Danielle Crespo founded Vegan Chula during the pandemic after gaining vegan chef experience in NYC. Starting from her home kitchen, she gained popularity and sought commercial space, leading her to DSAL Community Kitchen, which provided vital resources. However, with a closure date of July 1 approaching for the kitchen, Crespo and 117 other businesses face uncertainty as they search for new facilities to sustain their ventures. DSAL Kitchen has served as a critical support hub for emerging food entrepreneurs in the East Bay, offering needed infrastructure for growth.
"I just needed to use the space when I was doing bigger events, but once I started getting business a little bit more regularly, that's when I needed more kitchen time," Crespo said. "... I went in, I toured the kitchen, I saw that this was exactly the type of space I was looking for and what I needed."
"There's just a whole roster of different folks in here, and most of their business licenses are less than two or three years old," Patrick Eiser, executive director of DSAL, said. "It's because we're focusing on those folks who are really just starting to scratch the surface of their business and what they need to continue to grow."
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