Gloria

Do you have a sorry behind your company name?
I chose the name Olivo Amigo – Your Friend the Olive Tree – because we want to be more than just a brand; we want to be your trusted friend. Friends are there to support and guide you, helping you become the best version of yourself. That's exactly what we strive to do. With our ingredients, we want to inspire you to infuse your meals with love, making every dish not only delicious but also fun and healthy. Together, let’s make every meal the best meal!

Love it! Tell us, how did you get start?
I was born and raised in Spain, where happiness is built around the table. In our culture, food is an experience that is celebrated and savored with loved ones. A drizzle of olive oil is a must, adding rich flavor and infusing emotion into every dish.

When I moved to the United States to study, I fell in love with this country and the man that is now my husband. However, I soon discovered that the U.S was lacking one very important thing - high quality olive oil from the Mediterranean. Spain produces more than 50% of the best olive oil in the world, and as an Olive Oil Sommelier, I made it my mission to bring that to you with our Organic EVOO from Spain.

And now, I’ve completed the Mediterranean experience with our selection of vinegars, spices, and housewares to promote wellness, flavor, gratitude and celebration. Olivo Amigo is my labor of love, and my dream is to share the health and happiness of Spain with you and your family. Let’s celebrate life together!

Very cool! What inspires you to create?
The fact that people think that eating tasty and healthy food is boring, and it is not! With just a few high-quality, simple ingredients, you can transform any meal. All it takes is some Olivo Amigo EVOO, Balsamic Vinegar, and Mediterranean spices to work their magic. The result? A delicious dish unlike anything you’ve tasted before!

What is a typical day in the kitchen like for you?
I’ll start my day by preparing breakfast and lunch with our golden ingredients, giving me the chance to create and explore new, fun recipes to share with everyone! Afterward, I’ll focus on creating content that highlights these delicious dishes and shares the benefits of EVOO. Finally, I’ll wrap up by packing and shipping all the goodies to our wonderful friends!

Do you have a favorite product that you have created and why?

I believe that Vitality and Joy early harvested extra virgin olive oil—nothing is healthier or tastier on earth! Being able to offer this exceptional product to my customers, beautifully packaged to bring a touch of Spain into their kitchens, makes me feel like I’ve created something truly special.

The same goes for our Aperitivo Gift Set, which features miniatures of our Extra Virgin Olive Oil and Balsamic Vinegar, along with a regular-sized jar of our Elevate Mediterranean Spices. They’re absolutely adorable and come in stunning packaging, making them the perfect gift for holidays, birthdays, or housewarming parties.

We can’t wait to try them! What do you like most about Pasadena? How charming and beautiful every street and corner is, it reminds me of Spain.

What can we expect to see from you at Jackalope?

At Jackalope, we will be celebrating the beauty of real, high-quality ingredients with our fresh, early-harvest Extra Virgin Olive Oil, bold Balsamic Vinegar, and vibrant Mediterranean Spice blend. Sourced from small, sustainable family farms and produced in small batches, Olivo Amigo makes food fun! Our fresh, clean, and healthy ingredients elevate each bite effortlessly, turning every meal into a delightful celebration for your taste buds. We’ll be offering samples of our products paired with bread, so don’t miss this opportunity—come say hi!

Find Olivo Amigo at Jackalope Pasadena on November 9th & 10th, 2024

www.olivoamigo.com

Facebook: yourolivoamigo

Instagram: @yourolivoamigo

Joseph Hotter

Do you have a sorry behind your company name?
My last name is Hotter! I like to joke that I could have been a plastic surgeon with a last name like that. "Dr. Hotter makes you hotter", but hot sauce is a lot more fun.

Too funny! Tell us, how did you get start?
I was once 330lbs in my early 20's and I was a terrible cook at the time, I was also a really picky eater. I ended up losing 150~ lbs with diet and exercise. The one saving grace to my healthy meals was a healthy dose of hot sauce on damn near everything I ate. One month of Tabasco and I'd be bored of it, one month of Sriracha and I'd be bored of it. Eventually I got into more craft hot sauce and that really helped me appreciate different flavors. Fast forward to 2020 and I just started working for a company where there were frequent company bbq's. I had just made the first batch of my hot sauce, "Thai-napple", and I brought it to the next bbq for people to try, they really seemed to enjoy it. At first, I thought it was just co-workers being polite until they started to ask me if they could buy a bottle.

