5 Best Bone Broth Bars Around the World

From Vancouver to Sydney, bone broth bars are taking the planet by storm
bone broth


Bone broth’s ancient roots have been revitalized, making it the newest health food trend.

With the seemingly insurmountable volume of health crises in the United States, is it possible that the solution could be something simple? Something that we simply forgot was so essential to our health, like a food? Bone broth, one of the simplest healing foods that people have access to, is a traditional food that’s been the silent soldier of the health and wellness movement for quite some time.

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There’s a reason why one of the words for broth, or stock, in French is “fond,” which literally translates to “foundation.” Much more than a flavor base, bone broth is a nutrient-dense food supplement that is the result of simmering grass-finished animal bones with a simple acid (such as cider vinegar) for over 12 hours. The broth that this process creates is the missing element in any healing journey.

A body cannot be healed without adequate digestion. Bone broth helps restore a digestive foundation, preparing our bodies to become medicine-making machines by restoring the gut to a state in which it can absorb more of the key vitamins, minerals, and nutrients from the other foods one eats throughout the day. But that’s not all it does.

Bone broth is also prized for its role in improving joint mobility, muscle recovery, and having anti-inflammatory properties. For bone broth to have these therapeutic benefits, though, pure ingredients are essential, and when it comes to bones, this means pasture-raised sources from farms with ethical practices and no GMO feed. Drinking bone broth daily and making it a part of a lifestyle is a vote in favor of optimal wellness, deep nourishment, local economies, small businesses, and small farms that take the time and care to raise animals that can support this part of the health and wellness movement.

Knowledge of the positive effects of drinking bone broth regularly is spreading like wildfire as it reemerges as a staple food source around the globe. For people who are looking to heal themselves with food but who, like most, face the realities of an overly busy life, bone broth bars are popping up all over the world to provide this resource in a convenient way while maintaining the important attention to quality sourcing.

Chef Marco Canora really kicked off the recent bone broth trend with his broth window, Brodo, beside his restaurant, Hearth in New York. The chef offers multiple types of single broths each day, such as grass-fed beef or organic chicken, as well as its house blend of Hearth Broth, made with chicken, turkey, and beef bones. A range of add-ins, such as ginger juice, shiitake tea, fermented beet juice, roasted garlic purée, fresh grated turmeric, organic coconut milk infused with lemongrass and lime, and bone marrow are offered.

Broth Bar by Salt, Fire & Time
Last August, we opened the first dedicated bone broth cafe, Broth Bar, in the United States in Portland, Oregon, after selling bone broth through limited retail and delivery through our business, Salt, Fire & Time. Broth Bar offers a rotating selection of three different flavors of bone broth each day (grass-fed beef, grass-fed lamb, grass-fed bison, pastured chicken, pastured turkey, and pastured pork), along with a full range of nutrient dense add-ins such as chicken hearts, lamb tongue, soft boiled duck eggs, miso, fresh turmeric, and medicinal mushrooms.

Home on the Range Organics
Vancouver’s original bone broth bar, serving grass-fed beef, grass-fed lamb, grass-fed veal, pastured chicken, and pastured duck bone broths with garnishes of fermented egg yolk, lime chile oil, and Ras el Hanout spice blends.

Broth Bar & Larder
Opened recently in Sydney, Broth Bar & Larder, a traditional foods cafe, serves beef, chicken, and fish bone broth with add-ins such as lemon juice, coconut milk, fish sauce, tamari, chile flakes, dulse flakes, freshly grated ginger, turmeric, cumin, paprika, and sumac. It also adds its bone broth to smoothies and ice pops, which are aptly called “brothsicles”.

Bone Tea Broth Bar
In London, the city's first bone broth bar, Bone Tea, started with the goal of creating a “broth revolution” in order to offer Londoners a healthier alternative to their morning coffee or tea. They serve beef, chicken, and pork bone broth in teapots or to go with a variety of condiments.

Tressa Yellig is a nutrition educator and traditional foods entrepreneur, the founder of Salt, Fire & Time, and a Co-Founder of Broth Bar in Portland, Oregon.

The accompanying slideshow is provided by special contributor Alexandra E. Petri.

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