Small Batch Kitchen was founded in 2014 by Sheila Rhodes when traditional jam recipes turned out too sweet and lacked in flavor. Through careful research of food sciences and a backyard hobby garden, Sheila was able to develop recipes and create deliciously unique, gourmet fruit spreads with half the sugar of other jams. What started as an occasional booth at a local farmers market has rapidly turned into a successful business - featuring in over 200 stores, farmers markets, and events annually.