Our family has farmed in California for nearly 70 years, commercially producing peaches, apricots, almonds, walnuts, pistachios, table grapes and wine grapes. The list is too long to name everything that my family has grown, but if it grows on a tree and is suitable to the central California climate, my grandfather probably planted it. For the past 40 years, we have been shipping almonds and walnuts across the country and all over the world.

Fast forward to 2010…We had officially decided to add almond butter as a staple of our daily diet. Being almond growers, we knew we would be a bit picky with which product we chose as our favorite. We tried every brand we could get our hands on, finding them at grocery stores, company stores and farmers markets. When we finally settled on our go-to, it was discontinued by the manufacturer a couple months later. It was time to try make our own.

It was the beginning of 2012 when we made our first batch with almonds as our only ingredient, strictly for our own consumption. We decided to use an almond variety that was patented by my grandfather. After some trial and error we had the best almond butter that we had ever tasted, hands-down. Naturally we were proud of ourselves, so we gave some to a few friends, then a few more, and then a few more. It was obvious that this was a big hit, so we decided to get it into our local market. In early 2013 we obtained a license to produce our almond butter in our home kitchen through the recently enacted California Cottage Food Act. We quickly moved from our kitchen to the small facility in Modesto where we are today.

As we grow in production, distribute to locations away from our hometown and our product line grows, we constantly remind ourselves of how we started. We still use only our own premium almonds, we still work in small batches and we still make it ourselves.