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Connecticut

Founded in 1865 as Fowler and Huntting, one of the oldest produce distributors in the country, FreshPoint Connecticut serves the region with the finest quality produce and service. Our core values of integrity, excellence, teamwork, responsibility, and inclusiveness help us to achieve our vision of being our customers’ most valued and trusted business partner.

facility

  • 50,000 square feet of refrigerated warehouse space with nine temperature zones.
  • Refrigerated loading and receiving dock ensuring an unbroken cold chain.
  • More than 200 employees.
  • Delivery fleet of more than 60 refrigerated trucks
  • Dedicated produce specialists to assist you with menu planning and market consultation.
  • Internet ordering through myFreshPoint.com and online bill pay with invoice tracking through FreshPoint Account Center.

food safety

  • Fully-documented HACCP and recall program FDA/USDA compliant.
  • FDA compliant with Homeland Security bioterrorism guidelines.
  • Disaster Preparedness Action Plan in place
  • Facility is SQF Certified Level 2.
  • Certificate of Insurance and Grower Good Agriculture Practice required on all products.
  • Dedicated Food Safety Manager.
  • Traceability of all products direct to the growers.

Distribution Map

Navigate our coverage area by county. To search your specific location select full screen.

Customer Base

Healthcare
Export & Wholesale
Foodservice
Business in Industry
Education
Travel & Leisure

Address:

105 Reserve Road
Hartford, CT 06114

P: 800-824-0448 | F: 860-728-1705

Social Corner

FreshPoint

With unmatched fresh produce, knowledge and experience, FreshPoint provides today’s chefs with the ingredients to create tomorrow’s culinary success. Over the last few decades, we have seen revolutionary changes in the produce industry—from refrigerated trucks and fresh-cut produce to submitting and processing orders online. With these innovations, our passion for produce and commitment to helping our customers succeed remains unchanged.
FreshPoint
FreshPoint
Wallpaper Wednesday... this month we are talking about Grab & Go. If anyone knows how to do Grab & Go right, it’s our FreshPoint Coastal Sunbelt team! We can cover your entire day with breakfast, lunch, dinner, and even snack options.

We know you're busy—let us do the planning. Take advantage of having a full menu of delicious choices available.

Want to learn more? Contact your sales consultant and find out more information on our robust Grab & Go line.

Add a little color to your desktop workspace with this colorful desktop wallpaper. ⁠Click the link to download. 🖥️ #peoplepassionproduce Coastal Sunbelt

https://bit.ly/3QAFYeA
FreshPoint
FreshPoint
When the temperatures start to dip, you may also see some frost damage on artichokes. The outer leaves look like they have a sunburn: the leaves turn a bit brown, flake, and peel. Learn why that may not be such a bad thing, and how to embrace them in all their "Frost-Kissed" glory in our Produce 101: Artichokes

FreshPoint
FreshPoint
The brief, fleeting Honeybell season is upon us. 🍊 Some growers only half-jokingly recommend putting a glass under your chin when you eat a Honeybell to catch the juice that might spill out.

But, what is it about the Honeybell that makes it so special that a majority of the fruit goes to the gift basket market? Click to read more about this delicious winter citrus.

https://www.freshpoint.com/news/the-honeybell-orange-a-sweet-but-short-season
FreshPoint
FreshPoint
"The FreshPress" is a comprehensive market report we publish every Friday to help you stay informed. This resource is a quick read that covers a variety of items from the field to your plate.

Click to read this week's report, and stay in touch with your sales representative for solutions to your needs. #freshpressfriday #peoplepassionproduce #ourfirstnameisfresh

📰 https://www.freshpoint.com/produce-essentials/freshpress-weekly-market-report/
FreshPoint
FreshPoint
Chef Neil says, "Don't throw it away!"

Check out the 3 minute video (link in bio) about growing produce from kitchen scraps, making delicious carrot top pesto from trimmings, and savory chimichurri made from asparagus peelings. Delicious! 🥕⁠

And find out more information about UBU, Unusual But Usable, our food waste initiative. https://www.freshpoint.com/ubu/
FreshPoint
FreshPoint
FreshPoint
Everyone say HI 👋 to Frank!

He has been a member of our FreshPoint Team for 9 years!

Starting as a driver, he moved up the ranks quickly to become a Shop Steward, then Transportation Supervisor and is now our Transportation Manager.

We think he is a great example of our Value of Integrity. We were founded by a group of passionate leaders who worked with integrity to shape an industry. They put their futures in each other’s hands, and with this trust, they were able to spark magic. Today, that same integrity and mutual respect continues to push us to reach new heights.

Frank has built strong relationships with our drivers, our sales team, and many of our customers. He credits his time as a driver as the reason he has been successful as a supervisor. His understanding of our driver's needs and our customers’ expectations will make him even more successful and appreciated. You can call on Frank for anything and he will answer. He is a pleasure to work with!

Fun fact: Vans are his favorite brand of shoes. He owns 60 pairs! 👟 👟

Frank, thank you for all you do for us every day, and to help make FreshPoint a great place to be. Let’s all give him a 👋 #peoplepassionproduce

FreshPoint Southern California

Our Leadership Team

Michael Flanigan
President

Christopher Cappetta
Director of Operations

Michael Wendrychowicz
Sysco Champion

Tony Delgado
Director of Sales

Nicholas Leonard
VP of PRDC

Miro Iskra
Director Profit and Revenue Management

Chris Lee
VP of Purchasing