The filbert and the hazelnut are the same nut, and about 99% of the US crop grows in one place: Oregon's Willamette Valley, plus a pocket in Washington. Grocery hazelnuts are usually old imported Turkish stock, or ground into a spread with more sugar than nut. These growers roast their own harvest and ship it days off the tree.
Published July 2026 · Updated 7 Jul 2026
A family orchard in Oregon's mid-Willamette Valley that dry-roasts its own hazelnuts on the farm - no oils - twice a week, so nuts reach you one to three days after roasting. Whole raw kernels, dry-roasted, salted, seasoned, and chocolate-covered. Farm-direct, middleman gone.
Why it isn't on AmazonA twice-weekly roast shipped days later is freshness a grocery bag of last-season imports can't touch - the whole model is skip the distributor.
See it at Freddy Guys →Ryan and Rachel grow hazelnuts on 400 acres in the Willamette Valley and roast and make every product to order, so each shipment goes out fresh. Roasted, salted, and specialty hazelnut products off one family's ground.
Why it isn't on AmazonRoasting to order from your own 400 acres is a small-farm rhythm - the opposite of a warehouse pulling from a year-old silo.
See it at Hazelnut Hill →A fifth-generation family farm near the Canadian border in Lynden, Washington, growing hazelnuts since the late 1920s. They were known for the big, sweet, thin-skinned DuChilly variety until Eastern Filbert Blight forced its last harvest in 2023; today it's dry-roasted, salted, and Belgian-chocolate-covered hazelnuts. Rare Washington-grown, not Oregon.
Why it isn't on AmazonA century-old family orchard roasting its own crop is a place with a name and a history - nothing like an anonymous imported kernel.
See it at Holmquist Hazelnut Orchards →A Willamette Valley family that has grown hazelnuts in St. Paul, Oregon since 1957, harvesting and packaging in the valley and shipping anywhere in the US. Straightforward, single-source Oregon hazelnuts from a farm that's done it for three generations.
Why it isn't on AmazonThree generations on one Oregon farm means the nut was grown, cleaned, and bagged by the same family that ships it - traceable to a single valley.
See it at Ken & June's Hazelnuts →This seat's open on purpose — we won't pad the list to hit a number. If you ship real hazelnuts & filberts direct, it's earned, not sold.
Add your brand →Yes - identical nut, two names. 'Hazelnut' won out in marketing, but Oregon growers long called them filberts and you'll still see it on farm labels. Some use 'filbert' for the cultivated European types, but for buying purposes they're the same thing.
The Willamette Valley's mild, wet winters and long season suit hazelnut trees, and about 99% of the US crop grows there, with a small pocket in Washington. Most of the world's hazelnuts come from Turkey; the Oregon crop is the American one. Buying from an Oregon or Washington orchard means a fresh domestic nut instead of one shipped across the world.
Roasting deepens the flavor and, importantly, loosens the bitter brown skin so it flakes off - a big deal with hazelnuts. Raw is better if you're baking or want to roast them yourself for maximum freshness. Dry-roasted (no oil) keeps them lighter; these growers roast their own, so it's done right.
Roast raw hazelnuts at 350F for 10 to 15 minutes, then wrap the hot nuts in a clean kitchen towel and rub vigorously - most of the skins come off. They won't all release, and that's fine. Buying pre-roasted from a grower saves you the step, since they skin them as part of processing.
Make or grow real hazelnuts & filberts and think you belong here? Tell us → — features are on merit, never for sale.
Some "see it at…" links are affiliate links — if you buy through one, 5best2buy may earn a small commission at no extra cost to you. It never costs the maker anything, and it never decides who makes the list. The list is the list.
© 2026 5best2buy · Worth The Hunt · No.267