We have spent the second half of 2014 bringing our unique product line to market and we are asking for your help in pushing the company into the next phase of sustainable growth.
Our current product line features three small batch smoked pepper sauces unlike anything you’ve tried before: Piñalava Sunshine, Mangomojo Daydream and Strawbanero Lightning. Unlike other sauces on the market, the main ingredients in our products are whole fruits and vegetables — not water or vinegar.
We add fresh habanero peppers, a special blend of South American peppers and applewood smoke for a sweet-heat flavor profile that will transcend your tastes and expectations! Our fans put these sauces on everything from eggs to desserts and meats to veggies. There really is a Paulman Acre Smoked Pepper Sauce for every occasion!
Each flavor is brewed by hand in 25 gallon batches. Each batch contains 60 pounds of fruit, 10 pounds of sweet peppers and 5 pounds of fresh habaneros. Everything in the process, from chopping to cooking, from bottling to labeling is done one pepper at a time and one bottle at a time. It is a meticulous process, but it gives us full control over the quality of the product and the end result speaks for itself.
The response in the market, thus far, has been exceptional and we are getting great traction. To date, our entire operation has been self-funded, but we are looking for your help to fund two important business initiatives that will help us improve our distribution channel and sustainably source our unique pepper needs.
Our rewards primarily focus on what it is that makes us unique: Our Sauces! We have several different packages available for every level of sauce lover from single-bottle shipments all the way up to multiple shipments of multiple bottles throughout the year. We have also included several limited rewards packages that will ensure delivery in time for the Christmas Holiday.
I just took it for granted. Somewhere along the way, I lost touch with the art of food production and I ended up writing computer code all day. Then I found myself experimenting with small batches of hot sauce as a creative outlet. This experimentation led to years of meticulous refinement and eventually the Saucedelic flavor of Paulman Acre “Smoked Pepper Sauce” was born.
As I continued to make sauce batches, I felt myself re-connecting with the fine art of food production that I had lost from my upbringing. And, more importantly, friends and family were draining the 5 gallon batches almost instantly. I couldn’t keep up with the demand! After a serious round of soul searching, I decided to go all-in with Paulman Acre. And in July of this year, I left my day job in the Mobile Tech Industry to pursue my calling. So far, so good!
Risks and challenges
Working With The State
To achieve our goals, we will need to work very closely with the State of California on several key areas which can be time-consuming and, often times, convoluted. With time and patience, however, we have successfully navigated the red tape thus far and we are confident that trend will continue.
Working With Nature
To grow our peppers on-site, we need to work closely with the elements. Thankfully, Coastal Southern California has a moderate climate that is ideal for growing peppers. Our main risks are bugs and disease which we have been controlling via organic best practices with much success.
- (26 days)