Bob McClure

Before taking over the family pickle business with his brother Joe, Bob was an actor, comedy writer and pickle maker in Brooklyn, NY. Moving back to the Detroit area with his wife + son in tow, Bob oversees business administration, account management + brand development for McClure's.

What inspired you to start your company?

Making great food. Family & tradition. A dedication & commitment to quality.

Tell us about your products.

Our products are a result of our commitment to quality and our story. We produce all-natural foods, snacks and beverages and want to give you an unforgettable experience. We know our growers, value our people and listen to our supporters.

What does being a culinary "artisan" mean to you?

It means that we focus on great tasting products that are innovative and connect you passionately to our story.

What is your favorite small-batch treat?

Love me some ice-cream. Steve’s ice cream.

What drew you to food?

Everyone has to eat right? Food is an all-in experience that involves all of your senses. There’s few other things in life that involve ones entire investment of self. Family tradition is a big part of what drew us to food.

Where does your food inspiration come from?

Our customers and flavors we like.

What products are you working on now?

We just launched an olive tapenade and mixed olive product – olives are amazing. They are a pickled item (which most don’t realize…as they ferment/cure)…we love their taste, story and complexity.

Do you have a favorite product?

I love our Bloody Mary potato chips – they are spicy, and taste like a Bloody Mary…some chips get too tomato ketchup tasting and I’m glad we spent a long time on the seasoning as it makes a big difference.

What did you have for dinner last night?

I had a Ceasar salad and roast turkey sandwich on olive bread with a chipotle mayo.

What person, living or dead, would you most like to have try your product?

Shakespeare. In the hopes he would write a sonnet about it.

What’s the best piece of advice you’ve gotten in building your business? what advice would you give other craftsmen?

Build your team. That’s what builds your business. And focus

What other local food craftsmen or chefs do you admire?

There is excellent stuff going on in Detroit right now: Corridor Sausage, Russell Street Deli.

If you had to choose your last meal, what would it be?

It’d be a pretty large breakfast with yogurt pancakes, cheese omelette and fresh fruit along with a full french press of coffee.

Favorite restaurant or food experience?

I enjoy a good food truck – it’s impulsive and when it’s good…it’s usually really good.