Stock and Barrel | Summer 2022 by 614mediagroup

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SUMMER 2022

SPRING 2020 614NOW.COM

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BIG PICTURE A giant heritage airplane is just one of the many fascinating bits of Buckeye State lore on display at the newly-open Ohio Brewing Company Columbus restaurant and taproom. Story on p. 28. PHOTO BY JAMES D DECAMP

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SWEET SUMMER This season, we’re leaning into the heat with sweets. From a local social media star turned candy maker to crazy-indulgent milkshakes, our cover section digs into summer flavors, and we’re not shying away from the sugar. COVER PHOTO BY LEONARDO CARRIZO

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POPPING OUT

BIG THINGS BREWING

How this Short North space has transformed to create an immersive home for an up and coming soda brand

The newly-opened Ohio Brewing taproom and restaurant features a bevy of great food, local beer, and a giant indoor airplane to boot

THE BOLD & THE BEAUTIFUL

OFF RECIPE

Ray Ray’s owner James Anderson gives us an up-close look at a fan favorite

How the pandemic gave rise to an entirely new generation of heavyweight bakeries without brick and mortar homes

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From the Editor PUBLISHER Wayne T. Lewis CHIEF EXECUTIVE OFFICER Lindsay Press EDITOR-IN-CHIEF Jack McLaughlin

J AC K M C L AU G H L I N Editor-In-Chief

Sweeten the Summer Season

COPY EDITOR Sarah Sole CONTRIBUTING PHOTOGRAPHERS Jen Brown, Leonardo Carrizo, Aaron Massey, Sarah Pfeifer James D DeCamp CONTRIBUTING WRITERS Jack McLaughlin, Melinda Green,

Memory is a weird thing. It’s imperfect, and a lot of times it’s wrong, but it’s something powerful that we all experience in our own unique way. I remember my childhood in flashes. Disordered chunks that are bright and vivid for a second before they’re gone. One of my favorite memories, though, comes from being with my mom at a summer festival, somewhere in rural Illinois. I forget where exactly, but that doesn’t matter much. I was young, probably first or second grade, a point in time when my parents were still these perfect, towering figures who could do no wrong. My mom specifically. As a doctor, and a general Hardee’s (in the best, most-loving way, I should add). She also had my best interest at heart, and a lot of times that meant eating really healthy, and not indulging in what I, as a young kid, wanted to. But that festival was an exception. And as we passed this small, rusted-out cart selling elephant ears, we stopped and got one. At this point, I had never even heard of an elephant ear before, but I can recall the light, crispy

dough and the cinnamon sugar, still hot from the fryer. I remember noticing something coming over her then, too, as we tore off chunks and ate them. It was an impulsivity, a lightness, one that lasted even after we finished our rounds through that sprawling farm field of that festival. I also remember my view of her shifted slightly after this, in a good way; she seemed a little more approachable to me, less huge and infallible. Food can do that to people, it’s often a lot more than the sum of its parts. Especially sweets, which are given for a special occasion or a reward. They can help us let our guard down, or transport us back to those memories of being young. And this is what I hope happens to all of our readers as they page through this, our Summer 2022 issue of Stock & Barrel. I hope you can give in to the bright colors, fun textures and the sugary rush that comes with sweet treats. I hope you can get reacquainted with some meaningful moments from your past—even if it’s only for a second. So get ready to indulge Columbus. And welcome to Sweet Summer.

Sarah Sole, Jim Fischer Laura Hennigan, Bella Czajkowski CREATIVE DESIGNERS Bryce Patterson Victoria Smith FREELANCE DESIGNERS Emma Quinn Paul Barton VIDEO PRODUCER / EDITOR Austin Black DIRECTOR OF MARKETING Justynne Pride MARKETING COORDINATOR Julia Attanasio ADVERTISING DIRECTOR Meggin Weimerskirch SENIOR ACCOUNT EXECUTIVE Nikki Harris Mindy Wilhite ACCOUNT EXECUTIVE Paul VanHorn BRAND MANAGER, 614 LAGER Lizzy Saunders OFFICE MANAGER Janae Brown

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(614) Magazine 458 E Main St., Columbus, OH 43215 Office: (614) 488-4400 | Fax: (614) 488-4402 Email submissions to: editor@614now.com www.614now.com

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CALENDAR Summer is back, Columbus! Check out ways to celebrate below, and keep an eye on 614now.com and our social media for more.

Juneteenth Ohio Celebration June 18-19 Location: Genoa Park

ComFest June 24-26 Location: Goodale Park

Columbus Food Truck Festival August 19-21 Location: Franklin County Fairgrounds in Hilliard

Columbus Caribbean Festival Sept. 13-14 Location: The Scioto Mile 614NOW.COM

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STAFF PICKS B y S to c k & B a r re l sta f f

What are your favorite Summer Sweets?

This summer, our cover section is dedicated to the sweet treats we love during the warmer months of the year. Keeping with this theme, we asked our staff about their favorite summer sweets, and here’s what they had to say. Nothing can beat a cup of Vanilla Custard with cookie dough topping from Whit's on a nice summer day.

Watermelon and Tajín paired with a (614) Lager (: - Ooh i also like those strawberry shortcake pops!

Bryce Patterson

Lizzy Saunders

Jeni’s, anyone? - Not to forget, Taco Bell Baja Blast Freeze’s. Those things are amazing.

This summer you'll most likely find me with an ice cold (614) Lager or Little Ladies Soft Serve in hand (Margot with fudge, please!)

