There’s a fry for every menu.🍟
Classic shoestrings, thick-cut steak fries, fresh potatoes ready for your own cut specs, plus the oils and dipping sauces to finish the plate. From burger service to fish and chips, stock the staples your kitchen relies on all summer long. Link in bio.
05/13/2026
This summer, let your grab-and-go case do the heavy lifting.
organic coconut water and coconut smoothies are built for cafés, fast-casual spots, and restaurants looking for clean-label beverages that actually move. Sourced from young coconuts in Thailand, minimally processed, with no added sugar—and nothing to hide.
Stock them cold for grab-and-go, or blend them into smoothies, bowls, and frozen desserts. Link in bio.
05/12/2026
Great burgers you can count on, all summer long.
Made from whole muscle brisket and chuck, Golden Meat Co.’s vintage butcher’s grind produces a lightly formed patty with a coarse, open texture and a soft, juicy bite. This is what a burger is supposed to be—and all Golden Meat Co. burger prices are locked through Labor Day. So plan your menu, run your specials, and build your margins without the guesswork.
Lock in yours at link in bio, where you’ll also find all the brioche and pretzel buns, essential condiments, and specialty toppings you need to build a better burger.
05/08/2026
New arrivals for the late-spring-to-summer transition.
Single-varietal olive oil from in Italy. Citrusy spruce tips and wild bamboo shoots foraged locally by . Handcrafted nut butters from . Sweet baby sugar mangoes and the start of stone fruit season. Plus, a new line of protein-packed coconut yogurts from .
The in-between season has never looked—or tasted—so good. Explore what’s new at link in bio.
05/06/2026
Market shifts, spring arrivals, and a few things to plan around: cauliflower and chicories remain tight, broccoli is seeing significant shortages, and squash markets are still settling into domestic supply.
On the brighter side, tomato prices are finally easing, fresh ghost chiles are back, and local Jersey favas and English peas are just weeks away. Read they full News from the Farm update at the link in bio.
05/04/2026
Mother’s Day, done beautifully.
premium strawberries and raspberries in heart-shaped clamshell packaging—vibrant, sweet, and grown for exceptional flavor. Add them to brunch service, or stock them front and center. Simple, striking, and ready for your menus.
Link in bio.
05/04/2026
Heart-shaped strawberries and raspberries from bring peak flavor and a natural point of view to the plate—no extra work required.
Perfect for brunch boards, pastries, and desserts that feel as special as the occasion.
Link in bio to experience it for yourself.
05/01/2026
Ready for the easiest win on your Cinco de Mayo menu?
beans are built for service—no soaking, no prep, no wait. Black beans hold their shape for tacos, bowls, nachos, and soups. Pinto beans bring a creamy finish to refried dishes, dips, and burritos. Just open the can and go.
Link in bio.
04/30/2026
With Cinco de Mayo around the corner, it’s officially tortilla time. And our partner has been making them right for years.
Handcrafted in the Hudson Valley using non-GMO corn and traditional nixtamal methods, their fresh, natural tortillas, chips, and masa hold up on the skillet, on the flame, and on the plate. And their flour tortillas skip the seed oils entirely, made with avocado oil for a clean list of ingredients.
Get yours at link in bio.
04/29/2026
Sweet or savory, your pastry program starts with the right ingredients.
All-butter gluten-free puff pastry from , vibrant rhubarb purée from , ready-to-bake croissants, handcrafted pies, specialty flours, chocolate batons, plus premium butters and butter sheets from , , and more.
Shop the full pastry lineup at link in bio.
04/27/2026
That’s a wrap on Baldor BITE 2026!
Thank you to all of the farmers, producers, chefs, and industry members who attended. From exploring the show floor and sampling bites from our suppliers and small farm producers, to sipping cocktails on the boardwalk, to attending panels with some of our favorite chefs—including ’s keynote on the main stage—it was truly one for the books.
Until 2028! 👋
04/24/2026
The hottest culinary fit on the East Coast. Available for three weeks only, so get it before it’s 86’d for good.
Link in bio to snag yours.
Designed by , modeled by & —the chef/owners of behind & .
Got yours at BITE? Send us your pics!
