About Small Batch Kitchen

Small Batch Kitchen was founded in 2014 by Sheila Rhodes when traditional jam recipes turned out too sweet and lacked in flavor. Through careful research of food sciences and a backyard hobby garden, Sheila was able to develop recipes and create deliciously unique, gourmet fruit spreads with half the sugar of other jams. What started as an occasional booth at a local farmers market has rapidly turned into a successful business - featuring in over 200 stores, farmers markets, and events annually. Aiming to showcase the natural, vibrant flavors of fruits and vegetables native to the Northeast region, Small Batch Kitchen makes it their mission to work alongside the small-scale local farmers of their greater area - to not only honor these plants, but to honor the people who grow them as well. Through these relationships, Small Batch Kitchen holds community and sustainability to the utmost value in their day to day production.Read their story