Food and Drink - Spring 2014 - 40

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PRODUCERS

Terra Spice Co.

Built for Success
Terra Spice Co. moves into a larger facility to optimize production and turn
out quality products. By Janice Hoppe
company profile
Terra Spice Co.
www.terraspice.com
Headquarters: South Bend, Ind.
Employees: 10
Specialties: Original and custom
blend spices
Philip Abbott, owner: "You have
a vision you head towards and the
vision I realized was not a restaurant - it was a spice company."

January 2002 to satisfy a niche market in
restaurants that Abbott felt was overlooked. Chefs spend hours finding the
best produce and meats for dishes in
their restaurants, so Abbott tried to fill a
niche by providing top-of-the-line spices
and blends with Terra Spice, he says.
Terra Spice stocks and sells only the
cleanest and most natural products
available, catering to culinary professionals around the world. Products are
packaged to order and are available in
restaurant containers, bulk, case sizes
and retail packaging. "We want to continue to blend the same way we do now,"
Abbott says. "We want to maintain that
feel of a small company and really focus
on the integrity of products."

Quality Expansion

Terra Spice's products are packaged to order and available in restaurant containers, bulk, case sizes and retail packaging.

<<

C

hef and experienced spice blender Philip Abbott always
thought his dream was to open his own restaurant. That
aspiration changed in November 2001, however, when he
stepped out of the kitchen to open Terra Spice Co.
"You have a vision you head towards and the vision I realized was not a restaurant - it was a spice company," Abbott says. Terra
Spice - a producer of original and custom blend spices - opened in

40 food & drink * spring 2014 * www.fooddrink-magazine.com

Terra Spice opened its new facility in
South Bend, Ind., in December after
searching for the perfect location for
the past seven years. The new space
replaced its previous 1,200-square-foot
facility. The new 4,500-square-foot
building sits on 19 acres, which gives
the company space for further expansion when needed. "What we are doing
now is harder than it was when starting
the company," Abbott admits. "We are
gutting the house and building from the


http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink - Spring 2014

Contents
Food and Drink - Spring 2014 - Cover1
Food and Drink - Spring 2014 - Cover2
Food and Drink - Spring 2014 - 1
Food and Drink - Spring 2014 - 2
Food and Drink - Spring 2014 - Contents
Food and Drink - Spring 2014 - 4
Food and Drink - Spring 2014 - 5
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Food and Drink - Spring 2014 - Cover3
Food and Drink - Spring 2014 - Cover4
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