After receiving certificates in these fields and a 10 year stint at a catering company, Brigid pursued her love of baking and created Cookieyum. CookieyumĪfter briefly studying psychology in graduate school, Brigid Novak decided to switch gears and follow her passion for food and hospitality. In the future she’d love to open a bakery, but for now, you can taste her homemade cupcakes and macaroons (all made from scratch!) at the Evanston, Skokie, and Ravenswood Farmers Markets. Nena began baking for neighborhood picnics and family parties, gaining more and more confidence with each dessert she made. In 2018, she founded Nena’s Cupcakes as a hobby, which quickly turned into a small business. Nena was born and raised in Serbia and Montenegro, and learned to bake when she was little from her grandma and mom. Their baklava can also be found at all the Sunset Foods locations and the Dill Pickle Co-Op (in Logan Square). You can try some of their delicious baklava at the Evanston Farmers Market on Saturdays through November 6 or the Logan Square Farmers Market biweekly on Sundays through October 24. Her business Sheekar Delights is known for its Seasonal Tastes: for July and August they’ll feature their Sour Cherry and Peach baklava. Throughout her journey, Diane has channeled her ongoing passion for sharing this important piece from her childhood. Diane continued to bake baklava with her Mom while growing up, and eventually, asked her parents for their blessing in starting her very own business. Growing up, Diane Joseph watched her mom excel in the kitchen-particularly through the renowned success of her baklava. Each vendor has its own empowering backstory, and we had the privilege of profiling five different dessert vendors who can be found at farmers markets throughout Chicago and the North Shore. “I am just excited to see how the students succeed or learn from their failures through Market Day - and also enjoy the good food.Want to sweeten up your summer while doing something sweet? Support small businesses by attending your local farmers market. “Another benefit for the students, which usually draws a lot of excitement from them, is that after paying back their loans, they get to keep the rest of their profits from their business,” Zamarripa said. They also reviewed their finances before the new Market Day date. After returning from winter break, the students had to recreate some of the advertising with updated information. Market Day originally was scheduled for November but was delayed by a snow day. "We asked how much they’d be willing to pay and if the weather would affect what they would buy.” They chose desserts because of less competition with the other tables, which sold primarily main course items. Tra’niyah Garland and Isai Sanchez sold popsicles, ice cream cones and candy at their table. Finally, they combined their market research with their own skills to make and sell the products. They conducted research, such as surveying current students to see what they would buy and talking to past YE students about what foods sold better on Market Days than others. The YE students started working on their projects in September. Others offered snacks and homemade treats. One table served street tacos and cheesecake, while another offered queso and lemonade. Some of the groups got denied on their first pitch and had to go back and add additional information and research like you would have to if you were trying to get a loan for an actual business.”Ĭlassmates and school staff filed into the gym and lined up to make purchases. "After doing all of this, they put together a pitch to request funding for their loan.
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