New Year, New Look - January 2020

Hello and Happy 2020 everyone!

We hope everyone’s year is off to a great start. We’ve got a lot of news to share so buckle up!

New year, new look!

​We’ve updated our website and are pretty happy with how it’s coming along. It is loaded with more information about our products and some new pictures. We’re also building a more comprehensive library of recipes. If you’ve got a way you love to use our products, send us an email at hello@boonvillebarn.com and share it! We know how we use PDV, but we’d love to hear how you use it too! 

In the News!

Another big thing happened so far in January. WE WERE IN THE NEW YORK TIMES! Big thank you to Florence Fabricant for featuring us in her Front Burner column on the 1st of the year and sharing a bit about our origin story. It feels great to recognize our team for working so hard on Piment d’Ville for the past 7 years. 

New Year, New Name!

If you clicked the link to our new website, you might have noticed it says “Boonville Barn Collective.” 

I’m excited to announce that my fiancé, Gideon, and I are taking over the family business and bringing Piment d’Ville under our new entity, the Boonville Barn Collective. The PdV name won't go anywhere, but Boonville Barn Collective allows us to better brand future projects (more on that in the coming months). If you’re wondering who I am, or have been wondering for the past few months as these emails landed in your inbox, I’m Krissy. I helped start Piment d’Ville 7 years ago when I was a sous chef working at the Boonville Hotel with chef/proprietor Johnny Schmitt. We used Piment d’Espelette in basically all our food and my dad, Roger, and Johnny thought we should try and grow the chiles here in the Anderson Valley.

Nacho Flores, our foreman, got some seeds and got to work. He came to me with a bucket of fresh chiles and a smile and said, “Okay. What do we do next?” I spent the next 3 years working with Nacho to figure out the best way to dry, grind, and package these chiles into the Piment d’Ville you know. I left for a few years to attend graduate school, but I’m back! I’m excited to be able to lead Piment d’Ville full time and work to get our beloved chiles into the hands of home cooks around the country. We’ve got a lot planned for 2020 and we’re glad to have you with us for the ride. 

Thanks for being a part of the Piment d’Ville community and supporting farmers and small food businesses in California. We appreciate you!

Best,

- Krissy and the Piment d’Ville Crew
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