Thirty years to get here.
Saucy Bird makes gluten-free sauces and rubs by hand in Vancouver. They bring the flavour I spent years building in restaurant kitchens to the food you already love cooking at home.
I’m Seamus Dixon, the founder. Before there were bottles with questionable names, there were busy kitchens, regulars whose orders I knew by heart, and one thing I wanted every guest to do: come back for another bite.
“Same as last Tuesday?”
At sixteen, I worked the Burger King drive-through in Halifax. I started remembering the regulars: their cars, their orders, the little things. I’d call their order before they reached the window.
Their faces changed. Someone had remembered them.
That feeling stayed with me through bartending, running restaurants and building kitchens. Good food gets someone through the door. How you make them feel gives them a reason to return.
The meatball that changed everything.
In 2013, I co-founded Smak around a simple idea: fast food could be good food. That eventually put me in front of Peter Simons and sixteen board members in Montreal, cooking twenty dishes on my own.
The last dish was chocolate beer meatballs, a recipe my kids had asked me to make. Peter took a bite and told me I was his guy.
I told him I wished I’d served it first.
That dinner led to eight years working with Simons, across seven venues in Canada. Menus, kitchens, teams, thousands of plates: years of learning what makes food worth coming back for.
Then came the chicken strips.
I also co-founded BRGR BRGR in Abbotsford. My chicken strips became the thing people came back for, year after year.
Later, while I was bartending at Butcher and Bullock in Vancouver, my former general manager sat down and told me she missed those strips.
I had the chicken. I had the sauces. I had thirty years of figuring out how to make a meal mean something.
Three months later, Saucy Bird existed.
Your kitchen is the next chapter.
The chicken started it. The sauces and rubs belong wherever you’re cooking.
Late Checkout on pizza or folded into pasta. Loose Lips on a chicken sandwich or salad. Foul Play on a burger, beside croquettes, or waiting at the bottom of a bowl for the last fry.
Use one bottle. Pair a sauce with a rub. Start with the dinner you were already making and make it something everyone asks for again.
Just Add Saucy. You take the credit.
And that feeling from the drive-through? It still matters. The Sauce Ledger gives it a permanent place: your number records when you found us. I want the people who help build Saucy Bird to be remembered.
Seamus Dixon
Founder, Saucy Bird