Since opening our doors in 2018, Bridge Street Market has partnered with hundreds of local vendors. Seven years later, we're proud to highlight seven who've been with us from the very beginning.

Written by Jordan Kossuth

Savoring the Special Moments with Lomonaco Cookies

This year, Bridge Street Market is celebrating our 7-year anniversary, while two of our original vendors, Josie and John Lomonaco, are celebrating 48 years of marriage! The last 8 years, they’ve spent baking up a storm and bringing their unique hand-crafted Lomonaco Sicilian Cookies to Grand Rapids.

Growing up, Josie Lomonaco always looked forward to holidays and family gatherings because the presence of family and friends guaranteed a plateful of her mom’s classic Italian cookies. As she grew, she learned the family recipe from her mother and fell more and more in love with baking, cooking, and those beloved cookies!

Today, along with her husband, John, Lomonaco Sicilian Cookie Company continues the tradition by baking thousands of cookies each year using that same recipe!

While each cookie is unique, they have streamlined their baking process by weighing out 1-pound balls of dough, which yields 20 perfect cookies. The almond dough is kneaded and hand-rolled into a cylinder shape and cut with a custom tool that John created with metal strings to produce a consistent cookie size every time. Four hours of baking equates to about 2000 cookies.

Unlike traditional biscotti, which is baked twice to a hard, crumbly texture, these are baked for just 10 minutes. The result is a light, melt in your mouth Sicilian cookie with a soft cake-like center. While the almond dough remains consistent with that original recipe, each variation of cookie brings some nuances to the baking process.

The Neopolitano, for example, requires sections of the dough to be colored green, pink, and brown, and a more finessed rolling process. Once cooled, some of the cookies are also topped with homemade icing and sprinkles for a festive twist. With seven variations to choose from, the process all depends upon the desired result!

• Pianura – She’s the classic, the original – the cookie you dream of pairing with that first sip of coffee.

• Sesamo – Italian for sesame, this cookie is made by rolling that classic almond dough in sesame seeds before baking.

• Lustrato – Much like a sparkling white Italian wine, this cookie sparkles with a light icing glaze.

• Neopolitano – A tri-color testament to the time and care put into each cookie.

• Spruzzi – Sprinkle cookies!

• Cucidati – A Sicilian cookie stuffed with homemade fig mix and covered with icing and rainbow sprinkles, traditionally served around Christmastime.

• Chocolato – A chocolate amaretto cookie topped with rich chocolate ganache.

Their interest was piqued when they heard about a market-style store opening on the Northwest side of Grand Rapids, where they call home. They connected with Bridge Street Market through Ken Bair, our original Store Director, at Lansing’s Made in Michigan show, and the rest is history!

You can find Lomonaco Cookies in our bakery section in 3-packs (a great stocking stuffer!) and share-friendly 10-packs. In each package, you’ll find an assortment of their authentic cake-like cookies which pair perfectly with a glass of wine or your morning coffee!

A Jam Session with Cellar Door Artisan Preserves

Zenobia Taylor-Braun was raised in upstate New York, though her parents were originally from Michigan, so she spent a lot of time here growing up. She attended Calvin College, where she was inspired by the writings of Barbara Kingsolver, Michael Pollen, and Wendell Berry – specifically their thoughts on food, the local economy, and community. After graduating with her degree in International Development Studies, she pursued a career in her field, landing some internships along the way. Her deep desire to eat sustainably and locally, paired with some strict budgeting on an intern’s wages, led her to a new hobby – canning and preserving fresh foods

After purchasing a canning pot, Ball jars, and a canning cookbook, Zenobia hit the ground running! She made her first jam (Strawberry – of course!) and continued to learn everything she could to avoid some of the common pitfalls of canning. While living in Baltimore, she even started her own business teaching canning classes to others who were interested in learning from her self-taught journey.

When a contract position overseas was ending, Zenobia had to determine her next steps. She remembered her time in Grand Rapids and recalled that some of the best fruit in the world is grown along the West Coast of Michigan in the “fruit ridge”. She told herself that if she moved back to Grand Rapids and there was a need for locally made preserves, she’d start her own business. Lucky for us, Zenobia answered the call, and Cellar Door Preserves was born!

Each small batch of Cellar Door Preserves is made with a really traditional technique, mixing simple and fresh ingredients together and cooking them down for a long time. Many larger companies use pectin to transform the water content into jelly, but by taking her time and really cooking the mixture, the water evaporates, leaving a rich flavor without the need for additives!

