BROOKE LEBLANC: My JOURNEY TO SOUTHERN PROVISIONS
Coming from very humble beginnings, I was taught to work hard for everything I had and was shown how that hard work can pay off. A native of Eunice, Louisiana, until I was seven years old, I spent many days picking blackberries with my grandmother and watching her can. Looking back, I believe this is where the seed was planted for Southern Provisions of SWLA LLC. Even at a young age, I developed a deep love for cooking, especially when it came to sauces. I’ve always been the kind of person who won’t eat anything without a good sauce—it’s something everyone around me knows.
My passion for sauces grew into a desire to make them more accessible for people, whether at home or in restaurants. I wanted to create products that were consumer-friendly, offering the building blocks for great sauces. The idea of travel-sized bottles came naturally as I traveled a lot. During my travels I was fortunate enough to visit some of the best restaurants in the United States, including INK in Los Angeles, owned by Michael Voltaggio. Voltaggio, known as the “chemist in the kitchen,” greatly inspired me. There is a lot of science behind making the provisions. I perfected my recipes and educated myself on how to create a safe product that people could enjoy. I was also influenced by Brooke Williamson’s work in Southern California, where she emphasized farm-to-table practices, as well as all the farm-to-table restaurants in Napa.
Coming back to Lake Charles, La, I began working in surgery and raising my daughter. After two hurricanes devastated the city, I became a full-time mom, which allowed me to focus on my true passion: sauces. That’s how Southern Provisions SWLA LLC was born.
THE ELEVATED EXPERIENCE
I began experimenting with different fruits, peppers, and other ingredients, constantly seeking new ways to enhance my creations. This exploration led me to develop the concept of a food preference card, an idea I picked up during my time in surgery. It’s all about knowing what to do, how to do it, and what’s needed—so I incorporated a QR code into our products to provide customers with all the information they need when buying our provisions.
Taking advantage of Louisiana’s cottage law, I officially started my business and I became Louisiana Certified through the Department of Agriculture and Forestry. I was invited to go to the Louisiana Restaurant Association Showcase in New Orleans, which we are now a member of. This showcase was the catalyst of my success. And just like that, my vision became a reality. Southern Provisions SWLA LLC is the culmination of years of passion, travel, and learning, and I’m excited to share it with the world.
