Vermont Pepper Works believes in maintaining the highest standards
in preparing our hand-made All-Natural products. Our sauces are made in small batches to insure the greatest possible attention is given to each bottle.  We maintain relationships with local farmers and distributors to provide top-quality ingredients for all of our food products. We do not use pepper mash, only fresh or freshly frozen peppers that have been individually inspected for quality.

Vermont Pepper Works does not support the use of genetically modified organisms "G.M.O.", nor the use of any un-naturally occurring ingredients.

    Back in 1999 we had a bumper crop of Cayenne and other assorted peppers.  So we made some sauce using the carrots, garlic, peppers, and other natural ingredients from our garden. The birth of our family favorite," Roasted Garlic & Carrot Cayenne".  Wow!!   It was so good I had everyone taste it.  So I brought it to the restaurant in Stowe that I worked at, and a fellow worker suggested that  I should manufacture and sell hot sauce.  Then he, Chris Goss, turned me on to the heaven sent Vermont Food Venture Center, a public commercial kitchen which is part of N.E.C.F.E, North Eastern Center for Food  Entrepreneurship . Here I was given  the chance to hand make Vermont Pepper Works pepper sauce under safe, clean, helpful and friendly conditions.  With the help of VFVC , Small Business Development Center of Northern Vermont, and many other organizations, Julie and I were set on the path we now lead. 

    Developing sauces to market and manufacture came with immense help from friends and family.  With both Julie and I having an Associate of Occupational Studies in Culinary Arts from Schenectady County Community College in Schenectady, New York,  which  is accredited by the American Culinary Federation, insured our food knowledge credible.  
      From burning my brother-in-law Jeremy Lebediker with the hottest Peach Ginger Habanero I have ever made, to *healing Nelson Boldry with Carrot Cayenne from the common cold (*this statement was not approved by the FDA:>)   The coolest graphic work came from my brother Elliott Mitchell and his sleepsoftreason.com.   Our literary  and political guru  Jonah Bruno, who can pick a mean banjo, wrote his fingers to the bone for us.  To Mr. Dan Levine with his business savvy deliberations.  Last but not least, the peppers that helps us live, love, dance and be free, gave the vision of what we create.

    We continue to follow the mission that we started with.  To provide a high quality hand made All natural "whole food" products from the start to the finish.  Of course we could make our product cheaper and faster with modern food science and technology, but we insist on doing it the slow wholesome way.  To provide fiery food products that have a wide variety of heat levels while continuing to deliver flavor.  

    With the rising demand of specialty food manufacturing, Green Mountain Co-Pack was created to help fill Co-Packing needs.  Keeping our high standard, we create a special relationship not duplicated by the big manufacturing firms.  Some of companies we work hand and hand include restaurants, small start up companies, and larger volume clients.  Please visit our new website www.greenmountaincopack.com to learn more about this aspect of our voyage.

Don't worry, Vermont Pepper Works will still craft the world best pepper sauce forever :^)

More to come....2007