In January 2011, Matt O’Leary and his business partner, William Frischeisen, started The New York Stock Company to provide an alternative to cooking stock that has no added salt, additives or preservatives. The brand also focuses on environmental sustainability and local agriculture.
O’Leary had been managing Christopher Norman Chocolates, a New York chocolate factory, and making soups at home. When he left the chocolate job to start a company of his own, he had five soup stocks in his refrigerator ranging from meat varieties to vegetable. Three days later, the partners had come up with a company name, incorporated it, and bought the domain for a website.
While they have been selling for less than a year, O’Leary said the brand has a strong customer base. In addition to avoiding salt and preservatives, he said, the company also has a strong focus on environmental concerns. It uses local ingredients and agriculture and plans to use packaging that will ensure freshness without refrigeration. In recent months, New York Stock Company has added a line creatively flavored soups like cheddar and Guinness and Portuguese kale available at markets for $6 pints.
New York Stock Company currently offers six varieties of stock: chicken, beef, garden vegetable, veal, wild mushroom and fennel, and lobster, sweet corn and sage. They are available for purchase at various food markets in Long Island and about a dozen retailers concentrated in Manhattan and Brooklyn for $5 pints or $8 quarts.
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