We are a small family-owned company based in Cleveland, OH. Wake Robin was launched in 2013 by a father-daughter team: Pat Murray, a retired physician, and his daughter Molly Murray, who had a lot of experience working on small organic farms and fermenting foods.
They set out to make delicious, healthy food; support local sustainable agriculture; and to minimize the environmental impact of doing so.
Seven years later, they have been joined by Doug Vanneste, a former Montessori preschool teacher and self-proclaimed foodie.
Today, Wake Robin processes more than 30,000 pounds of local vegetables from family farms each year, and remains committed to the same values that got it started back in 2013.
From our beginnings, and as we continue to grow, we have remained committed to the values that got us started:
We believe high quality comes from the care and attention to detail that we put into each jar, so we make our products in small batches using the traditional preservation method of lacto-fermentation.
We work closely with family farms to help strengthen our regional economy. We are actively involved in the local food economy and purchase the vast majority of our vegetables and other service inputs locally.
We tread lightly on the earth. To minimize our environmental footprint we strive to be a near-zero waste company. We source 90% of our vegetables from Northeast Ohio, reducing fossil-fuel use for transport. We reuse or recycle all of our waste paper, unwaxed cardboard, and metal; and all vegetable waste goes to compost. Our products are packaged in reusable glass jars. We hope that you can reuse your jar for your own kitchen storage needs, but, if not, you can return your Wake Robin jars to Ohio City Provisions or to our production facility at the Hildebrandt Building. Contact us and we’ll let you know when we will be available to take them.
We are glad to be part of a community that is conscious of the importance of eating healthy, supporting local farmers, strengthening our region’s food security, and minimizing environmental impacts.
Wake Robin is happy to be a tenant at the Hildebrandt Co. Building, located in the historic Clark-Fulton neighborhood.
A former meat processing plant, the building is still owned and maintained by the original Hildebrandt family. It was in operation from the late 1800’s through the 1970’s, and is now finding a new identity as a hub for local artists, crafts people and food entrepreneurs.
For more information about the Hildebrandt Provisions Company, visit hildebrandtco.com.
At Wake Robin we produce high quality fermented foods that support a healthy diet, the local food economy, and the environment.
We are committed to producing delicious, nourishing food using locally- and regionally-sourced ingredients. We support our region’s vegetable farms through local markets and direct sourcing. Our year-round production plan focuses on making the majority of our products during the local harvest season, so all that local produce can be preserved through the winter and enjoyed year-round!
Wake Robin is another name for the trillium, a wildflower of Ohio, which is pictured on our labels. It is a tide of spring, a sign that the earth is warming, that the long winter is coming to a close and that a new season of growing has arrived.
We love the flower, the metaphor and the name!