Mind-Blowing Delicious Sauces (Cook, Dip, Marinade + Spread)
Mind-Blowing Delicious Sauces (Cook, Dip, Marinade + Spread)
A Fresh Approach to Food: Healthy, Vegan, Gluten-Free Sauces and Dressings made using Locally Sourced Ingredients
A Fresh Approach to Food: Healthy, Vegan, Gluten-Free Sauces and Dressings made using Locally Sourced Ingredients Read more
Hey There, Sauce Enthusiasts!
1 Year; 3 Current Products. 8 Festivals. 10 Stores. 2 Tour de Sauce. 3 Farmers Markets a Week. 1,000 Instagram Fans and Hundreds of Loyal Customers Already.
Now we need YOUR help to bring first large scale batch of product to market. #letsgetsaucey
What Is Savour This Sauce?
Savour This Sauce is a gourmet cooking sauce and dressing line featuring our three signature flavors: Thai Chile Cilantro, Red Pepper Romesco and Pistachio Mint Pesto Sauce.
"It's So Good, You'll Spoon The Jar"
All of our sauces are vegan + gluten-free. We use locally sourced produce, yielding a high quality product while supporting small businesses and agriculture. We make the product by hand every week, growing the business one day at a time. We are now at the point where we are outgrowing our present facility and we are ready to take our company to the next level with you at our side. Vive Le Sauce!
THE SIGNATURE SAUCES
Red Pepper Romesco || The All Purpose Sauce
- Uses: Spread, Dip, Pasta Sauce, Pizza Sauce, Mayo Alternative
- Some Suggested Pairings: Asparagus, Potatoes, Cauliflower, Mushrooms, Polenta, Onions, Chicken, Beef, Pork
Pistachio Mint Pesto || The Finishing Sauce
- Uses: Spread, Dip, Pasta Sauce, Pizza Sauce, Finishing Sauce
- Some Suggested Pairings: Artichoke, Squash, Tomatoes, Chickpeas, Eggplant, Watermelon, Eggs, Quinoa, Couscous, Chicken, Lamb, Fish
Thai Chile Cilantro || Salad Dressing + Marinade
- Uses: Salad Dressing, Marinade, Stir-fry, Cold Pasta Sauce, Salsa Verde, Finishing Sauce
- Some Suggested Pairings: Arugula, Carrots, Avocado, Lentils, Spicy Greens, Beets, Tofu, Steak, Shrimp, Oysters, Ceviche, Chicken, Fish
Making sauce by hand is an incredibly humbling experience. Our goal is to make our product shelf-stable so we can be picked up by larger scale stores such as Whole Foods, World Market, Restoration Hardware and Williams Sonoma that require higher order volumes and distributors. These stores, combined with smaller independent retailers, will hopefully place us in over 1,000 stores over 3-5 year period of time.
This is where we need your help. We hope you will join us on our journey to grow our company. We have tapped into a rather underserved market by delivering sauces that are multifaceted (dipping, spreading, cooking, marinading) and available for use by people who lead vegan or gluten-free lifestyles. Our delicious food product also has great appeal to the general public who want add unique flavors to their meals.
"A jar of Savour This Sauce's Pistachio Mint Pesto lasts maybe a total of 48 hours in my fridge. I literally put it on everything—from eggs to quinoa to toast—until I'm left scraping the last remnants out of the jar. My mouth is watering just thinking about it!" - Ilana Saul, Managing Editor, Laurenconrad.com
"...these family-made sauces are truly healthful and don’t pile on the processed ingredients to your fresh produce. They’re mind-blowingly delicious too, which is why we’re featuring them. Anything as simple and delicious as these little jars that can instantly up the anty on our clean eating ways." - The Chalkboard Magazine
"They [Savour This Sauce] compliment both the food and the diners since they can please any audience, from strict vegans to omnivores. Savour The Sauce make quiet crowd pleasers." - LA, I'm Yours Blog
Linzy Mahoney, Editor of Edible Westside Magazine, says "The sauce you make is delicious!"
Meet Your [Sauce] Makers
Marlene Bernstein  (Chef/Social Media Maven) – Marlene is an entrepreneur and passionate natural food chef, cultivating rustic dishes using locally grown and seasonal ingredients. While Marlene is classically trained in French cuisine, she derives much of her culinary inspiration from her Mediterranean roots. She is the Co-Founder of Savour This Sauce, the brains behind the signature flavors and in charge of all the creative strategic planning. Using social media and branded marketing, Marlene works tirelessly to achieve her goal of spreading the word so that people will not only know STS but also be enthused by the brand. She is a contributing writer for Zooey Magazine and Darling Magazine. In her spare time, you will find her exploring downtown LA, throwing epic dinner parties and staying active whether it is hiking or catching a dance class.
Michael Bernstein  (Owner/Numbers Guy/Logistics Warrior) - An entrepreneur with a love for building business from the ground up, Michael spearheads our efforts to find new markets to sell our product and expand Savour this Sauce operations. He is self-taught in managing the business, so whatever can be learned from fellow entrepreneurs, mentors, television shows "Shark Tank" and "The Profit" or publications like Inc. Magazine, are soaked up by Michael like a sponge. Michael is super outdoorsy and loves hiking and paddle boarding. For a change of pace, he enjoys listening to various podcasts and engaging in competitive games of cards and backgammon.
Join the Saucesomeness
The greatest way you can help us is by pledging. Whatever amount you are able to share puts us that much closer to reaching our goal and we thank you for it. Additionally, sharing our Kickstarter link on Facebook, Twitter and Instagram, telling your friends about our Kickstarter, or sharing with your workplaces, would help us so much! #letsgetsaucey
THANK YOU for taking the time to read through our campaign and we hope to have you join the sauce movement!
IG: @savourthismoment | FB: @savourthismoment | T: @savourthissauce
Marlene + Michael
The Saucey Sister and Brother Duo
Risks and challenges
Our objective is to expand the STS product line to reach a national market. The introduction of labor saving devices will be critical in allowing us to efficiently produce our sauces in much larger quantities at a faster speed.
In a project of this magnitude, there can be setbacks regarding research and development that will require additional funds and time to successfully complete. However, we are confident that with the proper financial oversight, we will be able to adhere to a strict budget and schedule.
Moving in with a new facility presents challenges we have yet to face. The primary one is the sourcing of ingredients on a larger scale. Purchasing enough produce to create 300-400 sauces/week is one thing, but to obtain enough produce to generate 20000 sauces at a time requires much more strategy. Luckily the copacker we will work with has expertise in this field, and it is just us coordinating together to find the best fit. Besides this, taking the current formula for producing the recipes, and translating them on a larger scale may seem like a task that requires multiplication, but that portion may be a bit more complex. Ultimately, once whatever kinks may arise are dealt with, the good news is that a process will be established, which will be used countless times to produce the product, which is the good news.
Explore More Opportunities:
Creating a national sales task force certainly has its own challenges. Even managing a local sales task force is relatively difficult. The key is for us to really develop a uniform strategy for the stores we demo in, so that it can be applied to all stores. I think in a similar fashion to the manufacturing, the key is to create a system that works, and once it does, let it operate on autopilot. These are the challenges we face.
- (30 days)