Small batch.
No shortcuts.
Every provision is made by hand in small quantities. Request your batch — we produce when demand aligns, then deliver. Request → Produce → Deliver.
“A provisions brand that sources carelessly argues with itself. If the private dining table presents food sourced with reverence, and the provision jar tells a different story, the guest feels the contradiction even if they cannot name it.”
Bornfidis — Recipe Bible, Chapter Three
The provision that started everything. Allspice from Portland Parish, Jamaica — ground fresh from whole berries. Vermont Grade A dark maple sugar, not syrup. Scotch bonnet heat balanced by smoked paprika and cinnamon.
Request your batch — we produce when demand aligns, then deliver. No inventory-first shelves. Use on lamb, chicken, salmon, or pork. Into marinades. As a compound butter base.
The 48-hour philosophy in a bottle. Scotch bonnet, thyme, allspice, and maple — built for the same patience the Bornfidis kitchen demands at the table.
Pre-order for your next gathering. We batch to order, never to fill a warehouse.
Caribbean sorrel reduced with Vermont technique — sweet, tart, and built to finish proteins and roasted vegetables. A bridge between island flavor memory and cold-climate craft.
Limited batches. Join the waitlist or request a jar for your table.
Scallion, thyme, scotch bonnet, garlic, and herbs — the Caribbean base that starts every Bornfidis dish. Not a garnish. A foundation.
Fresh batches move quickly. Request yours or join the waiting list for the next production run.
The foundation
Four provisions.
One complete kitchen.
Maple Jerk Rub, Jerk Marinade, Sorrel Gastrique, and Green Seasoning were designed together — each one complete on its own, and more powerful when used alongside the others. Request what you need; we batch to order.
Season with it. Marinate with it. Use it as the backbone of every dish that carries the Bornfidis signature.
Time is the ingredient. The wet marinade carries the 48-hour philosophy into your kitchen before the table is even set.
Sweet-tart sorrel reduced to a glaze. The last gesture on duck, lamb, or roasted roots.
Herbs, scallion, and scotch bonnet — the Caribbean starting point for soups, stews, and the grill.
“Bornfidis does not make provisions to compete with grocery store shelves. We make them as a logical extension of the chef’s table — the same philosophy, the same standards, the same sourcing discipline, compressed into something you can take home.”
Bornfidis Recipe Bible — Chapter Three
How we source
Every ingredient
comes from somewhere specific.
The sourcing section of every provision recipe is not optional reading. It is the argument. The flavor is the evidence.
Changing the ingredient changes the result. Allspice from Portland Parish, Jamaica behaves differently from generic ground allspice. Vermont Grade A dark maple sugar is not the same as brown sugar. Scotch bonnet pepper has a fruity, floral quality that habanero — its closest substitute — approximates but does not replicate.
- Allspice — Portland Parish, JamaicaHand-harvested, sun-dried whole, ground to order
- Maple Sugar — Vermont, Grade A DarkThird-generation farms, sustainable forestry, hardwood forest
- Sea Salt — Atlantic, sustainably harvestedSolar evaporation, no mechanized harvesting, certified managed
- Smoke Wood — Vermont Sugar Maple + AppleDry hardwood, 18-hour cold process, never above 80°F
- Scotch Bonnet — Caribbean supplier preferredWe reduce production rather than substitute and mislabel
48-hour dry rub, coconut braise, root vegetable purée. The dish the rub was built for.
Marinate two days before service. Grill hot, rest, serve with sorrel gastrique on the side.
Reduced sorrel over seared duck breast. Sweet-tart finish that ties Jamaica to the Vermont table.
Green seasoning as the base — thyme, scallion, and scotch bonnet before the pot ever hits the fire.
Give the table
Provisions as gifts.
Every Bornfidis private dining guest who requests it receives provisions to take home. The same jars are available here — the evening, compressed into something you can bring to someone’s kitchen.
- Maple Jerk Rub (4 oz)
- Jerk Marinade (8 oz)
- Bornfidis recipe card
- Gift wrapping on request
- Maple Jerk Rub (4 oz)
- Jerk Marinade (8 oz)
- Sorrel Gastrique (5 oz)
- Green Seasoning (6 oz)
- Full recipe booklet
Next step
Need help choosing a provision?
Tell us what you're cooking for — we'll recommend a batch and confirm availability.
Book a Private Dining ExperienceJoin the table
First access to every
new batch.
Bornfidis provisions are made in small quantities. When a batch sells out, it is gone. The community list receives notice before any provision goes public — and access to batches that never reach the shop.
- Early access to new provisions — before they open to the public
- Seasonal notes from the kitchen — what we are making and why
- Private dining invitations — events before they open publicly
- Recipe pairings — how to use each provision at home