In addition to kitchen and coworking space, Brooklyn Foodworks will provide personalized mentorship in all aspects of starting a food company from production methodology to marketing and labeling.
We’re not sure if it’s the proximity to Prospect Park or the area’s famously large number of small children, but Park Slope boasts some of the city’s best frozen desserts. Here’s our tour of the best.
Last Friday, we traveled to the creative epicenter of Brooklyn’s food scene. We’ve written about this space before, but on the eve of its second birthday, we revisited the building to see how things have developed.
In our current issue, Amy Cortese takes us behind the scenes into the wacky world of Brooklyn’s commercial kitchen spaces–incubators for edible entrepreneurs like the folks at People’s Pops and Robicelli’s Cupcakes.
A spate of food-focused buildings house fledgling food companies.
A spate of startups pursue slow food over fast cash.
Around the time Michael Jackson recorded “Don’t Stop ‘Til You Get Enough,” I learned my first joke: When is a car not a car?…