The San Diego Saucery Story

Our Story: Where Flavor Meets Purpose

Born and raised in San Diego, I’ve always had a passion for food—but like many, I don’t always have time to spend hours in the kitchen. I wanted healthy, bold flavor made simple.

My journey into food science and entrepreneurship began at San Diego State University, where I earned my Bachelor of Science in Foods and Nutrition. In a food science course, I developed a teriyaki sauce inspired by my professor, who had developed food allergies and could no longer enjoy her favorite sauces. Determined to create something both safe and delicious, I crafted what would become Selene’s Teriyaki Sauce—a soy-free, major-allergen-friendly, low-sodium, low-sugar alternative made from real ingredients.

That class project sparked something bigger. I spent months refining the recipe, proving that flavor and health don’t have to be opposites. This work became the foundation of San Diego Saucery—a company dedicated to making sauces and condiments that are:

• Vegan & Organic

• Major-Allergen-Friendly

• Low in Sodium & Sugar

• Ethically Sourced & Sustainably Packaged

Our mission is to support healthier cooking, inclusive eating, and sustainability—without sacrificing flavor.

Beyond product innovation, I’m also deeply committed to nutrition education. I’ve worked with a nonprofit bringing garden and nutrition education to underserved K–5 schools in San Diego, helping kids and families reconnect with food, health, and sustainability.

As part of the ZIP Launchpad startup incubator, I’ve had the opportunity to grow San Diego Saucery into a business that reflects this vision.

Follow along as we continue to redefine healthy flavor—for everyone, everywhere.