Take Nana Pat's Mustard Commercial

I am Nana Pat. I make spicy gourmet brown mustard from wonderful ingredients like beer from our local microbrewery, honey from local apiaries, fine liquors and whole mustard seed. I sell my creations at farmers markets directly to my customers who rave about the flavor and quality of my mustard. I have loyal customers who stop by every week to see what new flavors I have available, or to check if their favorite mustard is in stock. I have lost count of the folks from businesses in the area that have told me they would like to sell my products. I am mounting this campaign to get the funds to take my mustard into commercial production. That means having enough money to pay for a substantial initial production run of my most popular flavor Midnight Oil Stout Molasses Mustard.
Let me tell you about my mustard. Midnight Oil Stout is a wonderful dark beer produced by our local brewery, Swamphead. It is thick and rich, with coffee and oatmeal notes that come from the top quality ingredients the folks at Swamphead use. I use the best ingredients I can find too. This dedication to quality is what make the mustard I produce special. I start with a mix of yellow and brown mustard seed. I soak the mix in seeds in Midnight Oil Stout and apple cider vinegar. I let the seeds soak up as much of the beer and vinegar as they can. Then, when they stop soaking up the liquid, I wait until the mixture ferments to the proper point. You have to give the mustard seed, beer and vinegar time to react to each other. Eventually, after checking the batch every day, I stir the mustard mix and find that the batch has thickened, becoming almost gelatinous. This is the stage where you can add other flavors, like molasses, a little salt and a bit of lemon juice. Then I grind! I grind the mustard until it is smooth to spread, but still has some whole mustard seeds. This gives me a spicy brown mustard that my customers love. My husband says “Nana Pat makes no wimpy mustard!” Our mustard is intense, with strong clear flavors. We use no fillers, no stretchers, and no preservatives. Next we cook and can our mustard into four ounce and eight ounce jars. The batch is then done, ready to make our mustard fans happy.
What I do takes dedication and passion. I am passionate about producing the best mustard I can. Taking the leap into commercial production is a huge step. I need funds to pay for the licensing, equipment, production space and advertising. I put all the money I make back into the company, but the initial outlay for this huge step up in production is big enough to require more. I will not compromise on quality and that limits the commercial production partners available to me. I could already be in production is I had been willing to change my recipe and compromise on quality.
So I am asking for folks like you to help me out. I will joyfully send out thank you gifts to those who contribute. Please help my dream along and send me some cash!