Those red, white and blue popsicles. Delicious AND patriotic.

Lindsay Press

Editor-In-Chief

Creative Designer

Brand Manager, (614) Beer

Austin Black

Video Producer/Editor

Twist cone with crunch coat from Dairy Queen - YUM!

Meggin Weimerskirch Advertising Director

Jack McLaughlin

CEO

PRODUCTS WE'RE LOVING

↑ Honey Roasted Peanut & Roasted Almond Butter, A special blend crafted to unleash the nut butter lover in you. This premium nut but delivers a great texture, and the best of both worlds: a little creamy and little crunchy to suit everyone’s preference.

↑ Born to Run, Refreshing sparkling beverage naturally-flavored with lemon & rosemary. Infused with 20mg CBD, L-Theanine, and vitamins B5 & B6, for balance & recovery.

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↑ The Grace Case, Think of it as our updated take on the "square meal," only in three dimensions. Inside this package we've taken all the little things that make your family dinner special and packed them together, stacked them high, and boxed them up.

↑ Ambrosial Herbal Tea, Lemon Verbena, Pineapple Sage, Mojito Mint and Tulsi harmonize in this customer favorite. This blend calls to mind to the long days of summer when all of these plants are making huge strides in growth.

SS PLA

61 4 VI D E O Did you know that (614) launched a new YouTube channel with some very shareable video content, including delicious food stories from Stock & Barrel? It’s true. We’re expanding our ever-growing content to include video across our web and magazine stories. Keep an eye out for more on our (614) Columbus account and on social media. In the meantime, check out the newest videos on our channel:

now playing...

Tasting Columbus: Weenie Wonder Weenie Wonder is a wonder of its own, serving up an incredible array of delicious hot dogs that feature an assortment of toppings. A delicious array of sides and tasty milkshakes round out the menu to satisfy any appetite. →

now playing...

Tasting Columbus: Little Ladies Soft Serve

Founded as a food truck now turned brick&mortar, Little Ladies Soft Serve is SERVING up delicious frozen treats that we can't get enough of. Join Matt Teegarden as we get the scoop straight from owner Lydia Chambers. →

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#EAT614 It’s difficult for us here at Stock & Barrel to catch it all. That’s where you come in: while you’re out there capturing the city, you might as well slide some of your best shots our way. Use the hashtag #Eat614 on twitter or instagram to put your photos on our radar.

@ biteswithbee

@streetthyme

@columbusgrub

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@cbusfoodfanatics

@juicyeatswithjulapeno

@corelifeeatery_lennox

@vineandforgecbus

@modacbus

@akaihana_cbus

@yagun.eats

@takowing.eats

@breakfastwithnick

@fatbageats

@ eatdrinkcbus

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Check out our favorite off-menu items from Ohio-born Swensons Drive-in. By Sarah Sole / Photos courtesy Swensons Drive-In Story Design by Paul Barton

ince Swensons Drive-in Restaurants has been around for nearly 90 years, it’s understandable that the fast food outfit has amassed quite the menu. “We’ve picked up a ton of cool items,” said Sr. Director of Marketing Kevin Howley. What has also grown though, is the Swensons “secret” menu, a list of items that Howley said has grown organically as fans experiment with favorite items. What follows is a short list of the greatest hits–off-menu items that have had enough staying power that people have ordered them again and again.

↑ The Lemon-Blueberry Milkshake

← Broken Onion Rings

↑ The Triple Cheeseburger, Galley Boy Style

The Triple Cheeseburger, Galley Boy Style: What to do when two patties just won’t cut it? You up the ante, outfitting your Triple Cheeseburger with the Galley Boy’s popular two secret sauces.

The Grilled Cheese with Coney Sauce: Here, Swensons devotees have married two of their favorite things: The Grilled Cheese sandwich and the Coney sauce that comes with the Sloppy Joe sandwich.

The Spicy Chicken Sandwich: Some like it hot. And when you want to kick your favorite menu item up a notch, you go rogue and order the Crispy Chicken Sandwich with Cajun spice. Boom. You’re welcome.

Broken Onion Rings: Yes, it sounds a bit silly. But what you’re really creating here is your very own Onion Ring Bites. Doesn’t that sound fancy now? Perfect for dipping into your favorite sauce.

The Lemon-Blueberry Milkshake: Swensons has 18 different milkshake flavors, and according to Howley, customers are always playing around with combinations. A popular summer flavor? Lemon Blueberry. See also Orange and Vanilla for a creamsicle vibe, and Peanut Butter and Hot Fudge with Malt. Yum.

To learn more visit swensonsdriveins.com

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SPECIAL ADVERTISING SECTION

(614) PIZZA TRAIL

EAST MARKET

(NOW OPEN) 212 KELTON AVE / (614)725-5482

FRANKLINTON

415 W. RICH ST. / (614) 372-5983

www.yellowbrickpizza.com

BEXLEY

2376 E. MAIN ST.

BREWERY DISTRICT 940 S. FRONT ST.

CLINTONVILLE 2285 N. HIGH ST.

