BY BETH WEITZMAN
I first discovered The Broth Bar bone broth at the Gilbert Farmer’s Market and after one sip of their Power Punch, I was hooked. The clean ingredients and rich flavor had me coming back for more. While their products are available across the Valley, there’s something special about picking it up fresh at the market. Chatting with co-founder Dottie McPeek on a recent Saturday morning at the market, I was struck by the passion and purpose behind her bone broth — and it was a story that had to be shared.
That conversation led me to understand that at the heart of The Broth Bar is a journey of health and transformation. Founded by Dottie and her husband, Chris, in 2020 and brought to market in 2021, this woman- and veteran-owned Arizona-based business was born from witnessing a remarkable healing journey that would shape their entire mission.
The catalyst was a friend’s toddler, named Austin, who was struggling with dysbiosis — an imbalance of the gut microbiome — and unable to absorb nutrients. Rather than turning to conventional medication, Austin’s mother sought out a homeopathic doctor to treat her 18-month-old son. The protocol was simple but powerful: Chicken bone broth with liver exclusively, three times a day. Before the treatment, Austin faced multiple health challenges including weight gain, frequent illness, sleep disturbances, and constipation. His response to the broth was remarkable, and he would drink it warm from a bottle, eagerly. Within three months, the transformation was evident.
Dottie notes, “his hair became thick and healthy, his digestion noticeably improved, and he displayed the energy and playfulness typical of a toddler.” But the benefits extended beyond Austin. His mother, who also consumed the broth, experienced clearer skin, accelerated hair growth, and weight loss. As Dottie witnessed firsthand, “The positive changes in both Austin and his mother were undeniable and life-changing.” Their collective transformation would become the inspiration for The Broth Bar’s founding.
With a background in cancer therapeutic biotechnology and marketing, Dottie brought a scientific and strategic perspective to the business. Her husband, Chris, with experience in the medical field, complemented her expertise to form a solid foundation for their new venture — although their shared passion for health and wellness wasn’t new. Their first small business, Simply Healthy, was a health and wellness beverage bar that marked their initial foray into a holistic lifestyle and “was the perfect location to start selling our bone broth,” explains Dottie.
Among the factors that set The Broth Bar apart in the growing bone broth market is its unwavering commitment to the use of local and pure ingredients, along with a focus on health and sustainability. Unlike many commercial bone broths, their products deliberately exclude apple cider vinegar.
As Dottie explains, “If you’re trying to heal your gut, you don’t want to put acid in it….By consuming ACV you risk severely irritating and causing damage to the stomach, esophagus, and gut microbiome. ACV is extremely acidic and can also damage tooth enamel.” Instead, their broths prioritize rich, natural flavors and nutrient density, making them enjoyable to drink and highly effective in delivering health benefits.
The company’s preservative-free, fresh-frozen broths stand in contrast to shelf-stable alternatives. “Almost every bone broth on the market uses ACV and/or uses preservatives — aka natural flavors — to keep their bone broths on a shelf,” explains Dottie.
The company’s green credentials are evident in its dedication to local sourcing. Dottie and her husband partner with trusted farmers and ranchers for grass- fed, pasture-raised meats and local organic produce specific to each region where they produce and sell their broth. The Broth Bar has expanded beyond Arizona, with locations in Texas and North Carolina.
“We know where our meat, produce, and ingredients come from [with] local farmers and ranchers. You can taste and see the quality compared to anything else on the market,” says Dottie. “The recipes [remain] the same but [are] local to that region,” she adds.
This focus ensures the freshest possible products, supports local farmers, and minimizes transportation-related environmental impact, all while maintaining the highest quality standards. Their cooking process is equally meticulous, resulting in broths that are not only nutrient-rich but incredibly flavorful.
“We pressure cook our bone broths at a mid-cooking time,” says Dottie. “If you overcook or simmer bone broth too long, it can increase histamines, which may trigger allergies. Our process is just right for optimal nutrition, collagen release, and flavor.” The broths are a true testament to the benefits of whole-food nutrition. “Whole-food collagen is not a processed, powdered collagen — it comes straight from the source, making it easy for our bodies to absorb,” explains Dottie.
With 12-17 grams of protein per eight-ounce serving (depending on the flavor), and minimal carbs and calories, these nutrient-dense elixirs pack a powerful punch. Some varieties like the popular Power Punch and Carnivore include organ meats, further enhancing their nutritional value.
As for the health benefits, Dottie shares, “Within the first week, you might experience better sleep, less or no joint pain, decreased inflammation, and better mood.” The Broth Bar has also found success working with fertility specialists. “It helps women get pregnant! We work with two different IVF doctors in the Valley that prescribe bone broth. [Other benefits may include] hair growth, stronger nails, and supple and firmer skin. It’s also anti-aging and anti-cancer,” says Dottie.
And for those who are intermittent fasting, “it will not break a fast,” explains Dottie. The Broth Bar exemplifies a modern approach to entrepreneurship, seamlessly blending purpose with profit. Dottie, who balances running the business with raising a 13-year-old, emphasizes the importance of creating systems that support work-life balance. She advises aspiring entrepreneurs to read “The E-Myth: Why Most Small Businesses Don’t Work and What to Do About It” by Michael E. Gerber, and to understand what it means to work in the business versus work on the business. “This book will paint a clear picture of what’s ultimately required to run a successful business, so the business doesn’t run you,” she explains.
The Broth Bar is poised for continued growth, staying true to its core values of local sourcing, sustainability, and quality. Its diverse lineup includes customer favorites like the nutrient-packed Power Punch, hearty Carnivore, vibrant Currylicious with turmeric and cardamom, and the earthy Mushroom blend with a rich mix of exotic mushrooms and aromatic rosemary. Even pets benefit with Bow Wow Broth, a salt- and onion-free blend made from 100% chicken or beef. The Broth Bar is also bringing its health-focused broths to a nationwide audience and offers shipping to 36 states.
In an era where consumers are increasingly conscious of both their health and environmental impact, The Broth Bar offers a model of how traditional wisdom, modern science, and environmental responsibility can come together to create something truly nourishing — for people, pups, and the planet.
