After trading in their desk jobs to farm peppers, the founders of Perkiomenville-Based Fraktured Hot Sauce have no regrets a year later, writes Allison Steele for ThePhiladelphia Inquirer.

Fiona Palumbo and Cheyne Geverd met when they were both looking to make career change and focus on growing food for a living. It came in handy that Geverd’s family in Lansdale had been growing hot peppers as a hobby for years.

So hot sauce seemed like the right choice for the pair. It is nonperishable, can be sold at a relatively low price, and there is a demand for it throughout the entire year. As a bonus, hot sauce aficionados are usually collectors and want to try as many varieties as possible.

“Hot sauce is easy to get people excited about,” Palumbo said. “I compare it to the craft beer industry in that there’s always room for more.”

The pair boasts a “seed to sauce“ label, meaning that they handle every step themselves, from growing the peppers to bottling. This has helped the business increase its sales almost every week.

“People are ordering it online, they’re buying it in multiple,“ said Vento.

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