Story

Before all this, I worked in IT.
I was at Motorola—back before Apple moved in. My days were filled with systems, semi-conductors, and quiet work. It was good work. But something was missing.

One day, I brought lunch from home to share with my coworkers. I still remember their reaction—surprised, happy, curious. That simple act—just sharing a homemade meal—sparked something in me. I realized: this is what I love. Cooking. Connecting. Watching food bring people to life.

So I left tech and opened a restaurant.
It was the hardest thing I’d ever done—but the most rewarding. For years, I cooked for people every day, always trying to create that small moment of joy in a meal. And again and again, customers would ask:

“Can I take this sauce home?”

That’s what led to the next step.

In 2014, we started bottling our dressings and marinades. We didn’t expect much—just a few shelves, a few orders. But it grew. Slowly, honestly. We packed everything by hand. We kept going.

Then the retail world changed. Stores merged. Shelves tightened. Some spaces stayed. Others disappeared. That’s just how the system moves.

We didn’t panic. We shifted.

Now, we still make every sauce the way we always have—by hand, with care, from real ingredients. But instead of depending on shelf space, we’re bringing it straight to you. No shortcuts. No middle layers. Just the same sauce, shared more directly.

If you’ve read this far, thank you.
It means you see us.
And that means we get to keep doing what we love.

— Jenny