The first dish Andy and Rachel created was a pot pie. They made them by hand, sold them locally and Amy’s Kitchen began right out of their home. They thought they would remain a small company simply making pot pies, but pretty soon handwritten letters of thanks started pouring in.

Not long after Amy’s appeared in stores, people began asking for more products like pizzas and soups. So Andy and Rachel went back to the kitchen. As Amy’s Kitchen expanded, people began expressing the difficulty of living with food allergies, asking for gluten free and dairy free options. So, of course, the Berliners went back to the kitchen again.

 Amy’s Kitchen has grown beyond the Berliner’s wildest dreams, going from several family members pitching in anywhere they can, to a wonderful group of employees, farmers and suppliers. But no matter how big the company grows, one thing will always remain the same—the family spirit that permeates every decision made inside of Amy’s Kitchen.

Our Promise:

We choose what’s best for our customers, our farmers, our employees and our planet. It’s a tall order, but we wouldn’t have it any other way.

We’re not in the business of making shareholders happy. In fact, we don’t have shareholders. We’re in the business of cooking delicious, organic vegetarian meals for everyone.

We were organic before it was a national certification. So when the U.S. Department of Agriculture decided to create standards for organic, they looked to us for guidance. Together with other industry leaders, we helped pioneer the organic food industry and, more importantly, we helped make organic food available to more people.