Fans of 2 Sisters’ Salsa may be surprised to learn the Cajun product is the brainchild of two men. Jason Bordelon and Patrick Deshotels, both 41, have been friends since attending elementary school together in Plaucheville, La., a small town in Avoyelles Parish about 55 miles northwest of Baton Rouge. Jason was a John Deere salesman and manager and Patrick was a farmer when they took their salsa-making hobby public four years ago.

“People in Louisiana are proud of local culture and cuisine,” says Stacey Bordelon, 42. “Local products that offer premium taste and quality ingredients always garner public support.”

Family and friends loved the recipe that its creators describe as “smooth and sweet with a bit of kick,” but the product needed a name. Since Patrick and wife, Brooke, have two daughters and the Bordelons have two daughters as well, the proud papas decided on “2 Sisters’ Salsa.” The four namesakes – Rayne and Shelie Bordelon are 15 and 16; Sarah and Emily Deshotels are 12 and 9 – are actively involved in everything from production to helping to sample the product in retail outlets and farmers markets.

“This company started as a way to teach our girls the value of hard work and give them business experience while getting to spend time with our family,” says Jason. “In the beginning their jobs were small, like chopping produce or labeling jars, but their responsibilities have grown along with the company. They work alongside us in the facility when they’re not in school. The older girls even help with store demos.”

It’s an MO that makes the salsa company a fairly traditional mom-and-pop – and mom-and-pop – operation. Though Patrick splits his time between farming and the business, Jason and both Stacey and Brooke work full time in 2 Sisters’ Salsa.

They’ve seen rapid growth. In two years the two couples have put their product in 700 locations across South Louisiana and Texas. Last year the entrepreneurs were awarded World Champion for the Jalapeno Salsa Label at the Louisiana Hot Sauce Expo in Lafayette, La., where they will compete again in April. They’re also at work on a line of BBQ sauces made with the salsa as a key ingredient.

They believe outside recognition is lagniappe, however. “The most rewarding thing about launching our salsa is the business experience we are able to give to our children,” says Patrick.