Stevens Point Sauce Co. ‘taps’ Wisconsin flavor in a jar

Rich Palzewic

Staff

June 8, 2026

STEVENS POINT – At Stevens Point Sauce Co., Owner Lucas Krupp said sweetness comes straight from the source – Wisconsin maple trees.

Instead of relying on artificial additives and sugars, Krupp said his company turns to pure Wisconsin maple syrup to craft sauces “packed with flavor and authenticity.”

Krupp said the approach not only highlights a signature Wisconsin product but also creates sauces with a smoother, more natural taste.

“My initial goal in starting Stevens Point Sauce Co. was to create a cleaner version of ketchup,” he said. “There are so many additives and refined sugars added to condiments and sauces, so I wanted to choose something more natural. What’s more perfect than pure Wisconsin maple syrup? We sweeten everything with the trees.”

Krupp said an added benefit is that local sourcing reduces imports, shipping costs and environmental waste. 

“We use all clean stuff with organic spices and cold-pressed vinegars, in small batches,” he said. “There are no refined sweeteners or high fructose corn syrup in any of our products.”

With ketchup being a go-to condiment for many kids, Krupp said his goal was to make Stevens Point Sauce Co.’s version as close in taste to the “real stuff” as possible.

“I can’t tell you how many customers we’ve got who have told me their kids love the sauce,” he said. “If kids like [the ketchup], that’s a big test passed. I think that’s why people keep coming back. We try to take classic recipes and put our maple twist on them.”

Childhood curiosity = lifelong passion

Growing up, Krupp said he often made jams, jellies, salsas and soups.

He said that diverse background in creativity and canning ultimately laid the foundation for Stevens Point Sauce Co.

“I remember when my grandpa would visit, I would make him soup,” he said. “I was probably four or five years old. I don’t know if they were any good, but he at least pretended they were.”

When Krupp graduated from the University of Wisconsin-Stevens Point in 2019 – just a few short months before the COVID-19 pandemic hit the globe – he said he shifted from job hunting to selling his homemade sauces at farmers’ markets.

“Where I was searching to find jobs, there really weren’t any available – or companies were in hiring freezes,” he said. “I really couldn’t find the job I was originally looking for, so I pivoted and got a job at an organic farm – Lonely Oak Farm – and started taking what I could from the fields after my shift.”

Using ingredients he picked from the farm, Krupp said he began making salsas and sauces and taking them to farmers’ markets with Lonely Oak Farm.

“You could say I learned a lot of the ropes from traditional Wisconsin rural farmers,” he said. “They taught me a lot, and my stuff really started to catch on at those markets. Pretty soon, I had small store owners asking me, ‘When can I pick up your sauces for my store?’”

Initially “laughing it off,” Krupp said the more people asked about his sauces, the more he realized he could make a go of it.

A few classes and some certifications later, he said Stevens Point Sauce Co. was born.

“I started getting sauces and recipes approved one by one,” he said. “Then, I started getting into stores one by one. Seven years later, Stevens Point Sauce Co. now has nine USDA- and state-approved products. The sauces are available in about 50 stores across Wisconsin, Upper Michigan and Missouri.”

Current sauces available, Krupp said, include:

• Ketchup
• Rhubarb Barbeque
• Golden Mustard Barbeque
• Sweet Maple Barbeque
• Worcestershire
• Jalapeno Lime Hot
• Spicy Garlic Barbeque
• Taco
• Pineapple Stir Fry

Blending Wisconsin sweetness with bold flavors

Krupp said for the first several years, he developed every flavor himself.

However, recently, he said he partnered with his close friend, Chef Adam Sanford, to craft Stevens Point Sauce Co.’s latest creations.

“Of course, I’ve taken plenty of inspiration from family members giving me their thoughts, too,” he said. “I’ve asked my family to sample stuff a million times – cooking for them and grilling out for friends and family.”

Krupp said it takes a slow, iterative process to turn an idea into a finished product – noting that a sauce may go through 20-30 different versions before it is finalized. 

“It’s a lot of trial and error,” he said.

With a growing wholesale market and Stevens Point Sauce Co. gaining more traction weekly, Krupp said he has “definitely thought of launching a brick-and-mortar location” someday.

“I would love to eventually have a storefront,” he said. “Not only would I love to make the sauces on-site at a brick-and-mortar, but I’d also like a space to serve sandwiches inside a small deli-style location. That whole process is in my 10-year plan.”

For now, Krupp said he is content producing his sauces in a commercially approved kitchen at Northeast Wisconsin Technical College Aurora in Niagara, Marinette County.

“Chef Sanford lives up that way, so he does the bulk of the production,” he said. “Don’t be fooled, though – I still cook, but I mostly do social media, sales, customer relations, etc. Right now, it’s more of a focus on growing the brand and wholesale accounts, perfecting the process and making sure we grow sustainably.”

With the company’s website projected to go live in early June, Krupp said customers should check Stevens Point Sauce Co.’s Facebook page for updates, where a link will be posted to order products.