naturally preserving the season through applied science
This is a mock-up of what the first label will look like, only with a different font: this artisan vinegar was made by Atomiq Condiments in a noe valley cfo home kitchen laboratory 490 collingwood st. #7 san francisco permit # 12345 carignane/syrah/grenache vinegar Ingredients: …
Atomiq Condiments naturally preserving the season through applied science Our core product is making small batches of shelf stable acidic essences of fruit and vegetable flavors with provenance: single ingredient, single flavor, single season, single location, single farms and single wineries This project breaks new …
11-01-17
This is my second entry and first actual entry into the Atomiq Condiments Word Press blog and as I go, I’m learning more and more about this new direction I’m going. Until now, I haven’t had an urge to talk on social media but, now I want to be talking about the the who, what, why and where of how this has come to be. What this blog is about is the reason for being or raison d’être for Atomiq Condiments.
Aside of my general love of food and beverages, I have been into specialty foods and specialty stores since I moved to San Francisco to go to culinary school. I started attending the Fancy Food show as soon as I moved here! My original idea when I made the move from being a bartender to being a cook was to start a specialty food store that was also a restaurant.
It made total sense to have a facility that made and packaged local foods and beverages and also carried great artisan products and then served all those great foods. These days, it seems retail commingling with a restaurant is becoming more and more common! There are a lot more specialty food stores and food halls and restaurants that are making products. People are eating better and look to buy and eat foods with provenance. In these days of mass produced foods, knowing what you eating and drinking leads to a healthier existence.
Since moving to San Francisco, there is a lot of information I have gathered and learned about starting a business, about all the great specialty stores, foods and beverages from around the world as well as cooking, restaurants, farms, ranches and things of that ilk. Being a bartender, then a cook and then a chef has been an important part of growing and acquiring the skills I need to do go to the next level in my career.
My direction has changed in the last five years once I realized that I need to take a smaller bite and focus my interests on what what is attainable. What living in the Bay area has given me, is a tremendous appreciation of what is happens on the local level. People here really see how buying and staying local benefits the local community. What Atomiq Condiments is about is acquiring local seasonal ingredients grown with love and care, not adding anything extraneous and saving the season in a recyclable glass bottle!