in the kitchen

Doux South

By Asheville NC | August 30, 2016
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As is the case with many artisan food businesses, the story of Doux South Pickles began around a family table. Atlanta chef Nick Melvin brought a batch of his homemade pickles to a family gathering. This simple gesture inspired a business partnership between Nick and his in-laws, Mark and Debbie.

Each of the Doux South products are made with natural ingredients and no preservatives. Nick creates the brine recipes (which are different for each vegetable), and in the early days, family members and friends were recruited to a shared kitchen to help with production on weekends.

Their involvement with Atlanta-area farmers markets led to increased retail and online sales. Just months after Doux South began selling products, they moved production to a larger leased kitchen space.

The company now offers a full line of pickles, mustards and pepper relishes. Doux South sells to a wide range of both retail stores and restaurants all across the country. In fact, their full line of jarred products can be purchased at Whole Foods stores throughout the Southeast, and found in bulk on the olive bars there. To meet the demands of growth, they will soon move to a 6000-square-foot production facility.

Even as the business has grown, the family hasn’t lost sight of their vision. “We still hand-pack and make all of our pickles, mustards and relishes in house with a small group of part-time employees and two full-time employees,” says Debbie. And Doux South is about more than just pickles. Their hope is to spread love for the Southern tradition of pickling and educate others about the ways pickles can be incorporated into home cooking.

Article from Edible Upcountry at
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