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Love of Mediterranean eats stokes expansion of Park Grill

Adi Kokoshi and his family have cooked their way out of the original spot where they started the Park Grill Mediterranean in Grosse Pointe Park in 2009 and into a restaurant that's nearly twice the size, has an expanded menu and for the first time a liquor license and large outdoor seating area. It could all bring more success to the Albanian immigrants who have found so many takers of their favorite dishes.

Renovations started in July on an expansion into a neighboring storefront, taking it from 1,000 to 1,800 square feet with seating for 62 instead of 40. A 17-foot L-shaped bar will seat 17 and an outdoor seating area will have room for 20-25.

Opening day could come in late February or early March, says Park Grill general manager Brian Czerny. The Grill takes up a corner location in the buzzing business district called The Park. It's where 1920s- and 1930s-era facades house long-established businesses such as the Rustic Cabins bar, Antonio's Restaurant, a dry cleaner, a pet store, a hardware store, a party store and offices that are now part of a mini development boom that's added  The Red Crown restaurant, Atwater Brewery, which will open in April, the Cabbage Patch Cafe and a soon-to-be announced taco bar, to the mix of businesses.

The menu that locals love, one influenced by cooking from Albania, Greece and the Balkans, will remain but with additions, says Czerny. New entrees and steak and fish dishes will be served, and a "unique appetizer menu" will be available during meal service and also late into the night, he says.  There will be four draft beers on tap, 22 bottled beers and a specialty cocktail menu. In the spring, "an endless mimosa and bloody Mary bar" will go with brunch and lunch, Czerny says.

"We hope to create a warm, relaxed, neighborhood-type atmosphere that works for just about everybody, whether it be lunch during the week, dinner with the family, date night with a spouse, or just hanging out with friends," Czerny says.

Source: Brian Czerny, general manager, Park Grill LLC
Writer: Kim North Shine

$250,000 prize lets Robot Garage expand its kid engineer biz

The Robot Garage in Birmingham is the winner of a $250,000 prize that will give the company owners the financial boost needed to expand staff and programming and put finishing touches on a renovated classroom space as they try to reach more kids -- and adults -- looking to use their brains, hands and free time building Legos, robots and engineering minds.

The prize comes from Chase Bank's Mission Main Streets Grants program. The Robot Garage, which opened in 2012 in Birmingham's burgeoning Rail District, was one of two metro Detroit businesses in the group of 12 winners from across the country.

The other metro Detroit winning company was Edibles Rex, which provides healthy, fresh foods to schools, day care businesses, and other places that feed children.

It's an amount of money that can transform a small business forever. It's the intent of the contest to provide small businesses with cash infusions to help them do things that might not be affordable for years to come, if ever.

"This will do so much to turn still-unrealized dreams into a reality," says Robot Garage co-founder and co-owner Sarah Jacobs.

Source: Chase Mission Main Streets and Robot Garage
Writer: Kim North Shine

Marcia's Munchies brings home Good Food show award



Marcia Nodel took her Birmingham-based Marcia's Munchies pickles to the Good Food show in San Francisco two weeks ago and came back with an award that  is already putting her  "sweet & sassy" creation in more metro Detroit markets.

She was one of five Michigan craft food makers to win the award that recognizes products that have a good taste and potential to do social good.

Nodel has been in business only about a year, but has jarred pickles and jams and made her special caramel crunch popcorn for about 30 years.

Nodel's popcorn is already a staple at markets such as Hiller's, Papa Joe's, Market Square and several others, but the process to certify the pickles took much longer.

With certification and the award, she expects to hire help to keep up with demand.

"I know that doors open faster when you go in and say I just won this award," she says. She gets help in promotion and sales and business planning from  "business-minded, energetic" daughter-in-law Michal Nodel, who moved from New York with Marcia's son about a year ago.

Besides seeing an increase in sales Nodel hopes to watch metro Detroiters come to care more about eating "clean food" and to think about how food production affects the environment and quality of life.

"After going out to San Francisco you see how whole cities are adopting this theory. I don't think one business at the show gave out a plastic bag. It's all about how to eat food, package food, make food that is good for people and good for the community," she says.

"The Good Food people vet you extensively on how you make your product, what's used in your product, where you buy the ingredients. My food has always been preservative free. I don't like anything artificial."

