Since 2002, Stock & Sauce has been handcrafting premium soups, bone broths, stocks, sauces, prepared meals, salads, dressings, dips and gourmet foods for families, retailers and food service professionals across Alberta.
Stock & Sauce was founded in 2002 by two mothers who wanted to provide wholesome, handcrafted food for their growing families. What began as a passion for cooking has grown into one of Calgary’s trusted producers of premium soups, bone broths, prepared meals, sauces and specialty foods.
We believe exceptional food begins with exceptional ingredients. Every product is made in small batches using real ingredients, traditional cooking methods, and the patience great food deserves. We don’t take shortcuts, because exceptional flavour simply can’t be rushed.
Whether you’re preparing a family dinner, stocking your freezer for busy weeks, or serving customers in your business, our purpose is the same: to make serving exceptional food simple.
“Helping people serve exceptional food with confidence.” Kari Faba, Co-Founder
Every recipe starts in the same place: would we serve this at our own table? If the answer is anything short of yes, it does not go in a tub.
That standard is why we still make everything in small batches, why we simmer stocks for the better part of a day, and why the ingredient list on the side of the container is short enough to read.
Our home stall. Four days a week you can taste before you buy, ask what went into the pot this morning, and take home whatever you like the sound of.
510 77 Ave SE
Co-Founder · Business & Accounting
Since 2002, Kari has been building and refining Stock & Sauce through a deep commitment to real food and the people it serves. Her work is rooted in one simple belief — that food should nourish, support, and bring people together. As a wife of 35 years and a mother of nine, her perspective comes from real life. Kari’s dedication to health led her to become a certified naturopathy practitioner.
Co-Founder · Wholesale & General Inquiries
Phil has been part of Stock & Sauce for more than two decades, bringing both experience and heart into the business. With a background in architectural technology, he has played a key role in shaping the spaces behind the brand. He is known for his ability to build relationships, often turning a first meeting into something lasting. Phil drives growth, expanding locations and bringing Stock & Sauce to more people.
Small batches need small teams. These are the people cooking your food.
Everything we sell is made here in Calgary, in our own commercial kitchen — stocks simmering on the range, sauces built in batches small enough to taste as they go, and every tub filled and labelled by hand.
It is a professional kitchen with professional equipment. What has not changed since 2002 is how the food gets made: slowly, in small amounts, by people who taste it before it leaves.
Real food first. Every ingredient is chosen deliberately and used with care.
Exceptional flavour simply can’t be rushed. We slow-simmer, we reduce, and we wait.
Small batches, consistent results, and nothing leaves our kitchen we wouldn’t serve at our own table.
Rooted in Kari’s certification in naturopathy — food as something that genuinely supports your health.
Stock & Sauce — the taste of life.
Straight from our kitchen and our market stalls. Tap any photo for a closer look.
