TS Sweets

Pastry Chef Trish SIECKMANN

Trish founded Flour Power in 2016, and in 2022 rebranded to become TS Sweets. She has been actively making cakes and pastries for over 20 years. TS Sweets is a small bakery being run from the shared kitchen called CoMo Cooks, where she is currently the new kitchen manager.

GOLDIe’s Bagels

Pastry Chef Jill Rostine

Bagels and delicious treats like rugelach and tahini chocolate chip cookies, Goldie’s Bagels on 9th St. is the best bet for a filling breakfast and an afternoon pick me up.

Dive Bar

Mixologist Karen Geotz

A backyard patio, live music, bingo, trivia, and karaoke make Dive Bar a great spot to hang out with your friends, grab a drink, and much on some 5-star food. ⁠We are happy to have Dive Bar owner Karen Geotz joining us with her cocktail creation!⁠

Tsokolate Confections

Pastry Chef Jannah Sanchez

Jannah Sanchez, the pastry chef and chocolatier behind Tsokolate, creates handcrafted, hand-painted chocolates with a focus on tradition and quality. 

With experience working alongside Michelin-starred chefs like Daniel Boulud at Daniel in New York City and A-list celebrity cake artist Elin Katz of Rosebud Cakes in Beverly Hills, Jannah’s chocolates are a fusion of artistry and community. 

Tsokolate emphasizes supporting cacao and CoMo local farmers while offering plant-based, gluten-free, and health-forward treats. A portion of sales benefits Impact Ministries International, supporting those in need.

Sugar, butter, & Flour

Baker Alanna Ti’a

Alanna has been baking for about 25 years and has been in business making cakes, cupcakes and many other delicious desserts for almost 4 years. Her mouthwatering flavor combinations and creative decorations set her luscious desserts apart. As she says, “I have degrees from the Universities of YouTube and Instagram. And have many credit hours in various [baking] Blogs. I’ve worked hard and spent many, many hours finding and developing the perfect recipes.

Belly Market & Rotisserie

Chef Grant Williamson

Grant Williamson discovered his passion for cooking from Chef Harlan at the CACC who inspired him to follow his dreams and eventually attend and graduate from the Culinary Institute of America in New York. He worked with many great chefs including Chef James Kent at Crown Shy/SAGA in New York City; a two Michelin star restaurant. Currently he is working with his mentors Benjamin Hamrah and Amanda Elliot; owners of Peachtree Catering, Beet Box and Belly; who continue to help him harness his passion for cooking. 

Ozark Mountain Biscuit Co.

Chef + Culinary Manager Paddy Jernigan

Chef Paddy has worked with Ozark Mountain Biscuit Co. since 2015. He has a passion for developing elevated riffs on Southern/Cajun cuisine using influences from travels across the country and globally. Favorite city: New Orleans, Favorite food(s): Oysters, pork belly, Mexican, specifically, tacos and chilaquiles.