Honey Habanero

Love that. What inspires you to create?
I'm inspired by my favorite restaurants that helped me appreciate different cuisines and flavors. Indian food in particular really gave me that "wow" moment of how vital a well-made sauce can be to a dish. If Hotter Sauce could give a picky eater that same epiphany of how impactful a good sauce can be, I'd be elated. 

What is a typical day in the kitchen like for you?
When I'm not cutting a ton of peppers, burping ferments, or bottling sauce I'm tinkering with different pepper varieties to try to land on something fresh and interesting. Hot sauce is a very competitive market and you have to do your best to craft something unique that fits with your brand. We focus on flavor first and heat second, so processing ingredients differently from batch to batch and seeing how it affects overall flavor is a big part of how we RND a new sauce. 

Thai-napple

Do you have a favorite product that you have created and why?

"Thai-napple" was my first sauce and it's my favorite because I made it at a point where making hot sauce was brand new territory for me. After you ferment a distinct blend of peppers, add a little this and that, blend it all up, and find that it tastes fantastic, it's a good feeling. It was a validating experience: I can make a good sauce, now let's make another one!

What do you like most about Pasadena? This has been my home for the last couple years. It's incredibly accessible to people who prefer to walk most places rather than hop in a car. We got some great coffee shops here like Jameson Brown Coffee Roasters, and my favorite restaurant, Howlin' Ray's. 

What can we expect to see from you at Jackalope?

Slammin’ Serrano

Some great hot sauce! I can't wait for people to try it out. We also have some gift packs for people to take back home to the heatseeker in their life. Can't wait to set up the tent and introduce Hotter Sauce to my Pasadena neighbors.  

Find Hotter Sauces at Jackalope Pasadena on November 9th & 10th, 2024 AND at the Downtown Burbank Arts Festival on December 7th & 8th

www.hottersauces.com

Instagram: @hottersauces

What makes Branch and Vine so unique?

When you visit a Branch & Vine booth at one of their farmers markets, festivals or fairs, prepare yourself for more than just purchasing a delicious product; prepare yourself for an exceptional EXPERIENCE! 

This small, family-owned company is a genuine hidden gem founded by just two owners, Ray Brown and Kalie Nguyen. They understand the significance of having the freshest, highest quality ingredients to create a final product that is truly extraordinary.  Over the course of the years, the couple has created and curated a symphony of flavors coming from several sources. They thoroughly enjoy sharing their knowledge of all of the infused flavors they offer, from infused Olive oils sourced from  Napa Valley, CA to their premium barrel aged Balsamic from Modena, Italy. With over 36 flavors of Olive Oils and Balsamic vinegar, 7 salt infusions, several 100% honey blossom flavors, 25 loose-leaf teas and balsamic jam, flavor options will always be plentiful in your kitchen. 

We love the wide variety! What is your biggest influence in creating?

I used to be a bartender, server and a restaurant manager, so food, and hospitality is what I know.

How do you define success as an artist?

Success to us, is when a customer can experience our products and see for themselves how it makes their meals, and life, better.

How have you continued to develop your skill?

As a former bartender, I learned how to mix multiple flavors together and make people happy. Now we are able to do that on a daily basis with olive oils and balsamic.

What is the hardest part of your creation process?

Constantly creating different flavors and innovative products that keep our customers coming back for more, and educating people on how our products are different from the rest.

How has your brand changed over time?

We started with just 9 flavors and have built and evolved into 38 flavors and added multiple products of sea salt, tea, honey, and balsamic jam.

What’s the best thing about being an artist?

Seeing a multitude of customers faces happy and following us to different festivals, fairs and markets.  No matter where we go, there's always a supportive group following us; it’s humbling, and it feels great!

Love that! What’s your favorite item that you’re created, and why?

We love our barbecue combination! It has our garlic olive oil, hickory smoked balsamic and brisket rub. It's amazing on the grill.

That sounds so delicious! We’re so excited to taste all the goodies soon in Pasadena and Burbank!

Catch Branch and Vine at Jackalope Pasadena on November 9th & 10th AND at the Downtown Burbank Winter Arts Festival on December 7th & 8th, 2024.

Website: www.branchandvineupland.com

Instagram: @branchandvine

Catherine with Slow Stir Foods

Where are you from and does that affect your work?  

