Guilianna in on a mission to share superfood ingredients, flavors and culture of Latin America by crafting her own line of premium, nutritious and conscious nut butters featuring ancient flavors like Lucuma, Aji Amarillo and much more. Her products are vegan, non GMo, peanut free and palm oil free.
After working in the restaurant industry for many years, COVID-19 forced Danny to rethink things and finally begin selling his delicious nut butter. Born and raised in Flatbush, Danny brings his own unique flavor to nut butter and to the community around him. He is ready to begin taking the business to the next level, while maintaining the New York flair that makes it great.
Takia's sister-in-law was a brilliant chef and baker and started the business in 2015. She was well known for her dessert jars, custom cakes, and treats. When she passed away, Takia and her friend Nicole decided to leverage their own skills and business experience to carry on her legacy. They were successful in recreating all of her recipes, and are now a one-stop shop, providing tastings, custom desserts, a personalized experience, and exceptional customer service.
Classically trained, Chef Enrique and Jazmin come from a family of longstanding cooks. They are proud to be from Oakland, and to operate their small business in their beloved Fruitvale. They currently hold contracts with local non-profits, grassroots organizations, and schools providing delicious authentic Mexican dishes. They source environmentally conscious to ensure quality and sustainability.
Esmeralda was a professional chef with a passion in arts and social justice. Melissa was involved in the local agricultural communities as a volunteer for the Peace Corps. Their common interests in farming and serving the local communities led to the creation of Garden Unidos, a community farm where people share food and love.
Monica grew up in Mexico City and she has always enjoyed the diversity and convenience of street food. Her passion for authentic food and the cultural aspect of it led to the formation of the business, which sells edible insect snacks. It started as a sustainability project because insects are easy to produce and can be used as an alternative source of protein. But Monica is also proud of the business because it is committed to re-inventing ancestral food as inspired by Pre-Columbian Mexican cuisine.
After Jean started baking cakes for members of the local senior center, she realized that she had a flair for baking and decided to open her own business. She loves the idea of providing her delicious, award-winning cakes to her community. Jean is working to expand her wholesale accounts in Harlem and throughout NYC.
Nubian has long struggled with food allergies, and wanted to give people like herself a chance to enjoy delicious desserts that meet their dietary needs. Her personal connection to creating gluten-free, vegan concoctions allows her to create something just as tasty as more standard recipes, while also taking care to keep everything 100% safe. After selling brownies and other desserts directly, she has now pivoted to reach a wider audience through an online shop that sells baking mixes and more.
Hannah started her Korean-inspired sparkling beverage company with the hopes of bringing a fresh Asian-American and female perspective to the beverage industry. Her sodas have a unique flavor profile that doesn't really exist in the market today - combining fresh spices and fruits to create high quality, no preservative, low sugar beverages. She hopes to continue expanding her products, creating new flavors inspired by traditional Korean brews.
Christine worked for many years in a hospital, where she saw first hand the harmful effects our eating habits can have on our health. While at first she began eating vegan and organic to improve her own health, when she realized how positive of an impact it had she wanted to spread the love. She cooks vegan, organic food with passion and compassion, striving to help her customers live healthier, happier lives.