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Emphasis on Handmade

Published October 04. 2012 1:00PM   Updated October 04. 2012 1:40PM
Photo by Jessica Smith/Valley Courier
Owners Pantelis “Peter” Kehayias and Yuko Hashimoto-Kehayias, pastry chef Danielle Hoff, savory chef Mark Porter, pastry chef Caitlin Pach, savory chef Andy Foster, and cashier Shayne Smith.

Taking its name from the Greek word for handmade, Organon in Chester offers gourmet-to-go meals; a variety of organic, gluten-free, and dairy-free products; pre-cooked lunches and dinners; and gourmet sandwiches and salads. All of the pre-cooked meals are made on premises by the full-time savory and pastry chefs on staff. A weekly suggestion chalkboard helps owners Pantelis “Peter” Kehayias and Yuko Hashimoto-Kehayias fill the shelves.

Organon prides itself on carrying many local, New Enlgand products, as well as those from half a dozen Chester-based businesses and farms. Kehayias and Hashimoto-Kehayias travel to farms and farmers markets to make contacts and source products, ensuring quality.

A delivery service is available within a 10-mile radius of Organon.

Prior to opening Organon, Peter Kehayias owned and operated Pattaconck 1850 Bar & Grill for 10 years before moving to Manhattan. He’s been back in the area for three years.

 

Organon

56 Middlesex Avenue

Chester

860-526-6860

peter@organonmarket.com">peter@organonmarket.com

www.organonmarket.com

Hours: Monday to Friday,

9 a.m. to 7 p.m.; Saturday and

Sunday, 10 a.m. to 5 p.m.

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