Corridor Sausage Co. was founded in 2009 by Zachary Klein and Will Branch to bring handcrafted and artisan meats to the Detroit market. We are committed to using all-natural, hormone- and antibiotic-free proteins as well as only fresh herbs and spices, never any dry or pre-made mixes. Our products blend old world cooking technique with our own unique twists.
We currently offer a limited line of fresh products and will expand to dried, aged, and cured meats when we move into our permanent space.
Originally from St. Louis, Mo, Zachary Klein dabbled briefly in accounting at Central Michigan University before making his way into professional kitchens. Since then, Zach has accumulated more than 10 years of experience in restaurants including Steve & Rocky’s (where he helped start the in house charcuterie program), The Whitney and Jolly Pumpkin. In his off time, he enjoys rock climbing with his daughter who, at the young age of five, has seen more sausage being made than she cares for.
After graduating from Michigan State University with a B.A. in English, Will Branch still had no idea what to do with that degree. He spent five years in desk jobs and decided it was time for something new – either law school or culinary school. He chose the latter. Since then, he has finished culinary school, held cook and chef positions in Detroit, trained in New York City, ate his way through Paris, and started an artisan meat company. He has no regrets about not going to law school.