BAYLIFE MAGAZINE March/April 2023

of excellence in design

a standing ovation for our wonderful collaborators who are the reason Kitchen Choreography celebrates its 20th anniversary! Raise a glass to the builders, the designers, the architects, the project managers, the installers, the contractors, our clients, our internal staff, and yes, even the dogs. To all of you who made our 20th anniversary go platinum, we give thanks.

orchestrating your vision

www. Kitchen Choreography .net

“Entrepreneurs don’t become entrepreneurs to work less. They become entrepreneurs and work harder. They work longer hours and usually for a lot less money. All to make their dream a reality.”

NOTE FROM THE publisher

Back in 2012, Tom and I started Baylife, and we delved deep into the community, networking and meeting new people. The obvious common thread was how many local family businesses there were. Being one ourselves, we could easily relate to humble beginnings of regular people driven by a dream to live here. In the process, they became trailblazing entrepreneurs that established a niche and created a need.

Years later, they are all successful businesses that put our town “on the map.” They’ve become traditions for visitors and locals alike as treasured memories we share with friends and family: A visit to the farm for a Moomers ice cream. Head downtown for a slice of Grand Traverse Pie. Drive along M-22 for award-winning Leelanau Cheese. For those with severe food allergies, a step inside Third Coast Bakery is life changing. And if you aren’t completely addicted to Great Lakes Potato Chips, we could probably never be friends. #obsessed. They are all that and a bag of chips!

With our area constantly growing, we love to support fresh faces of new start-ups for you to discover in our pages, entrepreneurs in the “hard hustle” phase. Siblings Anna and Jun of Merlyn’s Patisserie are a dynamic duo. As NMC culinary graduates they’ve gained years of experience working in restaurants. Last year they launched their patisserie to the Sara Hardy Farmers Market audience, debuting and selling out of 600 pre-baked delicate French pastries with a twist. They just expanded into a commercial kitchen of their own. They’re humbled by the success after moving here from the Philippines, raised by a single mom, Merlyn. “We are living the American Dream,” they said proudly. I may be a little partial, with the box of delectable goodies they gifted us. Yum.

In the pages ahead, we uncover the faces behind the labels you know and stories behind the success. It’s a fun read. I digress—but only in northern Michigan could this happen! Tom and I took field trips to these businesses during those bleak dull days of January. On the day we visited Leelanau Cheese, walking out of their creamery that overlooks West Bay, an M-22 miracle happened. Out popped the most incredible rays of sunshine and partial blue sky, immediately illuminating the dazzling blue water. We all stopped to acknowledge its presence, sighed with relief, and smiled. It was a sign we needed: the natural beauty, the warm people, and the spectacular blue bay. That’s why work so hard, to be so blessed to live in this place. More sunny days are on the horizon. In the meantime, keep smiling.

With siblings, Jun and Anna, of Merlyn’s Patisserie inside their new kitchen.

“Bay Area Contracting has developed a strong team of professionals who allow us to exceed our customers expectations. Old Mission Windows plays a key role on our team, providing years of experience, knowledge and never-ending desire to create a once in a lifetime experience for our clients. It a true partnership built on trust and respect.”

-Dean Adams, President Bay Area Contracting

PUBLISHERS

EDITOR-IN-CHIEF Tom

Rachelle

Darric

CONTRIBUTING

Tom

Teri

Dan Jonkhoff Funeral Director Emeritus Retired, Peg Jonkhoff Administrative Director, and daughters Christy Jonkhoff-Hater and Lindsey (Jonkhoff) Rogers) Funeral Directors, CFSP, 6th generation co-owners

ON THE TOWN

Traverse Connect Gala

Grand Traverse Resort

‘Aerie’ Takeover

January 28, 2023

Dave and Jen Seman

Caitlyn Stark, Brenda McLellan

Mark Keely and Katie Bertodatto

David and Kelli Mengebier

Rachel and Robert Johnson

Chuck and Alicia Korn

Russ and Leslie Knopp

Matt Morrisey, Audra Jackson

Leslie and Kevin Klein

Page Sponsored by

ON THE TOWN

Traverse Connect Gala

Grand Traverse Resort ‘Aerie’ Takeover

January 28, 2023

Safi Hamid and Greta Mis

Kristin Kelley and Andy Robitshek

Jim and Wendy Harvey

Andrew and Karen Page

Megan and Kyle Mazurek

Nick Nissley and Elise Ballinger

Mi Stanley, Amy Shamroe

Marina and Warren Call, Traverse Connect President and CEO

Scott and Rene Hills

Alicia and Madison Ford

ON THE TOWN

NMC Gala to Give NMC Hagerty Center January 27, 2023

Zachary Fortuna and Alaina Frank

Deanna and Josh Russell

Mahli Braak, Landon Deheer, Sally Smarsty, Taylor Hall

NMC President Nick Nissley and Elise Ballinger, Marina and Warren Call Katy and Kirby Knight Luke Henderson and Katie Nine

