Made There

Chef Tad Mitsui’s expanding family business comprises agriculture, a bakery, event space, high-end dining and more, all from a Bainbridge farm that first began in the late 1800s.

Kerrie Sanson’s vision of mitigating food waste led to beautiful, small-batch preserves sourced from local produce.

Alphonse de Klerk turned a longtime wine-making hobby into a full-fledged winery, influenced by the artistry and sensory skills of his previous photography career.

Beth Gordon’s love of pottery led her to a new beginning and helped create an online shop that also helps people in need.

Maria and Sabrina’s lightning-fast bond and shared love of homemade cuisine created a multi-cultural food cart sensation. Combining their favorite recipes from both Argentina and El Salvador, Maria and Sabrina built a business that represents their cultures and their deep appreciation for one another.

Iggy's Alive & Cultured creates bright kombucha, jewel-toned beet kvass and a variety of fermented foods. Paul McClellan leads the team of fermentation fanatics dedicated to delivering bold flavors while maintaining down-to-earth ideals.

Cynthia Holmes took on the task of creating delicious gluten-free baked goods after a severe illness uncovered a surprise celiac diagnosis.

Silver City Brewery touts big flavors, bold design and a goal of something for everyone.

Chef Sam Spiva discovered inspiration and purpose in helping others find creativity with food after the pandemic kept him out of restaurant kitchens.

Laura Knieb’s lifelong learnings and handmade creations range from weaving to woodworking, but her passion is mitigating waste through her successful soap company.