Made in WNY: Weber's Mustard

July 14, 2014 Updated Jul 14, 2014 at 9:30 AM EDT

By Elizabeth Carey

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July 14, 2014 Updated Jul 14, 2014 at 9:30 AM EDT

"Everything is better with Weber's and it's all about the taste," Steve Desmond, president of Heintz & Weber Co., Inc. says that's has created a loyal following for Buffalo's favorite horseradish mustard, Weber's, over the past 92 years.

Today's production line at Weber's is based on 16 oz. jars of mustard, the most popular item. Weber's cranks out about 25,000 cases a year. Consider squeeze mustard and Weber's other condiments like relish, sandwich sauce and olives and pepperocinis under the Weber's Francisco brand and output is 43,000 cases of product a year.

"An average day at Weber's now is 640 cases a day," Desmond said. "A good, solid day is about 720 cases of 16 oz. mustard a day. Four or five years ago, we didn't have this. We could barely put out 400 cases a day."

Desmond credits his strong staff of six loyal employees saying they are dedicated to carrying on the tradition that his wife Suzanne's family started back in 1922 with Heintz & Weber.

Over the years, the Desmonds have upgraded equipment, added a website and more. "We reinvented the image of the company, put out website and Suzanne took every single label, which used to be green, yellow and white. We made an identity with colors to jump off the shelves."

This year, you'll find the popular product on more store shelves with expansions in Wegmans and Walmart. You'll still find Weber's at Tops and other local stores too. And for mustard lovers outside Western New York, the famous mustard is just a click away.

"We're doing about $20,000 a year in business over the internet with consumers who buy full cases or half cases and we ship to," Desmond said.

That helps spread the word and spread the mustard to more customers, which leads to many offers from potential buyers. But Desmond says this longtime Buffalo company is not for sale. "We basically have held onto the company and run the company as if it was still the same as it was 50 years ago and that's going to remain at least through our generation," he said. "We have no interest in selling out."