Briana Dones, Bridgette Hogan, Joseph Lafebre, Erica Stevens

Ty Belleville, Kayla Burr Mahli Braak, Aubrey Rice

Gabby Paryani, Natalie Collins

ON THE TOWN

Rotary Charities; Stories of Change

City Opera House

January 27, 2023

Dena Wilson, Christina Melgoza, Sonya Zotigh

Meg Delor, Sally Bancroft, Stephanie Prall

Constanza and Alan Hazelwood, Ryan Hannon

Kris and Cecil Thomas Ashley and Seth Johnson

Judy Talbot, Kathy and Bob Laba

Megan McDurmitt, Christina Barkel

The ladies of Traverse Bay Children’s Advocacy Center

Norika Kida Betti, Dr. Cyrus Ghaemi, Jo Hendrix

Miriam Owsley, Kristin Hettich Kelli Mengebier, Allison Beers, John and Kathy Huschke

Sara Hughes, Ashley Halladay Schmidt

Freya Bradford, Marsha Smith, Sakura Takano - President and CEO of Rotary Charities

Kim Garlington, Christina Dean, Kim Chandler

TSO Fundraiser ‘Love is in the Air’

Traverse City Golf & Country Club

February 4, 2023

Adam Rhoades and Janet Kerr

Robbie Kafcas and Janet Richardson

Opera Duo - Laura and Keith Brown Deanna and Josh Russell

Holly Garbsch, Sue Provenzano, Marsha Minervini, Jill Anton Jane Rhodes, Susan Cogswell, Phyllis Young

Amanda Renkiewicz, Mary Beth Milliken, Terrie Birnorf

Ward Lamphere, Teri Gorsline, Pat Raven

Jill Steckley, Sharon Edson, Kris Olshove

Jonah Powell, Kedrik Merwin, Kevin Rhodes, Kate Botello

R-L Rick and Sera Thompson, Dave and Michele Richard, Ward Lamphere, Pat Raven, Chris Schatte, Pat Haber Jake and Alexis Nink

MOVER & SHAKER

Mike Mahn MEET

OWNER | GOLDEN FOWLER HOME FURNISHINGS

We see your familiar face everywhere, just how long has Golden Fowler been here in TC?

Golden-Fowler Home Furnishings has been open in the same location on Garfield Avenue in Traverse City since April 1, 1960. I have worked here since November 1992.

You must love what you do. What is the most rewarding part?

Knowing that our company is making a real difference for the better in our customers’ lives and enriching our community every day. I love seeing our young people thrive!

Are you a TC native?

Yes. Go Trojans!

What drives you every day?

By many standards, I lead the very best furniture store in Northern Michigan. Caring for this position in our marketplace is a responsibility everyone at Golden-Fowler Home Furnishings takes to heart.

Tell us a few of your hidden talents.

I run, garden, and fish. I have also begun building and playing 3 string cigar box guitars. I can sing out of tune in every key. And now you know I craft original Dad Jokes!

What 3 words best describe you?

Learning, Teaching, Hoping.

Who is your hero or mentor?

Every loving parent…past, present, and future. Nurturing and raising a child and helping them reach their promise is the most important job in history. Next to parents, it’s those who experience personal struggles, physical, mental, and social…and choose to accomplish something important anyway.

Do you have any words of wisdom or quote you live by?

Give for giving’s sake, without expectations for reward or reciprocity. Give freely of your time and resources and rewards will come along on their own.

What would your wife tell us about you? My wife would say I’m handsome, rambunctious, and kind. I drink too much coffee and not enough water!

Mike Mahn

LOCAL SCOOP

2023 the Year of Me

If you are suffering from aches and pains every day, Dr. Josh Bowman and his wife Hilde promise you relief and hope inside their new practice, Focus Chiropractic. He’s not just another chiropractor with healing hands, he brings the “wow” factor. Their practice exclusively offers the revolutionary SoftWave Tissue Regeneration Therapy. “We are the only practice in Northern Michigan.” It’s proven to increase blood supply, decrease inflammation, and stimulates and activates stem cells. It even accelerates wound healing. Your constant back and knee pain could finally be a thing of the past! The couple moved to Traverse City a year ago from the Netherlands to open a practice here. They bring years of experience. Josh moved there after graduation to set up a practice, where he met his beautiful wife. Together they built a successful practice, which they still own, with five chiropractors. It certainly doesn’t hurt that they are a super sweet, friendly couple, but the fact that a consultation with Josh may change your quality of life is a total gamechanger.

