It started in a Monroe basement.

It began as a dream in Australia. When we came to America, we saw a chance and took it: a few portable stoves in a small Monroe basement, every vegetable chopped by hand, every batch sold at the local shul. People came back for more. One grocery shelf became many. Today we cook in a big, modern kitchen, but the recipe for what we do hasn’t changed: fresh dips, made in small batches, with a heimish taste you won’t find in anything commercial.

NEW FLAVOURS ON THE WAY.