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It started because
a neighbour would not
stop asking.
There is no origin myth here and no founder who left finance to follow a dream. There is a cast-iron pan, a lot of maple syrup, and six years of making the same thing slightly better each time.
Six years, one recipe, a lot of pans
- 2019
One pan, one neighbour
Ruth made a batch of maple pecans because the man two doors down would not stop asking about the smell coming out of the kitchen. He came back the next week with a jar to refill and a twenty-dollar bill.
- 2020
The farmers-market table
Forty jars a Saturday, sold out by ten every week for a summer. We learned that people will queue for something they can taste on a spoon and that walnut sells better than anyone predicts.
- 2022
A real kitchen
A licensed space on Fourth Street, two more pans, and the first year we could ship. The trio launched in November and immediately became the thing that pays for everything else.
- 2024
Twelve jars and a barrel
Bourbon barrel walnut sold out in nine days. Smoked pecan divided the internet. We still make everything eight pounds at a time, because the batch is the whole point.
Three rules, kept badly on purpose
Everything else about this business has changed at least twice. These have not.
Three ingredients, and we mean it
Syrup, nuts, sometimes salt. If a jar needs a fourth thing to be good, it is not a jar we should be selling.
Small batches are not a marketing line
Eight pounds per pan is a physical constraint, not a story. More than that and the middle steams instead of toasting.
We would rather sell out
Every seasonal jar runs until the ingredient runs out. We have never stretched a batch and we are not going to start.
Official 360° Wisconsin Packaging
Unrolled label artwork from our small-batch kitchen in Beloit, Wisconsin. Clean nutrition and pure ingredients.
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