Local hands,
open water.
Fresh provisions from the people who make them here — bread pulled that morning, fish smoked down the channel, coffee roasted up the road — packed into one box and waiting at your slip before you leave the dock.
Ordered Wednesday.
Aboard Saturday.
A fixed cutoff is what lets a one‑person bakery commit to your loaf. Everything else about this business is built to protect it.
How it works
A fixed cutoff is what makes small makers reliable. Your baker can commit to forty loaves with two days’ notice. He cannot bake six on a Saturday whim, and neither can we.
Order by Wednesday noon
Build your box from the week’s manifest, or take the captain’s pick. Late orders roll to the next cycle. We do not negotiate the cutoff, because the people baking your bread cannot.
We buy it that day
Every maker gets a purchase order Wednesday afternoon for exactly what sold. Nothing is made on spec. Nothing sits on a shelf waiting for you.
Packed Friday
Assembled to a pack sheet, cold items last with gel packs, every item labelled with the hand that made it and the port it came from.
Aboard before you leave
Friday evening in the marina cooler for a dawn start, or handed over Saturday morning. Sequenced to your departure time, not ours.
Three kinds of maker. One standard.
Every item carries the name of the person who made it. That is not a marketing decision — for home‑kitchen goods, Texas law requires it. We think it is the best thing about the box.
Cottage makers
Registered Texas home‑kitchen producers. The sourdough, the pralines, the honey you would find at the good farmers market — if the farmers market came to your dock.
- Shelf‑stable goods only, by law
- Maker named on every label
- Baked or put up the week you ordered
Coastal brands
The best small licensed producers on the coast. Smoked Gulf fish dip, farmstead cheese, sauces and snacks a home kitchen is not permitted to make. Cold‑chained from their door to your cooler.
- Refrigerated and prepared items
- Commercially inspected kitchens
- Reliable at real volume
The Cavaliers Galley
Made by us, in a licensed kitchen, for the way food actually gets eaten underway. Boat bread that survives to day four. Granola that does not turn to dust in a locker.
- Built for a beam sea, not a pantry
- Fills the gaps nobody local makes
- Never competes with a signed maker
You pay three things and you can see all three: the maker’s own price, a flat 15% provisioning fee for the gathering and packing, and slip delivery. Our fee sits beside their price, never inside it. Makers are never charged to be here.
Every name on the box
is a neighbour.
Texas law requires us to print the maker on every home‑kitchen item. We would have done it anyway.
Every name on the box is a neighbour.
We buy from people we have stood in the kitchen with. When you read a name on a jar, that is who made it and where.
Bakers
Loaves pulled the morning of your run, from people baking eighteen dozen a week out of a converted garage rather than a factory. Their name goes on the label, because the law requires it and because it is the best thing about the box.
Coastal brands
The things a home kitchen is not permitted to make. Smoked Gulf fish, farmstead cheese, sauces put up in inspected kitchens by people running six-person operations, not corporations.
Roasters & the pantry
Coffee roasted on a two-kilo drum in someone’s side yard. Honey from hives behind a rice field. The pantry items that make a galley feel stocked instead of provisioned.
Every maker profile on this page will be a real person with a real kitchen, photographed and written up properly, before a single box ships. If that could be you, the door is below.
Make something good on this coast? We would like to sell your work →
Some things run once, then stop.
A shrimp boil kit built with the smokehouse. The first fig cake of the season. One roast, for one cycle. When the run is gone it is gone until next year — we do not reprint a sell‑out, because then it would not mean anything.
What a drop is
A finite run from one maker, announced with a count and a deadline. Forty jars of summer honey because the hives gave forty. One roast, one cycle. We do not reprint a sell‑out, because then the count would not mean anything.
Collaborations
Built with a maker rather than bought from one — a boil kit with a smokehouse, a season’s first preserve, a spice blend nobody else stocks. Priced so the maker earns properly on a short run.
Made ashore.
Enjoyed aboard.
The Slop Chest is open today, while the provisioning gets its paperwork in order.
