The kind of people who add more garlic, finish with butter and sea salt, and keep adjusting until it feels right. Not because we are chefs. Because food is better when you pay attention. Bone broth felt like something we should love. We just did not love most of it.

Some was solid. A lot of it was thin, forgettable, or so focused on function that flavor felt like an afterthought. That never made sense to us. Because bone broth, at its core, is just food. And when it is done right, it should taste like it. This was not our first pass.

Before Accomplice, we built Denver Bone Broth. It taught us a lot about what works, what does not, and where the category still leaves too much flavor on the table. Accomplice is what happened when we pushed that thinking further. Less about checking boxes. More about making something you actually want to eat.

So, we built it the way we cook.