Mabs' Atomic Mustard made in small batches in Michigan
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  • SHOP
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    • IN STORES (BY REGION)
    • WHOLESALE
  • Recipes
  • PRESS
  • Contact

 


​MABS' in the news!

Lick the Plate Podcast

DECEMBER 15, 2020
​Lick the Plate features a different culinary personality weekly from Detroit, Windsor, Northern Michigan and San Diego. “Lick the Plate tells the unique stories of the talented, eclectic mix of culinary personalities in these markets and beyond. And those folks tend to have some entertaining stories." ~David Boylan, Producer & Host
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Lick the Plate Detroit-Traverse City-San Diego · Andrea Simard - Owner of Mab's Atomic Mustard - Seg 1
SEGMENT 1
Lick the Plate Detroit-Traverse City-San Diego · Andrea Simard - Owner of Mab's Atomic Mustard - Seg 2
SEGMENT 2
Lick the Plate Detroit-Traverse City-San Diego · Andrea Simard - Owner of Mab's Atomic Mustard - Seg 3
SEGMENT 3
Lick the Plate Detroit-Traverse City-San Diego · Andrea Simard - Owner of Mab's Atomic Mustard - Seg 4
SEGMENT 4
Lick the Plate Detroit-Traverse City-San Diego · Andrea Simard - Owner of Mab's Atomic Mustard - Seg 5
SEGMENT 5

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PARKSIDE DIY SAMMIES & MABS' ATOMIC MUSTARD​

 BY LYNDA WHEATLEY | MAY 2, 2020 
​These days, we’ll take excitement wherever we can get it — and for those of us stuck at home, that’s primarily in the kitchen. Which is why we’re letting you know about one of our favorite refrigerator residents, MABS’ Atomic Mustard. 
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Petoskey’s Andrea Simard makes this zesty, tangy brown condiment according to her Swedish Grandma Mabel’s secret recipe, crafted in small batches that involve pure cane sugar, premium ground mustard flour, and an out-of-this-universe zing we can’t name but certainly can taste. 
Read more at Northern Express: PARKSIDE Deli

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Local Flavor: Petoskey Pretzel Company

PETOSKEY NEWS-REVIEW, ELIZABETH HOSANG, JULY 26, 2019
“I always kind of thought every town should have a pretzel shop. I was amazed someone hadn’t done it already,” Kaniewski said.
​There are a variety of dips: garlicky cream cheese, nacho cheese, Mabs' Atomic Mustard and more at 99 cents each. The flavors of Petoskey Pretzel Co. change with the seasons.
Read more at Petoskey New Review: Local Flavor

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2019 D'Art for Art preview night

PREVIEW NIGHT WEDNESDAY, JULY 17 • 6 - 9 PM TICKETS: $75
​Mix and mingle with the Dart artists as you enjoy wine, select craft beer, and hors d'oeuvres created by featured chefs. Bid on silent auction items and preview the Dart for Art Gallery while you groove to live music. View details in the CTAC Newsletter Page 4. 
Read more in CTAC SUMMER 2019 NEWSLETTER

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Turn up the heat​

February 2019
​Behind every idea is a unique story and Andrea Simard’s, owner of Mabs’ Atomic Mustard, is simply out of this world.

Her Swedish grandmother Mabel, long into keeping holiday traditions alive, loved to entertain friends and family with a hearty meal full of potato sausage and meatballs. And, a mustard recipe passed down from her mother Mathilda. This much-loved condiment, made from premium fine ground mustard flour and pure cane sugar, packed a punch to the palate of every guest and was soon decided the mustard was “atomic.” The name stuck and the rest is history.

Read more at HomeLife

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Heating things up: Mabs' Atomic Mustard looks for continued growth

January 12, 2019
​Andrea Simard has always enjoyed watching people’s reaction when they first sample her mustard.
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Over the years, she’s dished out many samples and some three years ago began selling, marketing and distributing Mabs’ Atomic Mustard on her own.

Read more at PETOSKEY NEWS REVIEW

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Petoskey pretzels to make TC debut

All-natural, soft-baked and made from scratch
Jun 9, 2018: ”...Favorite pretzel flavors include Original, Jalapeno Cheddar, Cinnamon & Sugar, and Sour Cream & Chive. All can be paired with dips, sauces and condiments such as Mabs’ Atomic Mustard, Hot Caramel, Jalapeno Popper and Garlicky Cream Cheese...“
Read more at traverse city record eagle

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9 & 10 News Feature:

​​MTM on the road

March 20, 2017
Click the feature link to view our 7 segments from 9 & 10 News On the Road with Jenny and Stephanie, to see how our mustard is made and how versatile Mabs' can be in recipes and snacking.
Go to Full feature page

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Traverse Magazine,
​
​the food issue

March 2017
View PDF

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Making it in Michigan

July 2016
View PDF
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​​If you're interested in retailing our mustard from your market, or purchasing in bulk to use in a restaurant or deli, please get in touch at ​mabsatomicmustard@gmail.com, we will make it happen!