Keeley Ardman DeSalvo
I was born and raised in Hot Springs, and have been fortunate to have lived in wonderful cities with diverse and rich food cultures. Following graduation from Southern Methodist University with a degree in finance, I worked in Dallas as a stockbroker before moving to Washington, D.C, where I served as an advisor to two presidential campaigns and, later, as a policy advisor to the Department of Energy during the Clinton administration. After returning home to Arkansas, the idea of a specialty food store began to take shape. I couldn’t find the special items I wanted to use in my own kitchen and give as gifts that at one time had been readily available to me! At that time, choices in Arkansas were limited. Thankfully, that has changed and, as the array of Arkansas products we offer at The Savory Pantry indicate, we now have an impressive variety of thoughtfully made, delicious foods coming from producers across the state. I grew up surrounded by good food, having been exposed to the restaurant business at an early age through The Pancake Shop—my family’s business in downtown Hot Springs since 1966. My mother was the driving force behind the business, establishing a nationwide customer base by providing excellent food and extraordinary service. I've always been proud—and grateful—that we continue to have lines out the door on any given weekend. It made sense to me to draw upon the legacy my mother established at The Pancake Shop and extend it further, and in 1998 I opened The Savory Pantry, right next door to the restaurant. I am thankful that, just as customers understood my mother’s vision of what the world’s best breakfast could be, our customers look to The Savory Pantry for the very best in specialty foods and gourmet food gift giving. Growth: The Savory Pantry has developed a loyal clientele coast to coast and, in 2012, I started to consider another location. I was immediately attracted to Saratoga. The similarities between there and Hot Springs are many: a historic race course with some of the finest thoroughbred racing in the country, a vibrant arts scene, natural spring waters, the mountains and lakes, and a sophisticated, small town feel. Add to that the proximity to New York City, Boston, and Montreal, and it seemed an ideal choice. In 2014 we opened The Savory Pantry Saratoga on historic Broadway Avenue. I truly have the best of both worlds, splitting my time between Arkansas and New York. Stocking The Savory Pantry: We tenaciously source the most extraordinary foods in the world for our customers, always with quality and value in mind, and are constantly reminded that reaching the pinnacle of quality and success in any endeavor isn’t possible without an unbeatable team—a team that is deeply committed to and driven by its mission. The Savory Pantry Team begins with our producers and ends with our customers. We choose producers who dedicate their lives to being the best at their crafts and who distill years of care and knowledge into their products. We want you to know not only where your food comes from, but who makes it and what motivates them to do so. Beyond stocking our pantries and yours through our storefronts in Hot Springs and Saratoga, and lovingly sending products and gift baskets across the nation to those who matter most to you, we brainstorm, consider, and create at all hours of the day and night, remaining curious about the latest movements in food and doing whatever it takes to ensure an unparalleled customer experience. We love what we do, and hope that you’ll taste the care, enthusiasm, and expertise of our entire Team in every bite.
Favorite Pantry Products: Gilles Hervy Fleur de Sel, a finishing salt which is hand-harvested by Gilles Hervy and his family; it can seriously transform a dish! Grove 45 EVOO, a spectacular oil from California made by two inspirational women I'm proud to call friends. I love using our Lemon Agrumato for roasting poultry and fish. And finally our Spicy Plum Chutney from The Virginia Chutney Company is my entertaining go-to. Serve with a wedge of Manchego and a good bottle of wine —you're set!
