After gaining experience working for iconic Flagstaff establishments like Fratelli Pizza and Arizona Snowbowl, Owner Harry Bell booked it to Kanab, Utah during Covid where I began working for Wild Thyme Cafe. While proving worthy as a server, my passion grew for back of house operations as I experimented by making desserts and prickly pear juice for margaritas.
During, Phase I, Prickly used produce from local Utah farmers and growers. Attending farmers markets in Hurricane, St George, and Santa Clara, Harry and his Marketing Partner, Gerald Maynard put their culinary and sales skills on the line….ultimately selling lots of pickles and leaving countless folks entertained.
Innovation and flavor were major key. Pickles were made sourcing local cucumbers empowering smaller farmers with steady business while offering a significantly tastier and nutritional product. We also incorporated grape leaves from a local vineyard for tanic flavor and included a bold spectrum of spices including red pepper, bay leaf, cinnamon, and more. We also crafted prickly pear cactus juice purveyed locally with neighbor’s permission. Although we have since discontinued the infamous “Sassy Dill” Pickle product, we are grateful for the experience. Moving forward, we are dedicating our time to fruit leathers and other tasty desert inspired products to come!
This company started in part because I was mistreated in the Food and Beverage Industry…first of my kind, I wish. Unfortunately many people experience abuse in this industry and in some sort of capacity I want this company to represent a beacon of hope for those who have a true passion for culinary and service, yet feel mistreated from previous employers.
Be strong, you are seen,
Be bold, you are special,
Be yourself, because you are loved.
-hdb
