The Bay Area Sauce Company that Began in A Chinatown Basement!

In the heart of Hayward, California, WN Foods’ bustling factory unfolds a remarkable legacy. The rhythmic hum of machinery and the swift movement of red-and-yellow soy sauce packets tell a story that began over eight decades ago in San Francisco’s Chinatown.

The Double Hi Brand, under which WN Foods produces its renowned condiments, has become a staple in over 100 restaurants across California, symbolizing a deep-rooted tradition of culinary excellence.

The inception of this condiment empire traces back to 1942 when George Hall and his brother-in-law John Young co-founded Wing Nien Soy Sauce Manufacturing Company. Operating from a modest basement in Chinatown, they meticulously crafted soy sauce using traditional methods. Their dedication laid the foundation for what would become a significant player in the food industry.

David Hall, George’s son, has been instrumental in transforming the family business. In the late 1960s, he introduced an automatic packaging machine to streamline production, a decision that revolutionized the company’s operations.

Today, at 85, David still takes immense pride in seeing Double Hi Brand packets in local eateries. “Every time I see a package, I’ll look and see who made it and say, ‘Hey, that’s one of ours,’” he shares, reflecting on the widespread reach of their products.

David’s son, Greg Hall, is the third-generation owner of WN Foods. Under Greg’s leadership, the company has continued to innovate and expand. WN Foods now produces nearly 400,000 gallons of soy sauce annually for its takeout packets, with additional products distributed nationwide.

Beyond their recognizable Double Hi Brand, WN Foods manufactures private-label items for about ten established national brands. This secretive but significant aspect of their business includes a variety of sauces such as hoisin, teriyaki, Sriracha, and barbecue, showcasing the company’s versatility and expertise.

The production process at WN Foods is meticulous and labor-intensive. The day begins at 4 a.m. when the crew starts mixing concentrated soy sauce with salty water, caramel coloring, and other secret ingredients in massive kettles.

By the time the packaging team arrives, the soy sauce has achieved the perfect consistency and is ready for bottling and packaging. This rigorous routine runs until midnight six days a week, ensuring a continuous supply of high-quality products.

Bernadette Julianty, the director of research and development at WN Foods, plays a crucial role in maintaining the company’s high standards. Known affectionately as the “mad scientist,” Julianty has been with the company since its move to Hayward in 1992.

She ensures that each product meets the stringent criteria for safety and flavor before hitting the assembly line. Her work often involves years of development from the initial concept to the final product, emphasizing the company’s commitment to excellence.

Despite its extensive reach, WN Foods remains deeply connected to its roots. The company’s journey from a small basement operation to a leading condiment manufacturer is a testament to the entrepreneurial spirit and perseverance of the Hall family. Their sauces not only enhance dishes but also carry forward a rich tradition of culinary heritage.

Greg Hall acknowledges the transformative power of their condiments, especially for dishes like pot stickers and egg rolls. He notes that these sauces are not just for dipping but are integral to the dining experience, bringing flavors to life. This philosophy drives the company’s continuous pursuit of innovation and quality.

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In grocery store aisles and restaurant tables, WN Foods products are a silent yet significant presence. While the company’s private-label goods remain undisclosed, their impact is unmistakable. Each packet of Double Hi soy sauce represents a blend of history, innovation, and unwavering commitment to quality, cementing WN Foods’ place in the culinary landscape of the Bay Area and beyond.