Source: Marcia Nodel, founder, Marcia's Munchies
Writer: Kim North Shine

Metro Work Space adds co-working office in downtown Farmington

In a sign that co-working is  more than a passing trend, Metro Work Space is opening a second location in downtown Farmington next week.

The furniture and supplies are being moved into the 100-year-old, historic building with wood floors, high tin ceilings and "overall charm" this week, says Todd Luhtanen, who owns and operates Metro Work Space with wife Bev Luhtanan.

The 2,500-square-foot office at 33316 Grand River is in the heart of downtown Farmington and offers a different feel and will serve a different clientele than the original Metro Work Space at 8 Mile and Merriman in Livonia, he says.

"We see the demand, but we also different markets. The Livonia office is ideal for people who are meeting across metro Detroit. It's close to highways, central," he says. "Downtown Farmington is completely different. It's a downtown community with all the things happening, people working, restaurants, stores.

"In Farmington we're really targeting people who are already in Farmington and want an office," he says. "There really isn't anything affordable."

Both offices provide a workspace, wi-fi, equipment, supplies and services for the cost of a membership that also brings with it access to networking and business management that will schedule conference rooms and meet other needs, even coffee.

"Some people are seeing it as a cheap alternative when they first sign up," he says, "but once they see it and work here they realize there's additional value."

Metro Work Space is one of about 10 co-working spaces in metro Detroit and Ann Arbor.

Their clients are the growing number of mobile and at-home workers, whether employed by a company or self-employed.
According to DeskMag, co-working has increased 117 percent globally in the last year, and Luhtnanen cites Michigan's strong entrepreneurial culture as a reason for co-working to grow. Nearly 20 percent of graduates from Wayne State and Michigan State universities and the University of Michigan have started their own businesses.

"We're really excited about our own growth, plus the overall growth in co-working," he says. Co-working is still in its infancy in the Midwest, while out west or on the East Coast it's a given way to work.

"People here are [finally] seeing the value of a co-working space. We're here in michigan as opposed to silicon valley or somewhere out west where people really get the co-working.

"People are seeing they can get the feeling of a coffee shop, the getting out into the community, the being around human beings, but without all the negatives of a coffee shop."

Source: Todd Luhtanen, founder and owner, Metro Work Space
Writer: Kim North Shine

GearBox Rx opens in Rochester to serve Crossfit athletes

GearBox RX, a soon-to-open store in downtown Rochester, wants to make it easier to buy Crossfit gear -- shoes, clothing, food, supplements, etc. -- by stocking only products that are tested and trusted and used by the owners themselves.

The owners, three casual CrossFit enthusiasts, know the frustration of ordering CrossFit supplies online and winding up with things that don't work or are no good. Figuring there are other CrossFitters in the same situation, they decided to open GearBox RX at 416 S. Main Street. Opening day is Jan. 24.

The owners are not "professional athletes or boutique wannabes," they say on their website "About Us" page.

"GearBox Rx mission is to be a community house for all things CrossFit and functional fitness. We are a retail store that sells shoes, clothing, accessories and nutrition to functional fitness athletes," according to the website. "We are also a place where that community can gather and talk shop, watch competitions or just share and learn about stuff that's important to us."

They chose Rochester because of its midway location for much of metro Detroit, its proximity to more than 40 CrossFit boxes, and hundreds of miles of running and biking trails and parks.

The store has a mini box where gear can be tried before you buy, and a market where natual and paleo products are sold.

Source: Rochester Downtown Development Authority and GearBox RX
Writer: Kim North Shine

Alpine Chocolat Haus sets up shop in downtown Plymouth

For years customers, whether northern Michigan residents or travelers, have been sweet on Alpine Chocolat Haus, making it an institution. After nearly 20 years in business, the chocolate-maker is opening a store downstate in downtown Plymouth.

The candy and ice cream store owned and founded by "der Chocolatmeister" Bruce Brown is known for handmade truffles, chocolate potato chips, caramel corn and apples and more. Brown's fourth store, and first in metro Detroit, opened last month at 322 S. Main Street on the city square, across from Kellogg Park.

Alpine Chocolat Hauses are also located in Gaylord, where the first store opened in 1985, and in Boyne City and Sault Ste. Marie.

The Plymouth store is designed and furnished to encourage customers to linger there and to be a part of the city planners' intention to stroll and stay downtown by giving them shops, a park, and events such as the Plymouth Ice Festival.

