“Could you give us a little of that dressing to take home?” — that single question, asked again and again, was the beginning of everything. What started as a favour for regulars, Konstanze Voigt first bottled in empty kitchen bottles.
As demand grew, so did the care: a fixed recipe, clean filling, a first label. A restaurant’s best-kept secret became a product that now sits in thousands of mainland kitchens.
What remained is the core: every bottle is seasoned by hand on the island. Not an industrial process, but the same signature as back then at the table.