Hen of the Woods Market, run by owners Jonathan Bernard and Suzy Yang, has become a go-to for ethically sourced gourmet specialty items in Southampton. You’ll find uni, caviar, sushi-grade fish, Canadian duck fat, Hudson Valley foie gras, sardines, and, of course, mushrooms.
Bernard, a Huntington native, started vertical farming in Brooklyn in 2016 and began growing mushrooms the following year. Moving operations to East Northport in 2018, growing mushrooms became his full-time job — selling at farmers markets and delivering to restaurants.
The pandemic allowed the business partners to “transition from mainly working with restaurants to offering more home deliveries and to get to know our customers better,” said Bernard. “That led to the opportunity of opening Hen of the Woods. We’ve really gotten to know our customers, their families, and the items they’re interested in. And, of course, we’re close to the producers we work with. It’s a really cool feeling that’s unique to the retail space.”
We caught up with Bernard and Yang to learn more.
What inspired you to start Hen of the Woods?
JB: I was delivering amazing products to the chefs, restaurants, and farmers markets on the East End. When the pandemic started, I realized there was a huge need to go direct to the consumer. We wanted to bring that same quality and freshness of ingredients so everybody could enjoy them at home.
SY: I’ve been in the hospitality industry for over two decades, so naturally, I enjoy cooking. With Hen of the Woods, I wanted to help bring out/elevate the cook in everyone with special and interesting products.
Tell us a little about the concept you’ve created for the store.
JB: Hen of the Woods is a marriage between the best, hard to find ingredients and delicious prepared foods that are all made from scratch. In fact, many of our newest recipes are ones that Suzy Yang grew up making at home with her family. Things like handmade dumplings, japchae (Korean glass noodles) and steamed seasonal vegetables from the local farms.
Talk more about some of the products you offer customers and how you focus on local and ethically sourced ingredients.
JB: We carry some really rare things, like our Japanese sea urchin and fresh wasabi roots, truffles and our very own house selection of the finest caviar. Then we have amazing local products like Marcelli first-harvest Italian olive oil, L’Isolina fresh and dried pasta, and Monte’s tomato sauce. We can’t forget Hampton Grocer Granola, or Springs Fireplace Hot Sauce. Stop in for produce from local legends Balsam and Marilee’s farm.
What’s next for Hen of the Woods?
JB: We’re going to have some incredible prepared foods this summer, in addition to local seafood caught sometimes just miles away. We are also hosting our very first “Wine Nights” that will explore various regions and the best wines found there. Come mid-summer, we will be hosting dinners inspired by regional chefs that blow us away.
What about the East End inspires you?
SY: The amazing local farms and small purveyors who offer the best in class for what they do. I love learning where everything comes from and sharing with the customers to further their experience.
JB: I am nonstop inspired by the landscape and small villages out here — the locals who have been here for generations. I’m definitely biased but I tend to think the farmers and fishermen have the most exciting lives out of everyone. A lot of people are not going to want to hear that. (Laughs).
When you’re not working, how do you enjoy your time on the East End?
SY: Cooking and sharing meals with friends and family, gardening and walks on the beach with my bearded collie Phantom.
JB: You can often find me exploring, hiking, foraging, or just having a coffee locally.
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