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It started with a sauce recipe.
Then came a $100 bottle, a few hundred more, and the realization that this thing might actually have legs.
Now people are writing about it.
Not bad for something that started in a kitchen.
George Mason University: Three Alumni, One Sauce Obsession
In February 2026, George Mason University published a feature about the alumni behind SOSS Bros.
The story goes back to college friendships, a shared obsession with food, and the recipe that eventually became a business.
It also covers how SOSS Bros returned to Mason with Brave & Bold, an officially licensed sauce made for the university community.
Funny how things come full circle. We went from eating on campus to putting our sauce on campus.
Read the George Mason University feature
Northern Virginia Magazine: From a Family Recipe to a Real Business
In December 2025, Northern Virginia Magazine told the story of how three former George Mason students turned a family recipe into SOSS Bros.
The feature covers the early kitchen experiments, our first 300 hand-bottled sauces, and what happened when we finally started putting SOSS in front of people.
There wasn't some massive corporate launch.
There was sauce. A lot of work. And some people who believed in it.
Read the Northern Virginia Magazine feature
Fourth Estate: SOSS Hits George Mason
In November 2025, George Mason's student newspaper, Fourth Estate, covered the arrival of SOSS Bros in campus dining.
Students were getting their first taste of Brave & Bold, and the sauce was officially part of the Mason experience.
Going from classmates to creating something for your old university?
We'll take that.
Read the Fourth Estate feature
We're Just Getting Started
The press coverage is cool.
But what's better is knowing that people outside our kitchen are discovering what we've been obsessing over for years.
We're still building. Still experimenting. Still finding new places to take SOSS.
And we're definitely not planning on getting quieter.
SAUCE OVER EVERYTHING.