Nacho Flores, our foreman, got some seeds and got to work. He came to me with a bucket of fresh chiles and a smile and said, “Okay. What do we do next?” I spent the next 3 years working with Nacho to figure out the best way to dry, grind, and package these chiles into the Piment d’Ville you know. I left for a few years to attend graduate school, but I’m back! I’m excited to be able to lead Piment d’Ville full time and work to get our beloved chiles into the hands of home cooks around the country. We’ve got a lot planned for 2020 and we’re glad to have you with us for the ride.
Thanks for being a part of the Piment d’Ville community and supporting farmers and small food businesses in California. We appreciate you!
- Krissy and the Piment d’Ville Crew