It started with a sandwich he
never got.
In 2007, a friend was supposed to bring Zane Caplansky a smoked-meat sandwich back from Montreal. He never did. So Zane taught himself to cure, spice, and hand-slice his own — and the mustard came along for the ride.
He taught himself the hard way.
Zane spent that year learning to cure, spice, steam, and hand-slice beef brisket in his own backyard — the traditional deli method, taught to himself from scratch. The first batch worked. People who tried it told him he had something.
By June 2008, that backyard project became a real deli on a quiet Toronto side street. The mustard was made the same way as everything else on the menu: by hand, in-house, no shortcuts.
People kept asking about the mustard.
Of everything served at the deli, it was the mustard people couldn't stop talking about — and couldn't stop asking where to buy. So that's where the attention went: refining the four flavors, getting the texture and heat exactly right, and making sure a jar of it tasted like it does sitting at the table, not just spooned onto a sandwich at the counter.
“I poured my heart and soul into these jars”
Same recipes I made at the deli, by hand, no shortcuts. Taste it once and you will know why people kept asking for a jar.
No funny business.
Certified clean
Vegan, kosher, gluten-free, and non-GMO. Always has been.
Four real recipes
Ballpark, Old Fashioned, Spicy, and Horseradish — four distinct flavors, not one base tweaked four ways.
Made in USA
Small batch since 2008. No fillers, no artificial preservatives.
The story ends up on your table.
Four mustards, still milled by hand, still tasted from the pot. Start with one jar or build the whole box.