Danielle Crespo, a vegan chef, created Vegan Chula during the pandemic, starting in her home before moving to a supportive commercial kitchen at DSAL in San Leandro. As the business gained traction, the need for more kitchen space led her to DSAL, which incubated her growth. However, with an announcement on May 22 for the kitchen's closure on July 1, Crespo and 117 other businesses now face the challenge of finding new facilities, jeopardizing the sustainability of their emerging enterprises.
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.
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.
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