One Jam to Rule Them All

When ruminating on a name for the business, Zenobia wanted to avoid the millions of puns about canning and jam that could be made. She recalled a lecture given by JRR Tolkien, an author she had been a long-time fan of.

Most English-speaking people will admit that cellar door is 'beautiful', especially if dissociated from its sense (and from its spelling). More beautiful than, say, sky, and far more beautiful than ‘beautiful’.

While he did not coin the term, his lecture popularized this concept of “cellar door” being one of the most beautiful and pleasant-sounding phrases in the English language. And as canned and preserved goods are often stored in a cellar or similarly dark and cool area, the name was the perfect fit!

Artisan Flavors

One of Zenobia’s goals as she started out on her canning journey was to save money, though she found this difficult when she started canning everything she could get her hands on and seeking out fancy additions for her creations. These additions have made Cellar Door Artisan Preserves a staple for those looking for elevated preserves and new and unusual flavor profiles.

Of course, you’ll find classics like their Mixed Berry Jam and Apple Butter, but alongside those are new favorites like Raspberry Jam with Lavender and Blueberry Jam with Ginger. For sweet and savory combinations, try their Nectarine Jam with Rosemary, or add some spice to your morning toast with Blueberry Jam with Ghost Pepper or Peach Jam with Habanero.

Another unique offering you won’t find anywhere else? Tomato Jam! While their bestselling Tomato Jam with Red Pepper started it all, you won’t want to miss out on the bright and citrus forward Tomato Jam with Coriander, or the rich, complex flavors of the Tomato Jam with Smoked Paprika. These spreads are the perfect addition to any “savory situations” – from avocado toast and eggs to burgers and grilled cheese sandwiches.

Elevate Your Cocktails

Cellar Door offers a variety of garnishes to elevate your drinks, like sugar cubes infused with Lavendar, Smoked Brown Sugar, Bitters, Vanilla, or Cherry. Alongside their traditional Cocktail Cherries, they offer cherries soaked in whiskey, and sweet cherries with spicy pepper – infused with just the right amount of heat for those who like to live dangerously.

An Old Fashioned traditionally consists of whiskey/bourbon, bitters, a garnish, and a sugar cube, but not everyone has bitters on hand when making a drink at home after a long day of work. Muddling Cellar Door’s Bitters Infused Sugar Cubes with a drop of water before pouring in your whiskey makes this cocktail more approachable to an amateur bartender. Topping it all off with their dehydrated Orange Wheels can transform your at-home drink into an elaborate cocktail you might find in a local restaurant.

With the holiday season fast approaching, assembling a custom “cocktail kit” using Cellar Door garnishes and a bottle of their favorite liquor can make the perfect gift basket! For a non-alcoholic option, these sugar cubes are also great for sweetening up both coffee and tea while adding an extra punch of flavor to your favorite beverage.

It’s innovative new products like these that have made Cellar Door Preserves a mainstay in the Grand Rapids area and allowed for continued expansion. In November 2019, they moved into their own facility housing a production kitchen, storage, and offices, at 411 Leonard Street NE – a mere 3-minute drive from Bridge Street Market!

From our “Cellar Door” to Yours!

Cellar Door Artisan Preserves was officially launched in 2017, working out of the Downtown Market’s Incubator Kitchen. It was here that Zenobia connected with Ken Bair at a meet and greet – bringing Cellar Door Artisan Preserves into Bridge Street Market on day one. You’ll find their classic preserves, alongside rotating seasonal flavors (like the incoming Apricot Jam with Vanilla and Plum Jam with Cardamom) in jams, peanutbutter and jelly section!

Cellar Door Preserves stand out on our shelves with beautiful packaging (all designed by Zenobia), making them excellent gifts or features on your next charcuterie board. Stop in today to find your new favorite – and don’t forget to check out their social media to keep up with what’s in season!

Closing the Gap Between the Field & the Fire

Shelby & Julie Kibler opened Field & Fire in August 2013, focusing on organic grains, local ingredients, and wood-fired sourdough bread. Before Field & Fire, Shelby, a West Michigan local, was managing Zingerman’sBaking School in Ann Arbor, MI. He actually met his wife, Julie, when she came in for a baking class. Julie Kibleris a Bowling Green State University graduate from North Central Ohio with a background in higher education and graphic design – skills she surely put to work when designing their logo and branding, as well as growing their social media and educational materials.

