When you come to the conclusion that ’spicy’ doesn’t mean hot, you may just be tasting one of Junebug’s Sauce’s signature dipping sauces.  

Starting their manufacturing back in 2014, Gail Thompson, CEO of Junebug’s Sauces Inc., answered what would come to be the clarion call to start a new venture, when former customers began to reach out to her for the dipping sauce recipe from her and her late husband Carl’s Seattle-based restaurant, Thompson’s Point of View.  

It’s called the Hallelu-jah Sauce, and sure enough, it’s a religious experience.  

The perfect intersection of Creole heritage, Southern Charm, and a dash of Asian secrets, their specialty sauces always leave you wanting more. “Hallelu-jah!  sauce makes all and any food taste good.” says one loyal flavor inductee.  

With versatility that’s second to none, and pairings that’ll make the best of chefs do a double take, Junebug’s Sauces fit the occasion from surf and turf to five star, chips and dip to dessert. There’s nothing it can’t take to the next level.  

“Originally, we created the sauce blend for crispy wings. Its soon became a customer favorite for various dishes, savory and sweet!” says Gail. “What started as fulfilling small requests grew into a business opportunity, honoring my late husband's legacy.”  

The name "Junebug's" comes from her husband's nickname, following the Southern tradition for men with junior surnames. "Hallelu-jah!" was inspired by a customer's enthusiastic reaction to the sauce's flavor. Junebug's Sauce Inc. is more than a business—it's a testament to passion, love, and culinary artistry that continues to delight taste buds everywhere.