Daily News | 2 Philly dads hope to shake up the ketchup biz with AWSM Sauce
It’s a safe bet when swinging open the average refrigerator that you’ll find a small army of half-used condiments: ketchup and mustard, barbecue and hot sauces, mayo, salad dressings, and more. Their ages and expirations dates vary, and as time goes on, they’re as likely to be thrown out as they are to be used up.Delco native Paul Lehmann and Midwest transplant Carl Starkey, co-workers at Westchester’s Westtown School athletics department, got deeply into grilling over the pandemic.
In January 2021, they started tinkering in Lehmann’s garage. By June, they were incorporating their new business,, which reproduces beloved condiments in space-saving — and arguably earth-saving — powdered form. Pour a packet of AWSM Sauce into a jar of water and shake, and you’ll make 5 ounces of fresh ketchup, honey hickory barbecue, or Chesapeake fire sauce. Starkey and Lehmann, now working full-time on this project, have raised $760,000 in funding and are developing more recipes for their lineup. They’re working with a manufacturer in Warminster and have sent out more than 30,000 sample kits since their official launch last May.
The Inquirer talked with the two entrepreneurs about AWSM Sauce’s future flavors, the condiment category’s environmental impact, their recent stint at the Minnesota Twins stadium, and their hopes to break into the Philly sports-concession world.There’s three steps: We source the dry ingredients, blend and package it, and then sell it.Everything starts from a powdered ingredient: tomato powder, garlic powder, onion powder.
I use ketchup probably twice a year, so it’s appealing to have it in a smaller quantity. How long does it last once it’s made?Two months, but if you keep it in the fridge, it can last longer. We say you take the storage out of your fridge and put it in your cabinet.
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