At the moment, Jungerberg and Doherty produce all of their dips at Dots Gray Kitchen, a commissary kitchen for food entrepreneurs in Minneapolis, but the two are searching for a contract manufacturer in the Twin Cities.
“We want to grow our distribution in the Midwest,” says Jungerberg, “but we need a lot more capacity.”
The two long-time friends are focusing first on growing distribution in Minnesota, Wisconsin, and Illinois, but eventually hope to take their Minnesota-made dips national. Jungerberg and Doherty also are working to get their dips in a few local breweries. Target stores, cafés, hotels, and coffee shops are also on their list; “We’re looking at adding single-serve packs that people can grab and go,” says Jungerberg.
We have a lot of work to do, says Doherty, but at least “we know that Minnesotans love pickles.”