About Mark & Stephen’s
Stephen and I started out making marmalade for holiday gifts in 2000. One of my friends had twenty Meyer Lemon trees and had no idea of what to do with the thousands of lemons they produced each year. Using this California citrus treasure, I developed a recipe which received rave reviews from our friends and families, so we started selling it at our local Farmers’ Markets. Of course, we had to develop other flavors to fill our booth space, so we started buying fruit from the best farmers in California.
While I’m selling, Stephen tastes the berries and fruit from the many farm stands. He picks the most flavorful vine-ripened fruit available and tells me which ones to buy. While I stir jam and fill jars, Stephen answers the telephone and talks to customers. (I suspect he spends some of the time checking his messages for acting auditions.)
We’ve grown quite a bit from the first days of squeezing Meyer Lemons and Blood Oranges, but we continue to make everything ourselves in our 2000 square foot kitchen. Actually, it’s my favorite part of the job. This ensures the same excellent quality our customers have come to love in our products.
We’ve since added a line of mustards and vinaigrettes to our repertoire. We believe our flavor combinations are among the best available.
We hope you find our handmade products as enticing and exciting as we do, and that you . . .