Discover This

The sunny days and sparkling bay reveal that the transformation happening at the Discovery Center & Pier is in full swing. The sign proclaiming “Phase 1A - Discovery Pier Project” gives you a clue. So, what is it, and what’s it going to look like? The sign has always stated “open to the public” as a non-profit The Discovery Piers mission is to welcome all the community to enjoy recreational fishing and scenic views from the Pier. But the rough former coal dock was inaccessible to people with disabilities or special needs. By May 2023, it will look very different with barrier-free pathways, new fishing area railings, outdoor classroom pavilion, and shade structures! “It’s going to look like a mini Traverse City open space,” Discovery Center & Pier CEO Matt McDonough said. “You know, nice green big lawn, nice pavilion, outdoor classroom pavilion.” Once completed it will boast the only place of its kind by offering a waterfront park for nonprofits and education-based programs with access to all. Stay tuned, more phases are planned.

Focus Chiropractic 3899 W. Front St, Suite 2. 231.943.1058

Discovery Center & Pier 13271 S West Bay Shore Dr. discoverygreatlakes.org

On A Roll…

Meet master sushi maker Traverse City native Brent Shafer aka “Chef Chu-Toro.” Inside his new restaurant, The Dojo, he’s rockin’ and rollin’. “It’s been my dream for years to set up a little shop. It’s such a scary thing to do, but it’s been amazing.” The Dojo is a hidden gem, nestled inside the former Long Lake Elementary School, all renovated and reimagined as Long Lake Culinary Campus. Who knew? “Everyone said I needed to be in town, but the rent was so affordable here.” Once a classroom, it’s now a chic foodie find. Dine in seated at the bar or call in for take-out. Brent’s journey began as a teenager working at the mall. “I was a dishwasher at Panda North. They moved me up to rolling sushi and I loved it. I enjoy working with my hands.” He’s been in kitchens ever since, but sushi was his first love. Spending five years at Red Ginger, he perfected his skills, creating masterpieces that hungry customers coveted. “It feels funny; I’m used to being in the background,” he laughs. “Now I’m right out front. I get to be creative in such an intimate setting. I’m making someone’s food. It’s a special connection with a person. Food creates memories, the smells and the tastes.” As The Dojo gains popularity, he’ll have no problem finding good help. On hand is his dad, Randy. “I really have to thank friends and family that have allowed me to follow my dream.” Bonus: Brent is available for private dinners by appointment.

The Dojo Long Lake Culinary Campus, 7738 N. Long Lake Rd. 231-590-4366

Calling All Sweet Tooths

The pastry chef sister and brother duo Anna Kucharski and Jun Dupr behind Merlyn’s Patisserie are “proof in the pudding” that the NMC Culinary School produces excellent graduates. After years of restaurant experience. Last year they devised a conservative business plan: Launch their Asian/French pastry business by using only money on hand, no incurred debt. The budget only afforded use of a shared commercial kitchen two days a week to prep and bake hundreds of exquisite macarons and unique croissants to sell at the Sara Hardy Farmers Market and The Mercato. A little anxious from always in kitchens at “back of the house,” they’re truly joyful to witness customers’ raving reactions. “Almost 40% are regular weekly customers! We can’t believe it when we have huge lines. Our pastries have unique flavors from our Asian culture we are so proud of.” Now they just moved into their very own kitchen, housed inside Cherry Capital Foods on Barlow St. “Our life is so much easier; we can be here 24/7.” Most exciting is they plan to fill pick-up orders. Our mission statement is to keep it small and have a family balance. Merlyn is homage to their mom’s name and work ethic to chase the American Dream. “As a single mom, she worked so hard to bring us here from the Philippines.”

Siblings Anna and Jun owners of Merlyn’s Patisserie

Serving up Sushi -Brent Shafer owner of The Dojo

North Bar

North Bar

Local foodies knew it was a big deal when beloved Chef Ralph Humes returned to a kitchen in TC to craft his signature soulful style dishes. When the ultra-chic North Bar debuted last year, with Chef Ralph on board, it added instant wow factor. “They gave me a blank canvas creating the menu. It’s pretty eclectic.” It’s the epitome of “wicked good eats,” mouthwatering sustenance, with a side of guilty pleasure. The cuisine is a true hidden gem if your purpose was just a drink with friends. Blow your tastebuds with Chef’s famous southern flair: Fried Green Tomatoes, Blackened Shrimp Club, Jambalaya, Beer Braised Short Rib, and Fish and Chips. The Smash Burger is just that: “It gets its texture from the butter on the outside. No one wants a dry burger!” All are handmade and juicy. Value is a welcome surprise; all burgers and sandwiches are served on an upscale brioche bun with no extra charge for the amazing Pommes Frites, or side salad if you must...But just eat the Pomme Frites. You only live once. Take the stairs on the way down to burn extra calories. Chef even has vegan dishes too, with the Bohemian sandwich and Veggie Tempura. If you’re a real caveman, dive into the Animal Fries made with fresh cut fries, short rib, beef demi-glace, fontina, parmesan cheese, and topped with haystack onions. Drooling yet? North Bar boasts bird’s eye views of TC’s bustling Front St. and oozes coastal vibes with its outdoor aesthetic. It’s a hip, super cool place, with fun peeps, live music, and even a Local’s Night. Did we mention craft cocktails? All these are mere details. Go for Uncle Ralphie’s fine fare.

