Logos, signs and everything!

My name is Brittany and I am a hobby baker who has stumbled upon a wonderful opportunity.

For many years I have been making baklava, perfecting the recipe into my own. Every person who has tasted the honey-nut dessert expresses that it is delicious and that I should sell it for a living.

While I graciously accepted the compliments, I waved off the idea of selling baklava, citing any “valid” reason I could think of: I’m not Greek (and therefore not a believable baklava baker), a lot of people don’t know what baklava is, it’s too “weird”, I don’t have time to drive around town to hawk it, etc., etc., etc.

Fast-forward to early 2012. I ran across a call for submissions for a new weekly food festival in Atlanta that would begin in the spring. Called The Atlanta Nosh, it was to be a large-scale, public continuation of the Atlanta Underground Market. The only criterion was that the food item could not be found easily in restaurants. Hey, that’s right up my alley!

Figuring I had nothing to lose, I whipped up a batch of baklava and dropped it off for 10 judges to taste and determine it the dessert was worthy for inclusion in the Nosh. Then I didn’t think about it anymore.

The next day, while driving with my older brother in the passenger seat, I received the news that I was chosen to be a vendor in the Nosh. I about veered off the road! Me, selling my baklava to the public, at a festival, week after week. Wow!

The point of the Nosh is to push people– both vendors and customers– out of their culinary comfort zone. Creativity is encouraged, which is refreshing. So I plan on running with it. In addition to baking baklava using “uncommon” nuts, I’ll also introduce other dessert items not often found in restaurants, cafes or bakeries.

Overall, my goal is to sell baklava wholesale, including catering and special-order opportunities. But first I must get my name out there– and the Nosh is the way to do it!

Stop by to see and my cute apron– and the baklava, too– at the Atlanta Nosh, every Sunday at Atlantic Station, 12:00 p.m. – 3:00 p.m.