The Slop Chest
Made ashore. Enjoyed aboard. The ship’s store, and the one part of this open today. Gear ships now while the provisioning gets its paperwork in order. The burgee is numbered and limited to a hundred.
Everything here ships within two weeks. Provisioning opens once the registration and the first makers are in place — register above and you will hear the date first.
The Cavalier Burgee
Canvas Tote
Crest Cap
Galley Tumbler
Cast Off Well Fed
Taste Where You Are
Leaping Dog Tee
Board Shorts
Sun Gaiter
Squall Jacket
Ship's Dog Collar
Bottle Opener Keyring
Every burgee is numbered. When the hundred are gone they are gone.
Every port keeps its own specialty.
Provisioning should taste like the coast you are on. As we open new water, the box changes with it.
Join the club.
We are not delivering yet. Register now and you pay nothing until the first box goes out — and you will be told the date before anyone else.
Deckhand
- Order any cycle, no commitment
- The full run of vetted makers
- Friday staging or Saturday delivery
- Open Slop Chest items
Cavalier
- Member pricing on every box
- Priority slots in peak season
- Members‑only Slop Chest
- First call on limited drops
- The Almanac’s Galley & Cellar
Commodore
- Everything in Cavalier
- Concierge provisioning by text
- Guaranteed peak‑season delivery
- Yacht & event desk priority
- Rare and allocated maker lots
Buy the burgee, get the year.
One hundred sewn burgees, numbered, in Gulf Sunrise with the crest in gold. Buying one makes you a founding Cavalier: the burgee ships now, and your first year of membership starts the day the first box goes out. No charge until then, and no second hundred — when they are gone, they are gone.
Ships within two weeks. Membership begins at launch, not at purchase.
We deliver to the marina,
not the boat.
One stop, one cooler, nothing baking on a hot dock waiting for you. It is why the route pencils and why the box is still cold when you find it.
An amenity for your slip holders. At no cost.
We bring the cooler, the insurance and the indemnity. You give us a corner out of the sun and a mention in the newsletter. Your slip holders get something no marina down the channel offers, and everyone who collects a box walks past your register.
- You pay nothing. Take a flat monthly fee, a per‑box fee, or nothing at all and treat it as an amenity.
- You staff nothing. We supply and service the cooler. Your only job is to not unplug it.
- Zero liability by design. Our product liability names your marina as additional insured, with a full indemnity and a certificate before the first box.
- Month to month. Thirty days’ notice, either side, no cause required.
Fifteen minutes and a sample box.
That is the whole ask.
No cost, no contract to read tonight. We will call, come by, and leave you a box.
Tell us what you make.
Three minutes. Costs nothing.
We read every one. Most people hear back inside 48 hours — usually with a sample box in hand.
Zero fees. Friday pay.
You are twenty miles inland on a Saturday morning. The people with money and empty coolers are standing on a dock. We are the road between the two, and we do not charge you for the privilege of being on it.
- You set the price. Your price is what the member pays. Our fee sits beside it, visible, never taken out of yours.
- Nothing on spec. You get a purchase order Wednesday for exactly what sold. You never bake into the dark.
- Paid every Friday, with a one‑page statement. Cottage makers pay 0% for the first ninety days, then 15%, stepping down to 12.5% at volume.
- You cap your own capacity. Tell us sixty loaves and you will never see an order for sixty‑one.
- No listing fee, ever. Not to join, not to be featured, not to be seen. We only earn when we sell your work.
Dockside at dawn, stowed before lines‑off.
Full‑galley provisioning for sportfish and cruising crews. Staples, produce, proteins, ice, crew food, and the coastal flourish your guests remember. Priced at our cost plus 20% and a flat white‑glove fee — both printed on the invoice, because you should not have to guess.
- Tournament weeks are the speciality. Multi‑day offshore loads, crew boxes, weigh‑in spreads, on the calendar all season.
- Rejects made right at the rail, not by email on Monday.
- Terms for management companies and repeat programmes.
