Many “pasta sauces” out there on market shelves are attached to a restaurant. Ever notice that? It’s probably why 99.9% of them jar the same recipes over and over and over again!

They’re not really interested in the actual recipe or quality per se more than they are in promoting their own agenda. I get it from a marketing perspective but why only pasta sauce? Why not wine? Mustard? Hot sauce, even?

Have pasta sauces become a cheap formula for restaurant owners to use as a vehicle for promotion? Sure does look that way to me. After all, I do make sauce for a living so I’m kinda sensitive to these things that have been going on in our category since post WWII. The invention of grocery stores and food brands like Chef Boy-ar-dee! kinda set the stage for American pasta sauce brands since. So, evolving into something else other than a vehicle to promote one’s red sauce joint was not ever going to change unless some alternative food brand came along and shook things up in this stale AF category, finally!

Hello America! Our name is City Saucery, nice to meet you!

Look, nothing against restaurants and all (past and present) but that’s just not our thing. We like to see ourselves as your personal sauciers stirring the big pot deep in South Brooklyn daily and year-round so when you purchase our sauces and condiments you actually taste the difference and share them with loved ones. That’s always been one of our main missions: quality.

Restaurant “red sauce” brands? Not so much.