MADE IN SB
Silas Fallstich
Carriots Of Fire! Perfect addition to a spicey Bloody Mary or Banh-Mi sandwich.
Pickled to perfection A spicy local original By Nancy Ransohoff
W
hen Bradley Bennett began making his pickles as holiday gifts for friends and family in his Santa Barbara kitchen in 2001, he didn’t envision that one day his crispy-crunchy deliciousness would be sold in about 2,500 stores nationwide. What began as a hobby slowly evolved into a successful business after Bennett made the decision to brand and sell his popular puckery products. His signature recipe blends punchy California chili peppers and umami-rich aromatics. Pacific Pickle Works was born in 2010, with products placed in stores the following year. C’est Cheese (now Cheese Shop Santa Barbara) became Bennett’s first customer, followed eventually by stores including Whole Foods, Bristol Farms, and Gelson’s on the West Coast. “This year we went nationwide in Cost Plus and a few notable chains on the East 20
FOOD + HOME
Coast,” says Bennett. As self-proclaimed Owner and Principal Pickle, the Santa Barbaraborn-and-raised Bennett oversees a small staff that pickles, packages, labels, and ships to locations around the world. “We do everything at our little factory on Union Street on the lower east side,” he says. Bennett is of course acutely aware that this has been a devastating year for small businesses of all kinds. That’s why he is especially grateful that Pacific Pickle Works has been busier than ever. “It’s been a banner year for us,” he says. “We’re thankful that we’ve been able to keep our key workers, and even add to our team.” In an effort to help the business thrive beyond the grocery industry, where it’s difficult for small companies to make a profit, Bennett has exW W W. F O O D – H O M E . C O M