Their flagship loaf is their Levain, a french-style sourdough developed from Shelby’s vast baking experience which serves as the base for a lot of their loaves – including the Righteous Seed. This sourdough loaf contains sea salt and four types of seeds – sesame, black sesame, poppy, and fennel – both rolled around on the outside and within the loaf itself.

Bread You Can Feel Good About Eating!

The vision behind Field & Fire is to produce the most healthful flavorful bread possible, and they do so byfermenting grains slowly for up to three days to draw out their flavor and enhance nutritional value. The result is baked goods that are healthier and easier to digest than those made with a ton of yeast or high gluten flour.

“We’ve actually had customers come into the bakery and tell us their doctors said if they were going to eat bread, they should eat our bread,” Julie jokes.

Most of their breads are vegan, as only a few contain dairy products like egg or butter, and they also have a variety of gluten free options – including their delicious Double Chocolate Muffin. Another standout is Daniel’s Gluten Free Sourdough, a 100% whole grain loaf not leavened with yeast. The recipe was created by Daniel (obviously) – a baker from India that Shelby met during his time at Zingerman’s.

Field & Fire have spent the last 8 years developing relationships with local farms in the area. They utilize all organic dairy products, grains, and flours. A large portion of their organic grains are grown especially for Field & Fire at Melody Bee Farms in Ada. These grains are then stone milled into flour in-house. Most of their meat products are sourced from Grand Rapid’s own Louise Earl Butcher.

Julie’s all-time favorite croissant is their Ham & Cheese, baked fresh daily with ham from Jakes Country Meats, a free-range farm they’ve personally visited that is dedicated to humane practices, allowing the animals to forage for grains grown on the property. Field & Fire continues to be committed to connecting with the local food system, and providing goods baked with intention and care.

Fresh Baked & Hand Delivered to Bridge Street Market

Julie & Shelby had previously resisted partnering with larger grocery stores, as they didn’t want to be a fully commercial bakery, but when Bridge Street Market reached out to them sourcing local vendors to feature, they saw it as a great fit. “We were inspired by their belief in Field & Fire and our ability to be successful there.”

Field & Fire provides fresh baked breads to Bridge Street Market every single day of the week.

Next time you’re at Bridge Street Market, be sure to check out the selection from Field & Fire, baked goods you can feel good about eating!

Breadking Bread with Little Rooster Bread Company

Casey Lubbers grew up on Lubbers Family Farm, a picturesque and sustainable agricultural establishment in Grand Rapids that was born out of his family’s deep commitment to organic food following his younger sister’s cancer diagnosis. This experience led the family to embrace healthier, more natural farming practices, laying the foundation for the farm nearly a decade before Casey began his own journey into baking.

At 19, he received a bread maker that sparked a passion for breadmaking, eventually leading him to train at the San Francisco Baking Institute. There, he studied under a renowned instructor who had coached the U.S. team to its first gold medal in the world baking championship. The immersive program, split between classroom learning and hands-on baking, included a small cohort of mostly bakery owners and a French instructor who emphasized technique and tradition.

What’s in a Name?

After completing his training, Casey returned to Grand Rapids and began baking in a tiny building, selling his bread at farmers markets and gradually building a loyal customer base. His products caught the attention of local stores, which helped him expand into a larger space. His bakery, rooted in the family’s values of sustainability and community, reflects both his upbringing on the farm and his dedication to craft.

The Lubbers Family Farm also served as inspiration for the name when Casey was debating what to call his new business. There was a rooster who was half the size of a normal rooster that would strut about the farm, ruling over the roost like a king. He became a favorite of anyone around the farm and served as the inspiration for the name behind Casey’s new business venture.

Little Rooster Bread Company began in 2007, echoing the values of the family farm with products that nourish and taste better.

Baking in Excellence

“We take our time and make breads the way our ancestors did – the way that they wrote about in the Bible. It takes a long time, but the results are really worth it.”

All bread baked by Casey and team is created with fermentation, an ancient process as old as bread itself! The yeast consumers the sugars in the dough, producing carbon dioxide gas that causes the dough to rise, and alcohol which gives the bread its flavors and aromas.

