Suddenly Sauer

Home

Products: All our pickles are produced in small batches using a method called lacto-fermentation. You can read about this process in the blog section of our website. We strive to source produce as locally as possible and to build relationships with growers who use organic practices and/or chemical-free pest/weed management.
Education: While we think we make great pickles, we also believe that you can too! We offer a wide range of classes from food preserving to ice cream making. Our philosophy is that using traditional, time intensive methods can be fun, easier than you think, and yield delicious results. All our classes can be customized to suit your needs.
Events: Interested in offering a uniquely flavored batch of homemade (non-dairy) ice cream at your upcoming event? Or looking to make your
child’s birthday unique with a pickle party? Be sure to check out Suddenly Sauer’s creative array of events… you might just find one that suits your needs!; People everywhere are looking for ways to weave preservation back into the fabric of their daily lives. Here in Michigan, knowing how to preserve food is at the root of any local food system. Suddenly Sauer is about encouraging those roots to grow.

Join our mailinglist

Email Address
Contact

Name *
Email *
Subject *
Message *
Captcha

About Suddenly Sauer

Suddenly Sauer was born in Blair Nosan's home kitchen in the Summer of 2010. A Detroit based business, Suddenly Sauer got its first taste of community support at Soup at Spaulding where we took home the event's first ever (super) micro-grant. Fueled by other's belief in our product, we began developing a plan for how to build a business based on slow growth and community support.
(click here to read more)
About the pickler

As a suburban youth who was raised drifting asleep to the frontier musings of Laura Ingalls Wilder, it may be only a little surprising that Blair's life choices have ultimately landed her with the job title of “pickler.” For 8 months, Blair lived in a community called ADAMAH (the Jewish environmental fellowship) working first as a fellow and later as an apprentice in a commercial pickle kitchen. It was here that she was introduced to lacto-fermentation and her interest in food preserving of all sorts was piqued. At the end of her apprenticeship, Blair felt pulled back to Detroit where she hoped to continue to work in the food industry.
(click here to read more)