Melanie Mulherin
From my home kitchen to yours—big flavours, small batches, and a whole lot of heart.
It started the way many good things do: in the kitchen, surrounded by stories, with hands busy and hearts full.
Food has always been my love language. I grew up in Kelowna, surrounded by orchards, roadside fruit stands, a family of food lovers. Both of my parents were from the Maritimes, and I have vivid memories of visiting my grandparents and gathering around feasts of lobster, fiddleheads, and potatoes. My grandfather was the town grocer; my grandmother, a passionate cook who loved nothing more than hosting a big dinner party.
Back home in the Okanagan, my sister and I didn’t always have that luxury. We were raised by a single mom who had to be endlessly resourceful just to get food on the table. From her, I learned how to hustle, be scrappy, work hard, and most of all be grateful for what we have.
Later, I married a chef, and we moved to Northern BC, where we ran a family restaurant. That’s where the very first version of our Spicy Tomato Savoury Spread appeared—served with a baked goat cheese appetizer.
But the real turning point came when my mother-in-law taught me how to preserve. That small act sparked something bigger. That's how it all began.
In the early days
When we eventually moved to Salt Spring Island, I found myself with young kids, a new community, and a kitchen brimming with ideas.
I kept experimenting—taking what I’d learned about preserving and pushing it into bolder, more distinctive territory. Soon, friends started asking to buy jars. That’s when I packed up a folding table and headed to the Salt Spring Island Saturday Market—where it all truly began.
At first, I called it Simply Salty Kitchen. I converted the space above our garage into a commercial kitchen, stayed up late labelling jars, and kept growing out of each space we moved into. In 2023, we finally opened The Tasting Room—a long-time dream, just across the street from our kitchen.
The Jam Factory
Before The Tasting Room opened in the summer of 2023, we sold preserves from a converted sea can we lovingly called the Jam Can.
When the opportunity came to build a permanent space, we took it. Today, The Tasting Room shares a building with some of our favourite Salt Spring neighbours—Mavericks Coffee + Ice Cream, Woodshed Provisions, and Francis Bread. Together, we’ve created a little foodie hub we call The Jam Factory.
Inside, you’ll find everything we make—plus a curated selection of local and imported cheeses, crackers, charcuterie meats, tinned seafood, chocolates, sweets, alcohol-free wines, spirits and beers, and gifts from brands we love.
We’ve also got a drink menu featuring local coffee, teas, house-made tonics, and refreshing summer slushies. And yes, you can taste everything we make. In the summer, our back seating area hosts Pitchfork Social, an outdoor concert series that brings music, food, and community together under the stars.
Good people gather
Some find us in their favourite shop on the mainland, across Canada, or discover us through our online shop.
What ties us all together is a love of good food—people who love to eat, share, and entertain. We like to say we’re the thing that sticks it all together: on sandwiches, with cheese and crackers, or over warm waffles fresh off the griddle.
In 2025, we launched our largest order to date through the Summer Jilly Box, curated by Jillian Harris, and continue to focus on building lasting relationships with locally owned businesses.
We don’t love using words like “manufacture” or “produce”—though technically we do both.
We like The Jam Factory: fun, colourful, and full of life. Our team does most of the prep by hand.
The kettles may be bigger than the stovetop pots I started with, but the work is still small-batch, hands-on, and done with love.
Food Safety is a cornerstone of what we do. We’ve invested heavily in training and systems into ensuring every jar is safe, consistent, and something you can count on.
To be a small part of your breaking bread, your everyday meals, and celebrations, is the greatest joy.
None of this would be possible without the team behind SaltSpring Kitchen Co.
Creating stable jobs on Salt Spring Island—where housing is scarce and opportunities can be limited—is something I care deeply about.
From the kitchen crew dicing peppers to the tasting room staff welcoming guests, we’re a small but mighty group who care deeply about what we do—and about each other.
Our Kitchen team is led by Marcus, our in-house chef (also known as the 'kettle whisperer'); no jar is made without his expertise. He’s joined by Lila, Chigusa, Silas, and seasonal team members who bring care and consistency to every step—from prep to filling and labelling. Richard (my husband) came on board full-time in 2023, adding his strong culinary expertise while also keeping our equipment and facilities running smoothly. Andrei oversees our food safety and QA program with unmatched dedication and attention to detail.
In the Tasting Room, Kate and Nyasha greet visitors from around the world with pairings, recommendations, and a warm welcome.
Behind the scenes, Lisa runs the warehouse, ensuring every order is sent out with precision and love with help from Kaori. Danielle, who joined us in 2024, has strengthened our bookkeeping and developed systems to ensure a smooth future. Peter, who began in the warehouse, now helps lead sales, logistics, and business development—playing a key role in our growth.
We’re a living wage employer with 15 year-round and several seasonal support staff during the holidays and summer.
Chantal has led our marketing efforts since 2021, guiding brand storytelling and customer connections. With a background in creative direction, campaign strategy, and product launches, she ensures our story and products reach the audiences who will value them most.
And then there’s Kelly—our first hire, who’s had nearly as many roles as I have, and who still makes sure everyone gets a birthday card. Her deep commitment has shaped this company in countless ways.
At the heart of it all, I want SaltSpring Kitchen Co. to be a great place to work. I want our people to feel supported, to take the lead, and to know how much they matter.
Salt Spring Island helped raise this company. From the beginning, this community has lifted us up.
We don’t get too caught up in corporate policy or what we “should” do.
Sometimes that means sponsoring a skateboarding event or saying, “yes,” and figuring it out later. We value peace, love, and jam—and that joy is what keeps us real.
Since 2012, we’ve been growing, but the heart of SaltSpring Kitchen Co. hasn’t changed. We make food that makes people say, “You’ve got to try this.” We believe flavour belongs in everyday life.
“We’re here to elevate the everyday. If you’ve just discovered us—welcome. If we’ve been in your fridge for years—thank you.”
However you found us, I hope you find something here worth savouring. Keep a few anchors in your fridge—you’ll always find something to pair them with.
— Melanie Mulherin, Founder
