The Flo's product line consists of Tomato Jam, Pepper Jelly, Chow Chow and Bread and Butter Pickles. Now that Felicia Suzanne's Restaurant is ten years old, I felt it was an obvious progression to launch a product line. I felt that I could branch out, but I didn't want to open another restaurant. I was basically selling the products anyway without a label because my customers loved them in the dishes we serve at the restaurant. Plus, I felt the products deserved their own pretty packaging. The name “Flo’s” was inspired by my nickname while working as an intern and then assistant for Chef Emeril Lagasse in New Orleans. As an eager new intern, I was constantly on the go zipping around trying to get everything done, so people started calling me "Flo" after Flo Jo (Florence Griffith-Joyner). As with the restaurant, I try to use as many locally grown ingredients from area farmers as possible. I like to know where the food I make and eat is coming from. I'm using cucumbers from Bennett-Burk Farm, tomatoes from Tims Family Farm, and peppers from True Vine Farms and Dodson Farms.
