Mother Broth
New Orleans, Louisiana
Our Story
Mother Broth is a New Orleans-based bone broth company founded by Laura Jensen, a chef, mother, and birth doula whose work has long centered on nourishing others through food.
After decades of working as a private and postpartum chef and doula in New York, Los Angeles, and abroad, Laura returned to her Southern roots to focus on one of the foods she found most comforting and nourishing: traditionally prepared bone broth.
Long valued across cultures for its warmth and nourishment, bone broth can provide protein, including collagen-derived gelatin, and other nutrients. While research into its specific health benefits is still developing, it remains popular among those interested in digestive wellness, recovery, and overall well-being.
Mother Broth sources bones from regional farms, including Whitesand Homestead, Pearl River Pastures, 312 Beef, A & A Acres, and Bayou Sarah Farms. Handcrafted in New Orleans' Central City neighborhood, the company combines traditional preparation methods with a commitment to supporting independent farmers and nourishing its community.
Production Practices
Mother Broth produces small-batch bone broth using carefully sourced bones from regional farms and organic ingredients.
Prepared at Nolavore Kitchen in New Orleans, each batch follows techniques inspired by Traditional Chinese Medicine. The bones are first blanched before being slowly simmered in fresh water, with the beef broth cooking for approximately 24 hours to develop its rich flavor and extract gelatin and other components.
The finished broth is poured into glass jars, cooled, and frozen to preserve freshness.
Through traditional slow-simmering methods, thoughtfully selected ingredients, and partnerships with regional livestock producers, Mother Broth offers a nourishing alternative to conventional packaged broths while supporting Louisiana's local food community.