What was the inspiration for starting Moose Maple Butter?
It all began one morning in New York when I was on a “clean-eating” mission to avoid all added and refined sugars. With a thick slice of hot, buttered toast in my hand and options of synthetic chocolate spreads and sugar laden jams before me, I almost gave up on a sweet-fix until I spied some maple syrup at the end of the table. The marriage of the fresh butter and the pure maple syrup was so heavenly and sublime that I knew instantly everyone had to try this!
Describe a typical day at MMB
The day always starts with checking emails and social media and about two hours (and a few cups of tea) later, at around 8am, is when the day really begins. It’s challenging having a home office with all its distractions so I schedule meetings in town – mostly related to production but also with buyers, stockists, distributors. There’s also a lot of time spent on design, brand awareness strategy (nice lunches with lovely bloggers mostly) and social media profiles and we’re currently updating our website. Juggling my legal work with building the “Moose” is very challenging and often the working day stretches out until late in the night!
Where Do You See Moose Maple Butter in 5 Years Time?
Move over Nutella? (Am I allowed to say that?) We’d love Moose Maple Butter to be a household name. And to really bring maple syrup and diary together. We have plans for Moose Maple Milk (again, just pure maple syrup and real milk); Moose Maple Yogi (maple syrup with yoghurt and possibly some variants with seeds and berries); and my favourite, Moose Maple Cream – an indulgent spooning maple cream for apple pies, crumbles, tarts, (mince pies and Christmas pudding over the holidays) and dolloped over a hot bread and maple butter pudding. It’s amazing. We’re developing and shelf-life testing this now (if I could just stop eating all the samples). Maple cream is genius, if we might just blow our own trumpet for a note or two – after all, adults have brandy and cognac creams so why not?
Biggest Food Trends in Next 5 Years
Brexit, love it or loathe it provides the perfect stage for British-produced products to take a stand and show their mettle.The ‘clean eating’ & natural movement shows no sign of slowing down any time soon. At Moose Maple Butter we believe that butter has been side-lined as a ‘commodity’ for far too long! It’s a building block in so many recipes that can make a good taste truly momentous. At Moose Maple Butter we want to showcase butter’s more indulgent side.The sugar debate is only going one way and whilst sweet tastes will always be popular, we believe it’s important to have more natural alternatives, like Grade A Canadian tree sap for example!
What is your favourite Meal?
I love a Sunday roast with all the trimmings: roast potatoes, lots of Brussel Sprouts and gravy – and definitely a good Yorkshire pudding! And then a good bread and (maple) butter pudding with some fresh cream!
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