A little history
A "long acre" is an old term for the grassy verge alongside a country road — common land where folks would graze their animals. It wasn't private and it wasn't precious. It was a shared, useful ground that was valuable because people used it. That's the idea behind Longacre. We're taking a space in Chico and turning it into a neighborhood spot built around good cheeses and meats, simple food, and zero pretense. No gatekeeping. No "right" way to order. Just a communal space for good food.
I'm Ray. I grew up around cheese — literally. My family's business meant I was sweeping factory floors and brushing aging wheels of cheese before I knew enough to appreciate either.
What started as just "work at the factory" turned into a real career — sales, operations, marketing, cheesemaking, and a stint managing an online cheese business that taught me more about how people actually experience food than anything else had. Somewhere in there, cheese, and the people behind it, became a genuine passion, not just work.
Longacre is where all that life experience lands. It's not a solo effort — my wife Kayla has been alongside me since before any of this made sense, and it took a lot of people, a handful of mentors, and more than a few mistakes to get here. We're just excited to put this experience to use here in Chico.
Ray and Kayla Rumiano
Our kind of place
Good food doesn't need an elaborate backstory. We know a lot about where our products come from, and how they're made; we're happy to share all of it with you, if you want. You don't have to care about any of that to enjoy what we're doing, though.
No wrong questions. No wrong orders. Come curious, come not knowing a single thing about cheese. It all works here.
