Heritage Sauce Recipe Targets Millennials

Everybody’s world moves so fast. Two dads from the Gulf Islands want to change that with their new brand of condiments called Slow Bottled Sunday. From Salt Spring Island roots, Nate Fraser took his grandmother’s family recipe and started making a delicious ketchup-style sauce using local plums. He now manages their operations in Hedley, BC and Adam Fraser manages sales from Victoria. 

These young fathers want to help people connect with a laid-back Sunday feel, special times to slow down and barbeque with friends and family. Their products appeal to consumers looking for fresh food, whole food, and a simple supply chain knowing the people and land behind it.

Most of all, Nate and Adam want to appeal to consumers looking for sauces that will bring a traditional, yet exciting new flavour profile for any meal, from breakfast to burgers, and picnics to backyard barbeques.

With an idealistic vision to pair vintage with modern, they are values-driven to be sustainable, environmentally sensitive, and reduce the impact on food waste. They have a relationship with local Okanagan fruit growers to rescue imperfect fruit before it goes to the landfill. That fruit is at the peak of its flavour ensuring a superior product.