Benny Sauce started in a Charlotte kitchen in 2021, when chef Ben Reardon’s pepper experiment fermented its way into something too good to keep to himself. With 17 years of restaurant and catering experience behind him, Ben builds each sauce the way he’d build a dish: balanced, layered, and made to make the food around it better.
Every bottle still starts the same way. Fresh peppers, real fruit, a slow ferment, and a kill step that makes it shelf stable for two years. No dyes, no added flavorings, nothing watery.
It’s a family operation. Mark runs sales and business development, Kelly keeps the brand and the books straight, and Ben keeps the burners on.