Making Food in New York City Is Really Hard
There are so many food companies in New York City. Artisanal goodies, from mayo to shortbread, have been booming since I moved back here after college.
We hear news about just-launched foodstuffs, their origin stories drawn in flour, butter, hops, or brine. But it’s less fun to read about how the cookie can sometimes crumble into nothing, leaving food entrepreneurs in a pickle despite their delicious efforts. So, for my latest Crain’s New York Business cover story, I listened to more than a dozen local makers–many of whom aren’t making it–to find out what it’s really like to seek success in the local food biz.
Read the piece here.
(Photo by Buck Ennis)