The Gourmet Jar

Our place is over at A-67 in Sector 83. The Gourmet Jar started out because we simply liked making things in our own kitchen at home. Now the operation is a bit bigger than that, but we try to keep that same personal feeling in everything we do. It is not a massive, cold factory. It is more of a production unit where things are actually stirred by hand and poured into jars by us. You can usually smell whatever we are cooking that day from the hallway before you even get to the door. Sometimes the air is sweet from fruit, and other days it is spicy. We do not have a big corporate office with fancy leather chairs or a boardroom. We have a functional kitchen and some storage space for the jars. It gets pretty hot in the summer and we all get a bit tired, but we keep moving. We do not use all those strange ingredients that you cannot pronounce. We just use what works and what tastes right. We do not spend much money on flashy labels or big television commercials. We just hope that people like what is inside the jar enough to come back. It is a very simple business model. We make the food, we pack it up, and we send it out. Sector 83 is a bit out of the way, but it works for us. That is basically our whole story.