Wed – Fri 3pm – 9pm. Sat/Sun noon to 10pm. With a limited late-night menu.

North Bar On the corner of Cass and Front on the 2nd floor

Chef Ralph Humes

Breezy Pom Beanie 36 Denim Jacket $135 M22, Traverse City M22.com

HINT OF SPRING

Bloom Locust Silver Cuff $425 Becky Thatcher Designs, Traverse City Beckthatcherdesigns.com

Bouquet

Hunter Botanical Boot $185 Robert Frost, Traverse City Frostshoes.com

Airy Small Pouch $18 Relish, Traverse City Relishtc.com

Blissful Floral Tiered Skirt $64 Haven, Traverse City Havenclothintc.com

Budding

Lupine Sail Bag $160 Seabags, Traverse City Seabags.com

“Style; all who have it have one thing: originality.” – Diana Vreeland

PHOTO BY @CARSUN

MICHIGAN

THE FACES (and Stories) BEHIND OUR LOCAL BRANDS

Here in northern Michigan, we are lucky to support a thriving hub of talented entrepreneurs. Their drive, passion, and dedication have made it possible to carve out a life here, creating their own destiny, especially local foodie favorites. Over the years you’ve discovered these family-owned, tried and true brands at the grocery store.

We are uncovering the faces and the stories behind their success.

NATURAL NORTHERN FOODS

The Owner: Lori LaClair

The Story: Way back in 2005, Lori was pregnant with her son Braxton and worked behind the scenes making sauces and dips for Ken Burritt at Burritt’s Fresh Markets. Her sassy salsa became legendary as she started to sample her creations at the Sara Hardy Farmers Market. Excited to create more, the market became her “test kitchen,” every week adding new, yummy products and perfecting her recipes. In 2009, with Ken’s support, she ventured out into a 1,600-square-foot building. As word of mouth grew, so did Lori’s products. She met a distributer who wanted to sell them wholesale; her first order was nine cases of dip to Tom’s Food Markets.

Always staying true to her “test kitchen” roots, she spent 14 summers at the market before the 2020 pandemic forced it to close.

Today: Lori now owns the building she originally rented from Ken. Lori’s kitchen—“where the magic happens”— is a team of amazing women that handmake 33 fresh products daily, blending, chopping, mixing, spooning, filling, and packing! Her wholesale distribution ships to 200 different locations all over Michigan.

What’s Next?:“We just launched three hot sauces, I love the flavors and the vibrant colors. Always the chance of more new products, I am always coming in the kitchen saying, ‘I’ve got an idea.’ My mind never switches off!”

Fun Facts: To fulfil dip orders they use 240 pounds of cream cheese a week

Cherry Jalapeño dip was the biggest but best accident when Lori had the idea to add cherry preserves to jalapeño spread. She first used Katie Gallagher’s cherry preserves from Gallagher Farms. They both had booths at the market and became friends. The picture on her brand label is the Gallagher farm.

Lori in 2005 when it all began with salsa

Summer 2018 - Lori and her son at the Sara Hardy Farmers Market

THE COMPANY LEELANAU CHEESE

Operating Partners: Gary Smith and Joshua Hall

The Story: It’s the 1980s, and Detroit native John Hoyt is living in the Swiss Alps learning how to make traditional cheese. He meets his soon-to-be wife, Anne, a fellow cheesemaker. They dream of making cheese together. In 1995 they launch Leelanau Cheese Company, making small batch artisan cheese. Their signature cheese, the Raclette, becomes a beloved staple for the community and around the world, winning revered awards. In 2021, after 26 years, the Hoyts can retire, finding the perfect buyers with a shared passion of cheesemaking, passing the torch to a new generation.

Today: With the help of some amazing investors, Gary and Joshua packed up their families and headed north to take over operations. Both bring extensive knowledge and experience from working alongside each other running the dairy farm at Michigan State University in East Lansing. Joshua is also an award-winning cheesemaker. So far, they have given the building some love, installing new floors and adding larger capacity equipment. And the smiling faces of their wives, Meghan Hall and Rachel Smith, welcome you in the store, now open year-round.

What’s Next? “We want to put our own flair on things and add some other cheeses: Gouda, aged traditional, Cheddar. Josh even has ice cream making expertise! What’s fun about our storefront is you can come watch us make it. It’s all about connecting the community to our food source,” says Gary.

