Autumn Stoscheck has been making hard cider for years but still considers herself a beginner. “The truth is I’ve made cider 14 times. That’s not very many,” the founder of Finger Lakes–based Eve’s Cidery says. “I’ve dumped thousands of gallons and killed hundreds of trees.” But ask any local cider aficionado what they drink, and chances are they’ll point you in her direction.
Read MoreIf you attended the two-day Food+Enterprise conference at the old Pfizer building this past weekend, you might have walked away feeling like starting a new food company is a cinch.
First off, the summit was held at one of the city’s burgeoning local maker hubs. Williamsburg’s Pfizer building is wall-to-wall with small brands, some newer and some that are more established, including Farm to People, Happy Valley Meat, Kopi Trading Co., People’s Pops and Brooklyn Soda Works. Additionally, many of the events were on the same floor as Brooklyn FoodWorks, the newly opened food business incubator.
With long, bright red nails and outfits that evoke Bettie Page, 36-year-old Maayan Zilberman doesn’t look like someone who spends hours hunched over a stove. But she does. Before settling on her current role as candymaker, Zilberman was a sculptor, lingerie designer and brand consultant. Her candy line, Sweet Saba, is sold through a roving pop-up—currently in The Standard Hotel and previously in the pop-up Fort Gansevoort. The candies themselves, nestled in felt-lined jewelry boxes, are like precious objects from the future.
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