Danny Gabriner's first business model was a little odd: he wanted to bake 1,000 loaves of bread, and give them all away. It turned out to be a winning proposition, though, charming friends, neighbors, and strangers into supporting his newly proposed bakery, Sour Flour. In addition to crafting artisanal breads, Danny saw Sour Flour's mission incorporating education, whether it came through teaching people to appreciate good bread with a free loaf or instructing them in the process of baking some of their very own.
While he still doesn't operate out of a formal brick and mortar location, Danny shares the fruits of his labor in breadbaskets across the city. He sticks to his philanthropic roots, too, spearheading Bagel Monday at La Victoria Bakery, in which bakers gift fresh, free bagels to all comers. Classes at La Victoria are taught by Sour Flour Breaducator Cat Shimizu, who teaches students how to care for their wild yeast starter, bake rustic loaves, and figure out when a crust is ready to molt.
Flip Crêpes got its start on the Chicago Farmers Markets circuit in 2003, slinging its warm and sweet or savory treats to steadily growing flocks of customers. Eventually, the company outgrew its humble beginnings and expanded to a location inside the Ogilvie Transportation Center, where customers stop in for the crowd-pleasing crepes alongside a burgeoning roster of sandwiches and paninis. Four distinct menus address any and all cravings the day might present, including selections that tackle breakfast munchies with eggs and bacon, a passion for the savory with toasted options, salad cravings with fresh and crisp selections, and sweet teeth with desserts chock-full of Nutella, strawberries, and dulce de leche. The tender crepes will only wrap their eggy arms around healthy, high-quality ingredients, so the chefs avoid high-fructose corn syrup and other undesirable foodstuffs.
In its effort to source the freshest ingredients from local purveyors and help home cooks assemble quick, nutritious eats, HelloFresh has delivered more than 10 million meals since launching in 2012. Belgian endive, duck breasts, and Himalayan rock salt are just a few examples of the products that HelloFresh pre-measures and ships to patrons in chilled boxes. They also include recipes designed by nutritionists and award-winning chefs that correspond to those ingredients, each of which takes 30 minutes or less and fewer than six steps to prepare. Each meal has a low caloric count per serving, but that doesn't impact the sumptuous taste of dishes such as apricot glazed chicken and pasta with peas, artichokes, lemon, and mint. With HelloFresh's flexible subscriptions, customers choose three of seven recipes each week, which are delivered for free throughout the country.