Catbird was founded on the simple idea that specialty sauces could be local and should taste better – a lot better. In a departure from big commercial brands and even many “local” brands who co-pack, Catbird is vertically integrated; they grow their own produce and source locally, and prep, batch, ferment, process, bottle and package in their own small facility. Using the highest quality ingredients and holding every batch to the same impeccable standards, they deliver a bolder, truer flavor, making great sauces for you. They record and track every batch after meticulous bottling and inspection.
Catbird believes that the only way to make great sauces is to make them by hand in small batches, and that’s what they do.
The Maker
Bridget Meagher is the sauce maker and owner. A New Orleans native, she is founding chef and owner of an award winning restaurant in Virginia, a catering and events company, and, with her husband, a small homestead farm in the beautiful Blue Ridge Mountains just west of Charlottesville. Working to recreate and reimagine the best versions of pantry staples, she uses home grown and high quality ingredients and combines them in creative ways to rediscover their true essence. In her search to produce the ultimate sauces, she dove headfirst into research, development, and food science education, immersing herself in the world of flavor extraction and natural fermentation. She experiments with flavor pairing in order to intensify tastes, and she studies processing methods that don’t require the use of unnatural preservatives. After years of trial batches, Catbird officially launched in 2018.
