Hope & Main has only existed for five years, but it’s impossible for Rhode Island foodies to imagine life without it. Founded by nonprofit whiz Lisa Raiola, this “food incubator” has helped develop more than 50 independent companies. Many entrepreneurs were first-timers: They had to learn food safety, basic accounting, and all the paperwork associated with culinary enterprises. Thanks to its rigorous crash-course and commercial kitchen space, Hope & Main has released every variety of food expert into the world. How diverse are these dreams? Whether it’s grown, bottled, pickled, mixed, baked, fried, shaken, or served raw, someone at Hope & Main has done it. Here is a cornucopia of products that this special school has helped whip up.
Halvah Heaven
The Middle Eastern snack in vanilla bean
Mesa Fresca
Bell pepper relish
Capizzano
Raspberry balsamic vinegar drink
Bilichi's Best
White chocolate macadamia lemon biscotti
Chumley’s
Natural ketchup
Sanobe Superfoods
Crunchy cacao peanut butter
Beth Bakes
Crispy gluten-free crackers
Enjoyful Foods
Raw cacao mix
Anna’s Kitchen
Banana tumeric cocktail mixer & drinking vinegar
The Hot Cocoa Shop
Salted caramel chocolate mix
Bootblack Brand
Old Fashioned syrup
The Black Leaf
Loose leaf tea
Nice Catch
Wild smoked bluefish pâté
Aunt Tatty's
Butterscotch sauce
Our Grains
Spent grain flour
Foss Farms
Homemade marinara sauce
Shady Lane Granola
Gluten-friendly and vegan granola
Culture Tree
Honey-based kombucha
Just Like Nanas
Handcrafted rugelah
Kanes Kitchen
Grilled pineapple salsa
Leafy Green
Chrysanthemum herbal tea sachets
Feast & Fettle
Kale Caesar salad
Anchor Toffee
Almond butter toffee
Newport Chowder Company
Seafood chowder seasoning
Tito’s
Handcrafted hot salsa
Wise Mouth
Chrysanthemum romance tea
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