Published on December 6, 2021
Blue Kettle Specialty Foods Turns Hobby into Business Opportunity
For over 20 years family-owned and operated Blue Kettle Specialty Foods has been offering gourmet dips, hearty sauces and tantalizing vinaigrettes for food lovers to enjoy from the comfort of their own homes.
Originally starting as a hobby, Carol Olivieri, President and Co-Owner of Blue Kettle Specialty Foods, saw her business grow from local success at the St. Albert Farmers Market where they sold 42 jars of salsa in one weekend, to now selling products across Alberta.
Watch the video below to discover how Blue Kettle Specialty Foods has established its business ‘right here in St. Albert.’
What started with salsa being made as a family soon became so much more as Blue Kettle Specialty Foods made their move into local retail stores.
“We had some fantastic support initially from retailers right in St. Albert moving into other sectors such as food service, doing private label and co-packing as well,” says Carol.
When it was time to find a facility for their growing operation, long-time resident Carol felt St. Albert was the right location. Blue Kettle Specialty Foods chose Campbell Business Park in 2008, where today pallets of products are moved out the door on a monthly basis.
With most sales coming from across the province, whether it’s as far south as Lethbridge or up north in Fort McMurray, the support and love of the Blue Kettle product is evident.
“There’s such fantastic support from the local businesses as well as the local community” Carol shares.
The City of St. Albert also helped Blue Kettle Specialty Foods set up shop effectively and efficiently.
“The City was very good to work with. They were very informative and helped us move forward a lot quicker than if we were trying to stumble through and do it on our own.”
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If you're looking to learn more about how your company can set up shop in St. Albert, reach out to the Economic Development department today at economicdevelopment@stalbert.ca. Related Pages
Last edited: March 30, 2025
