We have a new look! To celebrate our 40th anniversary, we decided it was time for a modern "facelift" of our iconic logo. Even though we have a fresh new look, we are more than ever committed to excellence of service, high quality product and farm relationships that our founders built Greenleaf upon. We couldn't feel more honored to call some of the most outstanding chefs serving the Bay Area our customers.
Food trends come and go. Yesterday’s kale may be tomorrow’s radish leaves. But what will never change is GreenLeaf’s commitment to providing the best products and services to the culinary community of which we are an integral part.
When Jameson Patton started procuring bulk food for communes in San Francisco, he didn’t know he would go on to revolutionize the Bay Area food delivery business.
GreenLeaf officially began in a small warehouse on Second and King, with one phone line and a Dodge Window Van named Juliette. Jameson began bringing stellar organic produce from small local farms to young chefs—making it easy for them to get the high-quality seasonal
fruits and vegetables they craved. As demand grew, GreenLeaf began providing food for more and more Bay Area restaurateurs, hoteliers, retailers and caterers.
A favorite of growers and chefs, GreenLeaf’s reputation blossomed. Jameson and his partner, Steve Walton, were instrumental in the forming and advancement of CCOF, California Certified Organic Farmers. And GreenLeaf changed the Bay Area’s expectations for the taste of fresh food. GreenLeaf has continued to innovate—expanding the product line to include cheeses, charcuterie, dairy and artisanal items like kimchi, olive oil and vinegar.
Today, GreenLeaf continues to support small scale farms, promote sustainably grown produce and help restaurants succeed.