Pilotworks, a local incubator kitchen in the former Brooklyn Foodworks space, has found success in a holistic approach to food entrepreneurship. Now they’re getting ready to expand.
Forthave Spirits’ punk approach to distilling has resulted, so far, in three very polished bottles including an aperitivo, an American dry gin and an amaro.
For now, Sweet & Salzig has a couple of “baking days” each month, and she has been doing sporadic pop-ups around the city.
If you’ve been meaning to fly with the green fairy, this local upstart is a great place to begin.
Verticulture Farms has a 450-square-foot prototype farm where they grow produce and raise fish.
Food+Enterprise will unite entrepreneurs, investors and experts in Brooklyn for a weekend of workshops, discussions and sampling.
By applying strains of naturally occurring microbes to coffee beans, Afineur cultivates new and different flavors.
The Brookyln-based pasta maker mixes ingredients like beets, porcini mushrooms, basil and even nettles into pasta dough, churning out bright red fusilli, or deep green radiators.
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.
Good Eggs’ goal is to help farmers and other producers solve one of the most vexing questions facing the new generation of food producers: How do you efficiently market and distribute your small-batch, artisanal products?
Fermented projects are a fun, low-risk, low-commitment way to get adventurous in the kitchen. To get started, we visited Kombucha Brooklyn to learn how to become home brewers of our own ‘buch.
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.