Our Story

Melogold is a queer-owned, intentionally small business dedicated to well-sourced, thoughtfully composed food with minimal waste. We are a small team who share a passion for supporting and sustaining the Bay Area’s vibrant culinary and agricultural community. 

 

 

We partner with local farms and small businesses and aim to uplift our friends across the industry, and we place ecological sustainability at the center of all of our work.

What sustainability looks like for us​

  • Starting at sourcing we buy from companies who prioritize sustainability and produce the highest quality foods.
 
  • We work with organic farms we know & trust like Full Belly Farm, Dirty Girl Produce, Lucero Farms, Stemple Creek Ranch, Seka Hills Olive Oil, and Mary’s Chicken in Petaluma. 
 
  • We opt for minimal waste and creative re-use through pickling and preserving the foods that are in excess.
 
  • We use all glass containers for our deliveries and re-usable bags & ice packs.
 
  • We pay all of our staff a living wage, and break the standards of overworking employees in the service industry.
 
  • We always opt to put our resources back into the local food economy by supporting and sourcing from other small food businesses in the Bay Area.

Madge Stein - Founder, Chef, & Nutritionist

Melogold was founded by Madge Stein, a Bay Area–born chef whose background in design and nutrition shapes the vision behind Melogold’s food. 

 

Madge also produces immersive, edible installations at the intersection of food and art.

Their recent feature in Vogue Online offers insight into their creative process. Learn more about Madge’s work at madgestein.com.

skye flores - Chef de cuisine

Skye is an Oakland-based Chef with an education in pastry, and most recently ran the pastry kitchen for Café Bartavelle.

 

They were raised in Southern California to Mexican-American parents, and they bring the richness of both places to our menus.