Our Story
What do you do when you have stories, have friends who have stories, and buy a building with stories? Plus, you like to enjoy a bump when sharing those stories. You do what I did, and you open a bar.
How many times have you thought or your friends have said, “Man, I’d love to open a bar”? What holds you back is finances, lack of experience, lack of any background (except, of course, the “taste testing” experience I am very good at), lack of time, starting from scratch, and building your customer base. There’s definitely a difference between wanting to open a bar and what it takes to run with the idea. These are all things that screamed at me, “don’t do this”. Let alone starting at a more “experienced” time in my life.
I have been at it for a year now, and I have no regrets. While I knew it would be “needy,” I’ll admit it was a little more than expected, but manageable, and it brought some very special moments to my life. My amazing family has been my sounding board, consulting firm and definitely my worst critics yet biggest
Hester produces fresh, organic produce from local farmers in New York. Even our spices are fresh. Just because pickling is a preservation process doesn’t mean you can use dried-up thyme or week-old asparagus that’s already a little spongy.
We want to give our customers crisp, crunchy and delicious pickled vegetables and fruits. Most of all, we want to expand people’s palates and prove that pickles don’t always come in a green or red variety.