I was born in Taiwan and raised in the US and I identify closely with my biracial heritage. Being Taiwanese and Caucasian, my multicultural upbringing significantly influenced how I would eventually create Slow Stir Foods. Exceptional cuisine and service to others were principal teachings throughout my childhood, so my drive to create a food brand rooted in seasonal, healthier ingredients that also exudes a sense of warmth and beauty is in my DNA.

How did you get your start?

My professional culinary career began in 2010, however, my lifelong love for cooking began much earlier. My memory of this starts at age four when I learned to bake Great Grandma Ruth’s mace cookies on Christmas Eve with Aunt Michele. Fast forward to December 2019, I finally decided to seriously pursue my dream of launching a food business. It felt like a now or never moment and I am so grateful that I listened to that quiet voice in my heart; because unbeknownst to me at that moment, the global Covid-19 pandemic was emerging and in a twist of fate it was an incredible launching pad for a packaged food business like mine. It was a unique time when people were increasingly buying local, due to supply chain issues from transportation to import, and doing so preferably at outdoor farmers markets when available. That’s my start in a nutshell.

Very cool. Who/what is your biggest influence in creating?

My biggest artistic influence is the seasonal produce I see at the farmers markets – the quality and characteristics of fruits inspire which herbs and spices I want to incorporate, the ratio of sugar or acid used to yield fruit forward products and how much kitchen time is required for the final product to taste and feel outstanding and consistent. And in the professional food world, my biggest artistic influence is definitely Chef Jamie Oliver. Even in his early days as The Naked Chef, his passionate advocacy that healthy, clean eating doesn’t have to feel mundane or be expensive was uniquely demonstrated in his home cooking methods that starred fresh, accessible ingredients to create outstanding family style meals. That really resonated with me on a personal level long before I knew I would have a food business.

What is a typical day like in the kitchen for you?

A typical day in the kitchen is spread through a good 10-12 hours of work that starts around 8 or 9am depending on how much administrative duties I have to prioritize. I produce a variety of seasonal preserves and nut butters, so depending on the schedule I’m crafting one line or both lines of products simultaneously from prep to packaging. I’m pretty heads down when I work so I can easily cook in silence but more often it’s with my favorite music streaming. I believe that our energy goes into everything we create so my environment is important to how I flow through my process and handle stress. From how I feel to the sounds that fill my space and heart, a typical day in the kitchen is basically shaped by intention and mindfulness.

How do you define success as an artist?

Success as a creative entrepreneur in the food industry has been an ongoing collection of milestones, closely intertwined with my personal and professional growth. Making a career out of authentic self-expression has been one of my life’s ultimate purposes. Feeling supported by the new and returning customers helps me see that I am achieving an essential aspect of my life’s purpose. Additionally, responsibly producing high quality foods in a world of fast consumerism and enormous waste is significant, especially in a city that offers a plethora of options and has one of the highest costs of doing business.

Well said! What is the hardest part of your creation process?

Simultaneously scaling production and business can be extremely difficult when all the products are handmade to the highest standards possible. Growing a business such as mine includes hiring people who aren’t simply energized by the culinary arts but also align with my heart-centered ethos and culture. This creative side of relationship building requires deep trust and letting go of the proverbial reins. So even though it’s still a one woman circus with regard to the actual production, I’ve been fortunate to hire retail support who I trust and have huge potential to help the business grow. You will see them representing Slow Stir Foods at farmers markets and special events like Jackalope!

Do your creations with Slow Stir help you in other areas of your life?

Definitely! Creating and sharing food is a natural fit for my personality, spiritual development and way of life. My creations are an expression of who I am, my values, and what brings me joy and hope. I shared a bit about being intentional and mindful during a typical day in the kitchen. It's an exercise in equilibrium: to be present, grounded and disciplined which are vital to my success and how I want to move through life. These are important to me because the day can be full of opportunities for distraction when I need to focus the most! So when I feel in alignment while working, which is usually most hours of the day, it supports and fuels me to maintain desirable habits. So my creation process is part of what makes me feel more connected to my overall sense of purpose in life.

How has your work changed over time?

