Specialty Food Magazine

MAY-JUN 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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THE PERFECT PAIR SIMPLY DELICIOUS, SIMPLY SABLE! BOOTH 4462 Summer Fancy Food Show Booth 4462 PROFILE $10, in apple ginger, hibiscus mint and more flavors. The popularity of this bottle at Smorgasburg will help Mak and co-founder Antonio Ramos decide whether to pursue bottle production for retail. A sense of community. "I like to refer to it as summer camp," Morris says of convening with fellow food producers each weekend. "It's been great for us to build connections with other vendors in the area." The gathering of likeminded and friendly peers can help a young business learn and thrive. Mak says vendors regularly share tips on sourcing everything from farm-fresh ingredients to costefficient cups. "It's a way for a small business to slowly and carefully ramp up," she says. Woehrle agrees that Smorgasburg is a smart stepping stone. "It's tough for people to go into distribution and deal with stores and all that," he says. "Most people aren't making enough product in the beginning to actually satisfy store orders." Himself included: Kings County Jerky had to turn down Whole Foods when it expressed interest early on. A setting like Smorgasburg is ideal for small vendors, he says, "to be able to sell the inventory they have in a way that make sense for them." Potential collaborations abound with ambitious entrepreneurs in such close quarters. Two long-time Smorgasburg and Brooklyn Flea sweets vendors, Kumquat Cupcakery and First Prize Pies, are planning to open a libation-infused cupcake bakery in 2013 under the name Butter & Scotch. And vendor Saucy By Nature launched Fare Trade, an alliance of food artisans that pool resources to help member businesses—many of them Smorgasburg vendors, including Kings County Jerky—succeed and grow. Smorgasburg's broad success has engendered a more intangible benefit, too. "The stamp of approval," Woehrle calls it. "It makes people take you more seriously when they know you're a vendor there," he explains. "They know that you're not in there if you're a joker and that you're going to have a good product." Growth and Evolution • Thousands of the newest products and hottest trends • 2,400 exhibitors from all over the world • 180,000 specialty foods and beverages • 20+ educational seminars and tastings Register Today at fancyfoodshows.com 54 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Now into its third season, running Saturdays in Williamsburg and Sundays in Dumbo, April through November, Smorgasburg continues to undergo tweaks and updates. Among the newest entrants are fresh-baked breads from Orwasher's, from-scratch nachos from El Gato Nacho, teamaker Bellocq and Kyotofu, making fresh tofu on-site. A beer, wine and spirits bar that debuted last summer is expected to return, pending a renewed liquor license, with additional vendors beyond Brooklyn's borders. Fine-tuning is an endless, cautious pursuit. Demby describes keeping a balance between quality and authenticity as the market evolves. "It's almost like a nightclub, because every weekend you're like, It's got to stay cool, it's got to stay someplace that people want to keep coming to," he says. Attracting new attendees is part of the challenge to stay rel-

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