Tri-Valley's Foodie Revolution. Are You In?

Something delicious is happening in the Tri-Valley, and it’s not just my growing obsession with fresh-baked sourdough. Over the past five years, our artisan food scene has exploded, catching the attention of major media outlets like the San Francisco Chronicle and The Mercury News—not to mention all the local foodies posting their drool-worthy finds on social media.

Cheese shops, bakeries, old-school butchers, and farm-to-table restaurants—things we used to associate with San Francisco—are thriving right here in our backyard. So why are more and more locals ditching the big chains in favor of small-batch, handcrafted goodness? I did some digging (and snacking) and chatted with the small business owners leading this foodie revolution.

Some of these spots started at local farmers' markets, like Wingen Bakery, Papa’s Dumpling, and Flaca’s Salsa, while others, like Livermore Butcher Shop and Range Life, saw a gap in the market and jumped in. But one surprising common thread? The pandemic.

For many, those early COVID days were a chaotic mix of working from home, homeschooling kids, and desperately trying to master the art of homemade French bread. (Anyone else burn more loaves than they care to admit?) But that moment of forced slowdown also sparked something else—an appreciation for handcrafted, high-quality food made by people in our own community.

Aimee Wingen, co-owner of Wingen Bakery, put it perfectly: “Livermore became a hub for an artisan revival, thanks to the pandemic and the groundwork the city laid over the past 20 years. Artisans were encouraged to create, and they had a place where they could support their families and a community eager to support them.”

It wasn’t just home bakers who found their calling—new businesses took off, too. Livermore Butcher Shop, founded by Andrew Cusimano and his family in May 2020, had to navigate opening a brand-new, foot-traffic-reliant business during lockdowns. But their specialty meats, homemade sausages, and gigantic sandwiches quickly gained a loyal following.

Another business that helped shape this movement? The Cheese Parlor in Livermore. Brandon Wood, the mastermind behind this artisan cheese shop, credits spots like Range Life for paving the way by introducing a younger crowd to fine dining in a way that felt approachable and family-friendly. Brandon and his family continue to grow their business with educational tastings, winery collabs, and legendary charcuterie boards that will make you question why you ever settled for grocery store cheese.

And this trend isn’t just in Livermore. Dublin’s Angus the Butcher, which opened in 2023, is a must-visit for Korean marinated meats, American Wagyu, and some of the best kimchi around – their 4.6 star Yelp review backs that up.

Of course, no great food scene is complete without dessert. Pleasanton’s Primrose Bakery has been delighting customers for years with European-style pastries, while Patisserie by Simone in Livermore is serving up next-level French-inspired treats. Founder Simone Baltzelle, a self-taught baker and mom of three, like me (the mom thing, not the baker), embodies what this movement is all about—doing what you love, feeding your community, and proving that great food isn’t just for big cities.

The Tri-Valley food scene is having a moment, and honestly? We’re all eating better because of it.