CONSULTATION  

With extensive experience in restaurants and hospitality, owners Roger Letourneau and Christine Sandford bring a practical, hands-on understanding of professional kitchens and food production. Through Lessig Ferments and Vagabond Pop-ups they offer a range of services designed to support restaurants, farms, hotels, and other food businesses looking to refine or expand their products.

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Lessig works closely with clients to develop and improve food products, streamline production methods, and ensure recipes are practical, consistent, and scalable. Whether refining an existing product, adapting it to meet health and safety requirements, or producing it in larger volumes, our goal is to help turn great ideas into reliable, well-executed products.

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Alongside product development, we also offer restaurant consulting rooted in years of professional hospitality experience. This can include brand and concept refinement, menu and recipe development, fermentation and preservation programs, and improvements to kitchen workflow and systems that help teams execute food consistently while supporting a more sustainable and profitable operation.

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