DUBLIN

45 N. HIGH ST.

www.harvestpizzeria.com 22

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How this Short North space has transformed to create an immersive home for an up and coming soda brand

Brightly-colored walls, giant hi-def screens, casual seating, engaging/ interactive spaces and bubbles – of course bubbles – greet visitors to TENSPACE, a trend-setting retail spot on High Street on the Short North. →

By Jim Fischer / Photos by Leonardo Carrizo Story Design by Bryce Patterson ↓ Different flavors of OLIPOP on display

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But it’s much more than just location making the space so unique. TENSPACE is also currently hosting an immersive, sensory-focused experience built around OLIPOP, a California-based soda brand offering classic and contemporary flavors. The founder of TENFOLD (a creative design firm building a host of original brands) Rachel Friedman, TENSPACE leverages the people and resources of her firm to create a physical shopping experience for online brands. What the new space also leverages is a whole lot of creative thinking from TENFOLD. The OLIPOP experience at TENSPACE–which launched in early May and will run until the end of June–will allow visitors to sample OLIPOP from free tasting flights, but taste is far from the only sense involved.

↑ TENFOLD founder Rachel Friedman

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↓ Giant straw sculptures adorn TENSPACE

↑ Guests are invited to vote for their favorite OLIPOP flavor in TENSPACE

Whimsical pastel colors, in addition to a swathe of green astroturf and a bevy of ten foot-tall straw sculptures invite newcomers into the space. They’re able to take part in a variety of free games, like corn hole and a giant Connect 4 style device as well. For its grand opening, TENSPACE featured not only projected light displays that washed the rooms in bright color, but it also incorporated scents for full-fledged immersion. With both traditional brick-and-mortar retail and online shopping at crossroads, Friedman said, the time was right for a new approach to both.

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↓ OLIPOP merchandise on display

"TENSPACE leverages the people and resources... to create a physical shopping experience for online brands."

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“It’s a brand-new retail concept. It’s unique, what we’re doing, and we’re looking for innovative entrepreneurs – risktakers – to take us up on it,” Friedman said in an interview inside the OLIPOP-flavored TENSPACE. “We’re working very hard to catch brands at just the right time.” And according to OLIPOP’s Growth Marketing Manager Steven Vigilante, it was the right time for his company. Launched in the fall of 2018 on the West Coast, OLIPOP – with its low-sugar, plantfiber recipes – places itself as a healthier alternative to traditional sodas.

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“The product intended to get people off soda with a good-for-you solution,” he said. Vigilante noted the company has branched out beyond regional distribution and niche marketing in the past year. The opportunity at TENSPACE, he felt, was ideal to introduce its brand to Midwestern customers in a way that was consistent with its brand. “It’s a perfect time for us as we move into stores in the area, for people to see and learn and later recognize the brand thanks to this experience,” Vigilante said.

“It shows we’re investing in a market.” TENSPACE launched last fall with a partnership with Rudis, a wrestling apparel and equipment company based in Marysville founded by three Ohio State University wrestlers. While Rudis and OLIPOP may seem different at first glance, Friedman said both have the kind of story that she wants to tell. The two-month time frame, Friedman said, allows the companies to leverage the space in a way that brings customers back with friends and brings in new customers who have seen the space shared on social media and want to learn more. And if you’re curious, they don’t use the term “pop-up” either. “‘Pop-up’ conjures something that’s very temporary and the quality is not necessarily there – just a display of merchandise and not a beautiful or interactive experience,” Friedman said. Ultimately, Friedman said, it’s about offering customers entries into a company via online, retail and experiential avenues. TENSPACE is booking into 2023 already, and while she wouldn’t divulge the identity of any upcoming partner brands, Friedman is committed to this new concept and to the city that makes it possible. “If there’s going to be a retail renaissance, why shouldn’t it come from Columbus, “ she said. To learn more visit tenspacebrand.com & drinkolipop.com

Visit 614Tv to see a video component for TENSPACE & OLIPOP →

↑ OLIPOP soda bar at TENSPACE

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The newly-opened Ohio Brewing taproom and restaurant features a bevy of great food, local beer, and a giant indoor airplane to boot By Jim Fischer / Photos by James DeCamp Story Design by Emma Quinn

Jimmy Velio has opened a slew of restaurants in and around Columbus in the 30 years he’s called central Ohio home since immigrating from his native Albania. For the last 20 years, his wife Ida has been a reliable partner in his efforts, but for their latest venture, the recentlyopened Ohio Brewing Company on East 2nd Avenue in Columbus’ MiloGrogan neighborhood, Jimmy insists “this one was 100 percent hers.” It’s when Ida, smiling, follows up with, “I come as a package with him,” that you get a sense of their partnership, their mutual support and consideration. Jimmy is right inasmuch as it was Ida

↑ Ohio Brewing's Irish-Style Red Ale

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↓ Patrons enjoying Ohio Brewing

who initiated the business relationship that led to a Columbus location of the Cuyahoga Falls-based craft brewer. He said that, while there remains a business relationship between the two, the Columbus location is a standalone operation, creating its own menu and brewing on-site under the watch of head brewer Joe Kearns. “The menu is ours. We have our own brewery here,” Velio said, adding that he expects the two sites will eventually offer some of each other’s beers on tap. →

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Ohio Brewing's unique taproom, with model aircraft ↑

Kearns said he’s continuing to grow the beer selection at OBC after opening with a slate of staples, including a Czech Pilsner, IPA, Double IPA and an Irish Stout. The northeast Ohio native has been brewing for 19 years, including 8 years in Ireland. “We’re brewing beers that are accessible but not boring, with something on tap for people who are here for the craft beer and also for people who are here for the restaurant and just looking for a nice beer with their dinner,” Kearns said, adding, “I’m the brewmaster but the customer is who decides what I make.” Co-Chefs Todd Crow and Billy Bazemore run a full kitchen offering

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contemporary pub fare made with familiar ingredients. “It’s not pretentious food,” Crow said. Recipes call for house brews where appropriate, Crow noted, and all sauces, oils and dressings are made in-house. The space itself is a former train station and corrugated-paper factory on the city’s near north side. Velio has owned the space for years, using it for storage for his other business ventures, but he felt it was an ideal home for Ohio Brewing Company. A trained carpenter, Velio built many of the wood-and-metal features in the space himself, with Ida handling other decisions on interior and exterior design.