- Beverage service coordinated through licensed retail partners.
Crew breakfasts at the slip before lines‑off, weigh‑in spreads when the fleet comes in heavy, and committee‑boat coolers packed and staged. Same makers, same kitchen, different morning entirely.
Nobody fishes hungry. Seven days’ notice books it; field size can move up to 48 hours out.
Crew breakfast
Boxes at the slip, sequenced to each boat’s departure. No queue at the ramp.
Scale-side spreads
Boards and coolers for the crowd when everyone is hungry at once.
Committee boat
Provisioned and iced for the whole day. Nobody on the committee should be thinking about lunch.
Awards night
Coastal boards from local makers, with the maker names on the table.
Dawn to weigh-in. · A division of Coastal Cavaliers · orders@coastalcavaliers.com · 561-271-7911
Waterdog Fuel Co.
Marine fuel supply to marinas on the Texas coast. A separate company, the same dog.
Most marinas buy fuel from someone who bought it from someone else. We buy where they buy and drive it to your dock — and the saving shows up on your fuel line, not ours.
Opening 2027. If you run a marina and want to know what you are leaving on the table, send us one invoice and we will tell you.
Event provisions
Regattas, weigh‑ins, club nights and birthdays aboard — fed from the same makers, prepared in our licensed kitchen, delivered where the party is. Seven days’ notice books it.
Regatta & committee
Crew boxes at the dock before the start; committee‑boat coolers packed and staged.
Tournament spreads
Boards, bites and coolers for the scale‑side crowd when the fleet comes in heavy.
Dock parties
Marina socials built from the makers your members already know by name.
Celebrations
Birthdays, retirements and sea‑trial champagne moments. Provisioned, staged, cleared away.
Questions we actually get.
What happens if I order after the Wednesday cutoff?
Your order rolls to the next cycle and we tell you so on the confirmation, immediately. We do not squeeze it in. The cutoff is what lets a one‑person bakery commit to your loaf, and bending it for one order breaks it for everyone in that batch.
Where exactly do you deliver?
To your marina, not your boat — a staffed counter or a cooler we supply and service. That is deliberate: it keeps the route tight enough to be affordable, and it means nothing sits baking on a hot dock waiting for you. Choose Friday evening staging for a dawn departure, or Saturday morning handover.
What if a maker comes up short?
Every cottage item has a designated licensed backup. If the bread does not arrive, the box is not short — it is different, and we tell you before you get to the dock. Two misses in a season and the backup becomes the primary.
Is home‑kitchen food inspected?
No, and Texas law requires us to say so on the label: made in a home kitchen that is not inspected by the Department of State Health Services. Every cottage maker we work with is registered with DSHS, every item is labelled with their name and allergens, and we are a registered cottage food vendor. Anything refrigerated or prepared comes from a licensed commercial kitchen instead — home kitchens are not permitted to make it and we do not ask them to.
How do the makers get paid?
Cottage makers are paid every Friday for the previous cycle, with a one‑page statement. Licensed suppliers are paid net‑15 from receipt, clean counts, no chargebacks. Nobody pays to list, be stocked, or be featured.
Can I add beer or wine?
Not from us. Alcohol in Texas is a separate licensed business under its own three‑tier rules, and we would rather do one thing properly. For yacht and event work we coordinate with a licensed retailer who delivers separately, and we take nothing on it.
I am not in Clear Lake. Now what?
Put your zip in at the top. We open new water where members and makers are already asking for it, and your zip is a vote. When there are enough boats and enough makers within a thirty‑minute loop, that port goes on the calendar — and you will hear first.
Do I have to be a member?
No. Deckhand is free and you pay per box. Membership buys member pricing, peak‑season priority, first call on limited drops and the members‑only gear. If you provision more than five times a season it pays for itself; if you do not, stay free and we will not chase you.
Your zip moves the map.
We are opening ports where boaters and makers are already pooling. Tell us where you keep her and we will write when we get there — and your entry genuinely counts toward which port is next.