Taking Stock Foods was founded by Molly Clark and Maddy Kaudy—we met while working in the kitchen of a St. Paul steakhouse. We became fast friends, and began cooking up a dream of going into business together. The goal was to harness our 25 years’ of combined culinary experience to create something both delicious and nutritious.

In 2015, we left our jobs to develop a soup restaurant concept called The Twin Cities Stock Exchange. The Stock Exchange laid the foundation for what would become Taking Stock Foods. Our signature bone broths were perfected during two intensive years in the kitchen.

In the beginning, we sold fresh and frozen broth from a booth at farmer’s markets in Minneapolis. Now, our shelf-stable broth pouches are available nationwide. The company has grown since those early days, but the heart of Taking Stock hasn’t changed a bit. Our original recipes of slow-cooked broth are still made with great care.

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Founders Molly and Maddy in the kitchen

Taking the time to do things right.

This motto influences every part of Taking Stock Foods, from the ingredients we use to how we cook them, to how we treat our customers and partners.

Our Philosophy

What’s special about bone broth?

So many things. Let us count the ways.

Why Bone Broth?

What’s the difference between broth and stock?

How do I use and store Taking Stock bone broth? Find answers to these and other FAQs.

Frequently Asked Questions

Quotes

I am convinced that you will never find a better bone broth than this. I would recommend Taking Stock Bone Broth without hesitation.

— Jeff P.

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