While working as a pastry chef around a dozen years ago, I began creating minimal added sugar jams for clients, and eventually peanut butter for myself. It made sense that any future business of mine would reflect this progression. Slow Stir Foods was founded on preserving local seasonal fruit so this would mean rotating menus around 3-4 times a year. Once I identified growers who made certain fruits naturally available year round, some of my preserves became top sellers as they became more accessible. Eventually, I added regularly available nut butters to my brand. So I went from a heavy rotation of fruit based products to offering a core line of fruit and nut products year round. One of these core items is my line of Pistachio Butters which have been a huge hit. I’m excited for Jackalope attendees to taste healthy nut butters and preserves that are truly one of a kind!

We can’t wait to try them! What’s your favorite item that you’re created, and why?

Choosing a favorite item feels a bit like picking a favorite child! But if I think about the products I reach for daily — the “day-to-night spreads” in my line of preserves and nut butters for their incredible versatility — there are a few standouts that come to mind.

First, our Sweet Pistachio Butter, which I use for a quick fix, stirred into my coffee or to make a unique, creamy plant-based milk — so delicious! Customers have been sweeping up jars to make the viral Dubai Chocolate Bar! This nut butter really stands out from the crowd.

For preserves, as the weather cools, I reach for our Spiced Apple Spread. It’s wonderful in roasted Brussels sprouts or layered into a grilled cheese or post-Thanksgiving sandwich. And I can’t get enough of our Orange Cardamom Preserve, whether it’s on a buttery croissant or used as a glaze for pan-roasted chicken.

We encourage customers to explore Slow Stir Foods products in savory dishes. It’s a great way to see how they can elevate meals from something nice to something unforgettably delicious— which also makes them perfect for gifting!

That all sounds so good! How has your career developed?

In my food career, I evolved from being a serious home cook to professional baker and finally taking the leap to being a food business owner with a lot of ideas. As a result my product offerings have steadily grown and diversified and so has my reach – which created a need for additional help. Naturally, my focus shifted from leading myself to also leading others in new ways. This has felt very different from when I led colleagues on behalf of someone else’s vision and bottomline. Between the time it took to launch Slow Stir Foods and my early work in the culinary arts, I spent a number of years in the corporate space from nonprofit to for profit. So developing this food business became a full-time career at the end of 2019 with 100% involvement in all aspects of it from ideation to the bottomline. I applied every relevant hard and soft skill and knowledge that I gained into creating Slow Stir Foods. There’s more at stake now and being successful has taken on a new and more authentic meaning in my career and in life.

Anything new in the works?

This autumn, we’re excited to introduce a brand-new addition to our line of nut and seed butters: Pumpkin Seed Butter! This rich, nutritious spread is a delightful nut alternative, especially for those with allergies or students on nut-free campuses. Like our Pistachio Butter, it’s a “close-your-eyes-and-savor” kind of deliciousness. But don't just take our word for it—we invite you to try it yourself and experience our entire lineup!

Just like our Pistachio Butters, customers often tell us they can’t stop at just one scoop—and we couldn’t agree more. Each bite brings a burst of flavor that’s dynamic and hard to resist.

For the autumn and winter seasons, we’re thrilled to be able to continue offering our beloved summer preserve Spicy Tomato Jam. This crowd-pleaser pairs the warmth of a little kick with the sweetness of ripe summer tomatoes, balanced by a hint of acidity. It’s a delicious way to add some heat to your winter meals and a favorite among our community!

Catch Slow Stir Foods at the Downtown Burbank Winter Arts Festival on December 7th & 8th, 2024

Website: www.slowstirfoods.com

Instagram: @slowstirfoods

Joe of Summer Lakes Beverage

Where are you from and does that affect your work?  

I was born and raised in MN and grew up in the NW suburbs of the Twin Cities.  Growing up in this area, I learned that hard work, dedication, and relationships are the pathway to success.  Hardworking and vibrant Midwest culture is deeply rooted in my character, and I’ve used that culture to achieve our goals and overcome any obstacle along the way.  

Who/what are your biggest artistic influences?

Thomas Keller (Chef of the French Laundry restaurant in CA), Various Chefs I’ve worked with and, Lee Zimmerley, my mother (most talented artist I’ve known). 

How do you define success as an artist?

I know we’ve done something right when we are so proud of our work that we can’t wait to present it to others.  Artistic success is achieved when you create something that you are excited to share with others so they can enjoy something as much as you enjoyed making it. 

Does your art help you in other areas of your life? 