If planning to bake on Monday, Sunday would be spent starting a dough with yeast and allowing it to rest and risefor a full day. By the time they combine this with the new dough on Monday, the enzymes in the dough will be full of energy and ready to break down the starches and release the uninhibited flavor of the grain. It’s a time-consuming process that allows for an intense, deep flavor – a flavor missing from typical mass-produced sandwich breads.

A Bun-stoppable Force

“A bun should be more than the unremarkable envelope that holds your burger”

A quality bun is a key ingredient to any sandwich, hot dog, or hamburger – not just a vessel to hold the main event! This idea is the basis for the artisanal approach Little Rooster Bread Co takes when baking their buns to perfection. After all, you want the bun to hold up no matter how many toppings you pile on top. Whether you’re assembling a hoagie, hot dog, or hamburger, these buns will rise to the occasion. And everyone knows a dinner party isn’t complete without the accompanying brioche or dinner roll basket.

Buns from Little Rooster Bread Co are used at several local restaurants, including Holiday Bar and The Sovengard– both conveniently located just down the street from our own Bridge Street Market!

Fresh Baked to Bridge Street

When Bridge Street Market was opening, we got a ton of requests from customers to stock Little Rooster Bread Co products – and just had to reach out! With the scent of freshly baked bread in the air, an in-store sampling made this vendor partnership a no brainer.

You can find a variety of Little Rooster products in our freshly baked section:

• Multigrain Bread – Their flagship loaf

• 100% Honey Whole Wheat Bread

• Buns – Hamburger, hot dog, brat, harvest, and brioche – oh my!

Stop in and break bread with Little Rooster Bread Company – stocked fresh every other weekday!

RISE-ing to the Occasion

Becca and Nick Van Liere started Rise Authentic Baking in 2015 out of their apartment in downtown Grand Rapids, and their journey since has been one of growth, experimentation, and purpose. Originally from Holland, they met while attending West Ottawa High School. Nick grew up in a Dutch household eating meat and potatoes for dinner every night, so he felt ill prepared when he decided to move to a vegetarian lifestyle. His curiosity led him to a local health food store, where he bought some vegetarian cookbooks and began teaching himself how to prepare meals. Becca was also vegetarian in high school, and together they explored new ways of eating and living.

Nick eventually became vegan in college, which introduced a whole new challenge: baking without staples like eggs, milk, and butter. Determined to enjoy baked goods at events and gatherings, he dove into vegan baking through trial and error. The early days were filled with flops (think black bean brownies and dry cakes…) but persistence paid off. Over time, Nick developed solid recipes that laid the foundation for Rise Authentic Baking, a business built on inclusivity, creativity, and a whole lot of heart.

Gluten Free & Thriving

Rise Authentic Baking has always lived up to its name – a clever nod to the magic of baked goods rising in the oven, and a reflection of their steady growth. From the beginning, Rise has been committed to inclusivity and quality: everything they make is vegan, gluten-free, soy-free, and dye-free. That dedication started with a simple request from a friend who needed a wedding cake that met specific dietary restrictions. From there, Becca and Nickbegan baking for friends and family, and demand quickly grew. They officially launched Rise out of their apartment, taking custom orders and offering pickups right from their home.

As more people seeking gluten-free options came to them with requests, they began experimenting with recipes, eventually perfecting their popular donuts. Their awareness of serious allergens like celiac disease led them to take cross-contamination seriously, even while baking out of the apartment. Transitioning to gluten-free baking brought a host of new challenges – especially in recipe development. Removing stabilizers and ingredients that help baked goods rise or maintain texture meant working with gluten-free flour that’s notoriously dense, dry, and bland. Many people associate gluten-free products with poor taste and texture, and Rise was determined to change that perception.

One of their biggest hurdles early on was securing a dedicated facility that could support their mission of being entirely gluten-free and vegan. Juggling multiple jobs, frying donuts, and fulfilling orders from home was taking it’stoll on the pair. After a stint baking out of a former Grand Rapids restaurant they both worked at, where failing equipment made things difficult, they transitioned to a church kitchen on Grand Rapids’ west side where Rise continued to grow, one allergen-friendly treat at a time.

Their goal was clear: create baked goods that didn’t “taste gluten-free,” and were still vegan-friendly, appealing to all consumers. This meant constant experimentation and refinement. Even now, they’re always asking, “Is there a better way to make this?” Their recipes have become staples in the city, tried and true, but never stagnant. The team continues to make small tweaks to ensure quality and flavor stay top-notch.

