About this idea
SPICEPUNK was born from my food blog, Bearded Foodie’s Kitchen, where I was constantly frustrated by store-bought spice blends that lacked flavor, creativity, and quality. I found myself making my own blends from scratch, using better ingredients and bold, globally inspired profiles. That’s when the idea hit: why not share these blends with others who crave more from their food?
SPICEPUNK creates small-batch, hand-blended spices with a focus on bold flavor, quality ingredients, and culinary inspiration. In a market flooded with bland, mass-produced mixes, we offer something different — spice blends that are rooted in tradition but designed to stand out. Many of our blends feature unexpected twists: Urfa chili in Garam Masala, Coffee and Cocoa in a BBQ Rub, or Amchur Powder in Jerk Seasoning. They’re familiar, but elevated.
Every blend starts with cultural authenticity and is built with intention. Our first five include:
A versatile Taco Seasoning
A fresh Italian Herb Blend
A smoky Coffee BBQ Rub
A well-rounded All-Purpose Seasoning
A bold Blackening Seasoning
My target audience includes home cooks ages 25–55 — people who love cooking, care about ingredients, and want to add excitement to their meals. There’s also growing interest from professional chefs and boutique food businesses who value high-quality, reliable blends they can trust.
Right now, I’m producing small test batches out of my personal kitchen and building a following through social media, branding, and in-person feedback. I plan to produce my blends in the Incubator Kitchen at the Downtown Market in Grand Rapids, once necessary funding is secured. I’m preparing for a full launch through farmers markets and online sales, with plans to expand to local retailers and boutique shops in the near future.
Long term, I envision SPICEPUNK growing into a trusted name in premium spices — known for bold flavors, clean ingredients, and creative blends. The spice and seasoning market in the U.S. continues to grow, driven by demand for global flavors, at-home cooking, and clean-label products. SPICEPUNK is well-positioned to meet those needs with a fresh, modern approach.
Startup funding will allow me to:
Secure consistent access to commercial kitchen space
Purchase bulk inventory of raw materials
Invest in packaging and labeling supplies
Acquire key equipment for more efficient production
SPICEPUNK is about bringing quality and creativity back to the spice aisle — and helping people cook with more confidence, flavor, and joy. This is a brand for curious cooks and passionate eaters who believe food should never be boring.
Impact
SPICEPUNK is redefining how people think about spices — not just as ingredients, but as tools for creativity, cultural connection, and joyful cooking. By offering high-quality, small-batch blends rooted in global culinary traditions, we’re helping home cooks expand their flavor horizons while raising the standard for what belongs on a spice rack.
Our products empower consumers to take control of their food — to move away from bland, processed, additive-filled blends and toward cooking that’s bold, intentional, and full of character. In a time when more people are cooking at home and seeking clean-label options, SPICEPUNK fills a growing need for authenticity, transparency, and flavor.
We’re also committed to having a positive local impact. We will be operating out of the Downtown Market Incubator Kitchen in Grand Rapids and plan to expand our sourcing from organic suppliers to local farms whenever possible. As we grow, we’ll create opportunities for partnerships with regional producers, retailers, and other small food businesses.
In the long term, SPICEPUNK’s impact will be felt both on the plate and in the industry — by inspiring more thoughtful cooking, supporting local economies, and proving that a small business can shake up the spice aisle with integrity and imagination.
What I'll do with $5,000
Grant funds will be used for the following to support start-up costs:
- Raw ingredients
- Product packaging supplies
- Commercial Kitchen rental fees
- Marketing supplies (Banner, display items, business cards)
- Production equipment (storage bins, kitchen utensils, heat gun, grinder)
- Licensing fees and online storefront fees
Quick Bio
My name is Matt Dearlove. I'm a home cook and community-builder with roots in blogging, leadership, and kitchens. Food should be bold, joyful, and shared - and my vision brings that spirit to life.
Links
