Our Story

Springs Fireplace began with a seed, literally. Greg, a farmer rooted in East Hampton, NY, is drawn to the land, sustainable food systems, and the simple satisfaction of eating what he grows. He began cultivating peppers on an acre of farmland, not just for their heat, but for the stories they carry. From Syrian Aleppos to Peruvian Ajis to New Mexican Tesuques, each variety reflects a place, a culture, and a culinary tradition.

Lauren has long been inspired by the ways food connects people to each other and to the world. When the two met in 2022, she saw something more in Greg's pepper rows: the seed of a brand that could bring global flavors and farming values to the table. Together, they began learning about new varieties through their travels to places like India and Italy, crafting sauces and salsas that celebrate rare peppers with layered, nuanced flavor, not fire-for-fire's-sake, but something thoughtful and deeply rooted.

Today, Springs Fireplace is a seed-to-bottle condiment company making hot sauces and salsas that are all-natural, low in sodium, and made without added sugar. We grow many of our peppers ourselves and work with a trusted network of farmers who cultivate our seeds using the better-than-organic Farmer's Pledge. Our products deliver slow-building heat and bright, layered flavor, made to complement food, not overwhelm it. Each bottle brings a bit of history to the table. And like a good story, we hope it stays with you long after the meal.

Every Pepper Tells a Story

Springs Fireplace searches the world for peppers that reflect the cultures that have grown them for generations. The Tesuque is a New Mexican landrace with over 300 years of cultivation near a single pueblo outside Santa Fe, delivering bright, fruity flavor with a slow-building burn. The Aleppo has its origins in Syria and was once a prized spice on the Silk Road, known for notes of raisin, sun-dried tomato, and subtle cumin; Greg and Lauren began growing it when war threatened its cultivation in the Middle East.

The Diavalino is native to Abruzzo, Italy. Greg and Lauren first encountered it at a Milan restaurant where it was served whole with scissors to cut it fresh onto the plate. They saved the seeds from that meal and brought them back to grow in New York. The Espelette is a beloved Basque pepper; their first seeds were found drying in a butcher's doorway in Paris. The Charapita, a tiny pepper from the Peruvian jungle, is considered the world's most expensive pepper. The Aji Amarillo, the iconic paste pepper of Peru, is notoriously hard to find fresh in the US, so they started growing it themselves. These are not just ingredient stories. They are adventures in flavor preservation.

Farming Values at the Core

Greg and Lauren work with a trusted network of farmers across New York and New Jersey who follow organic or better practices, build healthy soil, and steward the land for the future. Their partners operate under the Farmer's Pledge, a commitment to practices that go beyond standard organic certification. Strong local food systems are essential to the health of communities and the land that feeds them, and Springs Fireplace is built around supporting those systems rather than extracting from them.

Glass, Not Plastic — Always

Every Springs Fireplace product is bottled in glass with aluminum caps. This is a deliberate, non-negotiable commitment. Microplastics have no place in the food we eat or the environment we share, and Springs Fireplace refuses to compromise on that standard. It is a small detail that reflects a larger set of values about what genuinely clean food looks like from the inside out.