Associate - BusinessErica Goldfinch, General Manager
Two Providores supply specialty artisan produce and dry-store essentials to quality restaurants, cafes, bakeries and caterers. We are a wholesale distributor based in Sydney who are committed to making great food accessible to everyone in food service. We hitch Australia’s small, sustainable producers with like-minded chefs by sharing their stories and produce. We place particular emphasis on supporting Australian producers who have made a commitment to promoting sustainable farming and manufacturing processes. We have an unwavering focus on customer service and education about the produce and producers we are working with. We take our responsibility of supplying premium quality produce seriously.
How did you get started in the industry?
My passion and love for cheese evolved working with Sonia Cousins at GPO many moons ago. After years working in hotels, restaurants and bars I found a love of retail as it combined my love of food with customer service.
What is your favourite Australian cheese?
My favourite cheese changes quite often and at the moment I am really enjoying cooking with Meredith Salted Curd and snacking on Pecora Mezza.
What opportunities do you see for the future of the Australian specialty/artisan cheese industry?
In my role with Two Providores I see endless opportunities for educating chefs and restaurateurs on the wonderful products available in our country. Sharing knowledge is one of the most enjoyable parts of being involved in the food industry and more than ever people are looking for local artisan products. We see great potential in having distributors helping make speciality/artisan cheese accessible for everyone, not only top end restaurants but for smaller cafes, caterers and retailers.
What does being part of ASCA mean to you?
Keeping in touch with news, products and issues in the industry. Opening up conversations around the challenges the industry faces. Working together to ‘hitch’ producers with likeminded distributors and then hitch them directly to chefs.