Meet Our Entrepreneurs
Working together to better our community!
Support our members by ordering their products or hiring them for your next event!
This group of members have access to our commercial kitchen space.
Specialty Packaged Foods
Our slogan speaks for itself: “not that plain cheesecake.” We offer custom cakes and 30 different varieties of gourmet cheesecakes, spirit-infused cheesecakes, special dietary option cheesecakes, as well as for special occasions.
Small urban farm with a 25 hive apiary. We sell local, organic, raw, unfiltered honey and hand poured beeswax candles.
Custom Bakery with unique flavors for Foodies to celebrate life without compromising their lifestyle!
Ms. Ada and her husband always dreamed about opening a water-ice business. When he passed away she decided to make that dream a reality, bringing the family together to share water-ice magic with the city.
Philly Smoke SoCo is run by the family business of DNA. Comprised of owner Derrick, son Nasir, and co-owner Abena, what started with a BBQ sauce for family cookouts that has morphed into a family company.
By using Rhythm + Heat Spices, I’ve taken the guess-work out of some of your basic meals. But don’t be fooled, the complexity in these developed flavors will open up your world to endless possibilities. You’ll now deem your favorite dishes – and many more – easy and effortless!
Mark Saunders is excited to expand his Personal Culinary Service business to more clients, bringing the Personal Check to your doorstep.
Antinette Watson's mission through the Stand is to equip the next generation with skills & experiences they need to become successful. At The Stand you will find the best grilled food in the city!
Monique Outerbridge is passionate about creating custom cakes, cupcakes and desserts with a little bliss in every bite.
I create dishes from scratch utilizing spices, herbs, legumes, grains, and fresh produce, and incorporate mock meat protein upon request. Healthy eating has been a way of life for me since I was 18. I have researched articles and recipes throughout the years and have experimented with an array of food products. My training is self-taught, though currently enrolled in the Rouxbe Plant-based Culinary School to hone my skills and become certified as a professional chef. I am enthusiastic about taking my experience to the next level.