We’re nuts for Kevin and Steve at Fraser Valley Hazelnuts. As a family run business-with Kevin running the farming, and Steve running the deliveries- this pair has had an integral role at The Acorn.

At the beginning of this cherished relationship, Head Chef Devon Latte met Kevin and Steve at the Every Chef Needs a Farmer, Every Farmer Needs a Chef conference. Fraser Valley Hazelnuts was part of a huge transition in the restaurant. Prior to learning that there is someone who grows hazelnuts in the Fraser Valley (an exciting discovery), The Acorn previously relied on cashews, almonds, pecans, and pistachios that weren’t sourced locally, making their traceability difficult to follow. With Fraser Valley Hazelnuts, we know exactly where their products are coming from, all the while being able to support local. 

Upon building this connection, Kevin and Steve’s raw hazelnuts offer a great texture to The Acorn’s dishes that is similar to parmesan. According to Chef Latte, these hazelnuts are far better than any other he has tried. 

Kevin and Steve are both dedicated to their work, offering The Acorn highly valuable ingredients, while also managing day jobs in addition to their farming. In fact, Steve is so dedicated that he will often stop by Main Street on his way to work in Surrey. This effort does not go unnoticed, and for this we value Fraser Valley Hazelnuts immensely!