Fun Facts:

Leelanau Cheese is housed in an abandoned church building that John and Anne converted to their cheese production facility by adding solar panels in the gardens and building an underground cellar.

Leelanau Cheese Raclette won Super Gold at the 2016 World Cheese Awards.

John and Anne (seated) passing the torch with the famous underground cheese cellar in the background

2014 Founders, John and Anne, win Gold and a Bronze at the World Cheese Awards

GRAND TRAVERSE PIE COMPANY

The Owners: Denise and Mike Busley

The Story: After dating at and graduating Michigan State University, Denise and Mike moved out to San Diego. They started careers, welcomed a daughter and a son, and lived a great life. With family still in Michigan, they were rethinking “quality of life.” They had discovered a little bakery in Julian, California, filled with the aroma of fresh pies and a friendly owner, Liz Smothers, who greeted everyone like family. It was a happy place; they wondered if this was a good business model: Move to a small town and open a “pie shop?” With Liz’s guidance they donned aprons, got baking, and cooked up a plan. In a brilliant move, they realized the cherry capital of the world didn’t have an “official pie shop.” The Grand Traverse Pie Co. opened for business in July 1996 on West Front St., and by noon they were sold out. Winters were harder, but they got by, delivering pies downstate. In time, this created the demand for more pie shops.

Today: Denise and Mike have baked a pie empire. They’ve rolled out 15 “cookie cutter” company stores and have built a happy environment for hundreds of employees. You can pick up GT pies at local grocery stores. From their online store, ship them anywhere in the US. Mike remains the President, while Denise focuses on charity community efforts. Through GT Pie programs tied to company profits, they’ve donated countless monies helping those in need, all thanks to pie.

What’s next?:“You won’t see more stores added. We are increasing grocery store distribution. We are focused on what ‘pie’ represents. You gather your loved ones around a table. Choosing classic comfort foods represents a greater good. Pick up our savory pies, pot pie, or quiche as your ‘out of the box’ idea for dinner. We even have stocked freezers in our stores, uncooked to finish baking in your own oven.”

Fun Facts:

The company sells around 500,000 pies a year.

GT Pie has 40 seasonal varieties of pie, including cheesecake.

GT Pie has been featured on NBC’s The Today Show. Not just pie! Their food menu was custom-made by a retired chef.

‘Opening Soon’ the Busley kids, outside the West Front St shop.

Summer 1996 - Denise and Mike with their kids

MOOMERS HOMEMADE ICE CREAM & MOOMERS FARM CREAMERY

The Owners: Bob & Nancy Plummer, Jon Plummer, Becky Mead

The Story:  Moomers Homemade Ice Cream grew from a love for ice cream and an idea – an idea that kept emerging through Nancy Plummer’s daily life as a wife, mother of 4, and first-grade teacher. The idea was tossed around for three years and living on their dairy farm gave Moomers a natural location. The hope was to provide a unique premium product in a country atmosphere, to share the world of agriculture with others, employ local young adults, and provide a family-oriented place to enjoy with family and friends. In April of 1998, the doors opened.

Today: With a quaint family-owned business overlooking the family dairy farm, the Plummers share their passion for ice cream and agriculture with area residents and tourists.  Two of their children, Jon and Becky, are now part of Moomers daily operations. Through passion, hard work, and a premium product, Moomers has continued steady growth in retail as well as wholesale business.

What’s next: We continue to strive to provide a fun family atmosphere all while maintaining a premium product.  As a destination for all ages, the “Moomers Experience” continues to be our top priority.  We are always in search of that “next best” ice cream flavor, treat or another reason for a fun family outing.  As we take pride in providing both a premium product as well as a memorable experience at Moomers, the iconic American ice cream treats continue daily, as we plan on being around for another 26 seasons!!!   Fun Facts: You receive your age percentage off of your item on your birthday (limitations apply)!  Our record is 104 years young!  And yes, she received her 4% back in cash all while enjoying her FREE ice cream.

Our business name of “Moomers” refers to a baby calf.  When Nancy, remember she’s a former first grade teacher, and Bob had to decide on a business name, Moomers was the logical choice as Nancy still calls our calves on the farm little “Moomers”.  Everyone can say Moomers.  That is how Moomers Homemade Ice Cream was named!

2008 - Good Morning America awarded them “America’s Best Scoops.”

In 2013 Moomers made the list for Michigan’s 50 companies to watch

#1 Summer Hot Spot in TC

Nancy in the early days

Moomers is always looking for the next best flavor!

The first official delivery truck

2018 - The Great Lakes Potato rack inside the corporate headquarters of WEBBER grills in Chicago

GREAT LAKES POTATO CHIP CO.

