The Spice is Right
Recently I wandered through the spice aisle at Albertson’s hoping against all hope that I would find some juniper berries for a goat dish I was making. My search left me disappointed and I ended up substituting dry gin. While I did manage to fill an empty spot on my home bar, if I had known about Red Stick Spice Company, my Greek style braised goat chops would have gotten the juniper berries they deserved.
Red Stick Spice Company has been a staple of the of the Bocage area for about five years, but six months ago, longtime Baton Rouge resident and caterer, Anne Milneck bought the business from Gloria Easterwood and has given the store a makeover. Milneck has added more oils, teas, and a variety of cooking tools. Her husband, Greg, owner of Digital FX Studios, overhauled all the of the company’s signage to give the shop a more cohesive feel.
Milneck’s goal is to create a spice store where everything she sells is approachable “High quality ingredients are not intimidating,” she says. “Cooking is about making people happy. Our truffle salt might look high brow, but it is great on popcorn.” Milneck says the biggest challenge with the change in ownership has been maintaining popular items in her store while introducing new products. She has been following cooking trends and has recently added more North African and Thai spices to her inventory.
Milneck uses multiple suppliers to assemble the collection of spices that line the wall in glass containers and are available for purchase in small quantities. “There is no one-stop shop to this kind of business,” she says. A small farm in California supplies all of Red Stick’s olive oils and a group of organic farmers in Portland, Ore. supply three different mushroom powders. Using multiple suppliers ensures customers get quality products every time.
Red Stick’s oils, balsamic vinegars, and spice rubs are their bestsellers. Recently I purchased a bottle of their rosemary olive oil and a bottle of Champagne pear balsamic vinegar. I mixed the two to make a dressing for a tossed spinach salad with pecans. I also used Red Stick’s apple chipotle rub for some chicken breasts that were grilled for the same party. The chicken had a slightly sweet but subtle smoky flavor that suited the summer well. Both dishes received rave reviews from guests.
Red Stick also has a well-rounded collection of about seventy loose teas. The current customer favorite is a rooibos tea blend called Chocolate Monkey. Milneck says it is like a dessert in a cup. Other favorites include coconut chai, rooibos vanilla chai, and Earl Grey crème.
Most social media savvy Baton Rougeans have noticed Red Stick Spice’s recent online presence. “We are in love with Facebook and Twitter,” Milneck says. “But this forty-five-year-old soccer mom needs an intern to help her wrap her mind around Pinterest.” Their online business is catching on too. Melnick has shipped Red Stick’s Who Dat Spice Blend as far as New Zealand. Locals can take advantage of the Red Stick Spices’ website by placing an order online and then dropping by the store where their purchases will be boxed and waiting for them.