Today we’d like to introduce you to Kristen Pipitone.
Hi Kristen, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
My most cherished childhood memory is gathering every Sunday at my aunt’s home to cook and share sauce with family and friends. Parents, grandparents, cousins, aunts, uncles—everyone showed up, no matter what else was happening in their lives. There was only one rule: show up.
I started working in restaurants at 16, went on to culinary school, launched a personal chef company, and later worked in wine importing and distribution for over 15 years. I’ve lived in Georgia for more than 25 years, and hospitality has always been at the center of my life. Entertaining is in my bones—bringing people together, setting a beautiful table, cooking for my favorite people, and creating spaces where people feel welcome and cared for. Every step of my career has been shaped by that early experience of food as something that builds community. The Sunday Sauce Company feels like such a natural progression and I’m so excited to bring it to Atlanta.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
I’ve been making some version of Sunday Sauce for nearly 30 years. In January 2024, I decided to turn my family recipe into a real brand. Although I formed my LLC that month, I didn’t cook my first batch in a commercial kitchen until September—nine months later.
Between research, recipe testing, processing authority approvals, GDA and city licensing, sourcing, packaging, nutrition labeling, and a few tears, getting into the kitchen took far longer than I imagined. Creating a shelf-stable food product requires extensive regulation, licensing, and care. A beloved family recipe doesn’t automatically translate into a commercially viable product—food safety and compliance come first, and that takes time, planning, and precision.
Because I’ve been bootstrapping this venture, there’s been little room for consultants, professional photography, accountants, or designers, so I’ve had to learn a lot on my own—from QuickBooks to the intricacies of barcodes. I was fortunate to be introduced to the University of Georgia’s Small Business Development Center, which provided access to affordable resources for an early-stage CPG brand.
Even after nearly 30 years in the food and beverage industry, getting this business off the ground was far more challenging than I expected.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I like to think of The Sunday Sauce Company as more than 100 years of my family gathered in one place. From the moment my maternal great-grandfather immigrated to the United States in 1876—his year honored in the original 76—Sunday Sauce reflects how my family has cooked and eaten across generations.
Made with locally sourced, 100% grass-fed and finished Georgia beef bone marrow bones and fresh garlic, this versatile tomato sauce contains no added sugar. It’s rich, savory, and equally at home on pasta and pizza or used as a tomato base for chili and slow-braised dishes.
For those who like a little heat, spicy 89 is named for my great-grandfather born in Calabria in 1889 and is made with freshly ground Calabrian peppers.
What were you like growing up?
You know that kid who got “talks a lot” on their report card every year? That was me—every single time. I never met a stranger, loved being around people, and was always happiest when I could make someone laugh, feel comfortable, or feel taken care of.
I was naturally friendly, motivated, and curious, and I found early on that bringing people together made me feel purposeful. A lot of that came from time spent in the kitchen with my grandparents—standing on a chair, helping stir pots, tasting everything, and learning that food was a way to show love. Cooking was never just about the meal; it was about making people happy.
Looking back, hospitality wasn’t something I discovered later in life—it was always there. I just grew into it.
Pricing:
- $18
Contact Info:
- Website: https://www.thesundaysaucecompany.com
- Instagram: https://www.instagram.com/thesundaysaucecompany/
- Facebook: https://www.facebook.com/thesundaysaucecompanyllc/
- LinkedIn: https://www.linkedin.com/in/kristen-pipitone-cc-csw-66538935/
- Other: thesundaysaucecompany@gmail.com
