“You’re making WHAT out of my breakfast?!”
Nestled at the foot of Vermont's Okemo Mountain, in the tiny, one-stoplight-town of Ludlow, is a family-owned breakfast and lunch restaurant called The Hatchery. We're Eric & Christy Stocker, part of the Hatchery family.
At The Hatchery, people rave about the thick-cut bacon. Thing is, cooking 100lbs of bacon every week generates a ridiculous amount of bacon grease. We used to send it all to a friend, who converted it into biodiesel. That was pretty cool. When he moved on to other endeavors, it left us wondering what to do with all these barrels. After some googling, my chef-husband Eric said, "You know you can make soap out of bacon grease?" I was like, "Ew. Um, ok."
A couple weeks later, I started researching it myself. Animal fat has been used for centuries in soapmaking, and still is today. The more I read, the better it sounded, and we made our first test batch in the summer, using a Velveeta box as a mold. That first batch was definitely real soap, but it wasn't real GREAT soap. 100% lard soap cleans well, but with a relatively low lather. We wanted something more luxurious, so I went to work researching everything I could about all the different oils that can be used in soap, and what they do. I was hooked on the science of it all. We came up with a lathery bacon blend that included other skin-loving ingredients like coconut oil, shea butter, sustainable palm, castor, and sunflower oils.
Fast forward a few months, and our first real batches of soapy awesomeness were ready for testing. They were a hit! People loved the thick, rich lather, the amazing scents & colors, and were intrigued by the idea that our soap started its life as breakfast.
Now, Eric gets up at 5am to go make bacon, and spends afternoons refining the renderings into clean, white, purified lard for soap. In the evening, you can usually find him in his woodshop, making cedar soap decks, little pine crates for sample packs, or yet another display stand for one of our wholesale accounts. I blend the oils and fragrances, combine them with fun, farm-fresh ingredients and colors, and take care of the website & order fulfillment. Together, we hope to show you that bacon really DOES make everything better. So good...it'll make you squeal. ;-)
We believe in farm-to-shower freshness, and use fresh, seasonal ingredients from local farms wherever possible.
Some of our best ingredients come from these local suppliers:
Little Village Farm, Proctorsville VT
Maple Knoll Farm, Springfield VT
Green Mountain Sugar House, Ludlow VT
The Happy Bees at the Golden Stage Inn, Proctorsville VT