Our preserving kitchen lies just outside of Downtown Petoskey, below an ancient hillside apple orchard in the Bear River Valley. Once fruit reaches our kitchen, it takes the skills of a dozen people to produce each jar, and we do highly impractical things to capture flavors and textures at their peak. It’s a point of pride that we still cook in the same copper kettles we’ve used for decades, and that we always rely on the refined sense of cooks with years of experience to determine when each batch is just right.