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The Good in Good Bones

Throughout history, cultures around the world have valued broths. The French call it bouillon, the Italians brodo, and the Japanese suimono. We call ours Good Bones!

There are no shortcuts to make a proper broth. It does take a lot of time and a respect for traditional techniques. For Good Bones to grow as a company, we also take the time to source the finest local ingredients and the time to build lasting relationships with our farmers.

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Ancient Nutrition

Food is our common ground, a universal experience." -  James Beard

Our traditional recipes have been perfected by Olivier, our Chef & Founder, during years at the stove in top kitchens from California to Switzerland. A Swiss-American born Chef and graduate of The Culinary Institute of American, he is hands on in the kitchen and passionate about crafting the best broths available. Hand selecting a nose to tail variety of Virginia's finest bones and meat allows us access to cuts that most Chefs can only dream about! We use a very high ratio of bones to water and simmer at the right temperature for the right amount of time with organic vegetables, aromatics and spices. Our broths are incredibly rich and flavorful. You can actually reduce a few spoonfuls to a slightly sticky glaze, making intense sauces à la minute - the same way it's done in the world's best kitchens. Good Bones will transform your cooking and quite possibly your health!


Rich in collagen

Packed with nutrients

Aids joint mobility


Promotes restful sleep

Supports digestive wellness

Non-dairy, no added sugar

Low carb, high in protein

Gluten free

a short history of a long tradition

According to legend, in 1765 the first "restaurant" was opened on the rue des Poulies by a Parisian named Monsieur Boulanger. He served mostly bouillons restaurants. The French word restaurants that described Boulanger's broths is from the Latin restaurare, which means "to renew."  Hmmm ... we see a trend here!

The sign over his door read: "Boulanger provides divine sustenance" and he continued with a sense of humor emphasizing in Latin: "Venite ad me omnes qui stomacho laboratis et ego vas restaurabo."

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