“From Family Tradition to Store Shelves; The Journey Behind Our Authentic Italian Sauces”

Nov 7

What inspired you to create your own sauce line, and how did the journey begin?

"It was a complete miracle. I was on the verge of bankruptcy and at the lowest point I’d ever been, spiritually, mentally, and physically. Despite my qualifications in marketing, product development, and merchandising, I couldn’t even land a job at Walmart. I was devastated. But in May 2024, on my daughter Savannah's birthday, I decided to make some eggplant parmigiana for a group from a non-profit I’m affiliated with. Their response was overwhelmingly positive—one member even suggested I try selling my sauce. I laughed at first because my wife and I had always joked that my family’s Italian Sunday Sauce was so good, people would probably buy it if it were on shelves. That encouragement sparked a new vision, and I began researching what it would take to launch a food product."

2. How do you come up with the unique flavors for your sauces? Is there a specific ingredient or flavor profile you always try to include?

"All of the sauces stem from our original flagship product, the Classic Italian Red Sauce, a family recipe passed down through generations. While the Pizza Sauce, Roasted Garlic Sweet Onion, and Tomato Fresh Basil sauces each have unique differences, they share a few core ingredients and a similar process to the Classic Red Sauce. The Bangin' Bellas, Poppin' Peppers, Artie's, and Puerto Rican Hippie Dip came later, as I experimented with new flavors to increase the variety for stores already buying the Red Sauce."

3. Can you tell us about the process of making your sauces? Do you have a favorite ingredient that sets them apart?

"I make each batch by hand in small quantities, using twelve 20-quart pots at a commercial, FDA-approved kitchen in Moncks Corner, SC. I carefully bring each pot to a safe temperature, test for quality, and then seal the jars. This hands-on approach lets me control the flavor and quality, ensuring each jar has that homemade taste that sets our sauces apart."

4. What's been the biggest challenge of starting and running a sauce business?

"The biggest challenges have been securing the funding needed for production, navigating government regulations and guidelines, and managing cash flow and daily operations."

5. What makes your sauces different from others on the market? Is there a story behind any of your popular flavors?

"Our quality is second to none. All of our products are top-shelf and premium: gluten-free, non-GMO, cholesterol-free, and low in sodium. The combination of our marketing strategies and the high quality you can instantly taste really sets us apart."

6. Do you have a signature dish or recipe that pairs perfectly with one of your sauces?

"Eggplant Parmigiana is one of my favorites, especially when using our Classic Italian Red Sauce."

7. What are some common misconceptions people have about sauces and flavor?

"Since so many of us are used to lower-quality jar sauces, people often assume they need to add sugar or salt to our sauces, which is completely unnecessary. Our sauces are perfectly balanced, so customers just need to heat them up and enjoy."

8. How has your culinary background influenced the way you develop new products?

"I honestly don’t have a formal culinary background, but I’ve been surrounded by great Italian food my entire life. All the women in my family were exceptional cooks, but they never wrote anything down. I’m the first in my family to measure the ingredients, write down the process, and bottle our sauce."

9. Is there a particular memory or experience that influenced your passion for sauce-making?

"Being over at my grandmother’s house in New Haven, dipping bread into the sauce before it was ready, and getting slapped for it—that’s one of my earliest and fondest memories tied to making sauce."

10. What's your vision for the future of your sauce brand? Are there any new flavors or products in the works?

"We’d love to eventually grow our own ingredients organically, develop frozen Italian dinners, and help people with mental illnesses become productive members of society. We’re building a brand culture based on love, faith, health, and education."

11. How do you ensure quality and consistency in every batch of sauce?

"We taste each batch! We’re also extremely selective when it comes to sourcing our ingredients."

12. What advice would you give to aspiring chefs who want to launch their own food products?

"Just get started—don’t get stuck in the planning phase. It’s going to be hard, but resources are available for those who look, and there are people who want to help others fulfill their dreams."

13. Are there any interesting or surprising ways customers have used your sauces?

"Some people drink it right from the jar! I've also heard of people using it in chili and even on BBQ ribs. It’s unique, but not too surprising since we’re down South, where people are always finding creative ways to use good sauce."

14. What has been the most rewarding part of building a sauce brand?

"The most rewarding part is having the ability to help others and being a part of family meals where the most special memories are made."

15. What's one thing you want people to know or feel when they taste your sauces?

"When they taste our products, I want them to feel the care and hard, manual labor that went into every step of the process to bring that sauce from the stove to the shelf. If it weren’t for God being with me every step of the way, none of this would be possible."

Dodkray .