Austin-bred food company wins top prize at H-E-B Quest for Texas Best competition
Bone broth, beef jerky, butter coffee, pecan cakes, a line of chilaquiles sauces and two very different kinds of empanadas were among the finalists at the Fourth annual H-E-B Quest for Texas Best competition, but an Austin-based vegan dessert company won the top prize of $25,000.
Over two days at the Central Texas Food Bank, finalists presented their products to a panel of judges at the Central Texas Food Bank, and on Friday afternoon, the grand prize of $25,000 went to Skull & Cakebones, the company founded in Austin four years ago by Sascha Biesi and Yauss Berenji, who moved their bakery to Dripping Springs last year.
“This means that we’re doing something right,” Berenji says when asked what this award means. What are they going to do with the cash prize? “Pay off our freezer, take our staff out for a night of well deserved fun and save it for the next pitfall.”
The Manor-based tamal company Tamale Addition won $15,000 and La Familia Cortez, which runs a handful of popular San Antonio restaurants, including the iconic Mi Tierra, won $10,000 for third place for a tomatillo sauce.
For Tamale Addition owner Adrian Paredes, the most important part of the competition was that his 14-year-old twins, Andrea and Valentina, got a chance to pitch the panel of judges and learn the marketing and sales part of running an business. “After we presented yesterday, I was super proud,” he says. “Even if we didn’t win anything, my goal was accomplished.”
H-E-B received more than 600 entries from food companies around the state, and though the four winners are nearly guaranteed a spot on H-E-B shelves, many of the finalists will end up there, too.
Some of these finalists, including Austin’s Bola Pizza, are already available in a limited number of H-E-B, while others, such as the tomatillo sauce from Mi Tierra in San Antonio or the insanely popular ranch dressing from Bosses’ pizzerias near Fort Worth, came from well-known restaurants that are just getting into the retail market. A handful of Austin products were in the mix, including Skull and Cakebones’ jarred cupcakes, Wander Life’s powdered coconut creamer, Fond bone broth, Tamale Addition and Bola Pizza.
Many of these competing companies got their start at farmers markets around the state and were founded in recent years, but others, such as Chilito’s Sauces in Boerne and Texas Pecan Cake Shop in Bertram, gained traction in restaurants or through online and sales at boutique shops and events, like Bertram’s Oatmeal Festival.
A number of the companies have built in a charitable component to their product. WarPig BBQ, which is based in Houston, donated 50 cents from the sale of each bottle to veterans’ groups. Just Made, a tropical juice company from Houston, donates 5 cents from every juice to educational projects in the countries where they source their fruit.
Over the four years of the contest, H-E-B has given nearly $300,000 to Texas food companies. More than 2,000 businesses have entered the contest of the years.