Butchers, Bakers, & Candy Makers

Locals aim for a slice of the food industry pie


Published:

(page 1 of 10)

Everywhere you turn, there’s a new small-batch food product just waiting to be tasted. From stands at local farmers markets to mega-retailers devoting some precious shelf space for regional producers, the “eat local” movement has grown in metro Detroit.

The food culture here has spawned a network of organizations and individuals willing to offer advice, time, and resources.

So who are the new entrepreneurs striving for a proverbial piece of the pie? In some cases, it’s a “when life gives you lemons” response to not being able to find a job. Others hope to support local farmers, help save a neighborhood, or simply share the results of a personal search for a better granola bar, burger, or barbecue sauce.

Some work out of their homes; others rent space in a shared commercial kitchen or operate large brick-and-mortar facilities.

The following pages feature a sample of Detroit-area food entrepreneurs. Their business goals range from a small-batch producer testing the waters to see if the food business is right for them to those seeking an “angel” investor. After all, the next McClure’s Pickles or Garden Fresh Salsa could be coming around the corner — perhaps in a food truck.

Food photographs by Cybelle Codish // Portraits by Justin Maconochie // Illustrations by Kate Bingaman-Burt
Hair and makeup by Kelly Mitre from Flaunt Salon // Prop styling by Erika Patterson
Profile set props from Oddfellows Antiques, Berkley; 248-399-6098; oddfellowsantiques.com
SPECIAL THANKS TO:
The Carr Center and The Arts League of Michigan for hosting our portrait session. The Center is housed in a 19th century building formerly known as the Harmonie Club. It is dedicated to making the arts an integral part of life in metro Detroit. 313-965-8430; thecarrcenter.org
Edit Module
Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

So You Wanna Be A Chef (Or Just Cook Like One)

Local culinary classes range from making doughnuts to earning degrees.

Better When Basted

Big Rock's Matthew Fitchett gives lamb a seared spin.

Shared Plates: December 2018 Winner

Recipe: Lebanese Okra Stew

Cocktail Recipe: Ask Your Mum

My Two Christmases

An Armenian-Iranian, Detroit-based writer reflects on transposing the holiday across continents
Edit Module
Edit ModuleShow Tags

Most Popular

  1. The Makings of the Shinola Hotel
    When the Detroit brand’s first foray into hospitality opens its doors, it’ll offer customers...
  2. My Two Christmases
    An Armenian-Iranian, Detroit-based writer reflects on transposing the holiday across continents
  3. An Hour with ... Carmen Harlan
    Broadcast journalist and founder of the Carmen Harlan Collection
  4. New Year’s Eve, Brooklyn Style
    Tips for celebrating 2019 from the pros at Brooklyn Outdoor
  5. Main Review: SheWolf
    Born in Detroit but inspired by Rome, SheWolf takes diners on a culinary journey
  6. Hour Detroit and Detroit Home’s Downtown Living Tour 2018
    Hour Detroit and Detroit Home’s third annual Downtown Living Tour took place September 7th-9th....
  7. Cocktail Recipe: Toddy Incarnata
  8. Meet the Makers: Tait Design Co.
    How an after-work hobby ascended to a booming business
  9. The Art of Gifting
    Metro Detroit tastemakers from all walks of life offer a glimpse of what’s on their holiday...
  10. Comeback Catering
    Dish, in Detroit, pushes through hard times with consistently delicious food