Today we’d like to introduce you to Sheena Moore.
Hi Sheena, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I started pickling in 2012 when a friend gave me a pickling kit for my birthday. In the beginning, I experimented with a lot of test batches and shared them with friends and family. I would take a jar to a potluck or open one up as an easy snack with wine and cheese, and my friends and family would crunch away happily and encourage me to sell them at the Farmers’ Market or work with local Austin businesses.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Everything is hand-made, seasonally sourced, and in small batches with many local and organic ingredients from Texas. The idea of fast food is so prominent in our culture. We can get almost anything we want at any time, and we rarely think about the source or how long it sits on shelves. Since I only use in-season products, I have to wait until the Farmers’ Markets or farms have certain items available (e.g., pickling cucumbers and jalapeños). Once the season is over, I stop pickling a particular product and move on to the next seasonal one. It can be hard to tell customers that I can’t provide them with their favorite product all year long.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
We aim to produce the highest quality, traditional pickled foods available, using local ingredients. Our products are handmade, hand-packed, and include quality ingredients. By taking our time and making small batches, we can push the envelope to create unique and bold flavors.
I love the packaging design of Sheena’s Pickles. My identical twin sister, Alisha, is the Brand Designer (and Official Taste Tester). Alisha is the one person who probably understands me the best. She’s always done my design work, and I find it essential to let creative people be creative people. The packaging is not only bold, but the labels are waterproof and reusable. I think Sheena’s Pickles is just as much about her as it is about me. It’s one of the many times I get to work with my best friend.
You can currently find my products at Antonelli’s Cheese Shop in Hyde Park. I make all the products in-house, and I am constantly getting the opportunity to try new items. Some of my favorite pickled products have been the brandied pears, lemon curd, and spicy pickles.
The crisis has affected us all in different ways. How has it affected you and any important lessons or epiphanies you can share with us?
At the beginning of the pandemic, I had decided to stop making pickles and quietly end the business. However, a few weeks after the decision, I received an email from Antonelli’s Cheese Shop asking if I would be interested in making pickles for retail. Naturally, I jumped at the opportunity because I always envisioned my products being in a specialty store. I had no idea if I could do it or if I would even enjoy it, but it’s been one of the best experiences! I get to see my pickled products paired with their incredible cheeses. In addition, I’ve had the opportunity to discuss my products at a few of their Pickle and Cheese classes. I could have never imagined that such a partnership would have ever taken place. I think during this time, I’ve learned that being open-minded, having a bit of flexibility, and surrounding yourself with family and friends can make all the difference.
Contact Info:
- Website: https://www.antonellischeese.com/
- Instagram: @SheenasPickles
- Facebook: https://www.facebook.com/SheenasPickles
Image Credits
Photo of Brandied Apples is courtesy of Antonelli’s Cheese Shop.
