Brundo provides the most authentic spices and herbs. We have carefully compiled various recipes that capture the spirit of Ethiopia and allow us to bring you unparalleled products. We prepare and import organic herbs, spices, legumes, and exotic food products essential for the preparation of authentic Ethiopian food.
We started with a small restaurant in Oakland, California in 1991. Since then we have delighted the palates of bay area residents with our unique taste of Ethiopian dishes. Around 2006, we experienced a major problem in securing quality products from Ethiopia. Supply became erratic, intermittent and very low quality. Our award-winning restaurant was virtually unable to serve customers due to lack of quality ingredients. To solve the problem, we decided to take control of our supply chain and start a small operation of spice production in Ethiopia. We were able to set up small scale production that allowed us to produce what was needed for our restaurant. Furthermore we shared what is left with our web store and cooking classes. This extra income allowed us to reinvest in developing new products and recipes while still staying true to our roots and preserving centuries old traditional spice blending practices in Ethiopia.
In 2009, we decided to scale up to secure a permanent location and leased a land. We built a processing facility in Modjo, Ethiopia and decided to embark on a large scale operation. We self-financed this operation. We now have the ability to produce and export our own spice and seasoning line.
In 2015, we began operation and exported our first container.
The team has over 22 years’ experience in successful use of spices in an award winning restaurant. The team understands the challenges of the supply chain problem.
Fetlework Tefferi, founder/owner of Brundo and Café Colucci is also the author of a one of a kind Ethiopian Spice Book with first-hand knowledge of spices, spices history and spice use.
Meheret Maru, formerly our restaurant manager (in Oakland, CA) moved back to Ethiopia in 2013 and is now the Deputy General Manager of the Modjo Facility. She has assembled a professional team of finance, production, inventory officer, quality control, and sanitation officer.
Our Management team is 90% female and includes university graduates specializing in food technology and food export.
We also work closely with local consultants to help us navigate the local terrain and provide us with valuable guidance and support.
o We are solving supply chain problem by directly producing our spices
o We are offering authenticity, quality and consistency of ingredients.
o We are sharing the Essence of Ethiopian Spice Blending with the ever curious and converging culinary world.
o We are sourcing our products directly from local farmers.
o We are committed to produce and secure natural, organic and heirloom products
We love what we do. We are committed to sustainable practices in agriculture, healthy eating and wellness. We take it as our responsibility to help improve the lives of our staff and the community we work in. We strive to provide women and children access to health care and education. We conduct our business with a high degree of organizational and personal commitment to excellence.