Since 2002 we’ve been making soups, bone broths, stocks, sauces, meals, salads, dressings and dips by hand, for families at home and for shops and restaurants across Alberta.
Stock & Sauce was started in 2002 by two mothers who wanted wholesome, homemade food for their growing families. What began as cooking for their own tables has grown into one of Calgary’s trusted makers of soups, bone broths, prepared meals and sauces.
Good food starts with good ingredients. We cook everything in small batches, the traditional way, and we don’t take shortcuts. Flavour like this takes time.
Some of our customers fill the freezer before a busy week. Others serve our food in their own restaurants and shops. Either way, our job is the same: make it easy to put something good on the table.
“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’s why we still cook in small batches and simmer our stocks for the better part of a day. It’s also 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
Kari has run the business side of Stock & Sauce since 2002. She has been married for 35 years and is a mother of nine, so she knows what it takes to feed a family. Her interest in health led her to become a certified naturopathy practitioner, and that still shapes what we cook.
Co-Founder · Wholesale & General Inquiries
Phil has been part of Stock & Sauce for more than twenty years. He trained in architectural technology and has helped design the spaces we cook and sell in. He looks after wholesale, and he is usually the one opening a new location. A lot of our longest business relationships started with a conversation with Phil.
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’s a professional kitchen with professional equipment, but we still cook the way we did in 2002: slowly, in small amounts, and we taste everything before it goes out the door.
We choose every ingredient ourselves, and we keep the list short.
Our stocks simmer for most of a day and our sauces reduce slowly. It takes longer, and it tastes better.
Small batches mean every tub tastes like the last one, and nothing leaves our kitchen that we wouldn’t serve at home.
Kari is a certified naturopathy practitioner, and we cook with your health in mind.
Stock & Sauce — the taste of life.
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