Dear Friends,
For more than seven years it has been our honor and privilege to provide you with hand-crafted plant based foods. We’re writing to let you know that the last run of Small Batch Burgers and Sausage have rolled off the line and as of this day the SSB kitchen is closed. You will still be able to find our products in co-ops and grocery stores for a while as they work through their inventory. We tried our best to find a brave soul (or three!) to take over the business but sad to say such a person has yet to come forward. But lovers of SSB, do not despair – this is not the end of the Burgers and Bangers you’ve come to love! There will be a way for you to keep SSB alive in your own kitchens– more on this toward the end of this note. The main thing we want to impart is this: the fact that you all have allowed us into your home, trusted us to feed your families – means more to us than we could express and fills us with pride. Thank you.
Why we are ending production
No surprise that it is darn hard to get a small business off the ground. Not only do you have to create a product people are willing to shell out a chunk of money for, you have to learn about all sorts of things unrelated to making that product, like licensing and insurance, packaging, design, distribution, and a million other things. A couple of years ago we had a major growth spurt that saw our food reach markets far beyond the Northland. Suddenly we had customers all over the Twin Cities and greater Minnesota, in Madison, and even the U.P.! Food was going out the door by the pallet instead of the case. Our production facility – a commercial kitchen in the basement of Pilgrim Lutheran Church in Superior – which had been a perfect fit for us when we were still mainly serving the Twin Ports area – became inadequate for our needs. As our lease expiration date drew near, we had to make a decision: either find a new location in which to build out an expanded kitchen facility to serve SSB 2.0, or close down, since we knew we could not be profitable serving only this immediate area.
After really thinking about it, and reflecting on all we’d set aside for the sake of Superior Small Batch, we realized it was time to put our energies into other passions. We can tell you for sure that the hardest part of this decision was knowing how many of you rely on our food as a staple in your kitchen.
What you can expect now
Though we’re no longer making SSB, you will still be able to obtain our products for a little while. We do still have some Curryburgers and Localburgers available, so if you’d like to stock up, let Shane know at shane@superiorsmallbatch.com. ALSO: on January 14th at 6pm, Chef Shane will be teaching a class at the Denfeld Whole Foods Co-Op entitled “Superior Small Batch's Special Sauce: Secrets of a Great Vegan Burger” in which you’ll learn how to make SSB at home. Check Whole Foods Co-op’s website for sign-up details coming soon. Chef Shane has done classes for WFC in the past focused on “wheatmeat,” of which SSB Bangers are one example. If you’d like the slide deck of either or both of those classes, likewise let Shane know.
Thank you, thank you, thank you, to everyone who has supported us. It's been an incredible privilege to feed you and your family.
Shane & Gail
