TM
I didn’t set out to start a company.
I just needed food I could trust.
As a pyrotechnician working on tour with major bands, I was always on the move — airports, hotels, late nights, unpredictable catering.
I was strict carnivore at the time and determined to stay that way, no matter how chaotic life got.
That meant finding a fuel that was portable, real, and uncompromising.
The modern food industry didn’t offer it, so I looked backward — to the first survival food.
Born from Necessity
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A Return to Simplicity
Pemmican was the original endurance fuel — made from dried meat and rendered fat.
It powered voyageurs and Indigenous hunters through the harshest conditions imaginable.
That idea hit me hard: if it worked hundreds of years ago, why had we lost it?
I began experimenting in my kitchen, blending beef, fat, and honey in different ratios, refining texture and taste.
After dozens of batches, I found the balance — something dense, shelf-stable, and incredibly efficient.
I packed a suitcase full of bars and lived off them for four months on tour.
I felt stronger, sharper, and never hungry.
From Personal Solution to
Shared Fuel
What started as survival turned into a mission.
Friends began asking for bars. Hunters wanted them for trips.
I realized this ancient concept could be brought back — not as nostalgia, but as modern performance nutrition.
Pemmibar was born: the modern evolution of an old idea.
Pure, handcrafted, and built for people who go further.
Crafted in British Columbia
Every bar is made here in British Columbia, Canada —
locally sourced ingredients, small-batch production, no shortcuts.
Beef, fat, honey and salt. That’s it.
High in calories, high in integrity, and designed to last up to 10 years.
Locally made. No compromise
