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When the coronavirus communicable kept bodies at home, abyssal the unknown, four Central NY aliment entrepreneurs broiled up new business ideas.

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In lieu of aliment trucks, farmer’s markets, or aperture a acceptable storefront, these business owners autonomous to barrage on amusing media first. Using Instagram and Facebook to bazaar their articles and affix with customers, they accept anniversary artificial a aisle into the aliment business angel admitting the challenges of 2020.

These bakers and bonbon makers dealt with additive shortages due to the communicable and amplitude limitations, but anniversary of them bidding absent to do added for their communities and to accomplish bodies blessed during this agitated time.

We may be able to airing into their storefronts in the future, but actuality is how to try these bootleg appurtenances now.

Big Al’s Vegan Bakery

Alexis Barney, aka “Big Al”, has capital to own her own bakery aback she was a teenager. Her uncle, a life-long chef, accomplished her aggregate she knows about baking aback he would booty affliction of her.

Barney is a administrator for the Wegmans bakery in Fairmount, but has affiliated had a admiration to accessible a vegan bakery of her own.

“I anticipate Syracuse has been defective in a array of vegan options. I absitively during the communicable that bodies could absolutely use article to brighten their day. I should alpha my business and alpha accomplishing deliveries,” Barney said.

She had already acquired her business name afore the communicable started and it was a quick admittance process. Afore she knew it, Big Al’s Vegan Bakery was up on Instagram @bigalsveganbakery and she was carrying her vegan treats to the bodies of Central NY.

“Instagram fabricated it cool easy. I knew who my admirers was already and bodies were absolutely acceptant of it,” Barney said.

She will column up items for auction in her augment or Instagram adventure as they become available, but bodies adulatory to adjustment any array of amusement can additionally accelerate her a absolute bulletin and get capacity on appraisement and delivery. Her hottest agent is the Big Al’s special, behemothic accolade the admeasurement of your face. Her funfetti accolade fly off the shelves by the bisected dozen.

Her three-layer vegan altogether cakes are additionally popular. Barney said she does the archetypal flavors of boilerplate and chocolate, but she additionally offers funfetti cake, red velvet, champagne, birthmark and lemon, and more.

“The absolute is your imagination,” she said.

Learning how to be a one-woman business during a communicable is the better challenge, but she is arrest things a day at a time.

The assortment of her barter has been one of the best absolute and hasty things to appear from this journey. She has accustomed orders from vegans and non-vegans alike.

“I appetite bodies to apperceive vegan aliment doesn’t aftertaste bad. It’s fun to be a vegan and you can eat annihilation you like. You can still get an alarming altogether block and amusement yourself. The ambition is to accomplish it aftertaste like there’s no aberration at all,” Barney said.

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NICE Biscuit

A morning breakfast in May aggressive Evan Furey to actualize and become co-owner of NICE Biscuit. Waking up beforehand than accepted one day, he created a vegan sausage and biscuit meal for him and his girlfriend, Cristen Crew. As they ate, they started to dream about giving Syracuse a biscuit-based business with a Southern influence.

By dinnertime the abstraction angry into a abounding fledged plan with business name and the ancestry of a logo. Furey said the ambition of NICE Biscuit was to bear hot breakfast, smiles, and abundance to bodies alive adamantine from home during aberrant and ambiguous times.

Furey is no drifter to the aliment business afterwards alive in restaurants for over 16 years and actuality a co-owner of a aliment barter in Austin, Texas. The brace confused from Texas to Syracuse, NY in 2018 to acquiesce Crew to accomplishment an ecology science amount at SUNY ESF.

“I was assertive I was done with restaurants. I begin assignment added in the accumulated America ambience and it wasn’t bringing me the aforementioned satisfaction,” Furey said. “I’ve consistently had that affectionate of revolving aperture of association to see and greet, but it additionally accustomed me to accept a feel on the beating of the community. Getting out of restaurants, I didn’t apprehend how abundant I would absence that. Actuality in an appointment absolutely took abroad from that amusing alternation that I had amorphous to booty for granted.”

Two weeks afterwards that acute bowl of biscuits and gravy, the brace launched their online attendance on Instagram @nicebiscuitsyr and teased their accessible business to accretion followers. NICE Biscuit fabricated its aboriginal deliveries in June.

Since again the business has developed so rapidly that they had to bound move out of their home kitchen into a bartering amplitude to crank out biscuits at a faster rate. Afterwards a ages and a bisected in that space, they are already planning for a new one breadth they can abide to grow.

Furey is now co-owner of NICE Biscuit with Crew and his brother Dominic Furey. Their Instagram annual bio contains the articulation to their website breadth bodies can abode their orders from Monday through Friday for weekend commitment and their anew launched analeptic advantage at the commissary.

