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Pacific Pickle Works Tops sofi Award Category with Triple Win

Pacific Pickle Works Tops sofi Award Category with Triple Win

Monday, May 6th, 2019

Pacific Pickle Works brings home a suite of sofi Awards for three of its signature products!

  • sofi Gold Winner, pickles, preserved vegetable Fenn Shui—Organic sliced fennel pickled in a tart & spicy brine of rice wine vinegar, Thai chili & fresh ginger infused with aromatic orange
  • sofi Best New Product Winner, pickles, preserved vegetable Pickles Under the Ginfluence—Crunchy, thick-cut pickle chips brined in a flavorful blend of buttery dill, earthy rosemary, jalapeño & herbaceous, top-shelf gin. This product celebrates a local collaboration between Pacific Pickle Works and fellow Santa Barbara favorite, Cutler’s Artisan Spirits
  • sofi Silver Winner, cold beverage – drink and cocktail mix Bloody Mary Elixir—A robust, umami-rich cocktail mixer anchored by Pacific Pickle Works’ small-batch Worcestershire sauce, hints of tangy-sweet tamarind and a throat-tickling blend of peppers & spice. Just add tomato juice, spirit of choice & an assortment of Pacific Pickle Works garnishes

Bradley Bennett, Founder, Pacific Pickle Works“There are so many considerations beyond great flavor that go into creating a viable packaged product for today’s market,” said Bradley Bennett, Founder. “The cost of crafting consistently excellent pickles certainly starts with our beautiful local produce…but our packaging, certifications, marketing efforts, in-store promotions…it’s staggering how much of a food entrepreneur’s day is pulled in every direction but the food. The sofi is such a meaningful award because it’s a reminder for our whole team that we’ve held fast to our roots and continue making tasty, all-natural food a priority.”

According to a press release, the sofi represent the highest caliber of specialty food and beverages in taste and innovation awarded by the Specialty Food Association and presented each year at the Summer Fancy Food Show held in New York’s iconic Javits Center. This year, the 156 winners were whittled down from a pool of over 1,800 international products across three days of blind tastings. Hosted at the association’s New York headquarters, the judges’ panel included culinary professionals, key decision makers, influencers, and trendsetters representing all channels of the food and beverage industry.

Winning three awards at a top-tier competition, gives Pacific Pickle Works a strong reputation of quality and craftsmanship

The trio of 2019 trophies wins brings the company’s collection of sofis to a total of four. Pacific Pickle Works was awarded a sofi Gold in the Appetizers category for its Brussizzle Sprouts, tendercrisp Brussels in a semi-sweet and spicy brine in 2016.

Containing no artificial ingredients or refined sugar, all Pacific Pickle Works’ products are non-GMO project verified, naturally gluten free and kosher.

All of Pacific Pickle Works' products are non-GMO, gluten free, and kosher

Pacific Pickle Works also pulled a clean sweep at the Specialty Food Association’s Front Burner Pitch Competition earlier this year, emerging victorious as both the Judges’ Pick and the Crowd Favorite for its refreshingly tangy, 100 percent plant-based Michelada Shrub.

Held at the 2019 Winter Fancy Food Show in San Francisco, and hosted by celebrity chef Robert Irvine, Front Burner features live presentations from three finalists showcasing the potential for their products to succeed in foodservice. Available at Whole Foods Market, Bristol Farms, and Lazy Acres, Pacific Pickle Works can also be found on the menu of California’s top independent restaurants, bars, luxury hotels, and country clubs in addition to the brand’s retail footprint at high-volume natural grocery leaders such as Sprouts.

Congratulations to Pacific Pickle Works from the Deli Market News team!

Pacific Pickle Works