|
|
 |
Oertel, who served as executive chef at the Swiss Hotel and Restaurant in Sonoma, California,
for 12 years, cooks for her dog, Penny, daily. Typical fare includes poached chicken,
organic brown rice and vegetables, and blue cheese burgers. "Why not?" said Oertel.
"We eat fresh everyday. Why shouldn't she?"
Commercial dog treats are high in fat, she says, so she read cookbooks and consulted
the Whole Dog Journal, then started playing around in the kitchen. Oertel created
several flavors of dog biscuits, which friends encouraged her to sell.
In 2007, she got serious and founded Ma Snax Superior Treats with Masnack, who
is also a professional chef, cooking for private clients. The fledgling Sonoma company
offers eight varieties of biscuits: peanut butter and honey; wheat-free peanut
butter and honey; chicken and sunflower seed; wheat-free lamb and oatmeal; sweet
potato and ginger; pumpkin and pumpkin seed; wheat-free carob and mint; and
Parmesan cheese with oregano and garlic.
Ma Snax Superior Treats is based out of California.
|
|
|