As an artist, I’ve learned that there is an artistic quality component to everything I do.  This has helped me succeed in achieving many personal goals in my life by pushing me to go above and beyond the norm and get the details “just right”.       

What is the hardest part of your creation process? 

That small step between having an idea and making it come alive.  Ideas create excitement and trigger emotions.  Translating ideas into something real can be a long process of patience and perfection. 

How has your style changed over time?

It hasn’t. Our style from the beginning has been all-natural, quality ingredients with no shortcuts to be made.  Producing a quality product that we are proud to share with others will always be our style.  

What’s the best thing about being an artist?

The feeling of genuine appreciation when someone experiences your creation.   

What do you love most about Minneapolis?

Art, music, food, and entertainment!  Minneapolis is a large enough city to attract and retain top talent while also being small enough for up-and-coming artists to break into the art community.

Anything special you’d like to share? 

We are a small, local, family-owned business and we support local as well!  Summer Lakes Beverage is committed to investing time and resources into local communities. You can find us cleaning up highways, working at food banks, supporting nature preservation organizations, and running our facility as green and efficiently as possible.

Catch Summer Lakes Beverage at Jackalope Minneapolis on September 23rd & 24th, 2023.

Web: www.summerlakesbeverage.com

Instagram: @summerlakesbeverage

Where are you from and how does that affect your work?
I grew up in Cleveland, lived in Portland for 10 years, and have been in Los Angeles for 21 years. It’s not where I’m from that affects my work, but rather trying to grow my popcorn business while working as a 5th grade teacher. This began as me simply trying to make caramel corn for outdoor movie night with friends on the driveway during the pandemic. Little did I know then that it would turn into a business.

A hidden talent I’d take it?! How do you define success as an artist?
I think there are three kinds of success, the most important one in my mind, being the sense of pride that comes with creating something that turns out just the way it was envisioned. The other two successes are external, one being the validation of others loving what you’ve created and the other being the financial success of having created something that people want to purchase.

Well put. Does your art help you in other areas of your life?

I’ve only been making popcorn for a couple years now, so I don’t really think it has helped in other areas of my life. I do think however, that it’s my lifetime of experiences and values that has helped in my new business. For one, I realize that I have to be patient. That though success can happen overnight, it is usually the result of persistence over a period of time. Second, I truly understand the importance of hard work and perseverance. In what seems like another life, I was an Ironman Triathlete, during which time I balanced being a new father, my job, and a second job’s worth of training. Finally, I have learned to welcome failure. I know that each time something does not go as intended, I am one step closer to things working out.

Yes, most times failure can push us towards success. How have you developed your skill at your craft?
I have exactly zero culinary training, which means I have developed my craft through reading and by trial and error. In some ways, it’s quite freeing. With no prior knowledge or preconceived notions about how it’s supposed to be done, I’ve been free to experiment and figure things out for myself.

Very true! What is the hardest part of your creation process?
The initial problem was not really knowing what I was doing. Now, the hardest part is scaling back all the things I want to do, due to the fact that I’m a one-person operation with a full time job.

A true entrepreneur! How has your style changed over time?
Initially, I was only going to make original, sweet popcorn flavors. I was going to reimagine/reinvent gourmet popcorn and offer the world something totally unique. But as I learned early on, people love certain popcorn flavors, so I quickly adapted my vision. I still make unique flavors, like Churro Crunch, Vanilla Butter, Chocolate Jalapeño, and Everything Bagel White Cheddar, but I also make the best version of popular favorites, like Sea Salt Caramel and Cheddar Ranch.

YUM! What’s the best thing about being an artist?

The best part is creating something that tastes amazing.

What’s your favorite flavor that you’re created, and why?

My favorite popcorn flavor is Chocolate Jalapeño. First, I love that it is an unexpected combination and that it is unique (I haven’t found any other popcorn company that has it). Second, I love that is has a Willy Wonka like effect, in that you first taste chocolate and about 8-10 seconds later you get a slight back of the throat heat from the Jalapeño.

Well we can’t wait to see you in person this November 18th & 19th in Pasadena.

Where to see more of Sweetzer Gourmet Popcorn:

Website | sweetzergourmet.com

Do you have a story behind your company name?

P&TY is Granola Bars that say Please & Thank You! Our name and the names of all our products are just little reminds of the power of manners.

Love that! Tell us how you got your start?