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↓ The featured beers on tap

The blueprints to the building have been lost, Ida said, so no one’s sure exactly how old it is, but the almostcompletely brick structure is spacious; Jimmy said the current operation occupies 20,000 square feet, with another 22,000 available for a planned Phase 2. The spacious interior is accentuated by the 20-plus-foot high ceiling and a whole lot of interesting visual elements as well. The first thing visitors will likely notice is a massive (nearly life-scale) replica antique aircraft hanging from the ceiling, real enough to feel like it might take flight at any second. The addition of a massive Buckeye State mural painted on one wall, visible brewing equipment and a healthy serving of exposed brick round out the spot. “You can’t build this kind of character into a building,” Kearns said. The decor celebrates the Velios’ adopted home state, with photos of famous Ohioans adorning the walls and other local accents throughout. “We dressed it to say we’re proud to be from Ohio,” Velio said. “It just goes right with the name, Ohio Brewing.” To learn more, visit www.ohiobrewing.com

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Ray Ray’s owner James Anderson gives us an up-close look at the fan favorite Whole Hog Sandwich By Sarah Sole / Photos by Sarah Pfeifer Story Design by Emma Quinn

There’s something about the summertime that just makes us crave barbecue. And you’d be hard-pressed to find someone more familiar with the tradition here in central Ohio than James Anderson, who has built a business on bold barbecue flavor. Starting with the Ray Ray’s Hog Pit food truck in Clintonville in 2011, Anderson steadily built a reputation for authentic barbecue. Ray Ray’s Hog Pit food trucks are in Clintonville, Franklinton, and Powell, and a drive-thru location is at 5755 Maxtown Rd. in Westerville. Last April, Anderson opened his first brick-andmortar location with Ray Ray’s Meat + Three, at1256 Columbus Rd. in Granville. The standout item at the Granville eatery is the whole hog sandwich, and we picked Anderson’s brain to learn more about what makes the popular

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↑ Putting the finishing touches on a Ray-Ray's s Whole Hog Sandwich

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↓ A glimpse of Ray-Ray's entrees

Stock & Barrel: What makes a whole hog sandwich so popular with barbecue fans? What sets it apart from the average fare? Anderson: The whole hog sandwich is so popular because of its uniqueness in our state. I think the fans love the fact that it's a real taste of North Carolina right here in Granville, Ohio. Here in Ohio, you'll find pulled pork sandwiches at almost all of the BBQ joints made with smoked pork shoulder butt, then shredded by hand to make the sandwich. That sandwich is good and all, but when you use the whole hog instead of just the shoulder butt then you get a much more eventful and complex experience with more depth and soul that hits you right in the mouth. You get some shoulder; some picnic; bits of ham; of course all the fatty richness from the belly; and the great texture from the loin, backs, and ribs. Whole hog creates more crusty, black parts where the smoke and seasoning get married for the perfect crunchy, salty exterior bite. Mix it all together with an expert hand, add a little swine wine, and lay it on the bun softly. Swine wine is a secret recipe mop that we have to hold close to the chest. S&B: I understand that you have a hog farm out in Granville. Tell me a little bit about how you operate. What's the advantage of having that level of control over the whole hog sandwich that you serve your customers over at Ray Ray's Meat + Three? Anderson: The advantage I have raising my own hogs for this dish is that I can control the flavor profile and fat content of the dish all the way from conception of the animal from birth. I make decisions on genetics, and I manipulate the hogs’ diets to result in the perfect hog for BBQing. My whole farm is built just for this dish; every hog raised on the farm ships directly to the Meat + Three to make this sandwich. I work as a farmer but my roots are [in] cooking, so I treat the husbandry of the hogs like I would in the kitchen—I sprinkle in different breeds and change feeds just like I would salt or a squeeze of a lemon in the kitchen. S&B: For those unfamiliar with the dish, what all is included with it? What kind of approach did you take when selecting the ingredients? What's the preparation like?

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Anderson: We start off by seasoning the whole hog, then we let it bathe in smoke for 16 hours. We take every cut on the pig and chop it up, mix it together, and hit it with the swine wine. We then place the meat on the perfect seeded roll, layer on our chow chow, then our South Sauce (which is a piedmont sauce), then Lexington-style slaw, then crispy skins. My preparation takes the old fundamentals from both Eastern and Western North Carolina and blends them with my style. S&B: Was the opening of the Granville location the first time you began offering this dish to Ray Ray's customers? How popular has it been since you started making it? Anderson: Yep, this restaurant was built to serve this sandwich. It's our signature dish, and our most popular seller! I wanted to build a place that would showcase the hogs that Pat, Jess, my kids, and I raise on the farm. (Pat is Anderson’s farm manager, while Jess is his wife.) The hogs are very special to us, and Ray Ray’s in Granville is the only place to serve them. I've been working for nearly 10 years to perfect the best BBQ hog on the farming side, and each year just gets better and better.

↓ The Whole Hog Sandwich, ready to be served

" I THINK THE FANS LOVE THE FACT THAT IT'S A REAL TASTE OF NORTH CAROLINA RIGHT HERE IN GRANVILLE, OHIO."

