Intention.
Phase One is opening wholesale to cafes, pizzerias, events, and vendors who want to carry the finest soups with conscientious consumerism. We are opening with soups directly to your door to get the word out!
We are not doing anything necessarily original, we’re just doing our version here. We’re building a business in the spirit of giving. We make the best product we can, you buy in at the table. You’re helping the people who need nutrition most whenever you return for the comfort of our products. The pandemic, too, is the place to put half of our ability to making our line available to individuals and families who are being mindful to keep their social exposure to a minimum.
Phase Two is broadening our market and distribution to include Sauk and Vernon counties. We’recurrently renting a commercial kitchen until things get back to some level of normal and manageable. We would like to grow modestly and create some employment opportunities by next winter and put our combined efforts into being life-long food mavens.
Phase Three is implementing what we teach ourselves along the way: Can we and how do we run a charitable branch of our business that donates a sustainable percentage of our output to recovery centers, shelters, WIC, food banks and nutritional assistance programs? How can we endeavor to be educators, artists, activists, and give back to the community we know and others we never will?