About The Saucery
The Saucery began as a passion project in 2013's selling at farmer's markets. Slowly the business had evolved into direct distribution to over 18 independent, grocery retailers all over San Francisco Bay Area. Andrew is steadily increasing his small batch ethnic sauce company, while continuing to thrive in the culinary industry cooking for clients, and free lancing at several restaurants and catering companies in the Bay Area.
On the horizon is the long anticipated release of a vegan sauce & expanding distribution by the end of the year.
Chef Andrew grew up with a passion for food. From an early age, he learned the dinner table is what brings people together. With a passion for community and food, he enhanced the knowledge imparted on him by his Mother when he attended culinary school in Vermont. After graduation, he worked in critically acclaimed restaurants in both Boston and San Francisco.
One day while grocery shopping with friends, it became clear to Andrew that the marketplace was lacking variety in the sauce isle. He wanted something delicious with all natural ingredients, representing cultures from around the world. It was through this that The Saucery was born.