Chef Michael started his culinary training over 25 years ago under master saucier of France Georges Perrier making soups and stocks at Le Bec Fin in Philadelphia.  Chef Michael values the process of slow cooking and building flavor. The broths are cooked for 48 hours and are made from fresh and locally-sourced ingredients. 

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For sipping regularly as a part of health maintenance or using as a base for soups, sauces, or cooking grains, all of our broths are loaded with flavor from fresh vegetables and herbs with no added salt or preservatives and sourced as locally as possible.