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I was surrounded by a world of magic growing up.
My dad was a magician. Not professionally, but completely in my eyes. I spent time at magic meetings in large rooms filled with decks of cards, red sponge balls, and people who took curiosity very seriously. I watched preparation turn into surprise and quiet practice turn into joy for others.
Magic was never about tricks. It was about intention. About paying attention. About creating a moment that made someone feel something unexpected.
At the same time, my mom was an incredible home chef. The kitchen was always active. Meals were thoughtful, generous, and meant to be shared. Food was how people gathered and how connection happened without much explanation.
Those two worlds overlapped more than I realized at the time.
With a name like Sabrina, it probably did not hurt.
Between magic, food, and a childhood that normalized creativity and play, Spice Witch was sort of waiting in the wings. I learned early that what you make matters less than how it makes people feel. Whether it is a magic trick or a meal, the goal is the same. Create joy. Share it freely. Invite people in.
That idea followed me into the kitchen and eventually into Spice Witch.
Spice Witch was never about complexity or perfection. It came from a desire to make the kitchen feel more approachable and more fun. A place where experimenting is encouraged and flavor is something you build with intention, not pressure.
The joy I saw growing up, in magic rooms and around dinner tables, is the same joy I want people to feel when they cook. Curious. Confident. A little playful.
I recently found an old photo at my mom’s house. My dad is wearing his classic tracksuit, mid magic trick. I am there too, his very serious little assistant, standing just off to the side.
Looking at it now, it feels like a quiet origin story.
Some things really were in the cards all along.
This isn't your average chili honey. Spice Witch Hot Honey is real honey with a slow, building chili burn — bold, sticky, and built for the squeeze.
Real honey, real chili, no shortcuts — and a squeeze bottle made for the table, not the back of the pantry. The heat shows up after the sweet, so it works on everything from breakfast to a cheese board. Drizzle it, glaze with it, or eat it off the spoon; there's no wrong way to use it.
Hit a slice of hot pizza or a piece of fried chicken and thank us later. Drizzle it over a warm biscuit, swirl it into hot tea, glaze salmon or roasted carrots, or pour it across goat cheese before you spread it. Even better on a waffle when you want sweet heat.
Pro tip: Leave it on the counter so it doesn't get lost in the pantry. Or better yet, bring it to the table with you.
Small-batch. Made in Asheville with real ingredients and a little bit of magic.