Rising & Shining in the Community

Moving into their own dedicated facility 7 years ago has been key to maintaining their standards. Their managers are trained to carefully source ingredients, ensuring everything that comes through the door is both gluten-free and vegan. You can find Rise Authentic Baking every Saturday at the Fulton Street Farmers Market, selling their beloved donuts alongside Last Mile Café (another amazing Bridge Street Market vendor – and who doesn’t love a pairing of coffee and donuts!). These donuts were where their journey began – with vegan Grand Rapids pop ups. Today, they continue to show up at events, bringing their signature treats to new audiences.

The Night the Lights Went Out

A few months into their wholesale journey, they were contacted by Ken Bair about potentially featuring their products in the new Meijer market-format store opening in West Grand Rapids – Bridge Street Market. They decided to go for it, and it became one of the craziest experiences of their lives.

At this time, they were still baking out of the kitchen at Crossroads Bible Church on the Northwest side of Grand Rapids and operating with only a few part time staff. Their first delivery to Bridge Street Market contained about 200 donuts, which sold out in the first few hours. When they got the call to restock, Nick headed over to the church with one of their brand-new part-time employees at 1 am – only to find that the power was out.

All the lights in the building – besides the emergency lights – were out. While most of the kitchen appliances required power to function, he realized that there was still a gas stove and oven that would work without electricity. With the help of some headlamps and flashlights, Nick and his employee got to work baking and frying up 200 donuts in the 1 functioning oven to get them over to Bridge Street Market by opening. With such high demand for these unique vegan and gluten-free treats, we were grateful for his commitment!

While they have since pivoted from the fresh pastry case of donuts in 2020 due to the pandemic, we are proud to still offer a ton of great products from Rise 7 years later, which can be found in almost every section of our store!

• Breakfast Cookies (Bakery) – A hearty breakfast bar with peanut butter, oatmeal, and pepitas – currently their best seller!

• Granola Bars (Bakery)

• Cupcakes & Cheesecake Bars (Dessert Cooler)

• Granola (Breakfast Aisle) – Completely sugar free granola made possible by using Droscha Sugar Rush Maple Sugar as the sweetener.

• All Purpose Gluten Free Flour Blend (Baking Aisle)

While they have some changes coming to their wholesale offerings – with exciting new products on the way, and a shift in focus to their bestselling items – you can also place custom orders directly through their site.

The Van Lieres have had a busy year. They opened their second business venture, a community-rooted, family-owned space called Fika that specializes in plant based and gluten free brunch alongside Squibb Coffee. In both spaces, the couple continues to redefine what allergen-friendly baking can be – delicious, inclusive, and unforgettable. We can’t wait to see what the future holds in this continued partnership with Rise and are excited to celebrate our 7-year anniversary of offering great local products and supporting small businesses!

Daddy’s Dough: Where Flavor Runs in the Family

MarcQus’ family has always had a good time in the kitchen. He can recall watching his dad cook, and spending time baking sweet potato pies, cakes, and other treats with his grandmother, Betty Jean. When he was 10 years old, he can remember baking a cake with her, and his eagerness to take it out of the oven. She kept telling him to have some patience – that it was not ready. When he opened the oven despite her objections, he watched with dismay as it sunk down into the pan. Betty Jean taught him that time is a key ingredient in baking, and her wisdom is present with him in the kitchen even today.

MarcQus continued to nurture his baking knowledge while working in a coffeeshop as a teenager, where he loved seeing the joy freshly baked goods brought to customers. In 1998, MarcQus met his wife, Tawanna, at Illinois State University. The two moved to Michigan – Tawanna to attend Thomas Cooley Law School, and MarcQus started a job in Grand Rapids with Grand Valley State University.

When the Wrights started their own family, MarcQus was inspired to get back into baking as a hobby to pass the time. MarcQus & Tawana have two children – Mariah and Malcolm – and it was 5-year-old (at the time) Mariah who suggested they start a business to get their cookies out into the world! While still working full time for GVSU, he began baking cookies for coworkers, friends, and family, and tweaking his recipes to create the high-quality cookies they sell today.

In 2015, Daddy’s Dough, LLC was officially born. The name and logo, created by MarcQus’ brother, was chosen to convey that MarcQus leads the charge with baking, but the real brains behind the start of the business was their kids.

