Today we’d like to introduce you to Leslie Luscombe.
Leslie, please share your story with us. How did you get to where you are today?
Luscombe Farms began with my Grandmother’s Pepper Jelly Recipe. On Special Occasions and Holidays I would make this delicious jelly and give it to my family and friends as gifts. Over the years, I was encouraged to turn this wonderful Jelly into a business. Over time I have added several new flavors of pepper jelly as well as adding seasonal jams and jellies.
After much consideration, I decided to start my business. I built my commercial kitchen on the beautiful farm that has been in my family for over 100 years. I still live in the old farmhouse that was built by my Grandfather in 1913. I applied for a state manufacturing license, entered my products in several high profile gourmet food show competitions and won numerous awards. I was elated that my jellies were so successful. In 2008, I decided to enter the wholesale business and I leased a space at the World Trade Center in Dallas in the Gourmet Foods Showroom. As my reputation began to grow for producing some of the finest pepper jellies, I started attracting Chef’s at different restaurants wanting to add them to their menus.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Starting a new business has its challenges, however, with determination, innovation and hard work, it has been a road worth going down.
Luscombe Farm Specialty Foods – what should we know? What do you do best? What sets you apart from the competition?
I manufacture pepper jellies and seasonal jams and jellies. On special occasions, I make the finest cream-filled chocolate covered cherries. That I learned to make with my Aunt. Luscombe Farm also host three big seasonal markets; Spring, Fall, and Holiday. We have music and food, with local artisits, and artisans. We also host a great farmers market for our local farmers and gourmet artisans May – Sept. These markets are held on our picturesque farm in our historical 4600 sq. ft. 1950 hay barn. Fun for all ages.
We are known for award-winning products based on freshness, flavor, consistency, offering to our customers our outstanding homemade quality!
What sets us apart from others is our genuine love for our customers and our appreciation for their loyalty through the years.
Our products are made with the freshest ingredients available in the marketplace today. We never use fillers or flavor enhancers, our products are delicious because we use only natural ingredients.
What moment in your career do you look back most fondly on?
Our customer’s satisfaction and them telling others about our wonderful products has been a humbling journey.
But my proudest moment would be when Chef Robert Lyford owner of Patina Green called to tell me to get ready for the ride. Food Network had voted his ham and cheddar sandwich with our Jalapeno Peach Jelly The Best in Texas that continues to be their number one seller. On Fridays, they serve the BOB which is brisket on a biscuit with our Jalapeno Blackberry. Served only on Fridays.
Note: Patina Green was recently sold to the Hanes family who will continue with the Patina Green original recipes.
- All my jellies are 8$ per jar. We sell retail and wholesale. You can visit and order from our website www.luscombefarm.com
- Website: www.luscombefarm.com
- Email: firstname.lastname@example.org
- Facebook: htpps://luscombefarmspecialtyfoods@luscombefarm
- Other: htpps://themarketatluscombefarm@marketatluscombefarm
Melinda Ortley, Rhonda Smiga