Founder Sarah Austin shares how a homemade approach to healthy eating sparked a brand now trusted by top chefs and clubs. In this behind-the-scenes Q&A, she walks through her journey from raising a family to running a premium foodservice business. Discover how bold flavor, clean ingredients, and real connections shaped The Scratch Pantry.

Q: How did The Scratch Pantry begin?

Sarah: Honestly, it started out of necessity. I was raising three daughters and trying to keep them healthy on a budget, which meant a lot of home cooking. We made everything from scratch, sausage, sauces, stocks, breads, and that taught me the value of using real ingredients. Over time, I began experimenting with spices and different meat blends, just to keep things fun and flavorful.

Q: Why chicken sausage and why now?

Sarah: Chicken sausage wasn’t a trend when I started working on it. It was a healthier alternative I believed in. It offered clean protein, flavor versatility, and felt lighter than pork, which worked better for my family. As more people started asking where they could buy what I made, I realized I was onto something. Today, chefs and buyers are looking for exactly that kind of product: flavorful, clean, and consistent.

Q: What sets The Scratch Pantry apart from other brands?

Sarah: For me, it starts with quality and freshness. I work with a local spice company here in Chicago, Gourmet Spice Co. These are blends made in small batches, not bulk imports that lose their flavor sitting in a container for weeks. That difference shows up on the plate. We also keep our ingredient list clean and straightforward. No fillers, no shortcuts.

Q: How did you take the leap from home kitchen to foodservice?

Sarah: It was very grassroots. I did tastings at local grocery stores and events, listened to feedback, and took notes constantly. I met incredible local chefs who helped me refine my recipes, and eventually I brought on experienced business partners who had deep expertise in scaling product and operations. Having come from the corporate world, serving as a National Sales Director in financial services, I knew how to build and manage a business, but this space came with its own learning curve.

Q: What does your day-to-day look like now?

Sarah: Every day is different, and that’s what I love. Some days I’m in the test kitchen refining flavor profiles, and other days I’m hosting executive networking circles to stay connected with chefs, buyers, and industry partners. Building this company has blended all my worlds, family, food, business, and connection. And we’re just getting started.

Q: Where do you see The Scratch Pantry going next?

Sarah: We’re growing thoughtfully. Our focus is still on serving the foodservice industry, restaurants, private clubs, and institutions that care about quality. But we’re also exploring expanded formats, like meatballs, Halal, and kosher options, and looking into retail opportunities down the road. The mission stays the same: clean ingredients, bold flavor, and products that chefs and buyers can rely on.