New York Makers Are Showcased at the Second Birthday of QEDC's Entrepreneur Space

So many fantastic New York-based artisanal food makers have found a partner in the Entrepreneur Space, a food and business incubator located in Long Island City, it’s hard to imagine that it’s only been operational for two years. Last night, in celebration of the Entrepreneur Space’s second year of success nurturing budding businesses, 50 of the Space’s 170 clients from all five boroughs brought out their products for an evening of tasting, purchasing and meet-and-greet.

The Entrepreneur Space is a project of the Queens Economic Development Corporation, and it exists to provide a home for emerging food-based businesses, offering excellent facilities – industrial-sized kitchens, office spaces, and classrooms – and business development courses and counseling at extraordinarily affordable rates.

Even though New York struggles to develop its manufacturing sector, the food production industry has emerged as one of its stars, according to a recent article in the Daily News. Consumers want to buy food produced locally by local people with original and innovative ideas.

Sweet treats from The Chocolate Swirl

Over the last six years, the number of food companies based in NYC grew from 872 to 1,024, putting 14,000 to work. Many of these companies are based in North Brooklyn, L.I.C. and Upper Manhattan. The City has taken notice and is supporting local food production by sponsoring the Entrepreneur Space in Queens and the Hot Bread Kitchen in Harlem, hosting promotional contests and expos, and partnering with Goldman Sachs on a $10 million food manufacturers fund.

Last night’s evening was co-hosted with Martha Stewart’s American Made initiative, which celebrates creative entrepreneurs working in their communities and honors their capacity for engendering real economic growth. Martha Tweeted out her congratulations on the Space’s excellent work and success.

Some attendees included the Dauphin Bakery, which uses the Space’s gluten-free room and equipment to create its enormous and enormously rich cookies, which are also made without dairy, eggs, peanuts or soy.

Nutcase is mixing its “un-cereal,” based on the Paleo diet – that is, the human diet before grains were cultivated and stored – so the cold cereal is free of grains, rice, or corn.

Malcolm and Diane Chang, 3rd generation Chinese South Africans, are Woza, specializing in South African Street Food, including the koeksister, a doughnut dunked in ginger cinnamon syrup and dusted with coconut flakes.

Australian-inspired Tuck Shop dishes up exceptional little meat pies, perfect for bachelor dinners.

Mitchmallows makes the most delightful and design-forward square marshmallow concoctions.

The sheer variety of businesses and products is impressive – it’s so New York! – and all of it is made possible by the accessible resources offered at the Entrepreneur Space. For example, depending on the time-slot booked, use of the kitchens ranges from $165 to $235 for a 6.5 or 8-hour shift.

According to Rob MacKay, Director of Marketing & Tourism at the QEDC, there is still room at the Entrepreneur Space. Once you’ve got your EIN in place, apply. They want to help you bring your tasty ideas to fruition.