FIND BRASSICA MUSTARD
Check out our product at any of these fine food retailers.
HistoryBrassica Mustard got its start in 1995 when owners Karen Davis and Desmond Johnston were looking to make Christmas gifts for family and friends. In 2001, after some time off to start a family, Karen and Desmond made a more concerted effort at a business venture; they committed themselves to using the highest quality Alberta grown mustard seed and local honey, and created two original mustard flavours: Brassica Roasted Garlic and Cranberry Honey. Their Horseradish and Dill mustard soon followed.
Brassica Mustard's first widespread exposure was at one of the many Christmas craft sales that year. Karen and Desmond saw the market possibilities and invested in packaging to give the product a professional and polished look.
With much-valued help from friends, family, and the food industry, as well as tremendous exposure from the Calgary media, Brassica Mustard has become a respected brand. It is a quality Alberta food product that enjoys tremendous popularity among “foodies” and professionals in the culinary world.
Chef Desmond Johnston
Chef Desmond Johnston has worked his way across western Canada developing his skills. As a member of the SAIT culinary team in 1994, he traveled to The Singapore Culinary Salon where the students won Best Apprentice Team and Desmond won Most Outstanding Apprentice. Regional inspired cuisine with international flair dominates Desmond's menus today, where he showcases his talents with simple, uncontrived foods and natural flavors. Former head chef at The Living Room Restaurant in Calgary, Desmond is now devoted full time to Brassica Mustard and his young family.
MEDIA
“This will change the way you think about mustard.”
- Barbeques Galore Catalogue“Smooth and mellow, this is a classy local product.”
- City Palate Taste , 44 great things about Calgary“We grow the stuff for the world. Finally, someone is doing something wonderful with it.”
- Dee Hobsbawn-Smith, Avenue Magazine, Best Food Products“It's Prairie perfection!”
- Cinda Chavich, Avenue Magazine, 25 Best Things to Eat in the City“…the local chef is in serious jeopardy of becoming Colonel Mustard to many of his fans of this tart condiment.”
- John Gilchrist, Calgary Herald, Taste
