Our Kitchen

Savora's Kitchen started in 2019 in a rented restaurant kitchen between services, because the spice on the shelf of the shop downstairs tasted of nothing.

Marijke Aalders had spent eleven years cooking in other people’s kitchens — four of them on the sauce section, which is where you learn that the difference between food people remember and food they forget is usually the last thirty seconds. The first Savora product was a jar of Slow Red made for a staff dinner. The second was the same jar, made forty times, sold to the customers who kept asking what was in it.

What we do now

Eleven products, one kitchen in Amsterdam, four people, 2,140 cooks on our list and 612 reviews averaging 4.8 out of 5. We toast and mill on Tuesdays, cook sauce on Wednesdays, fill and label on Thursdays, and answer every email ourselves — there is no support desk between you and the people who made the jar.

Who is here

• Marijke Aalders — founder & head of kitchen. Recipes, sourcing, and the six hours of stirring.
• Tobias Renner — operations lead. Batches, HACCP paperwork, wholesale, and the reason anything ships on time.
• Nadia Bekkers — kitchen. Toasting, milling, filling, and the person who vetoes a blend when it is nearly good.
• Joost van Wely — packing and post. Three afternoons a week, and every crate you have ever received.

What we believe, in one paragraph

Good cooking is mostly technique and time, and the shortest useful shortcut is a very good jar. So we sell few things, make them in small amounts, print the date they were made, and tell you exactly what to do with them. Nothing in this catalogue exists because there was a gap on a shelf.

I would rather sell you one jar you finish than three you keep because they were expensive.

Marijke Aalders, founder & head of kitchen

The awkward parts

We are more expensive than the supermarket and always will be — 40-jar batches cost what they cost. We sell out, sometimes for a fortnight, because we would rather stop than buy commodity spice to fill a gap. And we do not ship outside Europe, because the routes we would have to use undo the point.

Visiting, and saying hello

The kitchen is at Van Ostadestraat 214-H, 1073 TW Amsterdam, Netherlands. It is a production kitchen, not a shop, but if you write ahead we will usually have twenty minutes and something on the hob. Open Mo-Fr 09:00-17:00 CET — details and press contacts are on the contact page.