Kitchen Witch Bone Broth has enjoyed sustained growth since it was last featured in Edible Monterey Bay two years ago. The artisanal, small-batch bone broth purveyor has swelled from three employees—founders Magali Brecke, Missy Woolstenhlume and Rhiannon Henry—to 10, from producing 200 jars of broth a week to close to a thousand, and from a customer pick-up model to shelf presence in some 45 retail outlets as far north as Sonoma and as far south as Los Angeles.
But some things have—quite intentionally—stayed exactly the same. “It’s been a big theme for us to maintain the integrity we had when we were really small,” explains Brecke, who heads the kitchen and is the nutritional brains behind the operation. “We haven’t changed that much. It’s still a 24-hour simmer, the bones are … Read More