People
This nonprofit organization, based in the Bayview, partners with food entrepreneurs who are launching, growing, or formalizing their operations.
About
En2action is a nonprofit organization driven by a mission to engage, empower, and inspire action to promote equitable growth, build resilient communities, and achieve transformative social good. Ujamaa Kitchen, En2action’s culinary program, is a collaborative commercial kitchen space providing entrepreneurship and workforce development opportunities in the Bayview-Hunters Point. Through the Building Equity program, Foodwise partners with En2action’s Ujamaa Kitchen to highlight a rotating roster of food makers, with a focus on Black entrepreneurs.
People
Brittany Dunn-Holden, along with 6 full- and 5 part-time employees
About
Brittany has been baking for as long as she can remember. From working in kitchens in her youth to heading straight into culinary school after high school, she has been motivated to become a professional baker and pastry chef throughout her whole life. In 2018, after years of working as an executive pastry chef at Mr. Holmes Bakehouse as well as a consultant and recipe developer, Brittany started her own business, Saltwater Bakeshop (the name paying homage to her San Diego County hometown beach culture).
At the farmers market, Saltwater Bakeshop’s offerings range from artisan loaves and baguettes to breakfast staples such as classic croissants and fruit-filled muffins and danishes, inspired by the seasons.
Sourcing
Saltwater Bakeshop prioritizes choosing high-quality, organic ingredients, often sourced from the farmers market.
People
Ed George and his children, along with 6 full-time and 10 seasonal employees
Farmland
52 total acres in Esparto and Madison, about 80 miles to San Francisco
About
Ed grew up on his family’s farm and, after college, decided to try farming. Over the years, his offerings have changed in response to feedback from farmers market customers. Ed maintains the farm’s soil fertility by keeping cover crops in the ground for over half a year. Ed also discs unsold vegetables back into the soil, spreads compost, and uses synthetic and organic fertilizers. To manage pests and diseases, Ed rotates where he plants crops and utilizes beneficial insects. He never uses synthetic pesticides. Greenhouses in Madison, purchased in 2016, allow the Peach Farm to produce summer crops before the season begins. The Peach Farm’s crops are picked fresh and are never refrigerated before going to the market.
People
Jennifer and Perry Huang, with 1 part-time employee
About
Nusa (formerly called 1000 Layer Bakery) was founded in 2013 by chef and owner Jennifer Huang who grew up in Indonesia. When her family immigrated to the Bay Area, Jennifer realized her homeland had very little local culinary presence. This inspired Jennifer to learn how to cook and bake with the intention of sharing her favorite childhood desserts with her family. Her passion for baking Indonesian food moved her to launch 1000 Layer Bakery, a catering business, which she later rebranded as Nusa. When it outgrew her home kitchen, she applied to the La Cocina incubator program. She has since transitioned to retail of small-batch made-to-order goods.
Sourcing
Nusa’s all natural ingredients are sourced locally and from small businesses as much as possible. Many items are vegan or gluten-free. Packaging is either compostable, recyclable, or reusable.
People
Gladys Mondragon, and her husband Rafael, with 2 part- and 2 full-time employees
Farmland
26 acres in Watsonville, about 88 miles to San Francisco
About
Gladys Mondragon grew up helping out on her parents’ farm, and she has since carried on the practice. In 2007, Gladys officially founded Sunshine Organic and her husband, Rafael, joined the farm a decade later. Together they manage the farm while parenting two children and pursuing masters degrees in education. The farm has two locations in Monterey County and Santa Cruz County, where they grow different types of organic vegetables as well as strawberries and cane berries such as raspberries and blackberries, and rotate crops to maintain the soil quality. They take pride in their efforts to improve soil quality and health, and that’s reflected in the flavor and nutrition of the produce. At the market, Sunshine Organic offers a variety of berries, greens, and more.
People
Audrey Hitchcock, along with 2 part-time employees
Farmland
160 acres in Sonoma, 41 miles to San Francisco
About
Founded by Audrey Hitchcock and her late husband Craig Ramini, Ramini Mozzarella sells water buffalo mozzarella, buffalo ricotta, fior di latte, burrata, and stracciatella. Neither Ramini nor Hitchcock were working as farmers before they established Ramini Mozzarella, but they created a unique product, since fresh water buffalo mozzarella is not common in the U.S. After Craig passed away in 2015, Audrey remained committed to the cheesemaking business they created together and their herd of beloved water buffalos. Ramini Mozzarella also offers ricotta cheese, made from whey, a byproduct of mozzarella production. Audrey is committed to putting the animals first, maintaining a small herd and making sure calves nurse with their mothers. The hand-pulled mozzarella is as fresh as can be.
People
Steven, Adam, Alex, and Andrea Chinchiolo, with 15 full- and 10 part-time employees
Farmland
200 acres in Ripon, about 83 miles to San Francisco
About
Chinchiolo Family Farms is a certified organic fourth-generation California farm located in San Joaquin County. They focus on fresh produce including apples, cherries, and some value-added products like Far West Hard Cider and fresh organic apple juice.
Sourcing
Far West Cider offers dry, orchard-blend hard ciders made with apples sourced from the family farm. All of their apples and sometimes other fruit are harvested and pressed into juice on their own 100-year-old ranch. The juice is then cared for throughout fermentation, cellaring, and bottling at Far West Cider’s cidery on the water-front in the city of Richmond, California.
Certification
California Certified Organic Farmer (CCOF)
People
Andrea and Nico Delaroque
About
Maison Nico is a French-inspired market and café from Michelin-starred chef Nicolas Delaroque of Nico restaurant, and his wife, Andrea Delaroque. This modern épicerie specializes in the traditional French culinary art of pâté en croûte (pâté in a pastry crust), brioche feuilletée (flaky, caramelized multi-layered brioche), terrines, and other Parisian-style treats. Their bakery is located at 710 Montgomery Street in San Francisco.
Sourcing
Maison Nico sources from the farmers markets as much as possible.
