It has been more than 10 years since Petra Higby and her sister, Saskia, launched a wholesale caviar company in their San Francisco apartment, slinging the luxury product to local restaurants and chefs out of one commercial refrigerator.
The business was born out of a goal to demystify the delicacy and make it more approachable and attainable, promoting transparency and sustainability, as well as bringing attention to some of the special domestic caviars available here in the states. Today, The Caviar Co. continues to operate their retail location in the city, a thriving wholesale business and the more recent opening of a caviar and Champagne tasting lounge in downtown Tiburon.
Amber Turpin: How did you get into this work?
Petra Higby: Right out of college, I attended the LA Food + Wine Festival, which was a turning point for me. Being immersed in that environment opened my eyes to the world of hospitality—how food, wine and thoughtful experiences come together to create something memorable. It sparked my appreciation for house-special dishes, curated pairings and the storytelling behind great food and beverage, and ultimately helped shape the path I’m on today.
Did you ever have an ‘aha’ moment with a certain beverage? If so, tell us about it.
Krug was a real ‘aha’ moment for me. The first time I experienced it, I was struck by the toasty brioche notes in the Champagne; those rich, layered characteristics immediately stood out and captured everything I love in a great bottle. When I paired it with our Kaluga Hybrid Caviar, it completely changed how I thought about food and beverage pairings. It helped me truly understand how complementary and contrasting elements can work together, and how intentional pairings elevate both components.
What is your favorite thing to drink at home?
I love drinking Champagne at home. For special occasions, I’ll reach for Ruinart Rosé, but on a more regular basis, Schramsberg is my go-to. It’s also what they pour for me right away at our restaurant and lounge. It’s perfect for both everyday moments and something a little more special.
Where do you like to go out for a drink?
I love going to Servino’s Bar, but honestly, I’m just as happy having people over for drinks at home. We have a very open-door policy; friends drop by, bottles get opened, and we’ll hang out in the backyard or sit in the front yard at sunset, sharing whatever we’re drinking at the moment. It’s casual, communal and my favorite way to enjoy a good drink.
If you were stuck on a desert island, what would you want to be drinking (besides fresh water)?
Champagne, without question. I’m pretty committed; I even have a shirt that says, “Soup of the day is Champagne.”
The Caviar Co., 46A Main St., Tiburon. 415.889.5168. thecaviarco.com.
