About

Pops’ Pepper Patch History

Pops’ Pepper Patch was founded in 1994 by Bob Kamman in Louisville, KY. Known to his grandchildren as “Pops,” Bob loved gardening, tinkering, and cooking. After an especially abundant pepper harvest, he began creating infused vinegars and pepper jellies to give as Christmas gifts. Their popularity among family and friends made him realize his hobby might have real potential, and soon he began selling his products to local gourmet shops.

A chance encounter with chef Mark Miller of Coyote Café in Santa Fe inspired Pops to begin growing a wider variety of hot peppers. After taking a cooking class, Pops, his son Bill, and his grandson Matt entered the Phoenix Hill Chili Cook-Off. The competition allowed three sauces to accompany the chili, inspiring Pops and Bill to create a trio under the name Billy-Bob’s Blazin’ Trail: Chipotle Hot Sauce, Smoky Habanero Hot Sauce, and Hot & Smoky Habanero Hot Sauce. Made from peppers Pops grew and smoked over hickory, the sauces were a hit and helped the team win the Blue Ribbon that year.

The success also caught the attention of the Courier-Journal, which featured Pops in an article about local hot sauce makers and shared the story of how he got started.

As demand grew, Bill—who had trained in culinary school—opened the first commercial kitchen to produce Pops’ Pepper Patch products for the public. He also began offering co-packing services to support other small-batch food makers. During this time, he created what would become the company’s flagship product: Habagardil Pickles. The name combines HABanero, GARlic, and DILl, reflecting the sweet-spicy dill flavor profile that quickly became a local favorite.

In 2025, Pops’ grandsons Matt and Michael proudly took the reins of Pops Pepper Patch, ushering in a new era as a third-generation, family-owned company.  Matt brings formal training from the Culinary Institute of America along with years of experience in professional kitchens. His career includes work in fine dining and most recently producing award-winning barbecue in Nashville, bringing a chef-driven approach to flavor development and product innovation. Their leadership continues the tradition of creativity, craftsmanship, and community that has defined the brand since Pops first began experimenting with peppers in his backyard.

Today, Pops’ Pepper Patch continues to produce small-batch condiments and pickled products in Louisville, Kentucky. The brand has built a loyal following across the region, with products featured on restaurant menus and retail shelves throughout the Midwest and Southeast. Pops’ Pepper Patch combines chef-driven flavor development, small-batch production, and a 30-year family legacy, making it a strong fit for retailers and foodservice operators looking for distinctive regional specialty products.