When I started Sarai’s 4 years ago (time flies!) I came to realize one thing: texture is the key to a good spread. The main difference between an average almond spread from an awesome one is not only the quality of the ingredients (which obviously is incredibly important and adds flavour), but also the texture. Because even if you prepare it with the best almonds in the world, the experience won’t be good if the texture of the spread is dry and sticks to the palate.
When I started the brand I lost track of how many recipes I tried. Probably thousands. I tried different times, power, machines, portions, the order in which I added the ingredients, and several other factors. While it didn’t take long to find the perfect flavor, the texture was much more of a hassle. I remember the exact moment when I tried a sample and said: “this is it!”.
I’ll try to explain the texture of Sarai’s in case you’ve never tried my spreads. If you have tried them though, you know exactly what I’m talking about. My spreads are so special because of their silkiness. Yes, literally silky like cloth. That’s how they feel when you eat them because they don’t stick to the palate, no chunks are left on the tongue, and they don’t leave a raspy feeling.
Not to brag (okay, maybe I’m bragging a little bit) but I’m convinced this changes the experience completely. Our spreads are so creamy that you can use them in a baby bottle! That’s what makes them ideal not only as a mid-afternoon sweet treat, but also as part of a thousand and one recipes.
Sarai’s is Sarai’s because we have the perfect combo: superfood, delicious flavor, and spectacular texture. Our best kept secret is the key to that texture that you love so much. The bad news is that we won’t reveal it, but the good one is that we will continue to create spreads with that texture while we continue to surprise you with new flavors.
