Grocery Department: Cousin Jack’s Pasties
You may have seen these delicious local savory pastries at the Farmer’s Market where they are served hot or frozen. The Kiva was the first store to carry the pasties, and we are proud to have been supporting this up and coming local company from the beginning. Tom recently visited their production facilities here in Eugene to learn more about how the pasties are produced.
Cousin Jack’s Pasty Company was founded by Kim Gibson and David Clark in June of 2009. The goal of the company is to provide a fast meal for their customers without forcing them to compromise their food values. To accomplish this, as Kim and David are sourcing ingredients, they shop as they would if they were buying food for their own table. They buy from the Farmer’s Market and local distributors as much as possible. All the vegetables used are organic and all meat is local and free range (or wild-caught in the case of the Pacific salmon). Beef comes from Knee Deep Cattle Company and lamb comes from Anderson Ranches.
Listen to David explain the ingredient sourcing for the Wild Mushroom Pasty in these video clips showing the production of a batch:
Cousin Jack’s has nine employees and the company has been steadily growing. They produce between 550 and 850 pasties a day during production.
Look for these mouth-watering pasty varieties: Wild Mushroom, Lamb and Pesto, Steak and Ale, Broccoli & Cheese, Cheeseburger, Egg & Sausage, Smoked Salmon and Seasonal Offerings (currently a creamy Leek and Onion).
Do you like Cousin Jack’s Pasty Company? Visit them on Facebook and “like” them!