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Wolfpeach

Owner & alchemist Fiona Lucia Genadio-Allen was trained as a chef in Ireland & London, and has been a student of herbal medicine for 10 years, most recently at Vermont Center for Integrative Herbalism. Wolfpeach was brought to fruition in 2021 as a fusion of her passion for food & herbal medicine, flavor & health, revolution & empowerment.

 

With a rather dogmatic approach to locality, Wolfpeach sources almost all ingredients from within Vermont, showcasing the astounding array of produce made available by our local farmers. We use raw barrel-aged apple cider vinegar, raw honey, maple sugar, raw heirloom cacao butter, celtic sea salt & heirloom apple brandy to preserve seasonal harvests; maximizing nutritional content and thus maintaining the medicinal value of our products throughout the year.

 

Wolfpeach is an apothecary kitchen in Vermont crafting small batch indulgences spun from historical wisdom, herbal alchemy & the Green Mountain’s abundant cornucopia.

Our mission is to make tonic herbs delicious & easy to incorporate into everyday meals, coffee, cocktails, etcetera; enhancing the flavor, biodiversity & therapeutic value of anything we eat, without ever compromising on integrity.

No sugar, no waste, no compromises. 


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