SONOMA, Calif.--(BUSINESS WIRE)--Mia’s Kitchen, the Sonoma-based specialty food company, today reported its 2012 case sales increased 800% over 2011 totals after the company redesigned its product line and added a national broker network.
“At the end of 2011, we had sold 8,000 cases. Our projections for 2012 were aggressive, with a goal of selling 25,000 cases. We flew past that, closing the year with actual case sales of 42,000. We’re just ecstatic at how consumers have responded to our product line.”
“We had a blockbuster year,” said Mia Sebastiani, company president. “At the end of 2011, we had sold 8,000 cases. Our projections for 2012 were aggressive, with a goal of selling 25,000 cases. We flew past that, closing the year with actual case sales of 42,000. We’re just ecstatic at how consumers have responded to our product line.”
Mia’s Kitchen crafts gourmet pasta sauces, extra virgin and infused olive oils, balsamic vinegar and a balsamic reduction sauce, targeting cooks and foodies who have an appreciation of fine epicurean experiences and who prefer to “eat gourmet every day,” Sebastiani said. The product line was created by Mia and her mother, Nancy Sebastiani, using family recipes that have been handed down from generation to generation.
Over the past 18 months, Mia’s Kitchen tweaked its product line, redesigning labels of its existing products and adding new items that would specifically appeal to consumers in what is known as “center aisle grocery” – the staples that are typically sold in the center of grocery stores. It focused on fresh, natural and gluten-free alternatives to competing product lines, “and we obviously tapped into a market where there was considerable demand,” Sebastiani said.
During 2012, Mia’s Kitchen expanded its distribution to more than 2000 major supermarkets nationwide, including Safeway, Giant Eagle, Ralph’s, and Whole Foods, among many others. It also recently signed a distribution agreement with the 144 A&P Stores in the New York metro area for 2013.
Mia’s Kitchen, founded in 2008, is a line of outstanding, premium-quality specialty food products developed from recipes that have been handed down from generation to generation in the Sebastiani Family — a pioneering force in the California wine industry for more than 100 years. “Mangiamo Let’s Eat,” authored by family matriarch Sylvia Sebastiani in 1974, is still one of the most popular and sought-after cookbooks ever published. Mia Sebastiani, Sylvia’s granddaughter and the president of Mia’s Kitchen, developed the Mia’s Kitchen brand with her mother, Nancy, to share the bounty of their Italian culinary skills with cooks and “foodies” who have an appreciation of fine epicurean experiences with a casual twist. Mia’s Kitchen is headquartered in Sonoma, CA.