Big ones. Secretive ones. With slippery billionaires and the kind of guests who say things like “I summer” or “Where is the help?”
But we’re not here for that version of caviar.
We’re Hey Caviar. And we came to burn the velvet rope, smuggle the jar out the back door of the gala, and drop it directly into your lap... while you’re in sweatpants, on the couch, watching reruns of Below Deck Mediterranean.
We get it - caviar’s got a bit of a reputation. You’ve heard the whispers: "It’s too fancy." "It’s for the one percent." "I’d have to sell a kidney to afford some.” Well, Hey Caviar is here to flip the script. Think less red carpet, more front porch.
We took luxury, wrestled it to the ground, and made it snackable.
Like, eat-it-over-the-sink-at-midnight snackable.
We dragged caviar out of the cocktail party and into your actual life—where dinner is a chip, a hope, and an open jar of something salty.
No monocle. No yacht. No trust fund required.
Something something… sustainable aquaculture… brilliant sourcing … cost efficiencies...
Look, we’re not trying to bore you with spreadsheets.
Here’s what matters:
You get melt-in-your-mouth, Grade A black kaluga caviar without needing a mortgage broker.
Spoon it on a cracker.
Pile it on a chip.
Drop it on some toast and call it a Tuesday.
Or say screw it and go straight from the jar like the savage little snacker you were born to be.
We’re here to turn fish eggs into a lifestyle.
To make caviar chaotic.
To let you have your rich moment—without needing to actually be rich.
This is gourmet gone rogue.
This is Hey Caviar.
So yeah.
Eat the riches.
And then come back for more.
With Great Love and Great Taste,
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