Source: Michael Fernandez, managing member, Alpine Chocolat Haus, and Plymouth Downtown Development Authority
Writer: Kim North Shine

Freakin' Unbelievable Burgers opens in Farmington Hills

Flint-based Freakin' Unbelievable Burgers has plans to take a bite out of the metro Detroit burger business with a new location in Farmington Hills.

It's the second location for the company, Spartan Pastabilities LLC, which opened the first Freakin' Unbelievable in May 2012. It quickly made plans to expand and franchise its "burger customization" concept in upscale casual settings.

The Farmington Hills outlet of Freakin' Unbelievable Burgers opened last week at 29206 Orchard Lake Road. The second location cost about $1 million to renovate and will create 10 full-time and 20 part-time jobs.

The new store is designed with digital menu boards so that the always-changing specialty burgers -- Upper Crust Burger, Down Under Burger, Ancho BBQ Burger and many others -- can easily be updated. Burgers also come with gluten-free buns or in vegetarian versions, and regional craft beers will be on tap and sold by the bottle. Create your own burger contests for a placement in the line-up is part of the restaurant's concept as well.

The interior is meant to be more inspiring than a typical burger chain. A monochromatic color scheme is mixed with corrugated metal, intricate tile work, pendant lighting and a  four-foot chandelier.

Company owner Brett Skaggs is optimistic his burger can compete with national biggies, which are located nearby.

"We believe our burger is better," he says, "and we believe that locals want to support a company that's based right here in Michigan."

Source: Megan Spencer and Brent Skaggs, Freakin' Unbelievable Burgers
Writer: Kim North Shine


Which Wich sandwich stores coming to Grosse Pointe, Southfield

A pair of longtime Grosse Pointe friends are channeling love of the city - and their desire to be business owners - into a new sandwich store in Grosse Pointe's Village business district.

Which Wich Superior Sandwiches, a franchise started in Dallas by a Michigan native, is moving into a 1,650-square-foot space at 17045 Kercheval  Avenue. Sweet Little Sheila's bakery and creperie previously occupied the spot. It relocated into a smaller store down the street.
 
Grosse Pointe Park natives Michael Berschback and Nabil Shurafa plan to open two Which Wiches, one in Grosse Pointe and the other in Southfield. They have been friends since first grade and love the place where they grew up. The Village was their stomping grounds, their destination when they wanted to add to their baseball card collections.  So it was especially exciting when an executive from Which Wich visited the Village and "fell in love with the territory," Berschback says.

Renovations on the Grosse Pointe store are starting this week and opening day is expected in mid- to late March, Berschback says. There will be space for 43 seats. Which Wich in Southfield will open by summer possibly as part of the second phase of City Center, which is under construction.

Berschback and Shurafa decided to become business partners when Shurafa was talking over the holidays about leaving his job with a hedge fund and moving back to metro Detroit from Princeton, New Jersey.

"He was thinking about Dunkin' Donuts," says Berschback. "About a week after he and I talked I went to a Which Wich in Petoskey and was blown away. The ordering was so unique, the quality of the food so good. I called him right then, from the parking lot and said, 'This is what we need to do.' "

In Grosse Pointe, where the Village is chock full of coffee shops and bagel stores and a busy Panera bakery, Berschback sees a ready market for a new and different kind of sandwich shop with its fun vibe, promotion of the color yellow and great food.

Which Wich's concept is based on the fun and the different. It uses an ordering system where customers are given a paper bag and red Sharpie to order a sandwich -- either a recommendation to build upon or a create-your-own. The sandwich is served in the same bag, which can be also be drawn on and displayed on the community wall, or used during special promotions for something like letters and pictures for the military.

Which Wich "also makes a fantastic milkshake," he says, a good offering for the locals who still lament the closing of a Burger & Shake restaurant in the same spot.

The two expect Southfield and metro Detroiters to welcome Which Wich as have other cities have. Which Wich's first store opened in Dallas in 2003. The chain has grown to 250 stores in 37 states. The Grosse Pointe store will be the first in metro Detroit and the second in Michigan. Southfield will make it three.

"He sees a lot of prospects in Michigan," Berschback says of his partner, Surafa. "He could start a business anywhere, but he wanted to bring it back to Michigan."

