Every jar that leaves our Brisbane kitchen has a person behind it, so here's a proper introduction. I'm Montana, founder, maker, and self-appointed Chief Jar Filler of Montana's Table.
Where It Actually Started
Long before Montana's Table existed, I was making caramels. That process work, understanding texture, shelf stability, how something needs to be made to actually hold up outside a kitchen, is the foundation everything else is built on. It's not glamorous, but it's the reason the products taste and hold the way they do now.
MasterChef Australia
I was a contestant on MasterChef Australia Season 14. It's not the whole story, but it's part of it, and it's where a lot of people first found me. What mattered more than the show itself was what came after: figuring out how to turn food I loved making into something people could actually buy.
The Jar That Started Everything
I was one of the first people in Australia to make the viral Dubai chocolate bar. People kept asking if I sold it. I tried making the bar itself to sell and ran into the same problem every small kitchen does with that product: it's genuinely hard to make at scale and even harder to ship without it falling apart in the heat.
So I used what I already knew from caramel making and turned the filling into a jar instead. That became the Pistachio Choc Crunch, and it's still the product most people find us through.
What "Small Batch" Actually Looks Like
There's no factory line here. Every Choc Crunch Jar, Caramel Sauce, Whipped Butter, and Baked Cheesecake is made by hand, in small batches, in Brisbane. That means some weeks are slower than others, but it also means the quality doesn't get compromised to hit a volume target.
Why I Started Montana's Table
Honestly, it started because people kept asking. First for the Dubai chocolate bar, then for more jars, then for wholesale, then for shipping outside Brisbane. Montana's Table grew out of demand, not a five-year plan, and it's still shaped that way: built around what people actually want to eat, not what's easiest to manufacture.
What's Next
More flavours, more products in development, and slowly expanding how far a Brisbane-made jar can travel while still tasting like it just came out of the kitchen.