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This is the second in our JingNews Spotlight Series covering China relevant personalities,organisations and companies. We recently sat down with Andrew and Harriet of Saucy Beijing in the beautiful Spoonful of Sugar cafe to talk about their delicious sandwiches.
JingNews Spotlight将报道的是与中国有关的人物、组织和公司。在第二期中，我们与Saucy Beijing的掌门人Andrew 和 Harriet一起，坐在他们小小的咖啡店中，畅谈关于美食的二三事。
Name: Saucy
Founders: Harriet Bates and Andrew Moo
Can you both tell us a bit about your backgrounds and how you ended up in Beijing?
H: I’ve grown up in Hong Kong all my life and needed to get out ASAP, by complete fluke I picked Beijing – and it’s turned out to be the best decision I’ve made in mylife so far.
A: I completed my university degree and really didn’t want to go down that cookie-cutter route working for the man. I decided an adventure was on the cards and chose the one place I knew almost nothing about – China. I arrived in Guangzhou in late 2012 and only planned to only stay in China for six months.That’s turned into over two years and a move to Beijing – I don’t plan on leaving anytime soon. By day, I work at a tech startup in Wangjing that’s developing a market place app for the US. By night, I sweat it out in my kitchen creating delicious sandwiches.
How did Saucy come about? How would you describe your food?
H: Our friend pointed us in the direction of an advertisement for a food stall space at the Woodstock of Eating market in Sanlitun… And on a whim we slapped down a deposit for it and realised what we’d gotten ourselves into! We had less than seven days to come up with a company name, branding, recipes, pricing and to buy equipment, source ingredients and organise logistics… All while working full time jobs! In the end we managed to pull it off and at the market we sold out of our sandwiches in three hours.
A: I have to admit, I have an obsession with sandwiches. Saucy aims to change the way people think about sandwiches (they’re much more than a mediocre, refrigerated cafe snack)! We want to create world-class sandwiches that use all handmade components, high quality ingredients and that are packed full of love.
Where do you guys come up with some of your menu items?
A: The food that Saucy creates comes from my eating adventures all over the world. I travel to eat and usually try to pack in 5-6 meals a day at different local eateries in whatever city I’m visiting. Often taking notes and tons of reference photos,I’ll create a concept and head into the kitchen to test it out.
What is something a bit crazy that you would love to put on your menu but aren’t sure people would go for?
A + H: Actually a while ago we were joking about making our version of a PB&J…With homemade peanut butter and bacon jam!
Do you see any new food trend in the cards for Beijing?
A: I think a ton of small, craft food startups are really starting to make a name for themselves in Beijing. Now, more than ever, it’s easier to start a food related project and get your name out there. Loads of small vendors and businesses that are really punching above their weight, matching it with the big players in the Beijing food scene and that’s great to see. You’ll find more hand crafted goods, interesting eats and a diverse range of international foods.
I think people in Beijing are also becoming more conscious about what they’re eating so you can see that right now, there’s a rise in organic and sustainably conscious eateries over the city. This will continue to increase a long with healthy,nutritious focused restaurants and delivery services.
What are some of the biggest struggles you’ve faced so far with Saucy?
H: The biggest struggle we’ve had so far is that we don’t have a commercial kitchen.We want to be able to cater for bigger crowds, but we can only pump out so many sandwiches when we’re working out of our diddy little kitchen at home!
What are your future plans for Saucy?
A + H: Right now, we’re just having fun with Saucy doing pop-ups, catering and developing more recipes for delicious sandwiches. All of our business so far has come from word-of-mouth (which is awesome!) and so we haven’t started to push our sandwiches to the masses just yet.
We’re looking around for some kitchen incubators or shared space at the moment to scale up our output. Hopefully in the near future we’ll have our own brick-and-mortar store front that we can call our own and give more people the opportunity to try our food!
Where are a few of your favourite places to eat in Beijing?
A + H: Zhangmama – hands down! Amazing flavours and such great value. We have this theory that no matter how much you order there, it will never cost more than 30RMB per person.
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