Fed up with protein bars and shakes
Our Origin
We were college students fed up with chalky shakes and proccesed bars. Pasta night was the one meal we looked forward to, and it gave us almost no protein.
So we asked one question: what if the sauce could do the work?
We spent seven rounds in commercial kitchens with our chef, Gerry, refining the recipe until the protein disappeared into real Italian sauce. No chalk, no aftertaste. No seed oils, no added sugar.
Today it's still small batches, made in Massachusetts to the same standard we started with.