How Beaux’s Bistro began.

I cook for my family, and Beaux is always behind me when I’m at the stove. One day I tripped over him and got onto him for being in the way. Someone pointed out that it was his kitchen.

I had always liked the idea of Jack’s Bistro from Three’s Company, and the name fit Beaux. So I started announcing, “Tonight at Beaux’s Bistro, we’ll be serving…” It stuck.

Curiosity became a craft

I began making sourdough bread because I was bored and saw it on YouTube. Earlier attempts at bread had been horrible, but this time I made baguettes, sourdough loaves, buns, focaccia, and more.

Then I saw someone make fermented hot sauce. I bought a ton of habaneros and fermented the first batch of Miel de Muerte. People liked it, so I made other flavors—and it caught on. Pickles led to sauerkraut and kimchi. Then came dog treats. It just kept growing from there.

From my garden to the bottle

I have gardened on and off for years, but this year we fenced the backyard and built a real garden. I started 360 pepper plants indoors before planting them outside. Many recipes use peppers fresh from that garden.

When I talk with people at festivals and markets, I mean it when I say: I either grew it in my garden, picked it at a local farm, or sourced it from a vendor who knows where it was grown. Not every ingredient makes that possible—but knowing the source matters.

Bakery, BBQ & Brewery

The bakery began with sourdough. The BBQ side is growing as I learn to smoke meats and develop sauces that are not yet ready for market. The brewery side includes perry, plans for homemade vinegars, and a homemade Worcestershire-style sauce called Wurst-this-here that is aging now.

I’m also learning to dehydrate peppers and citrus for new projects and developing a Bartender’s Guide and accessories line.

Through all of it, Beaux remains nearby—supervising the kitchen that was apparently his all along.

Made the Beaux’s Way.