The Story
88 Acres is a Boston-based food company, thoughtfully crafting bars and butters with whole seeds and simple ingredients — just like you would at home. We make everything in our allergen-friendly Bakery to foster a more inclusive and empowered community.
Just Great Food - POWERED by SEEDS
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I grew up on an 88-acre farm in North Brookfield, Massachusetts where my passion for food began, and where we got the name for 88 Acres. When I met my husband, Rob, on Match.com many years later, he had a severe allergic reaction on our fourth date that landed him in the hospital and me in the kitchen. We started 88 Acres as a marriage of our two stories. But we also started 88 Acres to be a different kind of food company. One that makes delicious food that everyone can enjoy, with or without a food allergy. One that never compromises on quality or flavor. And one that celebrates its hard-working team. 88 Acres began as a love story between two people, but has grown to encompass a passionate community brought together by the power of great food. Naturally,
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Our Values
Celebrate Food.
We’re not afraid of salt, sugar, flavor, or texture. In fact, we celebrate them with whole, high-quality ingredients to satisfy all your chewy, smooth, crunchy, creamy cravings.
Never Compromise.
We have never, and will never, make industry-standard compromises: no chemicals, no isolates, no artificial sweeteners or flavors. No cutting corners. Ever.
Find Balance.
Seeds are a sustainable source of powerful nutrition, packed with bold flavors and perfectly balanced with protein, healthy fats, fiber, and micronutrients. Turns out you really can have it all.
Our Bakery
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Our recipes started in the kitchen. In order to provide the same baked at-home quality and feel of our original creation and safety for those with food allergies, we built out our own small-scale bakery in urban Boston. We knew we wanted to open our bakery in an area of need to drive job growth. We partnered with a neighborhood economic development group and a local food startup accelerator to make it happen. In 2023, we moved to a larger bakery that we built in Canton, Massachusetts. |
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