| Spicing up sales | | Print | |
| Written by By BILL RYAN Sentinel Farm Editor | ||
| Friday, 28 May 2010 10:14 | ||
Mothers have a great way of inspiring their children. Baker's break came last year when he was a winner in the annual food competition sponsored by the Center for Innovative Food Technology. He thus received technical advice and assistance and was accepted to be able to use the NOCK to create his product. Organizers of the CIFT contest indicate one of the purposes of the contest is to help people like Baker launch a treasured recipe into mass production. This is far from the first launch to be held at NOCK, Several salsas, sauces and various other products are currently produced at the facility located on Ohio 582. At least one salsa product has reached success that it may soon outgrow the capabilities of the small commercial non-profit kitchen. In addition to his mother, Baker says his wife suggested swapping one main ingredient which really made the difference. His quest for the sauce began when he tasted the barbecue sauce made by a friend, Melvin Sullivan. Though Sullivan declined to share his recipe with Baker, the new entrepreneur started trying different things in order to emulate the tasty sauce. Baker says he loves to cook but his biggest thrill is when someone says, "Wow, this tastes great." Most people who have tasted his sauce have done so at area festivals such as the Toledo Polish Festival and the Holland Strawberry Festival. Baker has provided ribs for sale at those events using his recipe for sauce. He said they were very popular. "That told us we had something special," Baker said. He has sold the sauce which had previously been made at his home. Baker said it is a "great sauce for grilling" but has been told by family and friends they use it in many other ways. Baker indicates on the sauce's label that people use it as a salad dressing, sandwich spread, dipping sauce, meatloaf glaze; for baked beans, shredded chicken and beef, pulled pork and sloppy Joes. Baker says it has also been used as a pizza sauce or just put on a piece of toast. On the first day, Baker and his crew of 10, made roughly 50 cases of the barbecue sauce. Baker currently makes an original recipe as well as a spicy variety. He says a Southwest flavor is in development. He hopes to sell enough of the sauce to make a new batch once a month, with plans of growing the customer base to require more frequent production dates. He has already reached agreement to sell in some area convenient stores. He will also have his product available at area festivals. He is in negotiations to reach larger markets, including those with operations in Texas and California. On Wednesday, his staff was applying the labels by hand. There was a small glitch preventing the use of the labeling machine. To contact Baker, e-mail him at This e-mail address is being protected from spambots. You need JavaScript enabled to view it or call (419) 705-9479. Food development contest set |
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| Last Updated on Friday, 28 May 2010 11:29 |
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