The Story: Self-proclaimed potato chip lover Ed Girrbach worked for Merrill Lynch in Detroit for 30 years. After moving to Traverse City, alongside his wife and son, Chris, they opened Pangea’s Pizza. Chris took over in 2009 when Ed retired. Not the couch potato kind, Ed looked for a side hustle, looking into the growing trend to buy local. He observed that regional snack companies were almost extinct or bought out by the big brands. Aware of the fact Michigan is the #1 grower of chipping potatoes, he forged a plan to make their own chips. It involved father and son jumping in their Dodge pick-up truck, fitted with a 4 by 4-foot wooden crate to house 1,500 pounds of fresh potatoes, by their math, enough spuds for 600 bags of chips. But first, they had to drive 110 miles home to their small plant to transform them into hand-crafted kettle chips to launch Great Lakes Potato Chips Co. Armed with bags of Sea Salt, Barbeque, and Sea Salt & Vinegar, they went into “sales mode” at trade shows far and wide.

Today: Ed spends more time in the sunny state of Florida. They proudly count their 50 employees as family. And recently moved into a 26,000 square foot facility. The new equipment expansion can make as much as 1,600 pounds of chips per hour, producing 8 different flavors of kettle chips with a few seasonal ones too. The chips and the company have won many esteemed awards, recognized for their exploding success.

What’s Next?:“With the expansion, we have five cookers, but the ability to add two more. We have been growing double digits year after year. If the demand continues, we will be able to increase production to around 2,200 pounds per hour.”

Fun Facts:

Their unique skin-on style guarantees a better flavor.

Cholesterol Free

Gluten Free

They are sold throughout The Great Lakes Region (MI, OH, IL, IN, WI, MN) as well as Canada and some other limited states.

Baylife Magazine 2013 featured Founder Ed Girrbach

The Michigan Cherry BBQ was originally only a limited summer item. It was also available at The National Cherry Festival.

2005 - Larry Hilbert delivering Bee Hives at Wunch Farms on Old Mission Peninsula

5th Generation Bee Keepers, Michelle and Keith at the Farmers Market in Florida

THE COMPANY

HILBERT’S HONEY CO.

The Owners: 4th Gen - Larry and Geana Hilbert, 5th Gen - Keith and Michelle Hilbert

The Story: In 1887, James Hilbert Sr. encouraged the pollination of honeybees on his fruit farm in the Leelanau peninsula in Elmwood Township, which later became Hilbert’s Honey Co. by handing down family secret practices and passion for the bees through the generations. In the 1950s, Hilbert’s Honey Co. moved to their current location on 5 Mile Rd in Grand Traverse County. Housed in a large farmhouse garage, they grew the honeybee colonies up to 10,000, spending summers in Traverse City and migrating the family and the bees to Florida in the winter.

Today: In 2020, the Hilbert family used the shutdown time wisely, building their dream-come-true 10,000-square-foot custom production facility. It houses huge equipment for honey extraction and production, even boasting heated floors, a dedicated heat room, a cooling room, and a storefront to sell their pure Michigan honey, making the business of selling honey on the family farm chic. They specialize in a unique method perfected and custombuilt over years to precisely package raw honeycomb in jars. Their products are distributed to over 70 stores. Hilbert’s honeybees pollinate fruit farms all along the peninsula at over 250 locations.

What’s Next?:“Educate people on how important bees are. We have lots of schools reaching out to us for tours. With the size of our new facility, our plan is to literally run out of honey every year and then increase by 10%. In the tank right now, we have $200,000 worth of honey. The bees are always busy. But all our products are raw; it’s a finicky to keep it a certain temperature, careful not to pasteurize.”

Fun Facts:

Honey doesn’t age because the bees encapsulate it. In Florida, the bees pollinate crops of watermelon, Brazilian pepper, and Tupelo blossoms.

Hilbert’s Honey Co. is really a “Bee Pollination Service” for farmers and landowners

The honey is a byproduct, but it’s pretty sweet!

THIRD COAST BAKERY

The Owner: Heather Burson

The Story: In 2013, Heather had a family member with cancer going through chemo, which made regular food become toxic. Motivated to give her family a moment of joy, she overhauled every recipe in the book. “I didn’t know what gluten was, that refined sugars were bad, trans fats, artificial this and artificial that.” Armed with new information, she realized there was literally nothing available. She took a back-to-basics approach, making guilty pleasure goodies with strict, healthy ingredients. Her ultimate test: they must taste just as good as the bad stuff! Sampling every week to her test tribe of ladies, it led to sold out farmers markets and she soon outgrew many kitchens. As her business exploded, she’d stumbled upon a superpower: changing people’s lives one cupcake at a time.

Today: 2023 celebrates 5 years from opening her brick-and-mortar location in 2018 and tenth anniversary of the company. Third Coast

Bakery is an allergen-safe bakery, creating 100% gluten, dairy and soy free products. She ships to all 50 states, and her packaged goods are distributed in stores locally, in Cadillac, and as far as Flint. Faithful clients drive endless miles to get these treasured treats and to spread joy for loved ones that suffer with debilitating allergies. They bring smiles and a feeling of normalcy to all. Everyone can eat cake and not be left out of the party!