My name is Brit Williams, I live in beautiful Minnesota with my husband (Trevor), two kids (Oakley and Lennox) and our dog, Tillie. I started making these granola bars in 2015 from our home. I didn’t like the ingredients in the bars my husband, Trevor, was eating and I wanted a new snack that was nutrient packed without all the additives. So, I developed my own recipe for a bar that he would eat, and I knew was good for me, while tasting good.
For the next few years, I made them for our home and brought them to all my events (I’m also a full-time event manager) to share with the staff as a piece of homemade energy goodness.
At one of my events earlier in 2019, for a nationwide natural food store, the staff raved about them and said I should sell them! So began this little journey of creating granola bars for all of you in hopes that you like them as much as I do!

That is awesome! Do you have a favorite part of the maker process?

The customers, hands down, the people make this all worth it. I love the business side of things and putting my energy into a product that has a purpose, but when a customer loves what I do and really resonates with it, it gives me so much energy!

What inspires you to create?

The mission of our company - I want to remind people the power of manners and respect. I want to remind us all that even when we don’t care for someone we can still show them respect and through that respect we can strengthen our community. Granola Bars are a fun, easy, daily way to share an important message. My products are specially crafted in a way to be inherently good for you - whole ingredients, well-balanced, and packaged in an earth-friendly way. It’s full circle: take care of yourself, be mindful of your community, think about your earth. They are simply a daily reminder of that.

Do you have a favorite item you have made?

The Pardon Me granola bar - it was the original granola bar and how this all started. It's by far the favorite in our house, my husband and son eat one every day. It is also one of our best sellers. It has great balance, nutrition and can be eaten any time of the day.

What do you love most about Minnesota?

The four seasons! I love that the weather changes and there's different things to look forward to in each season.

Anything special you would like to add?

Our products are made with gluten-free, whole ingredients, including nut butters that we make ourselves. They are the perfect snack for kids and adults that are on the go. When you bite into one of our chewy bars, it will taste delicious and fill you up with all the right nutrients. Beyond how good they taste; our products are an invitation to act with respect. We name all of them after manners to spread kindness and remind people that even though we may not agree with each other we can still respect each other as humans. Our mission is to make loyal fans who eat our products every day and in turn, every day invited to act with respect and make a difference.

We can’t wait to see you in person this September 10th & 11th for Jackalope Minneapolis!

Where to see more of P&TY Granola:

Website | ptygranolacompany.com

Instagram | @ptygranolaco

Do you have a story behind your company name?

Our name is actually pretty simple! My husband and I have the last name Mathews, so it’s just the power of two M’s making candies!

Tell us, how did you get your start?

I originally learned the basics of chocolates in culinary school over a decade ago. Even before that, I was always making candy and chocolates as gifts for my extended family- my mom has plenty of stories about chocolate on her ceiling, cabinets and counters. There was something really alluring in the creativity of chocolate making; even though I have a restaurant chef background, I wanted to learn more. I worked in New York for a celebrated chocolatier and absorbed everything I could. I was able to do a lot of flavor creation and started to develop my creative voice. Once we moved to Denver, I was able to expand my restaurant skills, all of which help inform our direction for the business.

That is awesome! Do you have a favorite part of the maker process?

I love the aspect of creating! Food is so much fun to play with, and the interconnectedness of science, flavor and memory makes discovering new flavor combinations that much more enjoyable. My favorite time of the whole year is early Autumn- I start planning and testing my winter and holiday goodies, which means there are plenty of goodies to taste test!

That would be my favorite part for sure! Can you tell us what a typical day is like in the studio for you?

Typical is a bit hard to describe, as I’m sure every small business owner knows- but the day always starts with coffee! There’s a semi-official structure to the day, but by about an hour into most days, the schedule gets blown apart. In general, every day is handling custom orders, getting ready for events, holidays, emails, talking to vendors, coordinating with customers, managing finances, planning for future events and item rollouts, and then the actual production and packaging of items. All of this while checking all of our various sales platforms to make sure we’re getting products out to customers!

Sporting multiple hats! What inspires you to create?

Part of my philosophy when it comes to creation is to take flavors and desserts that inspire nostalgia and turn them into unique and approachable chocolates. Tapping into food memories is one of the things chefs strive for every day we make food. The act of making someone feel through our food is the definition of our artistic expression.

Very cool. Do you have a favorite item you have made?

