I’ve been making Yummy Yammy dips, sauces, and spreads in my Vermont kitchen since September, 2009.
Those roasting sweet potatoes make my kitchen smell so great! They’re a gorgeous color, warm up my kitchen, and taste so outrageously good: my kids’ favorite thing is to show up just as they’re coming out of the oven, and ask if they can have a hot one with some great cheese.
It has been an extraordinary experience having 2 fridges, YyYy ingredients, packages, and labels invading the kitchen.
And we are ramping up. We have a space this coming July at DC’s Fancy Food Show, where we will debut Yummy Yammy on a national stage. What a lot of work to do to get it ready for that show!
* We now make it in plastic tubs, and we’re going to change it over to glass jars
* I make it on a very small scale, and we need to scale it up to a 300-pound steam kettle
* We hand-label every tub, and it will be done all by machine
* I deliver to four local stores and sell a little directly to local friends – I’ve started to ship a little on the east coast, and we will be working soon to develop a relationship with one or more distributors so dozens of stores can carry it
* We are starting to work with a lawyer who focuses on helping growth of small specialty food companies like us, and we’ll be making an offering to investors soon
Sometimes when I think about all the changes in front of us, I have a moment of overwhelm. But most of the time I see a clear path to success, peopled by all the friendly, wise, and loving folks that help us. You know who you are… we couldn’t do it without you.
Lisa Johnson, Y’Ambassador