What’s Next? Heather shared that a new product line is in the works, after that… “Top secret. I can’t tell you yet!” It must be big.

Fun Facts:

They make specialty cakes for birthdays and weddings.

All their treats are completely dairy-free.

They use ONLY certified gluten-free ingredients.

Outside they have an urban butterfly garden to attract pollinators.

2015 in the kitchen with her mom Sandy

Early days at the Farmers Market

Michigan Sky Media

Old Mission Peninsula

by Tyler Leipprandt of Michigan Sky Media

Spring time on Old Mission Peninsula has to be one of the most magical times of the year. Life returns to the orchards and rolling hills, and Cherry Blossoms can be seen and smelled everywhere. This photo was taken near Black Star Farms and is looking North and Power Island can be seen towards the left of the photo.

michiganskymedia.com @michiganskymedia

STYLE

Bailey Parawood Counter Stool $329

Homeworks, Traverse City Homeworksinteriors.store

“Kitchens should be designed around what’s truly important – fun, food, and life.”

KITCHEN SPRUCE UP

CHARACTER

French Bread Board $225 Antiquities Warehouse of Grand Traverse Antiquitieswarehousetc.com

CONTRAST

Capel Rug Hampton Seaglass

Golden Fowler Home Furnishings, Traverse City Goldenfowlerhomefurnishings.com

STATEMENT

Linear Lantern $1097

Nest InDesign, Traverse City Nestindesgn.com

FUNCTION

Canadel Customizable Kitchen Island Golden Fowler Home Furnishings, Traverse City Goldenfowlerhomefurnishings.com

– Daniel Boulud

HOME

spring cleaning

Once the sun starts shining again, it never fails to dazzle through grubby windows, illuminating every speck of dust and dirt that the dark days of winter camouflaged nicely inside your home, hence the term “Spring Cleaning.”

HERE ARE A FEW TIPS

TO BANISH THE WINTER BLUES:

1. Declutter

Stuff builds up; simplify your life. Donate unloved clothes in your closet and items that are dust collectors. Make it a family affair.

2. Plan Ahead

An impromptu cleaning day may strike. Be stocked up on all your favorite cleaning products so you’ll be armed and ready.

3. Wear Gloves

Be kind to your hands.

4. Music

Your favorite dancing playlist will have you bopping along in a great mood.

5. Top to Bottom

Wipe and dust high before you vacuum or sweep low.

6. Fresh Eyes

Clean baseboards, walls, ceiling fans, doorknobs, light fixtures, stairs, and railings. Make it so clean a realtor could slap a “for sale” sign on it.

TOP TIPS

FOR WINDOWS

BY HOME EXPERT BOB VILLA

Work on a cloudy day

Direct sunlight can cause your cleaner to dry and evaporate, causing streaks that are tough to buff out. Overcast skies also reduce glare on glass, making streaks easier to find.

Clean the frame first

Use a toothbrush and a sprinkle of baking soda and vinegar to scrub inside the tracks, then wipe away residue with a wet rag.

Make your own soap

Use a mix of water and dish soap, which is tough enough to cut through grime, yet won’t leave a residue. Vinegar is also a good option.

Don’t use paper

Paper towels and newspaper are commonly misused. They break down and leave lint behind. Use a microfiber cloth, it will grab dirt and dust.

Invest in a squeegee

For the best way to ensure a streak free shine, use a rubberbladed squeegee tool to run over the glass top to bottom to scrape away excess water.

Reach the top with a mop

For high exterior windows use a sponge mop on a pole to clean with soapy water. Rinse with a hose, and use a dry mop, or squeegee fastened to a pole to remove the water.

Treasure Traverse City

On a quiet street, tucked back from the hustle and bustle of Grandview Parkway, an industrialchic house rises. Its characteristic metal and brick façade—along with its impressive 35-foot height—draws the eye in and makes passersby pause. With plenty of voluminous greenery outside the front door, the modern feel of the home is an intricate blend of angles and soft edges. “It’s kind of uncommon,” the homeowner says.

Written by Hannah Ryder

Photography by Patricia Haven of Mark Hagan Real Estate Professionals

It certainly is uncommon in the best way. The eight-bed, eight-bath home is perfect for family get-togethers. “Each bedroom has its own full bathroom,” the homeowner shares. “We host family during the holidays.” Inside, the home is endlessly interesting with tall ceilings, touches of rustic brick, and eye-catching angles, a far cry from the previous home that occupied the lot.

