Going Back: the first ever nutritiously infused nut butter

The first official jar of nutritiously infused almond butter (when we were called Spread the Goods)

I get asked a lot how I got into this business. And with that question I could write a whole other blog post on my background and what urged me to take this “risk”. But it really began with creating that first product, not knowing or believing that I would turn into a full-on business one day.

The first ever nut butter I made was an almond butter.

At the time, I was obsessed with the idea of creating things from scratch, and nut butter was one of those because first of all it was cheaper… and second it was a nice little creative outlet for me. It was almost like I was creating a blank slate or canvas for myself, and I was using all these unique and fancy flavours to create my own form of nut butter art.

But back to the point… the first ever nut butter I made was plain…. I got bored of that real quick. I then ventured on to create what is now our best selling flavour; Cacao Maca almond butter. It was awful.

I didn’t blend the almonds long enough, I added cane sugar, and I used wayyy too much Cacao powder. I hated it.

Moving on… I then created a Coconut Spirulina Macadamia nut butter, which was delicious, but like, SO expensive. If you know how much macadamia nuts cost, then you know… And yeah, no one is gonna pay $22 for a jar of nut butter. So scratch that idea.

I also created a Camu Camu cashew butter. I loved this one. It was my FAVOURITE. Camu Camu is a nutrient dense berry that has a sweet, yet tart taste and cashew butter is a dreamy kinda consistency. Funny enough, I devoured that one, but I never made it again (yet).

After finally “perfecting” a couple recipes and posting a photo of these nut butters on Instagram, I got a few messages asking if I sell them.

“Uhm… YES?! I don’t know, maybe I can? Maybe I will? What is happening?” Is basically what was going through my head. My whole university career, I had this tiny little dream in the back of my mind to create a brand of some sort, which I knew had to be food. Something that was unique and that I was passionate for and could really get behind. This dream popped up every once in a while as a nice little reminder, but try telling my naïve 21 year old self that she’s going to own a business. My mindset was a little “off”.

But after getting this response to this one Instagram post, it set a spark off in my mind and lit that dream on fire. I really thought I had something going - even though it was never my full intention to turn my creative kitchen afternoons into a business.

This was the beginning of 2018. At first, I told myself and others I would test out the spring and summer at farmers markets and see how it went, because I still had a full year of university to finish, but part of me knew I wanted it to go further.

I then began creating more flavours.

I tried Maca Cinnamon, spirulina coconut, and acai blueberry almond butters.

I loved these flavours, but I wanted MORE.

Eventually Beet Ginger and Lucuma Turmeric made their way into the line up and Maca Cinnamon turned back into Cacao Maca.

These were weird flavours…. I get that. They still are. But that’s why myself and my customers LOVE them. They are unique, nutritious, delicious, and feature foods and flavours from all over the world. I love supporting local suppliers and sourcing local when I can, but I wanted a diverse product. Something that made them stand out and combined different cultures and notes to create something totally new.

I went forward with these flavours at my first farmers market in June 2018. It was the Manitoba Night Market at Assinboia downs and I was overwhelmed by the response. To this date, that is still my favourite market and what felt like the most successful one (not on paper).

At that time I was selling chia seed jams as well… which are obviously no longer on the menu. But I sold out of those, and almost completely sold all of my almond butter.

I then started experimenting with a Matcha flavour and eventually found Matcha Lavender as the sixth addition to our line of almond butters. I then ventured into seasonal flavours, creating Pumpkin Spice Goji, Gingerbread Baobab, and Hemp Hibiscus.

And it’s crazy that this all started in my parents kitchen with their food processor that I burnt out from using too much. (Sorry)

The real thrill I get out of this business is that it allows me to be creative and that I get to share something that I’m so passionate about with everyone. And the skills, expertise, and lessons I’ve learned through this journey are invaluable.

For someone who’s only taken two first year business courses and hated both of them, and has learned the majority of everything on my own - I’m super pumped to be in the position I’m in, and SO grateful that you’re here and for your support.

And I of course, I couldn’t have done this without the support and help of my family, friends, and my boyfriend.

THANK YOU for being here - I cannot wait to keep bringing you more nutritiously infused goods!

-Cede