Source: Michael Berschback, co-owner, Grosse Pointe Which Wich
Writer: Kim North Shine

Longtime Grosse Pointe caterer opens Cabbage Patch Cafe

After plugging away for 14 years as a successful home-based caterer serving residential and corporate clients, Pam Dziedzic decided to go retail.

She bought a storefront space on Kercheval Avenue, an eclectic and re-emerging commercial stretch in Grosse Pointe Park, her hometown, and added cafe and bakery to the business plan.

She's calling it Cabbage Patch Cafe and after just six months in business - previously operating under the prior owner's name, Fou 'd Amour - she is expanding, doubling the space and channeling her endless energy and enthusiasm into a cafe that's more than a place to have a meal.

By spring the cafe, which now has four tables, a bakery display case and a refrigerator/freezer for the prepared take-out meals honed by the previous business and carried on by Dziedzic, will have 10-12 tables and space for 40-50 to eat.

"There's so much I want to do," says Dziedzic, a mother of twin high-school students whose passion for cooking and food is contagious. "I want to be be able to rent out the space for birthday parties and showers and do pop-up restaurants with a different theme each month. I want to be known for a place to pick up your prepared dinners, where you can find, heat, and serve healthier options for families, high protein meals for marathon runners and gluten-free meals."

She describes the cafe as "fresh, funky, friendly and fun."

What excites her almost as much as the food business is being a part of changes in Grosse Pointe Park - and the Pointes in general. Cabbage Patch Cafe - the name derived from a surrounding lower-rent neighborhood where Irish help brought their cultural affection for cabbage to their modest homes while working in more affluent residences in the Pointes  - is one of several businesses playing into a larger re-development plan of Kercheval Avenue. The commercial stretch known as The Park borders the city of Detroit, and is a stepchild to the more successful business districts on Kercheval: The Village in the city of Grosse Pointe and The Hill in Grosse Pointe Farms.

In The Park, there is Red Crown restaurant that opened in a renovated art deco gas station 10 months ago. Atwater Brewery is opening a brewpub and biergarten in a church a block away from Cabbage Patch, and other plans to bring new businesses and redesign the street to make it more walkable are unfolding.

"I feel like this might be perfect timing. This area truly feels more urban and I have something that is part of that urban feel," she says. "It's coming out of the comfort zone for Grosse Pointe, and it's needed here. I really want to try to do something that's different for Grosse Pointe."

In the meantime, she's focusing on the mainstay of her business, catering, as she takes on the new job duties that will make her business grow. She has hired a full-time chef, Brittany Swineford, a graduate of Le Cordon Bleu College of Culinary Arts in Chicago and a chef at The Palm in the Windy City. She retained the baker, Brian Rentschler, from the previous business, which was also known for its scones. She and another full-time staffer run the business she's reinventing.

"This has really been a natural progression," she says. "It's a big transition, but it's exciting."

Source: Pam Dziedzic, caterer and owner, Cabbage Patch Cafe & Catering
Writer: Kim North Shine

Gluten-free pierogi biz thriving in St. Clair Shores



When Alicia Bemiss' son was diagnosed with diabetes nearly four years ago her focus went to his diet and how to keep him healthy.

His dramatic weight loss and change in appearance, which was taking place at the time her parents had died just two weeks apart, was a cause for alarm and the start of a new way of living and eating for her, her husband and two sons and daughter.

When she learned that her son's diabetes might be connected to Celiac's Disease - an intolerance of wheat and other gluten-related grains - her way of cooking changed dramatically as she searched for recipes that would keep him happy and healthy at the same time.

Her discovery of a tasty gluten-free pierogi for her "pierogi-aholic son", now 16, eventually became the recipe for a business that is growing so fast she can hardly keep up.

Her Old World Gluten Free Pierogi is based in St. Clair Shores, and the five frozen varieties - and growing - of pierogi is soon to go into cases at Westborn Market, which gave Old World its Product Placement Award at a Michigan foods exhibition.  Currently the pierogi can be ordered online or by phone by individuals, restaurants or stores.

The business started in September and was flooded with orders over the holidays. Her commercial kitchen is located on Harper Avenue in St. Clair Shores, not far coincidentally from a booming gluten-free bakery, Ethel's Edibles.

"My parents were born in Poland. I grew up very Polish. We loved our pierogi. All my kids loved them," Bemiss says. "Once I started making them we could see how many other people wanted the same thing. It just took off."

"Nobody was making pierogi," except a small company called Conte's, she says.

