The world's first, best, and only insect based bolognese sauce. We're not just throwing whole insects into our sauces all willy-nilly, we've developed a new patent pending process which turns insects into a textured protein that tastes more like beef than bugs. 

When compared to beef, insects have the same, if not more, nutritional benefits. They require a fraction of the land, water and feed to produce. We're not trying to stop you from eating beef altogether, we're just looking to expand your culinary horizons in the name of sustainability. Here are a few sobering facts to consider...

Enough with the world saving, let's not forget about flavour. Our Bolognese is based on a classic recipe that calls for vine-ripened tomatoes, extra virgin olive oil, onions, garlic, carrots, and celery. Truly a classic flavour that would make your Nona proud... As long as you didn't tell her about the insects. We've created two different varieties: mealworm and cricket. Some taste testers have said that the mealworm has a slight parmesan flavour to it, whereas the cricket flavour tends to have a subtle earthiness. But don't take our word for it, fund our campaign and try it for yourself! 

Ingredients:

Cricket Bolognese 

Tomato sauce (vine-ripened tomatoes, extra virgin olive oil, sunflower oil, onions, salt roasted garlic, basil, citric acid), crickets (gryllodes sigillatus), extra virgin olive oil, onions, garlic, carrots, celery, salt, citric acid, spices, calcium chloride, ascorbic acid, and rosemary oil.

Mealworm Bolognese 

Tomato sauce (vine-ripened tomatoes, extra virgin olive oil, sunflower oil, onions, salt roasted garlic, basil, citric acid), mealworm, extra virgin olive oil, onions, garlic, carrots, celery, salt, citric acid, spices, calcium chloride, ascorbic acid, and rosemary oil.

In case you need more convincing, we'll just leave these photos here.

While completing a Masters of Food Science degree specializing in dairy chemistry at Cornell University, Lee Cadesky began playing with the idea of extracting and restructuring insect protein. 

Enter One Hop Kitchen.

From a small lab in their tiny kitchen, the Cadesky brothers have experimented with 5 different insect species; each producing textured insect proteins with unique flavours. This textured protein is what makes their sauces so unique. Teaming up with talented research chefs, the Cadesky's have tested and tweaked the ingredients of the sauce until they felt they got it absolutely right. Just like your Nona’s recipe that took years to perfect, they've spent countless hours sourcing the right insects, and finding the perfect mix of ingredients.

And it's not just the brothers that think the sauces are delicious. Using a blind taste test with one generic store brand beef Bolognese and our cricket and mealworm flavours, One Hop Kitchen's sauces have been getting rave reviews at local trade shows and farmers markets. But this story is still in its early stages and now the brothers are counting on your help to write the next chapter. 

Lee Cadesky is a food scientist and co-founder of One Hop Kitchen. While completing his MS in Food Science at Cornell, Lee got interested in edible insects as a solution to food security. Looking to create new ways to use insect proteins, Lee developed a method to texturize cricket and mealworm proteins into a meat-replacing ingredient that’s a key to achieving the right texture in One Hop Kitchen’s sustainable Bolognese sauces. Lee has a B. Eng. in mechanical engineering.

Eli is an experienced sales and finance professional and co-founder of One Hop Kitchen. Eli has always had a strong passion for outdoor adventure and sustainability. During his summers while in high school and university, Eli guided canoe trips for youth in Ontario's vast wilderness. The challenges of  exploring unknown new terrain while conserving valuable fresh water are a constant inspiration. Eli holds an MBA from Schulich, York University and a BA Poli Sci.

Right now we make every single jar ourselves in a rented commercial kitchen. That means we're doing everything from sourcing the insects to making the actual Bolognese and tightening the lid on every jar with our own bare hands.

With your help, we'll have the ability to scale up production and have a bigger impact on the environment while creating a cleaner and more robust food system. The more mouths we can feed, the greater impact we can have, so hop on board, and join the adventure.