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Meet Jeffery Crump of Beaux Boudin in Bedford

Today we’d like to introduce you to Jeffery Crump.

Jeffery, can you briefly walk us through your story – how you started and how you got to where you are today.
The principal motivation that put my wife (Melissa Hernandez-Crump) and I on this path was that we both had a strong need to create and manifest something that utilized a combination of our talents and strengths as a couple. We both had spent years in the corporate world and we’re looking for a new adventure. The culinary arts, design, organizational management and marketing, are all talents and interests we possessed that we figured would work great in a food business.

I know it may sound kind of far out… but essentially we wanted to plant our flag and establish our moment in time and create something that represented who we were and our culture to the rest of the world…and make money too, heh!

We are both originally from Houston, with her family hailing from Nuevo Laredo, MX and my family being of Louisiana French-Creole and native Texan descent. Our family represents the best of the Gulf of Mexico, ha! The food and culture of Southern Louisiana is something native to me and my family, eating Boudin and Gumbo was as normal as eating Cheeseburgers and Apple Pie. Our goal was to be able to deliver the flavors from my family and what we deem to be good Louisiana Cajun/Creole dishes, but also give it a Texas Twist.

We’re always bombarded by how great it is to pursue your passion, etc. – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Our road so far has been quite rewarding. Of course, we deal with the difficulty of being working partners as husband and wife, but the feedback and joy our customers have over our food and our mission far exceeds the physical and mental pains we take on doing what we do.

But let me be the first to tell you, the food industry is tough! It’s extremely laborious and margins are slim, so if you’re reading this and thinking your going to make easy money on a food truck or running some gimmick, let me save you some time and money and advise you to another avenue, because you have to love this work to do it day in and out.

The dishes and recipes we provide are time-consuming. However, we’re willing to do the hard work in order to get the great depth of flavor and tastes that make Louisiana cuisine world renown. Our son Aiden has stepped up as a culinary aficionado and has taken well to learning the craft of being a Boudinier. He has a great palate and helps us in our recipe creations. Overall, having family help us in our business has made our efforts less difficult and is something we really try to brand into our business. At the end of the day, we want our food and products to be something adults and kids can enjoy together.

Tell us about your company. What do you do, what do you specialize in, what are you known for, etc. What are you most proud of as a company? What sets you apart from others?
Our company specializes in making Cajun Boudin Sausages, something that is very niche and hard to find in North Texas unless you make it yourself. I believe we are probably the only “From-Scratch” Boudin producers in DFW. We specifically aim not to cut corners that many “Cajun-Creole” food establishments often do that lead to the watered-down flavors and bad reputations for commercial restaurants.

Our main goal is to provide high quality, fine foods inspired by the Cajun-Creole recipes and people of Southern Louisiana. At the same time making these items available to easily purchase online and get next-day delivery.

My wife and I are founders/operators for our business, we have been doing pop-ups and farmers market sales for over a year and a half now. I focus mainly on the recipes and culinary side of the business, while my wife focuses on brand and operations, she’s damn good at it too.

What were you like growing up?
As a kid, I was always into the arts, music and history. I’ve also been extremely fascinated on learning about “Why things are the way they are?” and finding out the answers as to how our world came to be, whether from a historical, political, societal, or economic level. I’d always had an interest in cuisine and learning the mysteries of how dishes are made.

Contact Info:

Image Credit:
Vonvis Photography

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