The kitchen behind the bottle
Kitchen Bouquet began as one cook’s caramel experiments in the 1880s and never really changed course. This catalogue is how we put every size of the same bottle in one place.
One sauce, the whole time
Jules L. Tournade wrote the formula down by hand, the Palisade Manufacturing Company of West Hoboken, New Jersey poured the first bottles, and the Paris Exhibition of 1889 introduced it to the wider world. The card has changed keepers a few times since. The sauce inside the bottle has not.
What we make is narrow on purpose: caramel color for the browning, a simmered vegetable base for the seasoning, and drops as the unit of measure. Everything on this site follows from those three facts.
What this catalogue is
A shelf, kept tidy. The same sauce comes in a 4 oz bottle, a 32 oz bottle, a gallon jar and the packs in between, and scattered listings make that hard to see. Here every format sits side by side with its price per ounce, so the choosing takes a minute instead of an evening.
The buying itself happens with our retail partner. The button on every bottle page hands you to their checkout, and prices, stock and delivery live on their side of that door.
How we write
Like the label: short, plain and measured in drops. When a number appears on this site it is either printed on a bottle or counted from one. When we have no fact, we say less rather than making one up.