Preserved, a food company founded by Elizabeth Vecchiarelli in 2015, has relocated to a new shop in the Rockridge district of North Oakland, marking its 10th anniversary. The new space, featuring a thoughtfully curated collection of fermentation ingredients, artisanal groceries, and kitchen tools, is designed to enhance the community’s engagement with food preservation.
Initially starting as a pop-up shop on Piedmont Avenue, Preserved has evolved significantly over the years. It transitioned from a 100-square-foot cedar shed known as The Tiny Shed of Wonder to a larger storefront in North Oakland’s Temescal district. As the company garnered a dedicated following, its former location struggled to accommodate the growing demand for its products and popular DIY workshops.
Vecchiarelli, a native of Philadelphia, moved to the Bay Area in 2012 to pursue studies in holistic nutrition and culinary arts at Bauman College. With over 15 years of experience in local, sustainable food, she has developed a deep appreciation for traditional food preservation techniques. Her journey into this field began during her time at Café Estelle in Philadelphia, where she was introduced to the farm-to-table movement and the importance of sustainable practices in the culinary world.
The new Preserved location features approximately 720 square feet dedicated to retail space and an equal amount for workshops and community events, along with 500 square feet of underground storage. This expanded footprint allows for greater interaction and learning opportunities, fostering a deeper understanding of food preservation among customers.
“We’re forever-learners,” Vecchiarelli states, emphasizing the company’s commitment to sourcing ingredients from local farmers’ markets and experimenting with new flavors and techniques. She highlights that the workshops are not only about learning how to preserve food but also about understanding the rich history and cultural significance of these practices.
The store hosts a variety of educational events, including a food-and-culture-swap where community members bring homemade items like pickles and sourdough starters to share. Vecchiarelli and her team are excited about the upcoming workshops, which include vegan cheesemaking and mocktail mixology, as well as a unique six-week wine-making class scheduled for March 2026.
One standout product from Preserved is the seasoning made from fermented ume plums by Oakland- and Berkeley-based Yume Boshi. This ingredient captures the essence of traditional fermentation, with its tart and savory flavor profile enhancing various dishes.
Vecchiarelli’s passion for education and community engagement sets Preserved apart from a typical retail shop. The company aims to reconnect individuals with the cultural heritage of food preservation, emphasizing that many traditional methods have been lost or overlooked in today’s fast-paced world.
Preserved is located at 5440 College Avenue in Oakland, conveniently situated near the Rockridge BART station. For more details on products, workshops, and community events, interested individuals can visit preservedgoods.com/about.
Through this new chapter, Preserved continues to celebrate its roots while paving the way for a more informed and engaged community surrounding the art of food preservation.