Hello everyone,
My name is Julien and following successful induction on the new member introductions thread I was asked to create a thread in this very sub-forum.
As I explained, I am Dijon native and always been annoyed at large conglomerate naming their paste "Dijon mustard" when it is in fact made in purfleet with Canadian & Russian seeds.
I have therefore taken on the enormous task of creating my own mustard. Made in Dijon, with Dijon wine (or must, to be accurate), and using mixture of Dijon seeds & others (as sadly the seed production of Burgundy is not large enough to support the product right now).
I am quite confident that the stuff taste amazing, but I now need to delve into the intricate & confusing world of marketing to know how Brits use & abuse their mustard, what do they do with it, where do they buy it, etc.
I have done a local survey (East Dulwich & Brockley, where I live) and the results where very interesting (at least for me). For instance, people who buy their mustard in independent shops tend to 1) be aged between 35 & 50, 2) use it for dressings & sauces over eating with meat (only category of responders to do so) and 3) favor Maille over Colman's (although they are both made in the same place & buy the same machine).
I have created a little google thing online, with the questions I was asking people in the street, if some of you want to have a go it is here: https://goo.gl/forms/Wr6Kgel682ePMOBH3
Otherwise the debate is open: what do we do with our mustard? Which one do we buy and where?
PS: I am also likely to run a free tasting of my mustard in East Dulwich, next Saturday, if some of you are around I will confirm timing & place.
My name is Julien and following successful induction on the new member introductions thread I was asked to create a thread in this very sub-forum.
As I explained, I am Dijon native and always been annoyed at large conglomerate naming their paste "Dijon mustard" when it is in fact made in purfleet with Canadian & Russian seeds.
I have therefore taken on the enormous task of creating my own mustard. Made in Dijon, with Dijon wine (or must, to be accurate), and using mixture of Dijon seeds & others (as sadly the seed production of Burgundy is not large enough to support the product right now).
I am quite confident that the stuff taste amazing, but I now need to delve into the intricate & confusing world of marketing to know how Brits use & abuse their mustard, what do they do with it, where do they buy it, etc.
I have done a local survey (East Dulwich & Brockley, where I live) and the results where very interesting (at least for me). For instance, people who buy their mustard in independent shops tend to 1) be aged between 35 & 50, 2) use it for dressings & sauces over eating with meat (only category of responders to do so) and 3) favor Maille over Colman's (although they are both made in the same place & buy the same machine).
I have created a little google thing online, with the questions I was asking people in the street, if some of you want to have a go it is here: https://goo.gl/forms/Wr6Kgel682ePMOBH3
Otherwise the debate is open: what do we do with our mustard? Which one do we buy and where?
PS: I am also likely to run a free tasting of my mustard in East Dulwich, next Saturday, if some of you are around I will confirm timing & place.