"I didn't want to have the empty starches. I wanted it to be healthy."

For nine months she worked to come up with a recipe based in garbanzo beans, which are high in protein and a good source of iron.

She started selling favorites: potato cheddar cheese, sauerkraut and mushroom, sweet farmers cheese, salmon and cheese and savory sweet potato and making them preservative-free, with butter and cheese with cultured milk so they're virtually lactose free, she says.

Demand was so great she was consumed with cooking and is now focusing on the business end as she prepares for wider distribution: UPC codes, ingredient labels and more.

"Gluten-free is here to stay," she says. "It is not a fad or a trend. It is a health issue and there is a demand that will not be going away."

Source: Alicia Bemiss, owner, Old World Gluten Free Pierogi
Writer: Kim North Shine

Stay Pure Juicery imports Cali juicing savvy to Ferndale



After two months in business, Stay Pure Juicery in Ferndale is moving from a pick-up and delivery operation to a retail and juice bar.

Juicery founders Kimberly and Eric Bruneau learned about the benefits of juicing while living in California for 13 years, and after deciding to move back to Michigan to be near family they continued their juicing and acted on a thirst for knowledge about the health benefits, especially after Eric's father died of cancer.

The Bruneaus officially launched in October after months of juicing for friends and family. They outfitted a production facility at 22020 Woodward Avenue in Ferndale with two-ton and four-ton presses and other equipment "to make the most nutritious juice we possibly could," says Eric. The juice can be ordered for pick-up at the production facility or for delivery.

Sales have convinced the couple that the business is ripe for a retail storefront, and in March a juice bar and store will open on 9 Mile in downtown Ferndale. Cleanses are also big sellers, and the Bruneaus are preparing for a major upswing in orders in the new year.

Their Stay Pure Juicery is an entrepreneurial endeavor based in personal beliefs rooted in a family history of cancer, a hockey player son's need for sugarless replenishment, and in revelations about how suspected damage from processed foods and environmental chemicals might be undone by coconut and wheat grass and other drinkable fruits, veggies, plants and spices.

The Bruneaus say their juice is different and better because it's cold-pressed, saving nutrients. It's also not pasteurized, another nutrient-saver, and bottled based on sound research and personal experience. It has a shelf life of only three days, while mainstream juices are pasteurized and can last for many weeks.

They're spreading their message and their product through shows such as the Health & Fitness Expo at the Detroit Marathon, through partnerships with fitness and yoga studios and at lunch-and- learn educational sessions at local business.

"We're all about education and that's the key for people to understand," Eric Bruneau says. "We're not saying we're doctors. What we're saying is all the studies have shown there are the health benefits, that this is what we need to be putting into our bodies."

"We believe any juicing is better than no juicing," he says. But their knowledge of how to make the juice -- cold, instead of typical blenders that can heat and remove nutrients, for one thing -- does make a more beneficial product.

Eric, who has worked for Sony Pictures and Dreamworks in visual effects and also headed studios in Michigan, is dedicating himself full-time to the business he says can make people feel better, have more energy, and perhaps prevent disease. Kimberly is working to perfect a cookie recipe that's protein-packed and tasty and can be sold at the new store.

The couple see this as a way to take care of themselves, people they love  and others and to make a living doing something meaningful.

"There are many facets to why we chose, many life-changing experiences that brought us here," he says. "We just want to do a small part to educate and help, if we can."

Source: Eric & Kimberly Bruneau, founders, Stay Pure Juicery
Writer: Kim North Shine

Plymouth's Mattress 4 U brings organic to the bedroom

In the 1980s, Mattress 4 U was into the waterbed craze and since then it's followed trends in sleeping, the latest being organic mattresses and a desire by consumers to know what's inside their mattress and what chemicals have been used to treat it.

The store started in Greenville in western Michigan and expanded to Plymouth in the summer of 2013, opening a store at 44717 5 Mile Road. It serves mostly Northville and Plymouth and calls itself Michigan's only certified organic mattress retailers.

Shoppers can find mattresses made from 100-percent organic cotton, natural rubber latex, renewable products, cruelty-free Eco Wool and with no chemicals.

It's a growing business, and unlike waterbeds of the 1980s, may be here to stay, says owner Billy Pennington.

