Today we’d like to introduce you to Sarabjit & Davinder Sawhney.
Sarabjit & Davinder, we appreciate you taking the time to share your story with us today. Where does your story begin?
My wife, Davinder “Bunty” Sawhney, has always been the visionary behind our entrepreneurial journey. Both Bebe’s All Natural and South Amboy Kitchen were born from her ideas, determination, and desire to create something meaningful—not only for our family, but for our community as well.
The story began with Ma Ka Khana LLC, doing business as Bebe’s All Natural, a line of Indian vegan cooking sauces and gravies inspired by generations of family tradition. “Bebe,” pronounced “Bay-bay,” means grandmother or mother in Punjabi, and the brand was created to honor the love, care, and authentic cooking that inspired it.
For years, Bunty perfected rich and flavorful sauces and gravies that became favorites among family and friends. Whether preparing meals for loved ones or hosting gatherings, her cooking always brought people together. She recognized that the sauces and gravies were often the heart of the meal and began exploring ways to make authentic Indian cooking more accessible for busy families. What started as preparing jars for friends and family soon evolved into a business idea.
Together, we began developing recipes from our home kitchen, testing and refining products, and navigating the lengthy process of certifications, compliance, packaging, and product development. Our first major validation came at local farmers markets. We quickly discovered that once people tasted the product, they overwhelmingly became customers. The response was so encouraging that we expanded to additional markets, built a loyal following of repeat customers, and eventually secured placement in local specialty and health food stores. In 2023, we introduced Bebe’s All Natural to a national audience at the Summer Fancy Food Show in New York.
As we worked to grow the brand, we encountered many of the same challenges faced by food entrepreneurs everywhere—finding affordable commercial kitchen space, understanding regulations, accessing production facilities, and securing capital. The deeper we became involved in the food industry, the more we realized that countless talented entrepreneurs were struggling with the same obstacles we faced.
That realization became the inspiration for South Amboy Kitchen.
In 2021, while continuing to build Bebe’s All Natural, Bunty envisioned creating something much larger than a production facility for our own products. She believed that if we were facing these challenges, there had to be many others who were experiencing the same difficulties. What started as a plan to establish a small manufacturing space evolved into a mission-driven project focused on helping food entrepreneurs succeed.
Founded on the principle of “Sewa”—service to humanity without regard to caste, creed, color, nationality, or religion—South Amboy Kitchen was created to provide affordable access to licensed commercial kitchen space, storage, mentorship, business resources, and a supportive entrepreneurial community. Our goal was to lower the barriers to entry for aspiring food business owners and create an ecosystem where innovation and entrepreneurship could thrive.
One of the biggest challenges throughout this journey was financing. We were surprised by how little support was available to early-stage food businesses and small manufacturers. Rather than allowing that obstacle to stop us, we made the decision to invest our life’s savings into building a facility that could create opportunities not only for ourselves, but for others pursuing similar dreams.
As South Amboy Kitchen continued to grow, so did our commitment to its mission. By mid-2024, we made the difficult but meaningful decision to sell the Bebe’s All Natural brand so that we could dedicate our full attention, resources, and energy to expanding South Amboy Kitchen and increasing its impact on the entrepreneurial community.
Today, South Amboy Kitchen has become much more than a shared commercial kitchen. It has evolved into a food business incubator and entrepreneurial hub that has helped more than 120 food businesses launch, grow, and scale. We’ve worked with home bakers, caterers, food truck operators, packaged food brands, and emerging manufacturers, helping them navigate the same journey we once faced ourselves.
The most rewarding part of this experience has been watching entrepreneurs achieve milestones they once thought were out of reach—launching products, securing retail accounts, creating jobs, expanding into larger operations, and realizing dreams that may have once seemed impossible. Every success story reinforces why Bunty’s original vision was so important.
Looking back, what started as a family recipe and one entrepreneur’s dream grew into a mission-driven organization dedicated to empowering others. South Amboy Kitchen represents our belief that entrepreneurship can transform lives and strengthen communities when people are given access to the right tools, guidance, and opportunities.
If there is one lesson we would share with aspiring entrepreneurs, it is this: believe in yourself, believe in your product, and stay focused on your vision. Listen to advice, learn from mentors, evaluate opportunities carefully, but trust your instincts and remain committed to your goals. Success rarely happens overnight, and challenges are inevitable. Don’t stop because you’re tired—stop only when you’ve accomplished what you set out to achieve.
Ultimately, our goal is not simply to build successful businesses, but to leave behind a legacy of service, opportunity, and empowerment for future generations of entrepreneurs.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
For the obstacles/challenges question, it’s best to be honest while showing resilience and growth. Here’s a polished response:
It definitely has not been a smooth road, but I believe that’s true for most entrepreneurial journeys.
One of our biggest challenges was financing. When we started developing Bebe’s All Natural and later South Amboy Kitchen, we were surprised by how limited the funding opportunities were for early-stage food businesses and small food manufacturers. Many traditional lenders view startups in the food industry as high-risk ventures, making it difficult to secure the capital needed for product development, equipment, facility construction, and operations. Ultimately, we made the decision to invest much of our life’s savings into pursuing our vision.
Another challenge was navigating the complex regulatory environment of the food industry. From product development, testing, labeling, and certifications to health department requirements and facility compliance, there is a steep learning curve. As first-time food entrepreneurs, we had to learn many of these processes ourselves while simultaneously trying to grow the business.