That is a nearly impossible question to answer! I love so many different items for so many different reasons…I think our s’mores kits are so unique and delicious, and I feel like there are very few people who can do what we do with our kits. I’m a big snacker, so when it comes to sheer snackability, anything with our peanut butter crunch filling is so delicious and easy to munch on (I’m never too disappointed if I have a piece or two of our peanut butter whirls crack). Overall, our bon bons are the real representation of the full breadth of our creative direction, and they give us the most room to play around and enjoy unique flavor combinations.

What will you be bringing to Jackalope Arvada?

We will be bringing as much chocolate as we can hope to not melt, as well as some classic and unique candies that pack flavor punches! We have pectin jelly candies, various flavored bon bons and our s’mores kits, made with hand cast chocolate bars, fresh marshmallows and house-made graham crackers. We also hope to bring an assortment of other brand new items if we can manage it!

What do you love most about Arvada?

Arvada has been very good to us, both the city itself and the vendors and friends we’ve made in the city!  We’ve been welcomed with open arms by so many of the shops in the town, and we hope to have earned that trust and kindness.  I love that Arvada is such a welcoming community to everyone, and supports small businesses of all sizes!

What did you miss most about in person events now that events are picking back up again? 

Mostly just being able to connect with our community!  It’s very hard to communicate our intentions with our products without being able to present them ourselves, and I think that people appreciate when the maker can actually tell them why they are unique and worth buying.  I also missed getting to hang out with our vendor friend community.  It’s always nice to be surrounded by people who are going through the same trials you are, and everyone is always so supportive (especially the Jackalope community!) 

That makes us smile! Anything special you would like to add?

We’re opening our first retail and physical location in Westminster this August! We are so excited to finally move out of our commissary kitchen and into our very own space so we can continue to grow and innovate. We are hoping to expand our current truffle, candy bar and gift offerings, as well as introduce a few brand new (to us!) programs, including small batch ice cream and custom sundae kits! Keep an eye out on our social media to see what we’re up to, including when our grand opening will be!

YUM! We can’t wait to see you in person this August 5th & 6th for Jackalope Arvada!

Where to see more of M2 Confections:

Website | https://m2confections.com

Instagram | @m2_confections

Dana and Gary

Do you have a story behind your company name?

Our company name actually came from my mother in law who has been a huge supporter of the syrup and our business from the beginning; we are always running ideas by her even to this day! She thought since it started for our kids, made by "daddy," why not Daddy's Homemade?

Cute! How did you get your start?

Dannie is a stay-at-home dad who started taking a closer look at all the high fructose corn syrup and other artificial ingredients in the pancake syrup our kids were eating so much of. Between our family and some health issues that developed, it was important to have a healthier alternative, so he started experimenting with his own syrups – mixing, matching, and calculating all-natural ingredients and flavors. He created our syrup with no artificial ingredients, no high fructose corn syrup and no preservatives. Our daughter is the pickiest eater, so when she approved the taste, we knew we were onto something. With the encouragement of Dannie’s mom, we started giving it to friends and family to sample. They loved it, he loved making it, and from creating the labels to taste testing, the kids loved being a part of the process. Each member of our family, even our littlest at 3 years old likes to have his special jobs!

From our ingredients to the hand-tying of the twine on our jars, we utilize a multi-step process of creating then packaging our products meticulously by hand to ensure every batch is of the highest quality. Dannie has found a passion for trying new flavors, and I love experimenting with what we can use them for. Having three young kids who never agree on anything makes meals difficult most days, so he has created over 60 flavors, so there is always something for everyone. All our kids love helping us experiment with new recipes too! Even after customers have tried all of the flavors, there is always another flavor available or will be available soon. It’s exciting to see our return customers at events when they find a new flavor they want to try.

Often we are asked why many of our flavors are clear. There are no artificial ingredients, no high fructose corn syrup and no preservatives. We started using it on our breakfast foods, but because of the unique flavors, it is easy to enjoy on just about anything! In addition to our breakfast foods, we now put it in our coffee and beverages; meats and vegetables, popcorn and salty snacks; desserts and baked goods and so much more! 

That is so fun! Do you have a favorite part of the maker process?

Dannie makes all our syrup and I love the way the scent of the syrup fills our kitchen and house when he is making it! Getting to taste test new flavors is always fun too!

I bet! Can you tell us what a typical day is like in the studio for you?

