About Tangled Antler
Planting a Seed
On a crisp spring morning in Platt Park, a charming neighborhood in south Denver, an artist started planting a garden. Having partitioned off a small portion of his tiny backyard with old weathered bricks, Rob began digging through black soil and carefully laying in a variety of plant starters he acquired from the local nursery. The quality of the dirt - not packed with clay, but dark and soft - hinted that this wasn't the first garden to be laid in this very spot. It was Rob's first time planting vegetables, and you could sense the excitement when looking at the sheer variety - and density - of the plants. Tomatoes, squash, garlic, peppers, potatoes, and even a row of corn all carefully placed to all catch the sun as they grew. Every plant was meticulously labeled and in its home.
Fast forward a few months, and hanging out with the garden with a cup of coffee first thing had become a cherished routine. Something about being outside, studying the tangle of a compact garden and noticing subtle changes over time was captivating. As it started to produce, the time spent nurturing transformed into delight in cooking. The summer of 2017 was the first time Rob made hot sauce, and he was hooked. What a fun experience: watching small sprouts turn into wild plants overflowing with produce, and then combining them into a proper, tastebud tantalizing sauce for eggs and steak. This hobby was here to stay.
Growing the Passion
Over the next few years, the garden remained a priority. It took many forms: from charming backyards to containers on a balcony, felt pots packed in a side yard and a raised bed at the parent's house. Wherever Rob found himself living, a garden was always close by. With this came a growing expectation from friends and family to get their sauce in the fall. Peppers gradually took greater share of the garden real estate each year, and number of bottles steadily increased. Each batch offered a new opportunity to experiment with ingredients, tweaking things methodically to hone in on that perfect flavor. Buckwheat honey from the farmers market replacing brown sugar was a special batch. Fresno chili vs jalapeño, rosemary and thyme, olive oil, playing with pepper ratios, apple cider or white vinegar ... endless possibilities. Often Rob's pallet would be a lot more picky than anyone else's. But that was part of the fun - endlessly scrutinizing the recipe to make it better.
Hobby vs Career
Eventually, the persistent calls for "Rob, you should be selling this stuff!" started to resonate. In 2025, he took his combined knowledge from working 10 years in product design and just as many years working back-of-house in kitchens to formulate Tangled Antler Sauce & Spice. Taking this step - transitioning a career from designing mass-produced plastic, paperboard and digital products put an exponent over the passion for gardens and condiments. Overnight, creative wheels started spinning. New flavors started being developed. Old recipes caught new life. Excitement matched resolution as the plan solidified. A resounding "Finally!" was collectively released from Rob's friends and family, as if this company had been germinating for years, and had finally broken the surface to see the light of day. Honestly, that's exactly how it happened. While it wasn't always his intention to "go pro" with the sauce, the idea had been proving itself for a while.
Bringing Smiles to You
Our small team here at Tangled Antler Sauce & Spice are thrilled to bring delicious flavors to you, and hope that our products will become a staple in your arsenal of go-to flavors. Breakfast, lunch, dinner and snacks can all be spiced up a little. Stay tuned for more flavors coming soon as we develop new recipes. We can't be stopped!