How an entry earns its stamp
Anyone can list a producer's name and address. That's not what localfudy is for. Every entry on this site went through the same three steps before it went live.
Found
A lead — from our own travels, a tip, or something we've read — points us to a producer worth checking.
Confirmed
We visit, call, or message directly. Prices, hours, and what to expect are checked against what we're actually told or shown.
Published
Only then does it go live, with the date we last checked it — so you know how fresh the information is.
Why bother checking in person?
Opening hours change. Producers close for the season, move locations, or stop doing tastings without ever updating it anywhere online. A quick search turns up plenty of "local producer" lists — most of them copied from each other, none of them checked against what's actually true right now. We'd rather have fewer entries that are actually correct than a long list nobody's confirmed.
What "confirmed" actually means
At minimum, a real conversation — in person, by phone, or by message — with someone who actually works there. We ask what they'd tell a visitor showing up that day: what's available, what it costs, when they're open. If something can't be confirmed directly, it doesn't get published as fact.
Entries get rechecked, not just added once
The date on an entry is the last time it was actually confirmed — not when it was first added. If you visit somewhere and find it's changed since then, that's genuinely useful for us to know; you can suggest an update the same way you'd suggest a new local.