The Evolution of Bouillon
Bringing you bouillon seasonings with real ingredients — just like they were meant to be made.
What Is Bouillon, Really?
The word *bouillon* comes from the French word *bouillir*, meaning “to boil.”
Originally, bouillon referred to a slow-simmered broth — made by boiling meat, bones, herbs, and vegetables for hours to create a deeply flavorful base for soups, stews, and sauces.
As global trade and colonial histories spread culinary practices, bouillon became more than just broth. In many African, Caribbean, and Latin American kitchens, it evolved into a **seasoning staple** — added to just about everything for instant depth and richness.
Reference:
Davidson, A. (1999). The Oxford Companion to Food. Oxford University Press.
From Tradition to Convenience
“When Convenience becomes Inconvenient”
Once a symbol of comfort and depth in traditional cooking, over time, bouillon became industrialized. It evolved into a concentrated product like cubes or powders, becoming a convenient way to add flavor to food.
The modern bouillon cube, as we know it, was developed in the late 19th and early 20th centuries, aiming to offer cheaper and portable instant flavor enhancers.
What was once homemade turned into **powdered cubes and packets** — mass-produced, highly processed, and full of artificial flavorings, colorants, MSG, and ingredients no one can pronounce.
The result? A “bouillon” that’s easy to use but disconnected from its roots. The flavor remained strong — but the integrity was lost.
Reference:
Back to the Beginning — My Story
I grew up in a traditional and authentic Congolese kitchen where flavor was never rushed, and quality ingredients were more than just a bouillon cube — they were the foundation of every meal. I’m inspired by my Congolese heritage, my mother’s and aunties incredible home cooking, and my grandmother — a head chef and restaurant owner in the D.R. Congo. Their influence taught me that food should be both nourishing and meaningful, connecting culture, care, and real ingredients.
As a passionate of cooking and nutrition, when I started cooking for my own family, I was using bouillon cubes until I began reading labels — and realized that the bouillon seasonings on the shelves didn’t reflect the nutrition values I believed in: real food, real flavor, real nourishment.
So I started crafting something different. Or rather — something closer to what bouillon was always meant to be.
My goal: to bring you a bouillon that is versatile and convenient without sacrificing nourishment.
At Tolia Foods, we blend organic sun-dried vegetables, spices, herbs, mushrooms, and unrefined sea salt — nothing more.
No added MSG. No preservatives. No shortcuts.
Just the kind of flavor base rooted in tradition, now reimagined with clean, honest ingredients.
Our bouillons are made to do more than just soup. Use them in marinades, rice, stews, eggs, beans, vegetables, stocks, broths, and even snacks.
We believe convenience shouldn’t come at the cost of nutrition.
Our bouillons and spices are crafted to help you cook with ease — and peace of mind — using real ingredients you can trust.
Rooted in Tradition. Crafted for Today.
Crafted in St. Louis, MO and inspired by the bold flavors of Congolese cooking, Tolia bouillon seasonings are a return to intention. I crafted the bouillon blends to nurture the present— and feed the future we want to create. I am honored to have a place in your pantry and at your dining table.