Source: Billy Pennington, owner, Mattress 4U
Writer: Kim North Shine



Hear the sweet sound of success at Expressions Music Academy

The three-year-old Expressions Music Academy in Novi is taking its show to another road, this one a new studio and music lab in Troy.

The music school opened in 2010 and has built an enrollment of about 500 students in all sorts of music lessons, including show choir and and band. Growth happened so fast, with students from 6 to 66 coming for group and private lessons in voice and about a dozen instruments as well as other musical programs that owner Jessica Schatz expanded the Novi location into adjoining space after just two years. A year after that expansion there's such a demand from students across metro Detroit and Ann Arbor that she's adding the Troy location.

The new Expressions Music Academy will open in January at 4000 Livernois Road in Troy. The Novi academy is located at 43370 W. 10 Mile Road. The music lab is equipped with iPads and keyboards for music education programs.

"Our mission is to provide all students with the opportunity to enjoy a complete music education. While private lessons are the central focus of our educational approach, we also expose students to the big picture of music through additional programs such as Studio Class, early-childhood music classes, choral groups, an interactive music lab featuring iPads loaded with educational apps, access to our music library, a music appreciation program, and opportunities to participate in our mixed instrumental and vocal concerts and recitals," says Schatz, a pianist who once taught 30 students from a home school.

"Our students are inspired to master their own choice of instrument while we nurture in them a lifelong love for music in general. We truly believe in the power of a holistic approach to music education. We do not have a storefront or sell books or instruments. We are dedicated 100% to music education, and we are good at it."

Source: Jessica Schatz, founder and owner, Expressions Music Academy
Writer: Kim North Shine

Eco-minded cleaning co. in Plymouth expands

When Nicole Mezel-Bernath got into the organic cleaning business in 1996, organic was not nearly so mainstream.

As time went on and her customers wanted clean homes without the chemicals, her business, Nicole's TLC Cleaning, grew.

Nearly 20 years after expanding to five cities near her company's home base of Plymouth, she's now adding a South Lyon`office as her two-person cleaning teams take on more residential accounts. The office in downtown South Lyon opened in early November.

"There is a need out here," Mezel-Bernath says.

She says it's a desire to keep chemicals out of the home that's driving the business and creating jobs for her employees.

Instead of using toxic chemical products, Nicole's TLC Cleaning cleans with substances such as tea tree oil, citrus solvents and essential oils.

"We think simple choices in cleaning products can make a big difference in your family's health and our communities," she says.

Source: Nicole Mezel-Bernath, founder and president, Nicole's TLC Cleaning
Writer: Kim North Shine

Pierogi Gals' pierogi take off in Metro Detroit stores

Pierogi Gals, a fledgling business based in Grosse Pointe Woods, got its start like so many food businesses do: from a family recipe.

For many years the pierogi-making fell to the family matriarch. When she became terminally ill her daughters, Karen Andrews, Victoria Les and daughter-in-law Helen Les, realized they should learn from the master before she was gone.

Eventually they were giving away dozens and dozens of pierogis until they finally heeded repeated advice that they should sell their family's version of Polish dumplings.

"People would ask for them and we'd say sure. We'd give them as gifts. Our list kept getting a lot longer and longer. Since people kept saying,, 'These are so good you should sell these,' we thought what the heck. I was getting close to retirement, my sister was getting close to retirement.

"That was 2011…it took us a couple of years before that to figure out how to start a businesses, what licenses we needed, what did we have to do. We'd never done anything like this."

The trio -- two of them teachers, the other a computer tech -- initially sold pierogi online and by phone orders. It didn't take long before they were in the freezer case of the first store, Oxford Beverages in Grosse Pointe Woods. They got major help from Michigan State University's Product Center and also from MSU packaging students who helped them correct their original, less-than-ideal container.

Once the business was going and they were selling pierogi at farmers markets and such, more stores came calling: three Randazzo's markets in Macomb County and more recently Holiday Market in Canton.

Now suddenly, sort of, the commercial kitchen and mixer where they make several varieties -- their family's favorite farmer's cheese, sauerkraut and mushroom; potato cheddar; redskin truffle; spicy potato cheddar; and seasonal apple and blueberry -- are no longer large enough and they're looking for more space, more supplies and help.

"We're just amazed at how it's gone, and we don't know how far it will go," she says," but it's been a wonderful experience so far."

Source: Karen Andrews, co-founder, Pierogi Gals
Writer: Kim North Shine
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