Meet the Producer: A-Butter from Massachusetts

Let’s start at the beginning…how/ why did you get started? 

I started A-Butter because I did not have an abundance of healthy eating options in my local community.

In high school, my breakfast was the daily bacon, egg, and cheese on a bagel roll with a sugary sports drink and some hot chips from a bodega on my way to school.

When I was younger, this food was like heaven. Years down the line, after being exposed to healthier food options from colleagues, I realized that not everyone has the same advantages to eat healthily. Sometimes, it’s the difference between a zip code or the notion that some people around me say ‘healthy eating doesn’t taste good.’ With A-Butter, I am debunking that belief and introducing food equity to all communities, particularly those who do not have access.

How long have you been in business and which product came first?

A-Butter has been in production for one full year now (started in December 2019). The Maple flavor came in first (and that one’s my favorite).

What do you want your customers to know about you?

I want my customers to know my mission and my values of why I created A-Butter. I also want them to know I am not a health freak. I love ice cream and snacks and other kinds of junk food. I’m passionate for people to eat healthily, but I also know life is about balance.

My passion for health also comes from seeing my family experience heart conditions like high blood pressure. As someone that loves their family beyond words, I want to see them live for a long time which is another reason for starting this business.

What is the most rewarding part of your work? 

The most rewarding part of making my almond butter is knowing I am fulfilling my mission to make healthy eating accessible to everyone. As a Black male growing up in a community with a lack of nutritious food resources, it feels gratifying to be a food business that introduces an accessible healthy eating option. I love feeling empowered to provide food equity to all.

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