ALL ARTICLES BY Stacy Brooks
These two self-described “food system nerds” turned their small batch ice cream company Sugarwitch into something so magical it’s inspired a cult following.
Ayeshah Abuelhiga hated her corporate job so she turned to what she loved best: Creating buttery, crumbly, gooey baked goods. What started as a biscuit pop-up is now a full-fledged frozen foods company.
A North Carolina chef turns her pecan crisp cookie recipe into a nationwide juggernaut of baked goodness and then some.
Two childhood friends keep it simple by building a fried chicken empire created from
America’s Black experience.
When Prej Iroegbu moved to the U.S. and couldn’t find authentic Nigerian food, he did what any chef with a love for his home country’s cuisine would do. He created his own.
Working two jobs didn’t leave Brenda Ledezma a lot of time to sell her homemade cheesecakes. So she left them in a cooler in her garage for sale. Trust prevailed.
Borough, a seasonal, contemporary American restaurant in Minneapolis’ North Loop neighborhood, has taken the “home” trend to heart with a new venue called
The Apartment at Borough.
Minneapolis pastry maven Emily Lauer has made Fruit & Grain’s Instagram must-read social. The proof is in the pies.
