The Fifth Quarter grew out of Scott’s love for what he does. Having managed Café Rouge’s meat counter for 6 years, he left to start his own business and started renting kitchen space from Paula LeDuc Fine Catering. He opened for business in July at the Kensington farmers’ market in July of that year; he added the Downtown Berkeley farmers' market a few months later. His offerings range from mainstays like pâtés, bacon, kefta, and meatballs, to smoked meats and prepared foods like chili, cassoulet and duck confit. Scott has been recognized by Good Food Awards, winning in 2011 for his smoked beef tongue, and was listed in the April 2012 issue of San Francisco Magazine as one of ten artisans to watch. The Fifth Quarter has also been highlighted in multiple issues of Edible East Bay.
 
OUR SHOP
The Fifth Quarter Charcuterie uses sustainably farmed products to make small batches of tasty meat morsels in the San Francisco Bay area.  Our brick and mortar shop is now open in Montclair Village, Oakland. 

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