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Our Story

Picture it: Wisconsin. Small town Justin finds himself staring at the lengthy list of ingredients on a bottle of fancy shmancy honey mustard. Perplexed at why a seemingly simple sauce would require so many additives, he ran home, did some research and whipped up his first batch. Over the next handful of years Justin took to making mustard as more of a hobby, testing it out on friends and family until he packed up and moved to Seattle. Enter: Bryan. Fresh out of college and intrigued by Justin's mustard making talents, Bryan suggests turning Justin's hobby into a small business. With support from their current employer, Molly's - offering after hours kitchen space - Mustard and Co. was born in 2013. Now, a couple of years later, what started out as a two man operation has quickly evolved into a 3 person powerhouse in the world of small batch accoutrements. 
See what the local paper has to say about us.
Read Macrina Bakery's spotlight of Mustard and Co. 

 

the "us" in mustard

Bryan Mitchiner, co-founder

Bryan hails from Wolverine country - Ann Arbor, MI and upon moving to Seattle for school, he quickly fell in love with everything the PNW has to offer. After graduation and a cliche, "finding yourself" traveling adventure abroad, Bryan was eager to create his own business and go out on his own. After many failed attempts to persuade college buddies to start this and that, Bryan met Justin. And so, they set out to fulfill their dreams with Mustard and Co.

 

 

Justin Hoffman, co-founder

Also from the Midwest, Justin spent his early days in Wisconsin and Minnesota. With an itch to break out of his daily, Midwestern routine, and perhaps to escape the bitter cold, Justin traveled West to explore new territory. As a kitchen chemist of sorts, Justin had developed Mustard and Co.'s original Honey Curry recipe out of an inspiration to use balsamic vinegar in place of mustard's traditional white vinegar. After years of sharing with friends, Justin saw its potential to create a mustard enterprise.