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.
Build your mustard set Two jars or four, mixed however you like.
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.
Spicy enough to medal twice.
Silver at the World-Wide Mustard Competition, 2022 and 2024. Silver twice. Gold's next.