We’re on a mission to connect with people through food and do as much good as possible!
How it all started
It started in Mellisa's home kitchen as a weekend farmers market hustle. Just to earn some extra money so she could take some time off from her 9-5 to figure out what she really wanted to do with her life. She knew she wanted to be contributing to something meaningful, something that focused on sustainability. She wanted to inspire others by doing as much good as possible, but she had no idea what that would look like. Little did she know that her dream job was so close she could taste it.
Spread’Em Kitchen quickly became a household name in Vancouver
and through word of mouth of her adoring customers, the news spread like wildfire throughout Western Canada: there’s a new cheese in town and it’s made from plants. People couldn’t get enough of the fresh taste and unique flavour profiles of her products. Her plant-based dips and cheeses can now be found nationwide in thousands of stores. And it all started with $500 and a cargo bike.
Our road from market stand to food manufacturing was walked one step at a time. From home kitchen in 2015, to commissary 2016-2018 to our first facility in 2019 to our new home at a 20,000-square-foot, state-of-the-art facility in Richmond B.C.
The highest-level of integrity
is how we approach everything we do in our life and in our business. We never try to bullshit your tastebuds or fool your brain with cheap, empty ingredients doused in fake flavouring and colouring. We’re not out to trick you into thinking you're eating cheese, that is not how we roll. We use real time-honoured fermentation techniques applied to fresh cashew milk... and then let nature do its thing. It might take a little longer, but the result is a fresh, clean-tasting plant-based cheese with lots of flavour and a subtle tang.