Picture it: Wisconsin. Small town. Justin finds himself staring at the lengthy list of ingredients on a bottle of fancy shmancy honey mustard. Perplexed at why a seemingly simple sauce would require so many additives, he runs home, does some research and whips up his first batch. Over the next handful of years Justin takes to making mustard as more of a hobby, testing it out on friends and family, until he packed up and moved to Seattle. Enter: Bryan. Fresh out of college and intrigued by Justin's mustard making talents, Bryan suggests turning Justin's hobby into a small business. With support from their employer Molly's - offering after hours kitchen space - Mustard and Co. was born in 2013. Now, years later, what started out as a two man operation has quickly evolved into a powerhouse in the world of small batch accoutrements. Why? Many mustard grinding procedures destroy mustard's pungent spiciness. From the beginning, Justin and Bryan had a vision to borrow simple, traditional techniques to develop a process that ensures the mustard seed is never subjected to heat, thus preserving its spicy volatile oils. Couple this approach with premium ingredients like organic extra-virgin olive oil and a flavorful balsamic vinegar, and no thickeners or emulsifiers. You'll recognize all of our ingredients, so what you see is what you get - fresh, raw, and bold mustard. #EatBoldly
With Bryan off to pursue new adventures, Locivore enters the scene. Micah, the founder, passionately advocates for a thriving local food system and as a Washington Social Purpose Corporation (and new parent of our distribution and sister company Stocked). Locivore’s mission is to bolster the resiliency of local communities through engagement with, and building regenerative food systems. Together, this new crew has big dreams for the future of Mustard and Co. - celebrating our producers and local community of makers, crowd-sourcing new flavors, and continuing to make the most delicious, bold mustards in the known universe.