Mark Overbay, founder of Big Spoon Roasters, tasted fresh-ground peanut butter while serving in the Peace Corps in Zimbabwe, where locals there roasted nuts over an open fire and ate the butter alone with a bit of honey and salt.
Back home in Durham, Mark began to create nut butter recipes and sell jars of it at triangle area farmers' markets. Soon, the national food press began to notice (including the likes of Bon Appetit, Southern Living, Garden & Gun and the Wall Street Journal), and Big Spoon has become so popular that the company now has its own production space to meet demand.
The nut butters incorporate quintessential southern ingredients like pecans and sorghum and always feature NC-grown peanuts and local wildflower honey. You can eat this peanut butter straight from the jar (with a big spoon, obviously), or you can try the company recipe for Peanut Pecan Butter & Oatmeal Cookies, featured in Bon Appetit magazine. Get your nut butter in our Longleaf Box or Plank Road Box.