Today we’d like to introduce you to Steve Cybulski.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I had started making one kind of mustard to sell at the local farmer’s market around 2006. It was a low-key operation for a number of years, participating in a handful of small events. The Original mustard is hot and sweet. I was contacted by Barry from the National Mustard Museum in Middleton, Wisconsin who found me on the N.H.Made website. He convinced me to enter his International Mustard Contest in 2011. About a month later he called back to inform me that my mustard won a Gold Medal in the Hot/Sweet category. THAT was very validating.
A lot of people love it, but a percent found the strength overwhelming. At the recommendation of my partner Jill Zaffers, we concocted a milder blend, our Cranberry mustard. BINGO! Expanding our varieties evolved over the next few years at comfortable pace. We were approached by local brewers and chefs alike for custom crafted mustard.
Henniker Brewing, Litherman’s LTD, 603, Kettlehead, Tuckerman, and Budweiser all have specialty mustard made by us, as well as Gould Hill Farm, Every Day Cafe and Pub, Calef’s General Store, The Foundry and the Number 5 Tavern. I think we do around 20 different mustard’s as of today. We sell to a wide range of businesses in 3 different states, and on line too. A complete list of the places our mustard can be found is at blackwatermustardco.com.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
My biggest challenge was getting to the point of making it feasible to sell wholesale. The operation was started out of pocket, (a small pocket if I do say so). It took a number of years, sweat equity and reinvestment to get this thing off the ground. I estimate that 80% of our business is supplying other businesses. Distribution and marketing were both forces to be reckoned with. I owe a debt of gratitude to Dick McIntyre of Merrimack Valley SCORE, and Peter St. James of 107.7 FM WTPL the Pulse for helping in these areas.
So, as you know, we’re impressed with Blackwater Mustard – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
We make and are known for a variety of Great Mustard’s, made in small batches from our own recipes. No artificial ingredients. emulsifiers, or preservatives. Hard to beat homemade!
Is there a characteristic or quality that you feel is essential to success?
I feel that our strength is staying small and having good personal relationships with our clients.
Contact Info:
- Address: 120 tyler road contoocook, nh 03229
- Website: blackwatermustardco.com
- Phone: 6037462349
- Email: blackwater.mustard@gmail.com
- Instagram: 603.746.2349
- Facebook: Blackwater Mustard
Image Credit:
Steve Cybulski
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