Sweets & Bitters
Hannah Kirshner & Mira Evnine
Tell us about your business.Sweets & Bitters features fun recipes with helpful tips, and sets the scene with photo essays. It tempers pastries and cocktails with wholesome everyday foods, and balances aspirations to eat locally and seasonally with pragmatism about our busy lives and readily available ingredients. From the dishes described to the paper it’s printed on, Sweets & Bitters is about everyday pleasure. The title implies pastries, cocktails and everything in between. It alludes to birthdays and breakups, dinner parties and nights alone, perfect summer weekends, bad days at work, and treats just for the fun of it. Delight can strike in unexpected places. Sometimes the best part of a dinner party is washing dishes with your best friend after all the guests have gone, sharing hearty laughs and intimate conversation. Sometimes a freshly pulled carrot is more pleasing than a fancy cake. Between the sweet and the bitter, let’s celebrate life lived well.
What makes your business stand out?We're a couple of art school grads who met in a food writing class, and reconnected years later to produce Sweets & Bitters. We run our business with a combination of whimsy and practicality that makes Sweets & Bitters fun and approachable. We find that other creative entrepreneurs really want to be a part of what we're doing. Lucky for us, our collaborative process means we can welcome them to join us, creating content that inspires people to cook, eat, and live better.
What's the best business advice you've received?Hannah says, "Dave Eggers told me if I wanted to be a writer, I should get together a couple friends and publish something myself. Sam Sifton encouraged me to think beyond the traditional jobs in food media. And RISD taught me that when something seems impossible, you should try anyway!" Mira says, "Eli Zabar told me to 'Try something! If it doesn't work, change it.' I heard Julia Child say to find something you're passionate about, and keep tremendously interested in it. And working in the Chez Panisse kitchen taught me that what comes out is only as good as what you put in."
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WINNERS ANNOUNCEDOct. 23, 2015
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