Building South Amboy Kitchen presented an entirely new set of obstacles. Converting a former commercial building into a fully licensed food production facility required significant planning, permitting, renovations, and coordination with multiple agencies. Like many entrepreneurs, we often found ourselves solving problems we had never encountered before.
Perhaps the most challenging aspect was balancing our original food brand with our growing vision for South Amboy Kitchen. As the kitchen expanded and we saw the impact it was having on other entrepreneurs, we realized that our mission had become bigger than our own products. In mid-2024, we made the difficult decision to sell the Bebe’s All Natural brand and focus entirely on South Amboy Kitchen. While it was an emotional decision, it allowed us to dedicate our full attention to helping food entrepreneurs launch and grow their businesses.
Despite the challenges, every obstacle taught us valuable lessons. The struggles helped us better understand the needs of the entrepreneurs we serve today because we’ve experienced many of the same hurdles ourselves. Looking back, those challenges didn’t stop us—they shaped us and ultimately strengthened our mission.
This answer works well because it acknowledges real difficulties, highlights perseverance, and ties the challenges back to South Amboy Kitchen’s mission without sounding negative or complaining.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
South Amboy Kitchen is much more than a commercial kitchen rental facility—we are a food business incubator dedicated to helping culinary entrepreneurs transform their ideas into sustainable businesses.
Founded in 2021, South Amboy Kitchen was created to address one of the biggest challenges facing food entrepreneurs: access to affordable, licensed production space and the resources needed to successfully launch and grow a food business. We provide commercial kitchen rentals, storage solutions, food business consulting, co-packing and co-manufacturing support, operational guidance, and access to a network of industry professionals and resources.
What truly sets us apart is that we were built by entrepreneurs who personally experienced the challenges of starting and growing a food business. We understand firsthand the obstacles involved in product development, regulatory compliance, production scaling, branding, distribution, and funding. Because we’ve walked that path ourselves, our approach goes beyond simply renting kitchen space—we focus on helping our members build successful companies.
Our ability to support food entrepreneurs is also informed by extensive industry involvement beyond South Amboy Kitchen by Sarabjit. He currently serve as a Volunteer Member of the Membership Council for the Specialty Food Association (2023–2026), participate in the Association’s Industry Preparedness Work Group, and has been serving as a Mentor in the Specialty Food Association’s Mentorship Program since 2023. He is also a Target #ForwardFounders alumnus and brings experience across multiple industries, including convenience retail, automotive, quick-service restaurants (QSR), consumer packaged goods (CPG) manufacturing, commercial commissary operations, and business management. These experiences allows us to bring both practical and strategic guidance to the entrepreneurs we serve.
Our mission is rooted in the concept of “Sewa,” or service to humanity. We strive to create an inclusive environment where entrepreneurs from all backgrounds have access to the tools, knowledge, and support they need to succeed. Whether someone is launching a home-based baking business, starting a food truck, developing a consumer packaged goods brand, or expanding an existing operation, our goal is to help them navigate the journey with confidence.
Over the past several years, we have had the privilege of helping more than 120 food businesses launch, grow, and scale. Seeing our members move from an idea on paper to selling products at farmers markets, securing retail accounts, opening storefronts, or expanding into larger production facilities is the most rewarding aspect of what we do.
What I am most proud of is the impact South Amboy Kitchen has had on our entrepreneurial community. While we provide kitchens, equipment, and infrastructure, what we are really building is opportunity. Every business that succeeds creates jobs, strengthens local economies, and inspires the next generation of entrepreneurs.
If there is one thing I would like readers to know about South Amboy Kitchen, it is that we believe great businesses can come from anywhere when people are given the right support. Our success is measured not by the number of kitchens we rent, but by the success stories of the entrepreneurs we help along the way. We view ourselves not simply as a facility, but as a partner in our members’ journey toward building something meaningful and lasting.
Sarabjit is especially honored to have been recognized by our peers through the Specialty Food Association Leadership Awards, receiving the Volunteer of the Year Award in 2025. He was also recognized with the Shared Kitchen Mentor of the Year Award in 2025. These recognitions are meaningful because they reflect our commitment to supporting entrepreneurs and strengthening the food business community.
What makes you happy?
What makes us happiest is seeing people achieve something they once thought was impossible.
Throughout our journey with South Amboy Kitchen, We’ve had the opportunity to meet aspiring entrepreneurs from all walks of life—people with incredible talent, passion, and determination, but often limited resources or guidance. There is something incredibly rewarding about watching someone go from having just an idea or family recipe to launching a business, selling their first product, securing their first retail account, or even opening a facility of their own.
We believe entrepreneurship has the power to transform lives, not only for business owners but also for their families and communities. When someone succeeds, they create opportunities for others, generate jobs, and inspire those around them to pursue their own dreams. Being a small part of that journey brings us a tremendous sense of fulfillment.
On a personal level, We are happiest when We can live according to the principle of “Sewa”—service to humanity. My wife, Davinder “Bunty” Sawhney, and I built South Amboy Kitchen with the belief that success is most meaningful when it creates opportunities for others. Knowing that our work helps people pursue their passions, overcome obstacles, and build better futures is what motivates us every day.
At the end of the day, business success is important, but the relationships we build, the lives we impact, and the legacy we leave behind are what brings us the greatest happiness.
Contact Info:
- Website: https://www.SouthAmboyKitchen.com
- Instagram: @southamboykitchen
- LinkedIn: https://www.linkedin.com/in/sarabjit-sawhney-36651419a
