HOSA is small-batch fermented hot sauce made slowly in the Pacific Northwest. We value art, honest food, and sustainability. We support local farmers, makers, and other businesses whenever possible, even as our sauce is sought out by far-flung fans. 

Co-owner Michelle Schutte sources, ferments, processes, tests, fills, tags, counts, boxes, stacks, sells, delivers, and ships every ounce of HOSA out of our processing kitchen in downtown Bellingham—a space she renovated herself, with a sledgehammer in hand. Upstairs, she paints.

Founder Jacob Covey started HOSA with a vision for making food as exciting and meaningful as our attachment to albums or books. Part of the screenprinted gig poster revival and a designer of art books, he believes in the power of physical objects and the community they foster.

Together we produce HOSA as a potent element in bringing people together over food, everyday.