SASKATOON — A small Saskatchewan startup is turning one of the Prairies’ most abundant crops into a gourmet product, building a business rooted in local farming with national ambitions.
Nearly a year ago, a three-person team in Rosetown planted the seeds — pardon the pun — of a condiment company aimed at supporting local farmers and entrepreneurs. Their goal was to create an all-Canadian, all-natural gourmet mustard made from Prairie-grown ingredients, while positioning it as an alternative to factory-manufactured brands.
Co-founders Ken MacNair and April Yarrow are the driving force behind Prairie Mustard. MacNair develops the recipes and oversees production, while Yarrow leads sales and brand outreach — earning her the nickname “The Mustard Lady” among customers and trade show regulars.
Melanie Gasparetto recently joined the team to manage marketing and communications as Prairie Mustard prepares to scale up. The company has set its sights on expanding into kitchens across the country, while keeping local farmers and producers at the heart of its business model.
“Together, we are super excited and motivated to bring out our product across Canada to share the Prairie pride of our Prairie Mustard. We will continue selling at trade shows, but now that we are retail-ready, we are also focused on expanding this. We are currently pursuing retail outlets in Saskatchewan and Alberta,” said Yarrow.
The team began by attending local farmers’ markets before moving on to larger trade shows across the province, where they received positive customer feedback. Prairie Mustard is already sold in stores in Rosetown and Saskatoon, with plans to expand into more locations across Saskatchewan.
They began producing gourmet mustard about a year ago, as trade tensions between Canada and the U.S. increased amid tariff threats that could disrupt supply chains. As Canadians rallied behind buying local, the Prairie Mustard team saw an opportunity to highlight a Saskatchewan crop that already dominates the global market.
About 82 per cent of the world’s mustard seed is grown in the region, making it a natural choice for a product rooted in the Prairies. Saskatchewan produces an abundance of mustard seed, and MacNair and Yarrow noticed that relatively few companies had explored its potential as a gourmet product. They stepped into that gap, using MacNair’s culinary approach to fuel the company’s early growth.
“We stand behind our local farmers and buy all of our seed locally,” said Yarrow.
That commitment became a point of pride for the company. Prairie Mustard purchases seed directly from local farms around Saskatoon, keeping money within the provincial economy. Production takes place in a certified commercial kitchen, allowing for small-batch manufacturing.
“While we do not farm the mustard ourselves, we do purchase it from local farmers. Dried mustard is usable year-round, and we produce it in small batches that age as needed. We source all of our mustard seed directly from the farmer, cleaned and ready to go. Any other ingredients are sourced as locally as possible, but are always whole ingredients,” added Yarrow.
“For example, the jalapeno is made with fresh whole jalapenos, etc. Ken's recipes came out so well that we were all quickly fired up about it. The flavours represent a range of how mustard can be used in a bit of a culinary way, and also offer something for everyone. From the sweet and spicy of Sweet n Nasty, to the smoky, tangy Western Smoked Onion & Garlic, there’s one for every palate and every occasion.”
Christmas Cranberry is one of the company’s seasonal gourmet mustards. It is part of a growing product lineup that uses whole ingredients with no added salt, sugar or flour, and no fillers. The jars are sourced from a British Columbia company, as are the labels, reflecting Prairie Mustard’s goal of supporting Canadian businesses at every step.
