Today, the Pastiche brand offers three hot sauces on the market. A simple concept, reduced from initially complex plans by a dreamer who always wanted to have his own business. How did it get here? After graduating from college in Utrecht, Claude knew he wanted to begin an endeavor combing three topics he was passionate about: entrepreneurship, veganism, and branding. The melange of interest brought him to the first grand idea of a fully-fledged vegan comfort food restaurant. The idea would combine culinary elements from the Caribbean where Claude is from, with the more western type of comfort food. After asking for a substantial loan at Qredits, he got his first cold shoulder: a letter in very kind words explaining that he had no idea what he was doing. A few months after trying to simplify the restaurant idea and still hearing no as an answer everywhere, he opted for a less risky version of a restaurant, a pop-up. The pop-up operated in two different locations in Amsterdam, unfortunately, with mixed results. One of the menu items that always got the attention at the pop-ups, was the hot sauces served with the food. Customers started asking for take-home bottles. After the surge in popularity, it was apparent: there was great potential in simplifying the concept further into only a hot sauce brand. Pastiche Plant-Based pivoted to a retail food business and after six months of refining the recipes, we have three hot sauces that we are very proud of: the Seaweed Guava Lava, the Papaya Faya, and the Soursop Shock.