The “Toby’s brand” started in Toby’s kitchen in the 1970s. She was a mom making food for a reason – her kids were hungry. It wasn’t to support her family, make profits, or capitalize on “the next big thing.” It was out of necessity – to feed her kids. One of her sons had severe food allergies, and the options we have now just weren’t available back then. So, she set out to make her own recipes that the whole family could enjoy.
As Toby shared her food at family gatherings, with friends, and at the Eugene Saturday Market, word spread. Toby wasn’t just making food for her two boys anymore. Toby and a few other market vendors joined together to launch a restaurant. While working at the restaurant and pregnant with her third child she made a vegetarian, protein-heavy snack to fuel her through long days. She shared it with her groups of friends, and soon the local community begged relentlessly for Toby to sell this ever-addicting tofu pate. Local restaurants were requesting a new salad dressing (something they called ranch) and couldn’t think of a better chef than Toby to make it for them. So, we began making dressing too.