S&B: If the whole hog sandwich is the signature dish at Ray Ray's Meat + Three, how does it inform the rest of the menu, as well as the eatery's overall atmosphere? Anderson: When you come to my restaurant, you can't miss the huge concrete statue of Malcom proudly posing as my road sign. Andrew Lundburg of Columbus made an exact replica monument of my favorite boar at our farm. Malcom was specifically cross bred over and over to produce the biggest shoulders and premium back fat cap, resulting in my favorite BBQ pig. He's mainly a mix of mulefoot, old line duroc, and KY Black. Fans can't miss him as they walk into the restaurant's front doors. I also put a 9-foot portrait of one of my other boars right in the entry doorway— as you enter the restaurant you are greeted with a beautiful black and white portrait of Bushwick Bill that my friend Chris Kay shot. RIP Bushwick, you were a good boar. Once you're in the restaurant, it's pretty apparent that we are serious about farming and barbequing. To learn more, visit rayrayshogpit.com/granville-m3

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How the pandemic gave rise to an entirely new generation of heavyweight bakeries without brick and mortar homes By Bella Czajkowski / Photos by Aaron Massey Story Design by Victoria Smith

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↑ Rose Dough Donuts, donuts

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n a time when the pandemic shuttered many local businesses, some Columbus bakers got creative in their own kitchens. While traditional bakeries with storefronts can still be found throughout the city, many local bakers have alternative production means, including home kitchens or rented commercial kitchens. These models provided increased flexibility and affordability for bakers looking to start up a business, especially during the pandemic. Ohio law allows bakers to sell foods such as baked goods, jams, directly from home bakeries. The goods are considered “cottage” foods that do not require special storage and are considered nonhazardous. Kaori Becker and Junna Kanazawa started The Mochi Shop in 2020. The Shop seeks to combine the traditional American donut with the texture of Japanese Mochi, offering a unique flavor. The business duo takes a hybrid to baking, splitting the load between their home and commercial kitchens. Big orders are baked in a shared nonprofit, commercial kitchen, which now houses their new mochi donut frying machine. Donuts for local markets are still baked in Becker’s home kitchen. Becker said working out of her home bakery was a more affordable option than renting a kitchen off the bat when the business was only starting off. It also allowed her greater flexibility in the hours she worked. “We have to glaze donuts at like, 4 a.m. in the morning, a lot of times,” Becker said. “It is nice to kind of wake up and start glazing the donuts right away, versus having to go to a separate commercial kitchen.” Becker said the home bakery is also conducive to family life. In fact, she and Kanazawa each have daughters who play together in the backyard while their moms bake. Betsy Tiano began selling an Italian delicacy with Angie’s Rainbow Cookies in 2020. The bakery, which she started with her sister and brother-in-law, brought the traditional Italian Rainbow Cookie to Columbus. →

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↓ Katie Passo, making Rose Dough Donuts

The venture operates out of a home bakery, which Tiano says gives her, like Becker, greater flexibility with her three young kids — especially as daycares were touch-and-go throughout the pandemic. Tiano said she may have been deterred from starting her own business, had she been required to operate out of a commercial kitchen. She added that she has opted for additional licensing along the way that allows her to sell perishable items, including at farmer’s markets, all while continuing to sell out of her home. Unlike Angie’s Rainbow Cookies and The Mochi Shop, Rose Dough Donuts operates entirely out of a commercial kitchen, rather than hybrid production or a complete home bakery. Katie Passo, head donut maker at Rose Dough Donuts, said she has recognized some advantages of working out of a commercial kitchen. In addition to having more space, she said she has enjoyed meeting other bakers, coffee brewers and cooks. Sometimes, she even collaborates with those other specialists in the kitchen. “We’re able to kind of bounce things off of each other if we’re having an issue or need help on anything,” Passo said. For anyone considering opening a bakery out of their home, Tiano said she would recommend making it their own, focusing on specific items — rather than offering a large variety. “Make something that is unique, and creative, and is not overdone,” Tiano said. “Make it true to who you are and what your story is.” To learn more, visit angiesrainbowkitchen.com

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↓ Angie's Rainbow Cookies, rainbow cookies

↑ Betsy Tiano, holding Rainbow Cookies

←Blueberry Lemon Cruller

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This season, we’re leaning into the heat with sweets. From a local social media star turned candy maker to crazy-indulgent milkshakes, our cover section digs into summer flavors, and we’re not shying away from the sugar. Photos by Leonardo Carrizo / Story Design by Bryce Patterson

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↓ Worth It chews in original, mini and tiny sizes

Meet the Columbus couple who started their own candy line By Sarah Sole Photos by Leonardo Carrizo

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hris and Kelly Vogel had always joked about starting a candy business. Once they had some time on their hands, the couple soon realized they were serious about the venture. In spring of 2020, Chris brought home a candy recipe book. By January of 2021, the couple was contacting a manufacturer about producing their own candy line.

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By fall, their vision was a reality. Worth It Candy launched Nov. 12, with three different variations of soft fruit chews produced in partnership with a manufacturer. The Vogels work with a distribution facility to ship out their orders, and they already have plans to add new items to their stock later this year. “We have got nothing but positive responses,” Chris said. →

Even before they launched their business, a love for candy was something the Vogels had in common. The two have been together since high school, and since that time, Chris has been known as the “candy man,” because of how much he loves the sweet treats. Throughout high school and into college, they’d work out together and then run to the store to grab snacks and candy to watch a movie together. The two shared a love for candy as well as for health and fitness. Both Chris and Kelly are personal trainers. Chris works as a sales manager for a local chemical distribution company, while Kelly has an online business as a social influencer with a focus on fitness and lifestyle. “It’s always been about balance and not having to give up the things you love in order to stay healthy," Kelly said.

