Frequent Questions

Q: Who creates the recipes for your sauces?
A: All of the Paulman Acre recipes were created by Founder and Director of Sauceology Tim Paulman. He is a bit of a mad scientist in the kitchen and is not afraid to improvise on a theme until things are “just exactly perfect”. Some of the recipes have gone through half-a-dozen prototypes before being brought to market.

Q: How do you come up with the name of your sauces?
A: Sauce names are usually derived from an extended creative process involving a white board, a growler of beer and several heated arguments. The general framework involves a play-on-words involving old rock and/or outlaw country songs.

Q: What do you put in your sauces?
A: We use only whole ingredients in our products and source them from local suppliers wherever possible. We use real onions, garlic and peppers, for example — not onion powder, garlic powder and pepper extracts.

Q: Are your sauces organic / vegan / paleo / soy free / gluten free / baby seal friendly?
A: We strive to produce the highest quality products with the freshest ingredients that can be enjoyed by as many people as possible. With that in mind, we have not been certified by any third parties, but we do offer the following commitments to quality:

• Organic: We use organic products from local producers wherever possible. We support the organic movement and use organic practices in our own gardens.
• Paleo: This one has been a bit sticky for us. From our experience, there is no single source of truth when it comes to the definition of “Paleo”. We use whole fruits and veggies, vinegars, water and various dried spices. For sweeteners, we use agave nectar or molasses — not refined sugar or honey. From our perspective, this makes us “Paleo Friendly” at the very least.
• Vegan: Unless explicitly stated on our labels, all of our products are vegan. We do not use any animal by-products in our manufacturing process including butter / milk / cheese / honey / lard / etc.
• Soy Free: We do not use soy in our manufacturing process including bean sprouts / tofu / soy sauce / tempeh / mixed vegetable oils / etc.
• Gluten Free: We strictly avoid gluten in our products including flour, emulsifiers, additive sauces / etc. We use a shared facility in which wheat is used but we have dedicated equipment, stringent sanitation practices and dedicated kitchen time to avoid cross contamination. We test all of our batches down to 10ppm using commercially available Gluten Test meters.
• Baby Seals: No seals (baby or otherwise) were injured in the manufacturing of our products. We love Seal. Especially that “Kiss From a Rose” song. That’s our jam. BABY!

Q: Do your sauces require refrigeration?
A: Generally speaking, our sauces do not need to be refrigerated prior to opening. We are part of the California State Cannery Program and all of our shelf-stable products are inspected by the California Food and Drug Board. Once opened, it is best practice to refrigerate the bottle to extend freshness. (NOTE: If a sauce label explicitly contains the words “Perishable: Keep Refrigerated” they must be kept refrigerated prior to opening per California state guidelines.)