A Knead to Expand

The Wrights began selling cookies at local farmers markets while balancing full-time jobs, but as word of their tasty treats spread, and they took on more catering gigs and planned out visits to markets, they quickly outgrew their current space. While baking 600 cookies in their home kitchen for one wedding, they realized something needed to be done.

After hearing about the upcoming opening of a market-format store in downtown Grand Rapids, MarcQus met with Ken Bair, who was on the hunt for local businesses prior to Bridge Street Market opening. As most important partnerships - the decision to feature Daddy’s Dough as a vendor took place over a cookie tasting.

This meeting with Bridge Street Market was the catalyst that really put things in motion for Daddy’s Dough and pushed them to find a commercial space. MarcQus resigned from his position at Grand Valley State University to focus more time and effort into their growing business, and they currently operate out of a private commercial space in Walker, MI.

Just Add Milk

They have been stocking Bridge Street Market regularly since the store’s opening in 2018, with their classic varieties like Chocolate Chip, Snickerdoodle, and a gluten free Oatmeal Cranberry. As they bake up to 10 varieties in small batches at any given time, some cookies are only available seasonally, so be sure to keep an eye out for these limited-time favorites as they appear in stores. Some of our favorites include:

• Notorious SWC – Currently one of their most popular new additions, this strawberry flavored cookie is filled with white chocolate chips.

• Summer Breeze – A light, refreshing lemon and coconut cookie sold in late spring through the summer months – this is MarcQus’ favorite!

• Apple Cider Cream Pie – Cinnamon apple flavored cookies filled with an apple cider butter cream that we can’t wait to get our hands on this fall.

• Birthday Cake Cream Pie – Two party cookies with sprinkles sandwiched around your choice of cream flavor – vanilla, chocolate, strawberry, and lemon! This started as a seasonal flavor, but customers begged them to keep it on the menu year-round and – luckily for us – they were happy to oblige!

• Chocolate Chip Brookies & Double Chocolate Caramel Brookies – Because the only thing better than a cookie is a cookie with a layer of brownie on the bottom.

The Customer is Always Right

One thing they have learned in their years of baking, is that when a customer suggests a new cookie flavor – they are usually spot on. In fact, one of their best-sellers, Beauty, was a customer suggestion. The Beauty cookie is made with their classic dough, chocolate, toffee, and pecans. Of course, this led to the creation of one of their other favorites, The Beast - made with chocolate, butterscotch, walnuts, and coconut.

Another customer suggested a “more peanut buttery” Peanut Butter Chocolate cookie – to which MarcQus replied, “Challenge accepted!” They are constantly trying out new flavor combinations and looking to their loyal customers for ideas.

Support Local & Be Intentional

Time has been good to Daddy’s Dough and the Wright family, and they have learned a lot over the years. The Wright children are now teenagers who are more involved in the business than ever. Whether it’s working events or baking up a storm in the kitchen, they’ve embraced the entrepreneurial spirit. They especially enjoy the immediate gratification of earning tips and connecting with customers. Though school keeps them busy, they still find time to pitch in and continue the family tradition of teamwork and dedication.

After spending all day baking cookies, MarcQus jokes that meal prep is real. He highlights the importance of supporting other small businesses – even when ordering takeout – and encourages customers to be intentional about uplifting local, Black-owned, and historically marginalized businesses.

Daddy’s Dough has been busy connecting with the community through a variety of local events – from Food Truck Fridays and Tulip Time to the Easttown Street Fair and Return to the River. These gatherings are more than just opportunities to sell cookies; they’re a chance to build relationships and celebrate the vibrant spirit of West Michigan.

Beyond events, Daddy’s Dough is expanding its impact through fundraisers and collaborations. They’re actively partnering with local organizations to offer fundraising opportunities where groups can sell Daddy’s Dough products and receive a portion of the proceeds. As the holiday season approaches, they also specialize in custom gifting for businesses looking to make a personal impression. With curated collaborations alongside local favorites like Mosby’s Popcorn, Daddy’s Dough continues to find creative ways to serve their customers and support the community.

The Facebook page for Daddy’s Dough is often updated when they restock at local stores, so be sure to follow them, and check out their selection of cookies made with love at Bridge Street Market.

Beer City Dog Biscuits: Brewing Purpose, One Biscuit at a Time

Founded in 2018 by Leslie Booker and Susanne Wilcox, Beer City Dog Biscuits began as a labor of love – born from their everyday lives with adult sons who have developmental disabilities. What started as a family initiative quickly grew into a vibrant nonprofit and social enterprise with a powerful mission: to empower adults with intellectual and developmental disabilities through meaningful work.

