Brand profile
@infernopeppers.fr
When Champagne doesn't just sparkle, it stings. My name is Stéphane. Settled near Reims, on the limestone lands of the Marne, I took the bold gamble of cultivating fire where vines are traditionally cultivated. The Inferno Peppers adventure began with a personal passion in 2016, which turned into a vocation. In 2022, I changed scale: I moved from vegetable garden to fields to launch my own agricultural production. From field to bottle: Total control. What makes my sauces unique on the market is their origin. Unlike many brands that assemble imported purees, I am a producer-processor. My ingredients: The chilies, peppers, tomatoes and even the citrus fruits in your bottles are grown by me, on my farm. My ethos: I cultivate without any pesticides. I am taking advantage of the evolution of our climate and milder winters to cultivate demanding exotic varieties in the Champagne region. Local first: For the only ingredient I don't produce, vinegar, I get it from Reims, just 10 km from the fields (and the honey comes from my neighbor, but I installed beehives this year!) Inferno Peppers promises an artisanal, French, traceable and authentic hot sauce. It's the taste of
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