Pickle Dip Startup Looks to Triple Production
Since launching at the Minneapolis Farmers Market last May, Darling Pickle Dips have been in hot demand. Now in 70 stores in Minnesota, Wisconsin, Iowa, and North Dakota, Britt Jungerberg and Sara Doherty are preparing to more than triple production by early 2019 to keep up with demand and expand distribution.
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.”
Britt Jungerberg (left) and Sara Doherty (right)â
Sold at Kowalski’s, Lunds & Byerlys, select Hy-Vee stores, and several co-ops and markets for $7 apiece, Darling Pickle Dips are made with pickled vegetables, herbs, spices, cream cheese, and a white bean blend. The three flavors: Original Dill Pickle, White Cheddar & Mustard with Dill Pickle, and Spicy Pickle pair well with lots of food, says Doherty, including vegetables, chips, pretzels, burgers, and sandwiches. (A fourth flavor, Fiery Jalapeno & Roasted Tomato, will be sold on a ‘limited-time only’ basis.)
Balancing Darling Pickle Dips with their full-time jobs, the two friends and their part-time production assistant produce about 2,500 to 3,000 units a month. “We make everything to order, so everything we make, we sell,” says Jungerberg. By bringing in a manufacturing partner, production would increase to about 8,000 to 10,000 units per month.
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, cafÃ©s, 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.”