In 2019, Jennifer Romain joined the team as kitchen manager and helped usher in a new era of growth. She now serves as the Executive Director, a newly created role that allows Leslie and Susanne to focus on a $1.7 million capital campaign to build a permanent facility designed specifically for their Brew Bakers. Until now, the organization has operated out of borrowed spaces, currently setting up and tearing down weekly inside Sunshine Community Church in the Creston neighborhood. Their dream is to create a space tailored to the needs, comfort, and capabilities of their Brew Bakers.

Meet the Brew Bakers

Volunteers at Beer City Dog Biscuits are known as “Brew Bakers,” a term that reflects both the biscuit-making process and the pride everyone brings to their role. In the beginning, there were just 17 brew bakers. Today, more than 300 brew bakers walk through their doors each week, contributing to every step of the biscuit-making process – from mixing dough and filling molds to weighing, sealing, and boxing the final product.

The operation is small but mighty. With 8 shifts per week and 2-hour blocks, they can produce up to 10,000 biscuits a day when running at full capacity. Most Brew Bakers are volunteers, with only four currently on payroll. Many choose not to be paid because earning wages can affect their disability benefits. Paid Brew Bakers typically work 4–8 hours weekly and are highly independent, often arriving by bus without an accompanying support person. Others require one-on-one assistance, and the team is committed to adjusting tasks to meet every individual's needs.

Each treat is hand-made and packaged with care by the Brew Bakers, who are truly the heart of Beer City Dog Biscuits’ culture and business process. At BCDB, the goal is to help each Brew Baker develop valuable skills throughout every step of the baking journey. With the support of a passionate community of friends, family, and treat lovers, 100% of donations and sales are re-invested into their mission to support disabled adults in their personal and professional growth.

Beer City, USA

Every biscuit is handmade, unique in shape and size, just like the Brew Bakers who make them. The biscuits themselves are made from recycled spent grains donated by Founders Brewing Co. – hence the name! Their base recipe includes peanut butter, rice flour, and eggs, with seasonal flavors like cherry, blueberry, and pumpkin. For dogs (and dog owners) with nut allergies, they offer two peanut-free options. These ingredients were intentionally selected for a variety of health benefits.

• Peanut Butter – An excellent source of protein, healthy fats, and vitamins.

• Coconut Oil – Aids in digestion and anti-inflammatory properties.

• Pumpkin – Packed with fiber and good for digestion, skin, and coat health.

• Eggs – High in protein, iron, folate, riboflavin, and vitamins.

• Blueberries – High in vitamins, fiber, and antioxidants.

• Flaxseed – Omega 3 and fatty acids to promote a healthy, shiny coat.

• Ascorbic Acid (Vitamin C) – An antioxidant and natural preservative.

Community partnerships have been essential to their success. Programs like Kent ISD, Empower U, Forest Hills Transition Center, and Ready for Life bring Brew Bakers in groups or as individuals, often accompanied by guardians, parents, or community aides. Through connections like this, Beer City Dog Biscuits has also become a hub for caregivers, helping them navigate systems like SSI and community living support.

Partnering Up with Bridge Street Market

With our vision of supporting and uplifting local vendors, Bridge Street Market became one of Beer City Dog Biscuits’ first retail partners. This partnership led to their expansion into 13 Meijer stores. Each 8 oz bag contains 45–50 biscuits, sold by weight. The bags are resealable and reusable, and customers can bring empty bags directly to BCDB, or to their stall at Fulton Street Farmers Market on Fridays for a $5 refill.

Beer City Dog Biscuits is more than a nonprofit – it’s a community. It’s a place where people with disabilities find encouragement and purpose, where caregivers find support, and where volunteers from all walks of life can come together. Corporate groups often volunteer, and their doors are always open to individual volunteers from the broader community. Though they sell a product, the revenue doesn’t cover operations. Their operations rely on donors to sustain their mission of vocational training, enrichment, and community building. Even if you don’t have a dog, you can support their work by donating, volunteering, or simply spreading the word.

Stop in and grab a bag of Beer City Dog Biscuits for your furry friends at Bridge Street Market – each treat is handmade with love by their talented Brew Bakers, and every purchase helps fuel their growth, independence, and community. Treat your pup and make a difference with every bite!

Bridge Street Market: 7 Years of Local