Founder John Mills met his wife, Anya, in New York City in the summer of 1998. Anya’s mother is an extraordinary chef, and she introduced John to authentic Chinese cooking for the first time. At every home cooked meal, there was always a bowl of topping with a generous amount of crunch and spice. After countless hours in the kitchen and many failed batches, John finally learned how to recreate the recipe at a level that satisﬁed his mother-in-law's extremely tough standards. In 2010, they started making large batches and sharing it with family and friends. The response was overwhelmingly positive. So, in 2012, they decided to take it to market.