WCAX.COM Local Vermont News, Weather and Sports-'Ultra-local' flavor

New Haven, Vermont - July 30, 2010

"I think it's been quite an accomplishment," Francie Caccavo says, smiling. When she walks the freshly-harvested wheat fields behind her New Haven farmhouse and business, she's standing up for Vermont's most treasured resource: its land.

"As the dairy industry changes in the state, we can't rely on the dairy industry to keep land open. So we need other avenues," the businesswoman says.

Caccavo makes gourmet salad toppers. Her home-grown company is Olivia's Croutons. They're sold in markets and to restaurants around the country. "There are so many great things that are produced and grown here in Vermont," she says.

In a big change, Olivia's Croutons will soon be made with flour that's milled from Caccavo's organic grain. With the wheat field just a few hundred feet from the crouton baking area, these will be just about the most local croutons you can possibly imagine. But Caccavo says, "Unfortunately, we can't use 100% local wheat. It's just a little bit too inconsistent. So we will still be blending."

She plans to use a quarter of her own flour. As for whether customers will be able to taste the difference, Caccavo says, "No. And that was our goal."

She knows customers may not taste the difference, but the company savors knowing Vermont can match the quality, if not the quantity, of grains from the Midwest. "The less your food has to travel, or your ingredients have to travel, the better it is for everybody," Caccavo says.

Olivia Caccavo is the Olivia behind the brand name. She was three when her parents named their company after her. Nineteen years later, a rededication to Vermont flour has her even prouder that her name is on the boxes.

"I think that it makes a huge difference," Olivia Caccavo says. "And it's another step for this business to be more local. If we feel good about it, I think it will show and our customers will feel good about it too."

A 35-ton wheat harvest is now drying next to the crouton kitchen. When it comes to buying local to support neighbors and Vermont agriculture, Francie Caccavo says, "Sometimes, you may have to work a little harder to do the right thing. But you can do the right thing."

Olivia's Croutons predicts the move will cost the company more, but says it will NOT pass those costs onto customers. The gourmet line already is about twice the price of big grocery store brands.

"I was absolutely in love with it," Caccavo says of the idea to produce more of her own ingredients. She's now planning to tackle growing garlic herself, too. Garlic is a key flavor in her croutons.

At Olivia's Croutons, open space, fresh air, and a commitment to knowing where your food comes from are the not-so-secret ingredients in these "Made in Vermont" croutons.

Click here to visit the company's website.

Jack Thurston - WCAX News - Made in Vermont