↓ Owners, Chris and Kelly Vogel

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↑ Original and tiny Worth it chews form a rainbow heart

↑ A sealed package of mini Worth It chews

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And sweets such as ice cream, chocolate, and candy can be a part of that balance. “We believe that that stuff is worth it,” she said. When lockdown hit during the pandemic, the couple experimented with candy recipe books. But they realized the books didn’t include what they liked. It was then they realized they wanted to find a manufacturer that could produce what they loved–fruit chews. “Eventually we got it right, and we moved forward from there,” Chris said. Now, Worth It Candy offers unwrapped fruit chews in strawberry, lemon, green apple, blueberry, and orange. The chews, coated so they won’t stick together, come in three sizes. The Large Chew is about the size of a mento, while the Mini Chew is about half the size of a Skittle. The Tiny Chew is similar in size to a Nerd, but chewy instead of hard. And though their business is still new, the Vogels are already planning on adding to their lineup. The hope is that before Christmas, they’ll launch a sour version of their fruit chews. And later this year they also want to add two new fruit flavors to their collection. Longer term, Chris and Kelly want to work with retailers to get their candies into stores. They’ve also been testing a couple of totally unique products aside from their chews, though there’s no timeline for a release of those yet. “We’re dreamers,” Chris said. To learn more, visit worthitcandy.com

↑ An arrangement of loose and packaged Worth It chews

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↓ Fresh strawberries alongside strawberry jam from Prospect Jam Co.

This newly relocated jam business has its sights set on growth and community connection By Sarah Sole / Photos by Jen Brown

It was while working in Columbus at a local patisserie that Emily Hutton first discovered her love of making homemade jam. This past spring, she took her growing jam and marmalade business back to central Ohio. Hutton founded Prospect Jam Co. in early 2018 while living in Cincinnati, and her products can now be found at retailers there as well as Cleveland and Columbus. But in late March Hutton decided to move to Columbus because of its central location.

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“We’ve been really focused on our growth in the Ohio community,” she said. For the next year or so, Prospect Jam Co. will focus on gaining more retailers in its home state, as well as connect with the community, a central tenet of Hutton's business philosophy. Hutton partners with The Chef’s Garden in Cleveland, and collaborates with Middle West Spirits and Watershed Distillery here in Columbus. The business also partners with local growers for a summer farm jam series. Columbus foodies can also find Prospect products in the wild: Ginger Rabbit features the jam on its cheese boards, and Northstar Cafe has a cocktail that includes the jam. “I hope that these experiences can create connections in communities beyond toast,” Hutton said. While an emphasis on community building is at the core of Prospect Jam Co., Hutton started her company because she loved the jam-making process. In 2012 while working as an executive chef for a Columbus patisserie, Hutton began experimenting with the French method of making jam and marmalade, in which 15 to 25 jars are crafted in copper pots. ↓ Prospect Jam Co. owner Emily Hutton with a fresh strawberry harvest

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↑ Hutton at Three Creeks Produce

“I really just fell in love with the connection of the ingredients from start to finish,” she said. After moving to Cincinnati, Hutton held different management roles in the food service industry. Though she continued making her jam for herself and her friends, the business part of it was put on hold until 2017, when she established her LLC and obtained her business license. While the jam can be used on or with most anything, Hutton likes to encourage her customers to use it in cocktails. Some

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l o c a l ly b r e w e d , g l o b a l ly r e c o g n iz e d , ava il a b l e s tat e w i de

The Great American Beer Festival trademark and all related marks are owned by The Brewers Association, INC. and are used with permission brewed in columbus, oh | wolfsridgebrewing.com

flavors for purchase even include a complimentary cocktail recipe. And Hutton has partnered with Watershed Distillery to create a co-labeled gin jam. Since its inception, Prospect Jam Co. has focused on “intentionally unique” flavors. The signature collection is a trio that includes Blood Orange Marmalade with Rye Whiskey & Vanilla Bean, Strawberry Jam with Pink Peppercorn, and Black Currant Preserves with Bergamot & Dark Chocolate. “We really love to layer the flavors so it’s going to be an experience from start to finish,” Hutton said. Prospect Jam Co. can be found online as well as in Columbus at Pistacia Vera, the Lox Bagel Shop, the Columbus Museum of Art, Hills Market Downtown, and the Bexley Natural Market. The business also regularly attends the German Village Makers Market and Columbus Flea. To learn more, visit prospectjamco.com

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Six spots to try the craziest milkshakes you’ve ever seen By Sarah Sole / Photos by Sarah Pfeifer

We all know the joys of a cold, creamy shake on a hot summer day. Some of us though, haven’t yet become acquainted with the otherworldly experience that is the monster shake. It is fantasy made real in an often gravity-defying configuration of brownies, cookies, lollipops, and more. It is a sight that commands attention. It is not for the faint of heart. And whether you’re looking to meet this confectionery feat alone or with a friend (or two), we commend you for raising your spoon to the challenge. →

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↓ Bridge and Tunnel milkshake from Ivan Kane's Forty Deuce

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Forty Deuce may be known for its gourmet burgers and burlesque shows, but if you visit the Easton spot, you won’t want to pass up the Skyscraper Shakes. Last fall, the cafe began partnering with Sugar Rush Columbus, featuring the business’ brownies, cake, and cookies in some of their shakes. A Sugar Rush peanut butter buckeye fudge brownie is among the toppers on The Buckeye shake, while The Bridge and Tunnel comes topped with a Sugar Rush gourmet confetti cake slice (in addition to whipped cream, a cherry, and a sparkler).

