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In 2017. Original inspiration comes from a dish we received at an Italian restaurant in Seatte, WA. Both Max and me ordered a white sauce linguini and told the chef that we liked it spicy. (There's a limit to how many red pepper flakes can be heaped on pasta!). He came back with a land-o-lakes butter container with a home made concoction. We don't remember the restaurant or exactly what was in it, but we were hooked!
Throughout the next 9 years we refined the recipe, steeping process, and bottle while enjoying it ourselves and sharing with friends and family. If you look closely you can see the hot oil on the table in these shots 😁
In 2025 I moved to NYC and after 6 months of red tape we got approved for business in New York City and signed with a commissary kitchen in Queens! This lets us legally sell what we make
Bottling the first batch in the kitchen!
We had our product launch and first ever farmers market at The Grand Bazaar on the Upper West Side. I had an absolute blast. Up until now we didn't know if anyone would like it.
In April 2026 the three brothers who run my favorite corner deli (CR Gourmet Deli on 1st ave & E 2nd St) took a chance on us and started displaying our product at their store!
We are continuing to improve the product, steeping process, and working to become more efficient. We have a bunch of new product ideas (at least 3 strong ones) some of which have been suggested by our market visitors.
I am going to keep selling at the Grand Bazaar to get new customers and because I love sharing it with people face-to-face. We are also going to see if we can get in more stores... and figure out whether this product even works in stores.
Continuing side projects include: evolve our farmers market bag art, pursue better labels / packaging, start offering a 4oz bottle, more cohesive branding, DIY bottle filler machine?, experiment with more recipes, experiment with new product types, evolve the in-store display stands, evolve all our processes to save time