Anyone work with a co-packer in the Bay Area before?
I'm looking at Sonoma Gourmet, started by two chefs, to help me with producing a new line of chutney's I have been working on.
If anyone knows anything about them, or can offer any pointers (to them or others), please let me know!
Thanks and Regards,
- Patanjali
Certified Natural Chef '06
foodarchitect@comcast.net
