It all started with ingredients.
On that first night, in February 2014, we were fuelled by pizza and whiskey at our kitchen table in Bushwick as we chased the idea of making sauces. But before long, we were combing the Hudson Valley for the best wildflower honey; four-wheeling through snowdrifts in the Catskill Mountains in pursuit of the richest maple syrup; eating our way through Queens to discover the most complex gochujang; and sourcing the warmest cinnamon bark from Indonesia, the briniest sea salt from Amagansett, the most aromatic curry paste from the Bronx, and chilli peppers from around the world.
Two years and nine products later, Bushwick Kitchen has grown into a national brand with retail presence in every state, and spread across the world with customers in 34 countries on six continents. (We re still waiting on Antarctica.) All of our products are mixed, infused, bottled, and shipped by hand from our kitchen in Brooklyn, NY.
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