We recently connected with Hannah Cunningham and have shared our conversation below.

Alright, Hannah thanks for taking the time to share your stories and insights with us today. Naming anything – including a business – is so hard. Right? What’s the story behind how you came up with the name of your brand?

Surprisingly, the names of both of my businesses came naturally. Mother Sauce is a nod to the five classic mother sauces in French cuisine—Béchamel, Velouté, Espagnole, Tomato, and Hollandaise—all of which serve as the foundation for countless western sauces. But the name also reflects my femininity & womanhood, which I strive to preserve in my brands, marketing, and products. The alias has truly taken hold—to many, I’m “Mother Sauce” rather than “Hannah”, and that brings me joy.

Le Bon Temps is a direct reference to the Louisiana French saying “laissez les bons temps rouler”, meaning “let the good times roll.” Southern Louisiana—and my Acadian grandparents and great-grandparents—have deeply influenced my approach to cooking and hospitality: long tables, seasonal ingredients, and a communal spirit supported by music. Through LBT, I aim to bring Denver’s food and beverage scene a unique experience—a laid-back, neighborhood spot for live music and intentional wine, rounded out, perhaps unexpectedly, with refined yet comforting dishes.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

Mother Sauce was born from a desire to share my passion for cooking and learning with my community. It has evolved over time, but I’ve found my niche in sourdough baguettes and collaborating with minimal-intervention wine producers. Eventually, Le Bon Temps will take over this creative drive, but for now, private dinners, parties, and pop-ups featuring food and wine by Mother Sauce satisfy my urge to create and share meaningful experiences rooted in hospitality.

Le Bon Temps was inspired by a genuine longing for a place that brings together live jazz and blues, intentional wine, and thoughtful dishes—an experience that, while partially present in some Denver spots, has yet to be fully realized in one space. I find myself saying at least once a week, “Man, I wish we could go to LBT tonight.” I’ve always known I would start my own venture someday, driven by my natural passion for leadership and creativity. I’ve waited for the expression to reveal itself and I’m confident that Le Bon Temps is just that.

At this stage, we’ve raised 30% of the capital needed to open Le Bon Temps and are continuing to seek investors who share our excitement for Denver’s newest hub for music, wine, and fare.

Can you share one of your favorite marketing or sales stories?

Culinary school left me feeling somewhat unchallenged—I craved an opportunity to merge my business and culinary education in a real-world setting. So, at the tail end of my culinary studies, I took a risk and hosted my very first pop-up under my alias, “Mother Sauce”. I set up my pizza oven in the alley of a Colfax bar, and by most measures, it was a total shit show. I overloaded the menu, made more mistakes than I can count, and barely broke even.

But my friends and community showed up. They filled the space, supported me, and made the chaos worthwhile. That night taught me a million lessons, which I rolled into the next event—and the next- refining my vision and both cooking and operational skills. When I think back on that first pop-up, I can’t help but giggle at how far I’ve come. At the same time, I’m constantly reminded of how much more there is to learn. The more I know, the more I realize I don’t know.

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

Early in my baguette-making career, I was fired by a client for inconsistent results. I had taken on a scaled opportunity before I was truly ready, getting ahead of myself. That failure hit hard—my perfectionism and imposter syndrome grew loud, and it took me a while to shake it off. But once I did, I put my head down and honed my technique, refining my product to a standard I could be proud of. More importantly, I learned a valuable lesson: how to say no and how to recognize the right time to take on new opportunities.

Contact Info:

• Instagram: @mother.sauce @lebontempsdenver
• Other: [email protected]

Image Credits
Photos: Zachary Hammer and Jeff Jeff Fierberg