After talking to Michael the man in charge at the Green Mountain Mustard company, I knew our customers would love his “different” mustard (his words). This is not your regular grocery store mustard, the mustard is unique and made in small batches. The magic of the the mustards happens after combining mustard seeds and mustard powder. The ingredients that come next is what makes these mustards stand out, such as sriracha, maple syrup, and garlic & oregano. I mean who would have thought of putting all the spices, seeds and salt that come on an Everything Bagel in a jar of Mustard?!? It is quite amazing! Green Mountain Mustard is located in Vermont and run by a family of three, Michael, Ed & Jeanne Adams. They started out selling at farmers markets and when they kept selling out, they decide it was time to expand - Thank goodness they did - because we are truly lucky to carry it. Try every flavor or just pick one, you won’t be disappointed. Read below to get to know Michael and his company a bit more…
What makes your Green Mountain Mustards different from others? Our mustards are different for a couple of reasons: The first is texture. Our mustards are thick, rich, and creamy. We wanted to make something that was a lot more spreadable than something that comes out of a squeeze bottle. The second reason is flavors. We really try to push the envelope of condiment creation when it comes to our new flavors.
Who comes up with the recipes and flavors? It's a combination of customers, myself, and my Dad, Ed. We always write down customer suggestions and give it at least one go. If we think we've got something, then we test it like crazy with anyone who wants to give it a try.
What’s your biggest challenge working in a small family business? My biggest challenge is remembering that the two people I work with are also my parents. I rely on them for a lot - and it's often for sweat equity. It's important for me to constantly remind them how much they are helping me build my little mustard company.
What's your favorite food or food trend? Man, this is tough. I'm not going to pick a favorite food because the list would be a mile long. For a food trend, I appreciate how there are many companies emerging with clean products. There's no reason for half the garbage to be in food today - clean, simple ingredients is a trend I'm happy to support.
How do you most often use your product? What was the most unexpected way of using your product? I use it in my omelet every morning. And grilled cheese. Oh, man - it's SO good on grilled cheese. And I make a lot of salad dressing and potatoes, too. As for strange uses, we have a lot of customers who dip microwave popcorn in our mustard. I've never tried it, but my customers swear by it!
What's next for your business? We're looking to grow into New England more and start moving our way down the East Coast the next few years. It's an exciting time because we're finding our place in the market, making it known, and having a lot of fun doing it.
What’s the one key thing you would tell a person who wants to start a small business in the food industry? I'd tell them two things: 1. Get your numbers right from the beginning. and 2. It takes longer to build a successful business than you think.
What is your most memorable meal? When I tried sea urchin and squid ink at Anchor & Hope in San Francisco. While, it wasn't my favorite meal of all time, it was a time I tried something new. And I'll forever remember trying sea urchin and squid ink - both tasty, by the way.
What is your (food) guilty pleasure? Trail Mix. I know - it's weird. But there's nothing like going to a bulk bin in the grocery store and getting some trail mix.
