As The Caviar Company grows, its fans continue to enjoy one of life's sweetest bites.
The Caviar Company sources its products from farms worldwide.
Saskia Allen, co-founder of The Caviar Company (thecaviarco.com), a homegrown San Francisco business, still marvels that she and her team were part of a caviar activation for Paris Hilton’s wedding. “It was exciting because we connected with so many neat people—and the press coverage that came from it was phenomenal,” she says. Allen’s women-led team are found across the Bay Area at social events and private parties, showcasing caviar sourced worldwide. Between soirees, Allen sat down to discuss the delicate bites.
The company’s caviar, all sustainably raised, is offered in a range of price points.
Where was the business idea born?
I was working part-time for a caviar farm, and as much as I love sturgeon farming and the science behind it, I wanted to start a company with a more diversified product range. It was important to me to curate a portfolio with caviar from multiple species of sturgeon, which all have different applications and price points.
Where is your caviar sourced?
We’ve built relationships with a few fantastic farms around the globe. Our white sturgeon comes from the farm I worked for; our Siberian sturgeon is from a fifth-generation family farm in Poland; our Osetra and Kaluga are raised in a unique lake in China. Each farm uses at least 80% of the fish when ready for harvest. We are dedicated to transparency and go to great lengths to ensure everyone receiving our caviar gets a consistent, high-quality product. Our core values are quality, integrity and sustainability.
Sisters and co-founders Saskia Allen and Petra Higby
You recently opened the Champagne Lounge in Tiburon, yes?
Opening the Champagne Lounge allows The Caviar Co. to be part of the town’s fabric. We created our happy hour so friends and the community could enjoy caviar and Champagne throughout the week without being too fussy or specifically for a special occasion. We have great live music on Fridays.
What’s next?
We’re leaning into the lifestyle aspect of caviar. I love to host and entertain and make people feel special. We love to have fun and [help hosts] make any size event more fabulous.
Photography by: COURTESY OF THE CAVIAR COMPANY
