Picture it: Wisconsin. Small town Justin finds himself staring at the lengthy list of ingredients on a bottle of fancy shmancy honey mustard. Perplexed at why a seemingly simple sauce would require so many additives, he ran home, did some research and whipped up his first batch. Over the next handful of years Justin took to making mustard as more of a hobby, testing it out on friends and family until he packed up and moved to Seattle. Enter: Bryan. The two start working together at Molly's. Fresh out of college and intrigued by Justin's mustard making talents, Bryan suggests turning Justin's hobby into a small business. With support from Molly's - offering after hours kitchen space - Mustard and Co. was born in 2013. Now, a couple of years later, what started out as a two man operation has quickly evolved into a 3 person powerhouse in the world of small batch accoutrements.
Many mustard grinding procedures destroy mustard's pungent spiciness, and so mustard users all over the world have been limited to just the bland side of the mustard seed’s character. Mustard and Co. ensures that the mustard seed is never subjected to heat, and thus preserving its spicy volatile oils. Couple this hands-on-deck approach with premium ingredients like organic extra-virgin olive oil and a flavorful balsamic vinegar, and you have a set of mustards like none other.