Founded in 2013 by Pat Marrett, Spanish Town Kitchen makes small-batch Caribbean-inspired pantry foods, including jerk sauces, spice blends, and fruit preserves. Rooted in Spanish Town, Jamaica—Pat’s birthplace—the company honors Caribbean foodways while drawing inspiration from around the globe, with products designed for everyday cooking and made using ingredients sourced in part from partners who support small farmers. Its preserves and sauces are also crafted for pairings, from cheese boards to café and specialty-food shelves.
Caribbean Food DelightsFounded in the Bronx in 1978 by Jamaican immigrants Vincent and Jeanette HoSang, Caribbean Food Delights remains a privately owned, second-generation HoSang family company. Its Tappan operation has grown from those humble beginnings into a 103,000-square-foot manufacturing facility serving customers with frozen Jamaican-style patties. The company employs about 150 people and holds SQF Food Safety and Food Quality certification.TAPPAN, NY
The Saucy AfricanIn Pittsburgh, Janet and James Digber-Williams bottle slow-cooked tomato simmer sauces and spice blends rooted in African home cooking. The Saucy African grew from Janet’s late-night pots for friends and family into a shared effort to bring the rich, soulful flavors she grew up loving to everyday kitchens. Its jars are designed to make dishes such as jollof rice, stews and pasta approachable without losing their cultural character.CRANBERRY TOWNSHIP, PA
Caribbean Products, LTDSince 1989, Caribbean Products, LTD has made Jamaican-style patties under its Global Delights brand, using family recipes combined with those of a professional Jamaican chef. The U.S. company produces the hand-held turnovers in a USDA-inspected facility and distributes them in the United States and internationally. Caribbean Products is woman-owned and certified as both a WBENC Women’s Business Enterprise and Woman Owned Small Business.BALTIMORE, MD
Atina FoodsCarrie and Suresh, a married team who founded Atina Foods in Catskill in 2015, build the company around Suresh’s Kerala upbringing and Carrie’s creative practice. Their small-batch food work adapts traditional preservation knowledge to Upstate New York produce, making distinctive Ayurvedic-inspired condiments for home cooks and sharing the approach through cooking lessons at their Studio Kitchen.CATSKILL, NY