Zachary, Ray and Dawn Roch’s son, graduated from the University of Vermont where he double majored in Business & Entrepreneurship and minored in Nutrition.
Our 24,000 square foot, HACCP-certified wholesale facility has three temperature-controlled coolers, one for temperature sensitive fruit, and a state-of-the-art processing room.
From here, our fleet of 25 trucks delivers farm-fresh produce, local dairy products, cheeses, canned goods, frozen products and prepped products Monday through Saturday throughout the year to restaurants, markets, schools, hotels, and establishments across Rhode Island, Massachusetts, and Connecticut.We’re open 24 hours a day, Monday through Saturday for orders and offer same day or next day delivery. We offer limited delivery on Sundays, so please call during the week to make special arrangements if needed.
Ray’s worked part-time and summers in the family business since he was 12. The day after he graduated from St. Michael’s College in 1987, he started working full-time for Roch’s, and he’s still at it today.
Zachary, Ray and Dawn Roch’s son, graduated from the University of Vermont where he double majored in Business & Entrepreneurship and minored in Nutrition.
Jay began working at Roch’s when he was 18 and has been with us ever since. Here’s to 40 years and counting.
We believe fresh, homemade food is cause for celebration. So, whether you're throwing a party for the happy couple or a new baby, hosting the extended family, or planning a business luncheon for 10 or 200, we'll help make it a deliciously memorable event.
Since 2006, we’ve helped school food service supplier Sodexo procure, process, and deliver fresh fruits and vegetables from local farms and out-of-state purveyors to local elementary schools. What started with delivery to two local elementary schools is now an ever-growing production and delivery service to 71 cafeterias throughout Rhode Island.
Roch's recently won a near $89,000 USDA Local Food Promotion Program (LFPP) Grant that will help expand our farm-to-school and farm-to-institution programs — giving more kids and people in the community more access to delicious, fresh food.
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