Grown slowly.
Made by hand.
A Los Angeles kitchen with Sicilian roots and a Maui upbringing, born from a love of food, family, farming, and healing. Slow-fermented, gut-friendly, and made with intention from our home to yours.
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Food is the language.
Mangia means eat, and at our table, that has always been an invitation. Mangia Farms was born from a love of food, family, farming, and healing. The lesson came from Skylar's grandfather, forty years as a hotel executive at the highest level of his craft, who taught her that food is how we welcome the people we love.
Every loaf, every jar, every plate of pasta is a slow conversation: long-fermented, hand-finished, and gentle on sensitive stomachs (including Skylar's own).
With love, from our kitchen to yours.
This Week's Harvest
Baked fresh each week and picked up within a few days of the drop. Quantities are small and they go quickly, first come, first served.
Country Sourdough
Our signature loaf, and the only one Skylar can eat. Thirty-six-hour fermentation. Baked fresh weekly · Flexible pickup throughout the week.
$15.99
Zia's Garlic Confit
Organic garlic slowly confited in premium Sicilian olive oil with rosemary from the Mangia garden, crushed red pepper, and flaky Maldon sea salt. Silky, sweet, deeply aromatic.
$11.99Olive Tapenade
Slow-cured olives, capers, lemon, and cold-pressed olive oil, blended by hand. Spread it on the sourdough, spoon it over fish.
SoonInclusion Loaves
Country sourdough with what's in season folded in: Castelvetrano olives, sun-dried tomato, walnut, rosemary. Rotating weekly.
Soon"Mangia, mangia."Eat, eat · The only word that mattered at nonna's table
Fresh drops, flexible pickup.
Everything is made fresh every week. Pickup days vary by drop (weekdays and weekends), and we'll let you know when you order on Hotplate. Quantities are small and they go quickly.
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Weekly DropsOrder →
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Baked FreshFresh
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Flexible PickupThis Week
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Farm StorefrontSoon
A percentage of proceeds is donated to Crohn's disease research.