↑ Cookie Monster milkshake from The Yard Milkshake Bar

This Alabama-based chain recently opened its first Ohio location in the Short North. The menu features a plethora of specialty shakes, topped with cupcakes, brownies, cinnamon buns, doughnuts, and even a sugar unicorn horn. The spot’s exclusive Columbus shake, The Buckeye, features brownie batter and honey roasted peanut butter ice cream topped with whipped cream, sprinkles, and two homemade buckeyes. O-H? I-O!

Shake No. Ei8ht may serve coffees and a variety of sweets such as French crêpes and waffle sticks, but like their name suggests, the main event is their handcrafted milkshake. And folks, it’s a doozy. You can choose from a variety of flavors, including s’mores, chocolate mint, cookie dough, chocolate brownie, strawberry, peanut butter, and more. Toppers range from cookies to brownies to marshmallows and graham crackers, and the rims of the glasses come decked out in everything from sprinkles to peanuts and pretzels. ↑ Cereal Shake from Shake No. Ei8ht

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A visit to Libby Lou’s is like walking into a dreamworld, and their extreme shakes shock the senses. You won’t find anything basic here. There are plenty of cake, brownie, and cookie toppers, but Libby Lou’s isn’t called a fun factory for nothing. The Cotton Candy Wonderland comes with a full cone of cotton candy, while the Sweet Cherry Pie is topped with, what else? An entire cherry strudel.

Each Luxe Shake at J’s Sweet Treats comes topped with a cupcake, but beyond that, it’s a roll of the dice. Depending upon what’s in stock that day, you could also get mini candy bars, or even M&Ms. Ice cream flavors also vary based on season, but flavors include vanilla, chocolate, black cherry, mint chocolate chip, and cookies and cream.

While this Reynoldsburg bakery features cakes that are truly whimsical, you won’t want to miss their milkshakes. Their mini and extreme sizes are both decked out with a cupcake topper. The mini features a sugar cookie, while the extreme features a mashed-up cookie. Shake flavors include vanilla, chocolate, strawberry, cookies and cream, and peanut butter.

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↓ Mmelo treats ready to be served

This artisanal and eye-catching Columbus candymaker plots a new course with expansion in mind By Melinda Green Photos by James DeCamp

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When MMELO Boutique Confections opened its first retail shop in 2016, Michelle Allen, its Founder/ CEO/Brand Angel, envisioned her business growing into café-sorts of spaces, focusing on an upscale retail experience. But, as often happens, theory and practice became two different things. “I quickly realized that, the way I set up our business model, there was a disconnect between that and the services we provide,” she said. They were attracting more corporate work than retail work, from small organizations to Fortune 500 corporations. →

↓ Mmelo owners with finished confections

“There’s that old adage that the market tells you what you do for a living,” she continued. “That’s what happened with MMELO. Our brand was speaking to corporations, even more so than to the retail customers.” That meant the brand was working, but not as she had expected. And, so, she realized that MMELO needed to pivot. “It’s a food business. Margins are everything,” she said. “The price points that we had to charge for the work that we did— that was always a constant struggle. “Then, during the pandemic, I was like, ‘We really need to expand our manufacturing capabilities. Therein lies our salvation.’” Allen embraced the idea of change. “We’ve been treating our products a bit like they’re Mona Lisas, and while I’m very proud of the work we do, the skill, the craft, I also realized we needed to bring some technology into the process so we could actually grow.” The goal, she says, is to be able to do business with the corporations who want to do business with MMELO. “I could hire ten chocolatiers, and we still couldn’t do the volume of business that I’d like to see us do,” she admitted. “If a company comes to us and says ‘We need 3,000 of this,’ we could do it, but we need to be able to do business with four of those companies at the same time.” And that needs to include custom work, she continued.. Once a vendor demonstrates their skill set, corporations are likely to provide latitude for more creative, interesting projects. So, currently, MMELO is stepping back from retail sales and restructuring the business, investing in manufacturing facilities and equipment. Then, in July, the MMELO website will reopen with a new line of products, geared toward corporate sales, manufactured in the new facilities. Allen expects retail sales to resume in the fall. The location is yet to be determined, as is the concept. “I trained in Europe,” Allen said. “The term ‘confectionery’ is quite broad in Europe. It’s understood that you can get a croissant and a chocolate, and a sandwich, and a really great cup of coffee. Americans think about it in a very different way; we’re much more compartmentalized. I think the next [retail] version of MMELO will be a bit more focused.”

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↓ Mmelo choclates

↓ Mmelo fruit and choclate bars

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Her energy and vision led The Small Business Administration to name Allen the Small Business Person of the Year for the Central and Southern Ohio District last month. But ask her about the award, and, aside from a quick acknowledgement, she quickly pivots the conversation back to her business. “In some respects, I was surprised,” she said. “We’re still quite small, we’ve got a small team. But I think that MMELO, the company, is legitimately trying to be a positive corporate citizen here in the local Cbus landscape—and beyond. And I think that we’ve constantly demonstrated a commitment to the core values that MMELO stands by. We’ve always paid fair wages. We’ve always used fair trade. We have relationships with farmers. And that, for a confectionery, is quite a different approach.” But that out-of-the-box approach isn’t limited to the business model. “Treats are typically considered junk food. A lot of my recipes fly in the face of that,” Allen said. For one, MMELO doesn’t use corn syrup. “There’s an argument to be made for it,” she admitted, “but I think we’ve managed to always maintain the core idea that everything we make is legitimately food. “It’s not chemicals and pretty colors thrown together to look magical. It actually is magical.”