There is no typical day! I have a full time job while running our small business and juggling 3 young kids! We find time when we can in order to try to get everything done, but when Dannie is making syrup, our oldest has a special job to help get him started and then we are all kicked out of the kitchen while he works his magic! Once he gets started, he gets into his groove and if he needs anything we help get it, otherwise he is not to be disturbed! We like to ensure the highest quality product comes out of each batch every time!

Love that. What inspires you to create?

I am surprised to have found a creative side to my husband giving us a flavor explosion! He has always been the science and math brain! When I am creating for our social media or for recipe ideas, oftentimes my kids give me ideas and we just start creating! I also get inspired from hearing what other people use our syrup for.

Do you have a favorite item you have made?

I love our variety packs. They are great for gifts and for someone who wants to try different flavors (they come with 4 flavors in different sizes and are customizable); plus it includes a single batch of pancake mix and a reusable tote. I love when customers use the tote to bring back their empty jars for discounts on their new jars at events.

That is a great idea, and a great gifting idea. What will you be bringing to Jackalope Arvada?

We will be bringing lots of new flavors of our all natural homemade syrup we have been experimenting with as well as some of the classic flavors and our newest; most popular flavor - Lavender! We will also have our variety packs, pancake mix and samples to taste a few of the flavors!

Anything special you would like to add?

Our daughter helped create the labels and was hand drawing each one when we first started selling so we are bringing out some of her artwork to the event as well that you will be able to purchase and take home! We are so proud of her art and how much she has been helping us with our family owned business!

Other ideas for our syrup? We also have a restaurant/bar using our syrup in cocktails, mocktails, coffee drinks and lemonades. There is a bakery using our syrup for baked goods and a doughnut shop that will be using it for glaze for their doughnuts!

We can’t wait to see you in person this August 5th & 6th for Jackalope Arvada!

Where to see more of Daddy’s Homemade Syrup:

Website | https://www.daddyshomemadesyrup.com/

Instagram | @daddyshomemadesyrups

Dana and Gary

How did you get your start?
It all started during the pandemic when I took some homemade samples that our parents made for the house to a notary signing appointment for a client whom I was visiting for the second time. I decided to put them in a little ziploc baggy and asked if she wanted some. Originally, she rejected my offer as she's older in her 80s and thought it would be hard for her teeth. When I then offered it to her son who was also present, she decided to try it and loved the honey glazed walnuts and asked how she could buy some for friends and family for the holidays. I told her they weren't for sale and I would have to go home to ask my mother in law if she would make them to sell to people. I went home and told her an older lady wants to buy her nutz. Since a complete stranger enjoyed the product, we decided to continue testing the product (honey glazed walnuts) with friends and family where we got positive feedback so that's when we knew there was something there for a business idea.

Do you have a favorite part of the maker process?

Our favorite part of the process is getting to quality control taste the nutz to make sure they are of great quality for our customers.

YUM! Can you tell us what a typical day is like in the studio for you?

Our days can be long as Dem' Nutz takes a detailed process to make. They include us sourcing the best walnuts or pecans first, then we boil our nutz to clean them, then they roast on slow heat for several hours, then they get glazed over the stovetop, then immediately pulled apart so they are in individual pieces, and lastly they get bagged. The entire process is hand made by us.

Love that. What inspires you to create?

Our parents because this is their own recipe for the honey glazed walnuts that we're now sharing with the world. Once we began, we knew we needed other flavors and nutz so we added the honey glazed pecans and spicy honey walnuts. The response we get from the customers when they taste our samples for the first time motivates us to continue making Dem' Nutz as there's nothing out there with the addictively delicious flavor like our nutz.

Do you have a favorite item you have made?

Besides our delicious nutz, we have some merchandise and our favorite item we came up with is the Customized Nut Sac to hold the nutz as a gift set.

Too funny! What will you be bringing to the festival?

We have honey glazed walnuts, honey glazed pecans, spicy honey walnuts, Dem' Nutz t-shirts, Stress Nutz and Customized Nut Sack.

Anything special you would like to add?

Come by our booth for a nut shot and have a great laugh!

We can’t wait to see you in person this May 14th & 15th for the Downtown Burbank Arts Festival!

Where to see more of Dem’Nutz

Website | www.Dem-Nutz.com

Instagram | @omgdemnutz