It all began when we were kids. Mom taught us how to bake cookies. Dad taught us how to cook breakfast on Sunday mornings. Our love for making food was instilled young. What we really loved, though? Sauce. Any sauce. Every sauce. BBQ, Ketchup, Mustard, Ranch, Horseradish, Tartar, Thousand Island, Hot, Soy, Zip--you name it, we ate it! Food was just a vessel for sauce. As we like to say: we're a saucy family! 

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Jake worked at his first restaurant at 14. (Does working as a busboy count, though? -Zach). He was hired as a cook for the first time at 19, and over the next decade he worked at 3 Metro-Detroit restaurants, ranging from a deli & grille to a sports bar to upscale fare. (He also briefly provided catering in Los Angeles but that doesn't count, either. -Nick). 

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Zach is the chef. Currently running Little Ghost in Ferndale, he has provided excellent service at a dozen well-known establishments around Metro-Detroit for almost twenty years. Mostly restaurants, ranging from sliders to subs to pizza to oysters and everything in between--Chinese! Mexican!--he has also provided food service at a boutique hotel and upscale market. Safe to say he knows what tastes good!

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Nick has been around too. While the least experienced in a professional setting, (Hey, I've worked at a few! -Nick), he is the go-getter. After helping his friends build the best damn pizza oven in Southeast Michigan, he was the one to take the initiative to learn how to make hot sauces. Something of a mad scientist, he concocted The Inaugural Batch. ​​​​​​​​​​

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