Preserved, a food company dedicated to traditional preservation techniques, has opened a new store in the Rockridge district of North Oakland, California. Founded in 2015 by Elizabeth Vecchiarelli, the company is celebrating its tenth anniversary after outgrowing several smaller locations. This new space will allow for a broader range of products and educational workshops focused on food preservation.
The new shop features a carefully curated selection of fermentation ingredients, artisanal groceries, and kitchen tools. With a total of 720 square feet dedicated to retail and an equal amount for workshops and community events, the new site offers ample room for Preserved’s expanding offerings. Vecchiarelli expressed enthusiasm about the potential of the new location, remarking, “We’re forever-learners. We make conscious choices in even the raw ingredients we purchase.”
Previously, Preserved operated from a 100-square-foot space known as The Tiny Shed of Wonder in the backyard of Good Stock Oakland. As the business grew, driven by a loyal following for its DIY workshops, the Temescal district storefront became increasingly cramped. The move to Rockridge marks a significant step in Preserved’s evolution, reflecting the company’s commitment to promoting sustainable and traditional food practices.
Vecchiarelli, originally from Philadelphia, relocated to the Bay Area in 2012 to study at Bauman College. With over 15 years of experience in sustainable food practices, she has developed a deep understanding of fermentation and preservation techniques. Her journey began in the early 2000s amid the rise of the farm-to-table movement, where she gained valuable insights working at various local eateries that emphasized sustainable sourcing.
In her words, “Promoting the enjoyment without pretense is one of my founding principles.” This ethos is evident in Preserved’s product range, which includes items like Liquid Nigari Tofu Coagulant, Modern Miso from Shared Cultures, and Red Boat fish sauce. Vecchiarelli acknowledges that navigating these products can be daunting for newcomers, which is why the company offers a variety of in-person and virtual classes to help customers feel more comfortable.
The workshops aim to reconnect participants with the rich history of food preservation, often lost in modern society’s fast-paced and convenience-driven culture. Vecchiarelli explains that many fermented foods have a unique cultural significance that can be overlooked. “As a result of globalization and commodification, there’s lost or skipped generations of knowledge-sharing,” she notes.
The new space also facilitates hands-on demonstration events led by local experts, showcasing sustainable farming techniques and the artistry of preserved foods. Preserved’s operational philosophy includes shopping at local farmers’ markets and fostering an environment of experimentation and learning.
Community engagement is a core element of Preserved’s mission. The shop recently hosted a food-and-culture-swap event, where attendees were encouraged to bring homemade goods such as pickles and sourdough starters. This collaborative spirit highlights the community’s eagerness to explore new flavors and techniques. Vecchiarelli expressed excitement about the variety of creations shared at the event, from unique potato ferments to innovative takes on traditional recipes.
One standout product that Vecchiarelli is particularly fond of is the seasoning made from fermented ume plums by Oakland-based Yumé Boshi. The plums, known for their tart and savory flavor, are often used in Japanese cuisine. Vecchiarelli describes the seasoning as “sour, salty, fruity, and dynamic,” emphasizing its versatility in enhancing various dishes.
As the fall season approaches, Preserved has a lineup of workshops planned, including vegan cheesemaking and mocktail mixology. Exciting new collaborations, such as a cider-making workshop in partnership with Reculture, are also in the works. Vecchiarelli is particularly enthusiastic about a six-week wine-making course set for spring and summer 2026, where participants will learn to create sweet sodas, wines, and vinegars.
The new location at 5440 College Ave., Oakland, is conveniently located near the Rockridge BART station, making it accessible for local residents and visitors alike. For those interested in learning more about Preserved’s products, workshops, and community events, further information is available on their website at preservedgoods.com/about.
With its new space and expanded offerings, Preserved is poised to become a vital hub for food enthusiasts eager to delve into the art of preservation and fermentation.
