Even with an increasing number of commercial kitchens available for Lowcountry food entrepreneurs to rent, finding the right facility can be a challenge, especially when you’re proposing to haul a bunch of bugs into the Department of Health-approved space.
“The thing you want to keep out, we want to bring in,” says Gabby Barons of Jiminy Co., a new local company in the exploratory stages of making cricket flour. “It’s insane.”
Barons, 25, and her sisters, Alexandra, 30, and Victoria, 21, have finally located a kitchen in which they can roast and grind insects. They’re now maneuvering various bureaucratic obstacles but hope to have a product ready for sampling by fall.
“It’s such a sustainable way to get your nutrients,” Barons says.