The Entrepreneurs
Designer doughnuts became the unlikely canvas for two chefs forced to pivot after Covid-19.
Making dumplings during Covid was a huge comfort for husband-and-wife Sara Timmer and Ryan Vansplinter, so much so that they started delivering them to friends in return for sourdough starters and cookies. Now, it’s a business.
From oyster shucker and HR director to knish makers. Such is the story of BenReuben’s, where you’ll find a hefty dose of nostalgia at this couples’ Maine Knishery.
Ko Sisters Seoul Food in Portland, OR offers Korean favorites on a stick because, says chef/owner Susie Song, “Why not make everything easy to eat on the go?”
A motorcycle trip from Southeast Asia to Europe to Mali led this couple to throw their energy into a wood-fired pizza business. Residents of Carrboro, NC are the beneficiaries.
When the pandemic hit, two brothers-in-law decided to stop talking about starting a business together and actually do it. The result: Aliment Pasta Co, which originates from the Latin word alere, which means to nourish.
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.
Ashleigh Ferran wanted to help restaurants hurt by the pandemic. So she started In Good Company, delivering fresh frozen chef-made meals to people’s doorsteps.
Two chefs want people to think about fermented products the same way they think about other groceries. The founders of Keepwell Vinegar say check the ingredients on your pantry items and consider those sourced from farms.
