Meet the Maker
Justin met Bryan while working for The Man, which just so happened to be a fine sandwich shop in Seattle. Naturally, Justin shared his mustard recipe with Bryan. Naturally, Bryan suggested they start a business. And naturally, that's what happened. They borrowed traditional techniques to develop a process to ensure that the mustard seed is never subjected to heat, so we can all experience mustard in its wholesome goodness -- raw, organic, and real.View Full Profile
Our Tips & Stories
How we'd use this beauty in our own homes.
It'll reliably, deliciously brighten up pasta, hummus, or a bowl of brothy soup—year round.
From the whimsical to the (nearly) impossible to kill.
Chef Tyler Kord shows us the way.