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To learn more, visit mmelo.co

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Owner Samantha Strange →

The Cheesecake Girl has her eye on growth By Sarah Sole Photos by Jen Brown

Before Samantha Strange became known as the Cheesecake Girl, she was a college student dissatisfied with the status quo. Strange had minored in culinary at Jacksonville State University, and in one of her classes, she was instructed to make a fat-free cheesecake. The result? Not great. “It was trash,” Strange said.

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Even beyond the classroom, the small Mississippi town just didn’t have great options for the delectable dish: Strange could find frozen cheesecake, and nothing else. So she made her own, and then began making it for everyone. And when she moved back to Ohio after school, the habit stuck. “My signature dish was cheesecake,” Strange said. →

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↓ Single Cheescake Girl slices

Strange in 2016 turned her hobby into a business. Since then The Cheesecake Girl has grown by leaps and bounds, with locations in Hilliard, Dublin, and the Italian Village offering scratch-made products such as mini cheesecakes, cookie sandwiches, and cheesecake jars. Strange has her heart set on expanding, and she also this year started shipping nationwide. The sweets are meant to give customers an elevated experience that still delivers that nostalgic feeling of tasting homemade dessert. “We want you to lean back in your chair and go ‘oh my gosh,’” Strange said. Strange started gaining momentum as an entrepreneur before she even had a proper business. After the Dublin native moved back to Ohio from college, she began fielding requests from those interested in purchasing her cheesecake. It was during a cheesecake and beer pairing in 2016 with Ill Mannered Brewery in Powell that Strange saw how popular her dessert really was. She made 400 mini cheesecakes, and they were all sold within 45 minutes. Eager customers began asking where to order more. “I had nothing to give these people,” Strange said. Crouching behind the bar, Strange created an Instagram account for the business, choosing the name her customers had started calling her: The Cheesecake Girl. “From there, it was all word of mouth,” she said. In 2017, Strange quit her job in radio promotions to focus on cheesecake. For about three and a half years she rented a commercial kitchen out of Sunny Street Cafe in Upper Arlington and built a customer base. She opened her space in Center Street Market in Hilliard in April 2020 and quickly grew out of it. A larger location at 4345 W. Dublin-Granville Rd. opened in September 2021.

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↓ Owner Samantha Strange in store

↓ Mini cheescakes on display

The Cheesecake Girl also has a presence in Budd Dairy Food Hall. Strange held a rotating spot when the space opened in April 2021. She stayed through September of that year. She returned to the space this past April and has a contract to stay there through the end of December. Strange opened up nationwide shipping in January, and she’s set on opening more locations—ideally in New Albany and Worthington. And depending on where orders ship nationwide, Strange would also consider opening up a location in a new state. “I’m kind of rolling with it like I have been this whole time,” she said. To learn more, visit thecheescakegirl.com

↓ Owner Samantha Strange arranging mini cheescakes

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↓ Yellow Springs Brewery, courtesy Yellow Springs brewery

By Laura Hennigan / Story Design by Victoria Smith

↓ Historic Clifton Mill, courtesy Historic Clifton Mill

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Exploring Yellow Springs is a treat any time of year, but summer is when this small, progressive town is in its glory. An easy day trip from Columbus, you’ll have plenty of time to meander through every unique nook and cranny in this highly walkable village. And with miles of trails available at John Bryan State Park, there will be zero guilt about savoring all the meals, drinks, and desserts during your visit. Get an early start and plan to arrive in Yellow Springs in time for breakfast. There’s something for everyone on the extensive, fromscratch menu at Sunrise Cafe, which features locally sourced ingredients and house-made breads. For unparalleled scenery, try the cozy restaurant at Historic Clifton Mill, which serves up pancakes, omelets, fried potatoes, and cornmeal mush all day, plus incredible views of Clifton Gorge and the Little Miami River.

↑ Greene Canteen salad

You’ll likely work up an appetite after a morning of hiking or biking, and thankfully there’s no shortage of lunch options in Yellow Springs. From salads to rice bowls, Greene Canteen offers an ever-changing seasonal menu with new favorites added every week. If pizza’s on your mind, Bentino’s thin crust and myriad of topping choices will hit the spot. →

↑ Greene Canteen interior

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Dinner means enjoying some history along with your meal. First up is Winds Cafe, a local institution for over 40 years. It’s well known for creating adventurous, high-quality dishes, along with its expansive wine cellar. For classic pub food and drinks, head to Ye Olde Trail Tavern, which has been around since 1827, making it the oldest tavern in the state.

↑ Trail Tavern

For a final wind down, relax with a pint or tasting flight of fresh, cold brews at the eclectic Yellow Springs Brewery. And no excursion to Yellow Springs is complete without a stop at Young’s Jersey Dairy on your way out of town. Enjoy a scoop of their signature homemade ice cream, or grab a few pints to take home. ↑ Yellow Springs American Lager, courtesy Yellow Springs brewery

↓ Yellow Springs Brewery Patio, courtesy Yellow Springs

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To learn more, visit www.yellowspringsohio.org