The Story
From the Snake River Valley to the Blue Ridge Mountains.
Poplar Cove Provisions is a small-batch food company based in Franklin, North Carolina. We make wood-smoked trout crème, hand-crimped fruit pies, and living sprouts — all prepared from scratch in a licensed commercial kitchen and sold at markets across Western North Carolina.
The company was founded by Mary Womack, who grew up on a family vineyard in Idaho’s Snake River Valley. She spent her early years working farmers markets alongside her family before building a twenty-year career in federal defense health technology. That background in operations, compliance, and systems thinking now informs how Poplar Cove runs — from production scheduling to food safety to market logistics.
When it came time to put down roots for her daughter, Mary chose the Blue Ridge Mountains. Poplar Cove Provisions grew out of that decision — a return to the kind of hands-on, community-facing work that shaped her earliest years, now backed by two decades of professional discipline.
Every product is made in small batches with simple, high-quality ingredients. Nothing is mass-produced, outsourced, or made from mixes. The line is intentionally focused — a few things, done well, and brought to the table fresh.
Roots
Two landscapes. One foundation. The off-grid discipline of the Snake River Valley and the deep root systems of the Blue Ridge.
A vineyard childhood. Nine kids. Farmers markets before school. That is the foundation everything here stands on.
Hearth
Heat, transformation, and the center of domestic life. The smoke, the oven, the cast iron. Everything passes through it.
Wood smoke and laminated dough. Fillings cooked down by hand. Nothing leaves the kitchen until it is right.
Harvest
The culmination. Raw ingredients becoming provisions. The table as the point of arrival.
Market day. A folding table. Provisions lined up and ready to go. The same feeling, thirty years later.