In Our Winter 2023 Issue

Dear Reader,

Welcome to our Artisan Issue! We are so excited to bring you stories this season of Rhode Islanders whose businesses showcase the creative process of artisanal foods and beverages. Their small-batch, handmade products are produced using traditional methods and natural, quality ingredients. The time and care employed to make the cakes, the sourdough breads, cheeses and spirits we’ve chosen to highlight in this issue demonstrate the passion these makers apply to their individual crafts. I hope you have as much fun reading these stories as we had producing them—meeting the makers for interviews and photos and then, lucky us, sampling these delicious foods and smooth spirits.

The beautiful wintry snow-inspired cake on our cover is from Celebrated bakeshop in Richmond, which is owned and operated by self-taught baker Becky Morris. She is cultivating a following well beyond our borders for her plant-based macarons and specialty cakes. It’s no wonder: Her bakeshop case is filled with her colorful signature macarons and other treats, including chocolate peanut butter buckeyes (I’ll be back for more!), trifles, muffins and cookies that are as lovely to look at as they are tempting to eat.

Making everything from scratch is central to Syroya Eugene’s baking philosophy and it’s reflected in the wide variety of cupcakes, cakes and pies she creates for her business, Syrora’s Bakery in North Providence. Eugene is hard at work both day and night to share her love of baking with her many loyal customers. Inspired by her grandmother, who was a keen baker in her own right, Eugene bakes “the old-fashioned way,” as she calls it, using wholesome ingredients, local whenever possible.

Ingredients are an important part of what makes artisan products stand out over mass-produced goods. Nowhere is that more evident than at South County Distillers, where Head Distiller Ryan Gwozdz and partner Alan Brinton are crafting botanical gins, vodka, ryes and rums using organic whole grains, natural botanicals (herbs, spices) and whole citrus, in the case of their popular limoncello. Their methods are time honored and, unlike most spirits available on the wider market, the entire process from grain to glass is done in-house by Gwozdz and his small team.

From Will Tuthill’s story on South County Distillers, we take it to the next level by offering recipes by our cocktail columnist Willa Van Nostrand so you can enjoy these artisanal spirits in five unique seasonal cocktails. Willa has been vibing on winter entertaining and has some terrific ideas she’s been collecting from friends to inspire your next gathering.

Gathering together with family and friends feels particularly important this season. The artisan food and beverage process is all about slowing down and taking time to make foods and drink thoughtfully from scratch. Putting those concepts into practice at home by cooking and joining around the table will surely drive the dark of winter away in the light of good fellowship and good food.

Dig in!

Genie McPherson Trevor