It started with Blue, a rescue cat with special dietary needs that store-bought food couldn't meet. In 2004, in their San Francisco flat, the founders began cooking small, fresh batches for Blue with the same local, sustainable meat and produce they bought for themselves. Blue thrived.
In 2005 it became a tiny delivery service for friends and neighbours, working with small family farms and inspired by San Francisco's slow-food values. In 2014 the family moved Small Batch to Aumsville, Oregon, to be closer to its farms, and launched its freeze-dried range. It celebrated 20 years in 2025 and is still family-run.
The name is the promise: food is made in small, carefully controlled runs so quality and freshness can be checked every time, in USDA-inspected facilities.