This Baltimore Food Incubator Is A Local Economic Engine
Walking up the stone steps to MFG Toffee & Bark Company a few days ahead of the shop’s grand opening in Baltimore’s Little Italy, chef Sylva Lin inhales the scent of sugar and espresso coming from the kitchen. She’s dropping by to see the fruit of her efforts incubating local food businesses out of Culinary Architecture, the project she launched a decade ago.
After a successful career in catering and professional kitchens, Lin’s entrepreneurial spirit was hungry to create a space that would benefit her neighborhood in Baltimore. She didn’t just want to offer interesting foods. She wanted to connect with neighbors, create good-paying jobs and draw foot traffic to support other businesses on the block.