“The existing home was a World War II-era home—maybe ‘40s or ‘50s,” the homeowner explains. “It was in bad shape, and the foundation was in a state of disrepair.” Renovation would have cost more time and money than a new build, so the homeowner decided to start from scratch.

“Inside, the home is endlessly interesting with tall ceilings, touches of rustic brick, and eyecatching angles”

There are many things that make this home unique, much of which is hidden until you cross the threshold. The best-kept secret is all the rooftop patio that offers bird’s eye views of downtown. “It’s the coolest place in the house,” the homeowner says. To access the rooftop space, you don’t even have to open a door; instead, with a press of a button, a small garage door rolls up to welcome you into the fresh air. “We liked the openness the garage door allows,” the homeowner explains. “It’s kind of modern.” Most of the time spent with family and friends is in the crow’s nest, which offers stellar views of downtown and a sliver of the bay. “Our families come up for the Fourth,” the homeowner says. “We watch the airshow during Cherry Festival. It’s also a great spot to watch the fireworks.” When the night gets too cold to remain outside, the party doesn’t have to stop. Inside, an open floor plan allows gatherings to spill over into multiple rooms.

“The best kept secret is the rooftop patio with birds eye views of downtown”

We spend a lot of time in the kitchen,” the homeowner shares. “It’s very accommodating.” With dual ranges and seemingly endless granite countertops, the kitchen allows for even the biggest family feasts. A light brown brick wall lends warmth to the kitchen and complements the gray floors and dark cabinets.

“We host a lot of family gatherings.”

“We didn’t use an interior designer. We knew what we liked.”

The main living room is bathed in natural light from the floor-to-ceiling windows and draws the eye up. It ticks all the boxes. “I’ve custom-built homes before,” the homeowner shares. “I built a home on the Torch River and one on Torch Lake.” By then, he knew exactly what he was looking to achieve in this house. “We didn’t use an interior designer. We knew what we liked.” This home was designed and built by the homeowner in ten months, using Traverse City labor and businesses to achieve both visual aesthetics and practicality.

Offsetting the cool tones are the vibrant wood accents catch the eye in the patio ceilings and the barstools. “It’s Brazilian ipe,” the homeowner explains. “It’s five times denser than maple. It’s similar to teak, and weathers quite well.” Durability is a theme throughout; steel railings and dark-colored, cushy furniture lend the home a unique and extremely livable air.

The basement also serves as a gathering spot, most notably, the theater room. “We use it quite a bit,” the homeowner says. Complete with a small wet bar and luxurious seating for the whole family, it rivals a trip to the cinema. “Lots of times, houses in Traverse City have ‘Michigan basements,’” the homeowner explains, referring to an extended crawlspace often found in homes across the state. “The walls are nine feet tall, so we have full use of the basement here.” With the inclusion of a full gym, spacious living areas, and enough bedrooms for the whole family, the house is an oasis.

Acubist’s dream, the house blends geometrical rigidity with all the comforts of a wellloved residence, something that isn’t often found in the city limits. “It’s a through-lot,” the homeowner says, “which isn’t common in Traverse City.” Their slice of paradise contains everything you could dream of (including an attached garage). The slate grays, rich blacks, and complementary colors make the home feel sleek, while the windows and rooftop access make it feel airy and light. Cool, recessed lighting illuminates the shining metal accents and slate gray and black furniture, but only when the sun isn’t streaming through the many windows and adding a sparkling touch. It’s the ultimate refuge. Plus, it’s within walking distance to the beach, the riverwalk, the Open Space, Clinch Marina, and some of downtown Traverse City’s quintessential hotspots: North Peak, Folgarelli’s, and GT Pie.

The homeowner and his family have spent four years enjoying all the region has to offer. However, priorities have shifted; “Our daughter just turned one,” the homeowner says proudly. “I was raised on a small farm outside of Fife Lake and my wife was raised in Cadillac, so we want to get back out into country living.” Their new residence will be in serene Suttons Bay, where they are aiming to complete their new custom home in early fall. “We just put in nine acres of vines last year, and we’re doing twenty-five acres this year and start a little vineyard there,” the homeowner shares. While they don’t have vineyard experience, the family has partnered with a local winery and are learning to tend to their new slice of paradise with the hopes of one day opening a tasting room on-site.

The family might be leaving their modern, industrial home in the city for a quaint farm, but the house has served its purpose well. “It was very nice while it lasted,” the homeowner says. “We are extremely blessed to have lived in this home, but it’s time for us to move onto our next chapter.”

“We are ready to go back to country living to raise our one year old daughter.”

TODD AND BRAD REED PHOTOGRAPHY

A Michign Spring

by Todd Reed

Nothing shows us more beautifully that Spring has arrived in Northern Michigan than the woodlands coming to life. It seems there are new visual discoveries to be made at every turn. I spotted trillium blooming at the base of a tree trunk along M22 near Empire.

toddandbradreed.com