Too many cooks spoil the sauce.

I make hot sauces and condiments by hand in micro-batches here in Kitchener-Waterloo, Ontario.

There are no middle-men between my crafted sauces and your tastebuds.

Every sauce is actually prepared by my hands and is perfected to my taste.

My mission is to add quality, flavour, and heat to your meals.

  • bottles of Bajan Tyga

    Bajan Tyga

    Bajan Tyga is my homage to traditional Barbadian (Bajan) mustard, mango, & Scotch bonnet-based hot sauce. I carefully refined/balanced my ingredients to something I feel is puuurrrfect.
    My Barbadian dad introduced me to this amazing island staple when I was a child, and I was hooked!

    Mango, Scotch Bonnet, turmeric, lime, garlic and ghost pepper will have you hooked too.


    Heat: 6/10

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  • bottles of Tomato Brule

    Tomato Brulé

    I wanted to make my own version of a tourtiere sauce to honor my French-Canadian mum.
    I'm a direct descendant of Étienne Brûlé, famous coureur des bois, so I thought it a fitting name for this sauce filled with the flavours of tomato, Granny Smith apple, garlic, and ghost pepper.
    It's perfect on tourtiere, but it also adds a tangy zip to seafood and cheese boards!


    Heat: 3/10

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