04/16/2026
Between every bite, a refreshing reset.
will be flowing up and down the boardwalk on April 21—cooler barrels stocked with still and sparkling, clean and crisp, ready to keep you hydrated between bites and booths. Low minerality, high drinkability, and a perfect choice for food pairing. From first bite to last, Saratoga has got you covered.
Register at the link in bio. See you at BITE!
04/15/2026
Step right up to the pier at .
Think: chocolate-covered berry dessert cups from nyc, a nostalgic claw machine, and a prize wall stocked with berry-themed toys. Come for the berries, stay for a ride in the Driscoll’s gondola cart.
Join us for Baldor BITE on April 21 in NYC. Link in bio to register.
04/15/2026
At , even the serviceware has a story.
Every dish and drink on April 21—from handheld bites to full pours—will be served in compostables. Plant-based cups, plates, bowls, and cutlery made from renewable materials that break down in commercial composting facilities. Serviceware that uses less energy to make, and can return safely to the earth instead of ending up in a landfill. And no compromise on function.
A small detail that adds up. Because how it’s served matters, too.
04/14/2026
Introducing the hottest culinary fit on the East Coast.
Designed by , modeled by and —the chef/owners behind and .
Dropping 4/21 at , then available online for three weeks only before it’s 86’ed for good. Link in bio to get on the list.
04/13/2026
Spring arrivals and market alerts: Vidalia onion season kicks off today, Jersey asparagus has arrived, plus updates on the tomato market—the tightest it’s been in 20 years—and more at link in bio.
04/10/2026
The BITE boardwalk is calling—and the exhibitor list is stacked. 🎡
Swipe to meet some of the growers, makers, and producers exhibiting at 2026. From peak-season produce to specialty proteins to the pantry staples behind your best dishes—they’ll all be on the floor on April 21 in NYC.
Haven’t registered yet? Don’t sleep on it. Link in bio.
04/09/2026
New ingredients to get excited about: the start of wild ramp season (grab them while you can), vibrant tree-ripened Haden mangoes, grape tomatoes on the branch, Irish cheddar with porter beer—and just in time for Earth Month, cold-pressed juices made from upcycled produce.
Link in bio.
04/06/2026
No passport required. is bringing the Italian coastline to on April 21 in NYC—where fresh pasta is crafted in real time, flavors run deep, and every shape tells a story.
Step into their beachside mercato, grab a bowl, and let the spirit of Italy whisk you away—vespa and all. Register for BITE now at link in bio.
Address
155 Food Center Drive
New York, NY
10474
**Travel Directions to Food Center Drive, New York**
**By Public Transport:**
1. **Subway:** Take the 6 train to the Hunts Point Avenue station. From there, you can transfer to the Bx19 bus towards Hunts Point Market and get off at Food Center Drive.
2. **Bus:** You can also take the Bx5 or Bx19 bus directly to Food Center Drive. Check local schedules for exact times.
**By Car:**
1. If you're coming from Manhattan, take the FDR Drive South and merge onto I-278 E/Bruckner Expressway.
2. Continue on I-278 E and take exit 47 toward Hunts Point Ave.
3. Follow signs for Food Center Drive.
4. There is parking available in the area; look for designated lots or street parking.
Make sure to check traffic conditions before your trip, as they can vary significantly throughout the day!
Alerts
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What people say
Baldor Specialty Foods stands out as a premier food service distributor and delivery service, renowned for its commitment to quality and excellence. With an impressive network of over 1,000 partner farms, Baldor offers an unparalleled selection of fresh, organic, local, and rare food products that cater to the diverse needs of its customers.
What truly sets Baldor apart is their dedication to service. They ensure that you receive exactly what you need when you need it, making them a trusted partner in the culinary world. Their logistics are designed to give customers a competitive edge, with timely deliveries facilitated by a fleet of sustainable trucks.
Baldor’s online ordering system simplifies the process, allowing for easy access to their extensive inventory. Their commitment extends beyond just providing exceptional food; they actively support outstanding local farms and businesses across the Northeast. This dedication not only enhances the quality of their offerings but also fosters community growth and environmental sustainability.
In every aspect of their operation, Baldor Specialty Foods exemplifies reliability and excellence in food distribution.