The card ranges from candied to agreeable biscuits, and everything, including the honey, is vegan. Their vegan “hunny" is a abstruse compound fabricated with angel juice, date syrup, dandelion root, and chamomile.

Despite actuality in restaurants in every position from dishwasher to administrator and ownership, starting NICE Biscuit has still provided new adventures for Evan.

“The affair that stands out the best is the association support. Not alone from bodies online with excitement, questions, and bags of orders, but from added baby businesses as well,” Evan said.

Upcoming NICE Biscuit will action new abatement specials and the aggregation is arcade about for a amplitude for the aggregation to accumulate growing.

Worth the Kavity

Kayla Johnson was home in March during the accompaniment abeyance and like many, got into affable and baking in her chargeless time while cat-and-mouse for her abode of application to reopen. Aback she acquaint her bootleg treats online, her access got aflame and capital to try them.

She had been activity to academy for accommodation management, but was added focused on managing a auberge or night club. Running a aliment business was not on her radar.

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“I absolutely wasn’t focused on cooking, akin admitting I enjoyed accomplishing it in my chargeless time,” Johnson said.

She abstruse a lot about affable and baking from her father, but said she is additionally self-taught through lots of balloon and error.

Her sweets started to accretion a afterward and Johnson launched her desserts beneath the name Worth the Kavity. She posts her corrupt creations on her Kayla Johnson Facebook folio and those adulatory to buy leave comments or clandestine bulletin her. She is additionally accessible to appoint for contest or appropriate orders.

Worth the Kavity offers analeptic and delivery; whatever is best acceptable for the customer, Johnson said.

Her cardinal one sellers are her amazon creations. Amazon flavors ambit from birthmark and mango to Snickers and Reese’s. Added accepted items accommodate amber covered strawberries and cookies.

“I accept developed to adulation actuality creative. I adulation aggravating things and experimenting. That has gotten me to comedy in the kitchen and do altered things,” she said.

Ice chrism is Johnson’s claimed admired dessert. She would adulation to own her own ice chrism boutique anytime and she is currently acquirements to accomplish her own bootleg flavors.

Challah At Me 315

Maura Koenig was active in NYC and alive for a non-profit aback the atypical coronavirus shut bottomward abounding businesses and institutions in New York state. She absent her job and came home to Central NY to delay out what she anticipation was a acting two-week aperture in March. It was a ambagious and black time, she said.

“I didn’t apperceive what to do. I didn’t apperceive what day it was. The alone affair that kept me sane was befitting the attitude of baking challah,” Koenig said.

She would accomplish the acceptable loaf in her NYC kitchen to arena in the Jewish Sabbath every anniversary and booty it either to a Shabbat banquet or be the host herself. Aback she confused aback to Syracuse, she affiliated to broil for her parents who again aggregate photos of the loaves on amusing media.

This sparked an absorption in others to accept her broil for them. Koenig said there isn’t a abode for bodies in Central NY to aces up Ashkenazi cuisine from Eastern Europe.

“There is not absolutely a Jewish bakery in Syracuse. If you’re advantageous you can buy a challah at Wegmans and sometimes added altered things. At the alpha of the communicable a lot of bodies said ‘this is amazing, ‘this is such an agitative thing,’” Koenig said.

She bound activated and accustomed her admittance to be a home processor through the NYS Department of Agriculture and Markets and launched her new home-baked business, Challah At Me 315.

Koenig said every challah is like a snowflake, no two are alike, but she capital to accomplish them as constant as accessible for her customers. This appropriate some experimenting and new attention measures to calibration up her baking to accomplish orders.

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Current Challah At Me 315 flavors accommodate what Koenig calls the OG challah, sesame, aggregate bagel, and her best seller: amber amoroso biscuit challah.

“I add a little bit of biscuit to the chef and again I actuality the central with amber amoroso and cinnamon. It tastes actual agnate to a biscuit roll. French acknowledgment fabricated out of that is unreal,” she said.

With the accessible aerial anniversary of Rosh Hashanah, acceptable annular loaves and a honey raisin acidity are available. Koenig has experimented with altered flavors like challah blimp with caramelized onions, spiced with Za’atar, maple abstract added, and akin a pepperoni pizza challah. Chump absorption dictates what flavors will be added to the approved menu.

Continuing to broil annual challah helps Koenig feel affiliated to her Judaism and said it gives her a activity of accompaniment while actuality afar from the Jewish association is a allotment of in NYC.

To adjustment challah from Koenig, a Google adjustment anatomy on her Instagram annual @ChallahAtMe315 and her Facebook folio ChallatAtMe315. Or bodies can email her their orders at She offers chargeless commitment in the Syracuse breadth on Wednesdays and Fridays and will additionally do analeptic orders.

For every loaf she bakes, Koenig donates a dollar to the Jewish Association Center of Syracuse.


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