It all started when...

I was a little girl growing up in the busy metropolis of Saigon, Vietnam. Refrigeration was not common in those days so each day was spent acquiring fresh food and preparing for the evening meal. My whole culture centers around fresh food preparation and the famous mantra that food must appeal to the five senses. It must not just taste good but appeal to the senses of smell, sound, touch, and sight.  

When I moved to France, the rigors of French cuisine and etiquette made a deep impression on the level of detail needed to achieve haute cuisine.

Embracing both cultures, I want my customers to delight in both facets of these food-centered cultures. I want my customers to have food that doesn't just taste great but looks, feels, smells, and sounds amazing. 

Meet our team!

Chief Farmer and Owner of Grand Army Farm

Rosalie pursued her dream of being a gentlewoman farmer. She graduated from the University of California at Davis with an emphasis in Animal Sciences and came to St. Louis to complete her MD and Ph.D. degrees at the Washington School of Medicine. At age 40, she realized her dream of owning a farm where she started with her Angora rabbits, soon to be followed by an army of fiber goats, chickens, ducks, geese, quails, and finally sheep. She loves the connection of nature to her passion for animals. Nowadays, she works part-time at St Luke’s Hospital as an anesthesiologist and works 100 hrs/week at farming. Her new passion is to make people healthy by providing unprocessed food such as eggs, and meats like rabbits, quails, ducks, geese, and chicken. Rosalie is also the artist behind all the dyed socks, gloves, and silk scarves that so brightly colors the market booth.