In the early 1960's, Colleen Clancy went to boarding school in Ireland, where many of the students came from Asia, Africa and Central America. Each came with spices from their homeland and used copious amounts to liven up the boiled and bland Irish fare. It was then that Colleen began to experiment with bold, powerful flavors.
In the mid-to-late 70's, Colleen found herself in Ann Arbor, Michigan, a place where the culture of natural foods, independent stores, and gourmet food passion came together. Clancy's Fancy was first introduced at a vegetarian potluck. Colleen was trying to create real-tasting tofu pepperoni and mixed together the perfect blend of ingredients in an exceptionally delicious sauce. It was an immediate hit! First, friends started asking for that fancy sauce that Clancy makes.” Then, local store owners and restaurants wanted it. Eventually, it grew into a high-demand business, and the sauce was still made the way it always had been – by hand with quality ingredients.
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