On the Dish
The duo behind this food truck went from unemployed to full-bore business owners serving up crazy popular sandwiches in Pittsburgh.
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Pastry Chef Heather Wong wanted to keep the baking spirit alive after losing her job. So she put some of her favorite desserts in a box and did a curbside, drive-by-pop-up. It did so well she started Flouring LA.
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.
Aarthi and Addy Parthasarathl wanted to find a fun way to build memories together before Addy headed off to college. Baking was the answer that segued to a business.
Designer doughnuts became the unlikely canvas for two chefs forced to pivot after Covid-19.
Two entrepreneurs start a pizzeria that exclusively employs formerly incarcerated people as a way to give them a chance while also feeding an underserved community.
At seven, Dana Perella decided she wanted to do something for her friend, who was diagnosed with a genetic disorder called Batten. So she started baking cookies.
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.
Megan Stone may be known for her beer expertise, but this social media star and San Diego brewer has a lot more she’d like to talk about –– and it has to do with diversity, equality and inclusion.
To honor her mother lost to breast cancer, Carol Sneider started a nonprofit to raise funds through baked goods. 22 years later, their sweet work is a New England tradition.
A five year partnership between Empanology and The Bronx Brewery enters a new chapter with a crave worthy brunch menu.
