We were lucky to catch up with Davanh Phayarath recently and have shared our conversation below.

Davanh, appreciate you joining us today. We’d love to have you retell us the story behind how you came up with the idea for your business, I think our audience would really enjoy hearing the backstory.

The idea to create Lao sauces first sparked in 2012. My good friend and I were excited about this venture, so we launched an Instagram account and formed an LLC. However, due to insufficient funds, we couldn’t bring our vision to life at that time. Fast forward through the years, including the challenges of COVID and various other ventures, I found myself drawn back to my true passion, food.

Growing up in Southern Louisiana, Lao people were unknown. Many people had never heard of Laos or our involvement in the Vietnam War, and they were unfamiliar with our culture. Adapting to a new language and culture while holding onto our own was a significant challenge. I often felt torn between being Lao and being American. Slowly, however, the local community began to accept and learn about our culture. Today, Louisiana hosts one of the biggest Lao New Year’s celebrations in the country. How did Lao communities overcome challenges? The answer lies in our kindness and love for food. Food is a universal language that can bridge cultural gaps and encourage people to learn about and appreciate other heritage.

Choosing a specific path in the vast world of food was daunting. Restaurant, deli, food vendor – the options were endless. Fortunately, I had the chance to work at a restaurant, gaining experience in every aspect, from washing dishes to cooking and managing. I also met a friend involved in food festivals, leading to long car rides of 6 to 12 hours just to have people try my food and sauces. Eventually, I decided to focus on hot sauces.

In 2022, the journey of Southeast Spice began with a simple yet bold idea: to create a traditional Lao spicy dip. However, upon further consideration, I realized that Lao people and cuisine are still not well-known. To truly share the vibrant flavors of Lao cuisine with the world, I needed to create something more mainstream, something that would captivate both the hearts and taste buds of everyone.

Driven by my passion for authentic flavors and sustainable practices, I decided to make these sauces organic. This choice reflects my deep commitment not only to our customers but also to the well-being of our planet.
Lao people love super spicy and savory flavors. One of our main sides is “jeow,” a spicy sauce and dip that is a staple in every household. I knew that if I poured my heart into creating these sauces, they would become something extraordinary. The essence of Lao cuisine, the love for fiery with a hint of umami flavors inspired me to develop Lao Sriracha and Ginger Sriracha. By sharing our flavors, we can share our culture, fostering understanding and appreciation. Southeast Spice is not just a condiment. It is about bringing people together through the love of food and celebrating the richness of Lao heritage.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

Based in Fresno, California, Southeast Spice is not just a hot sauce company; it’s a testament to dreams and determination. Our two main sauces, Lao Sriracha and Ginger Sriracha, are crafted with organic ingredients, embodying the vibrant flavors of Southeast Asia. Many wonder what drove me to compete with established industry giants. The truth is, I’m not entirely sure. Some might think I’m crazy, and on some days, I might agree.

Have you ever visited a place and thought, “I wish we had that”? I have. Walking through grocery stores, I often wished for a Lao product on the shelves. It would be incredible for the Lao community to be represented. We are the underdogs of Southeast Asia, often overlooked. For once, I wanted the spotlight to shine on Laos.

Driven by my love for food and my pride in our culture, I pursued my dream of creating something meaningful. I wanted to make a living doing what I love. The road to success was long and paved with hard work and countless hours of unpaid labor. To bring a product to market, you have to give—money, time, and labor. The bigger the dream, the more energy it requires.

I started by sharing my journey on YouTube and Instagram, which required more time and creativity than I anticipated. Alongside this, I volunteered and worked at various music and food festivals, often for free or negative due to covering my own travel expenses. For a year, I traveled across California, attending events like Coachella, Sabaidee Fest (the biggest Southeast Asian music festival), and the San Diego Lao Food Festival. I even documented Lao New Year celebrations in Louisiana, Texas, and Tennessee, aiming to showcase our culture and introduce my cooking to a broader audience. These experiences helped me refine my craft and find ways to turn my passion into a sustainable business.

What keeps me moving forward despite not yet seeing the fruits of my labor? It’s an indescribable force within me, a relentless drive that pushes me forward. I’ve received feedback from successful individuals who said my srirachas were too expensive, the bottles didn’t stand out, and questioned why I labeled it Lao Sriracha especially since Lao is not known. Instead of feeling discouraged and quitting something inside me said “No, Southeast Spice will be a household name.” I often jokingly tell people there’s a flame inside me that refuses to burn out.

There are days of doubt and moments of questioning my path. “Can you really compete with the big dogs?” But the answer, every time, is a loud and clear yes!

Can you talk to us about manufacturing? How’d you figure it all out? We’d love to hear the story.

Creating a product and bringing it to market is a challenging journey, and the initial steps can often feel overwhelming. When it comes to food products, one of the first critical decisions is determining whether your product will be shelf-stable or refrigerated. Shelf-stable products, which do not require refrigeration, can last for 1-2 years, making storage and shipping significantly easier. Additionally, markets are more willing to sell shelf-stable products as they don’t need to be chilled.I knew I wanted my product to be shelf-stable for these reasons. The next step was deciding whether to produce the sauce myself or to use a co-packer. I began by making phone calls and connecting with the Women’s Entrepreneur Center (WEC), a local development center. They provided invaluable guidance and resources. I also reached out to the Food and Drug Administration (FDA), which helped me understand the steps needed to produce the sauce myself. One essential requirement is renting a commercial kitchen, and having at least one person with a Better Process Control School license. After months of preparation, I flew to Nebraska to attend the Better Process Control Class. Despite diligently working through the regulations, I ultimately decided to go with a co-packer. My first co-packer required a production of 10,000 lbs of sauce, which was far too much for a start-up. I continued my search, making countless calls and sending numerous emails until I found a medium-sized co-packer willing to produce 1,600 lbs. However, even with a verbal agreement, it wasn’t guaranteed unless I paid upfront for pre-production costs. After months of persistent effort, I finally secured my first co-packer. Whoo hoo!!! In April 2024, we launched our products, which have since gained traction in local stores and are expanding into other parts of California. As our business continues to grow, we are now transitioning to a larger co-packer.The takeaway from my journey is to pursue what feels right for you. Everyone’s path will be different, and it will involve extensive research, countless emails, and facing many closed doors before finding the one that opens. If you truly believe in your product, go for it!!!

Let’s talk about resilience next – do you have a story you can share with us?

My resilience comes from never giving up. I’ve always had an entrepreneurial mindset, and though I’ve tried many different businesses that failed, I always got back up, dusted myself off, and moved on with new ideas. I believe this resilience is deeply ingrained in me; it’s something I can’t shake off.
Choosing the food manufacturing business has been my most challenging and rewarding endeavor yet. Without any prior connections or knowledge in this industry, I faced many uncertainties about where to start and how to proceed. Marketing was another significant hurdle. I traveled, volunteered, and worked tirelessly, sometimes just to break even, and often finding myself in the negative. Yet, I was driven by a dream. Step by step, little by little, that dream began to take shape.
This journey doesn’t promise instant wealth or success. Despite all odds, I kept creating and following my heart. I am with Southeast Spice Srirachas, proving that I can make it happen.
This journey doesn’t promise instant success or wealth, but I followed my heart and kept creating. Today, despite all odds, I stand here with Southeast Spice Srirachas, proving that dreams can become reality. My journey is proof that with persistence and passion, anything is possible.

Contact Info:

• Website: https://Southeastspice.com
• Instagram: https://www.instagram.com/davanh_spice/
• Facebook: https://www.facebook.com/davanhspice
• Youtube: https://www.youtube.com/@SouthEastSpice