For an entire week after George Floyd’s death at the hands of Minnesota police, Amanda Mack didn’t bake a thing.

The Crust by Mack owner, a lifelong baker who considers being in the kitchen part of her self-care routine, couldn’t bring herself to turn on the oven. And the grand opening of her stall inside the newly refurbished Whitehall Market in Hampden—a dream she’s had since launching the business in 2017—seemed insignificant given the weight of her grief and what was happening in the world around her.

“It’s been a very heavy time,” says the black business owner and mother of three. “Promoting stuff for people to buy was just hard for me to come up with the words to start talking about. But I had a conversation with my husband that really brought me back to life.”

Mack’s husband, Jarrod, was able to convince her that—even as protests continue and dining establishments remain closed for indoor service—she has much to be proud of.

“He just said, ‘You deserve this,’” she recalls. “I realized I should be celebrating the journey it took to get here. I should be celebrating women in business and minority-owned businesses. Even though times are hard, we still have something to celebrate.”

On the heels of that conversation, Mack took to social media to announce that she would be offering $25 “Celebration” pastry boxes filled with four full-sized treats as a way to toast the opening while giving back to the black community. She’s donating 10 percent of all proceeds from the packages, which sold out in two days, to Invisible Majority—a local incubator that provides resources for the black creative community. Mack raised more than $400 for the organization, and she’s donating 40 of the boxes to families who have lost loved ones to gun violence or police brutality.

“At the end of the day I think it’s a call on my people to show up for me,” she says. “Right now, the country is looking to support black-owned businesses and to amplify our voices. Let this be an invitation to them.”

Amanda Mack and her signature hand pies at Crust by Mack.

Meanwhile, all of the merchants in the renovated, 18th-century flour mill agreed that now is a time for the community to reflect on the current climate—which is why the market, a project more than five years in the making, opened quietly last week with little fanfare.

Currently, Crust by Mack, boutique catering and prepared foods eatery Gundalow Gourmet, local teahouse Wight Tea Co., and Western Maryland-based Firefly Farms Market are open for curbside pickup and takeout Wednesday through Sunday from 11 a.m. to 7 p.m. Satellite locations of Cocina Luchadoras and Ceremony Coffee, as well as sustainably sourced gift shop Homebody General Store and chef Rey Eugenio’s Filipino restaurant, Heritage, are expected to debut in the market in the coming weeks.

“[Because of the pandemic], we’re stretched as thin as we’ve been in a long time,” says Michael Koch, who co-founded Firefly Farms with his husband, Pablo Solanet, in 2002. “But we’re all so proud of what we’ve built together. As exhausted as we might be, the space is gorgeous.”

Inside the 18,000-square-foot property developed by Terra Nova Ventures’ David Tufaro and Jennifer Nolley, each stall reflects the spirit of the individual makers. Heritage highlights a 10-seat steel bar beneath golden light fixtures, Gundalow boasts shelves stocked with cookbooks and pantry goods, and Firefly features a walk-in cheese cave that will be used to educate visitors about the art of cheesemaking.

“There’s a real geekiness at the heart of Firefly,” Koch says. “People can engage with us and ask about what makes one cheese different from the other.”

Brittany Wight of Wight Tea Co.,which is donating 10 percent of proceeds from its first week to Colin Kaepernick’s Know Your Rights Camp.

Pablo Solanet of Firefly Farms.

Mack collaborated with designers, and fellow black business owners, Tiffanni Reidy of Reidy Creative and Phylea Carter of Design My Investment ATL to create her inviting stall that features blush tones, comfy high-top window seats, plush chairs, and lots of interior greenery.

“It was really important to create a structure that allows me to invite people to sit down so I can ask, ‘How’s your day? How’s your heart?’” Mack says. “You’d be surprised how much you can find out about a stranger over a cup of coffee and a pie.”

Creating unity with neighbors is one thing that vendors hope can be a silver lining of the market’s opening during a global pandemic and a national outcry. As Baltimore continues to place an emphasis on supporting small businesses, especially those that are black-owned, Koch hopes that Whitehall can be part of the recovery.

“Now the return to hyper-local and the need to connect with one’s community is so underscored,” he says, “not just from a food system perspective, but from a true diverse community perspective. It’s just never been more important.”

Though diners aren’t going to be able to fully experience the bakery until restaurants reopen entirely, Mack knows this period is not forever. She’s looking forward to the day when she can host her first of many social justice-focused panel discussions and events in the space. “We’re going to get through this,” she adds. “It’s hard right now, but it’s going to get better. The city is coming together.”

As for Mack getting back into the kitchen: “Once I start, I probably won’t stop,” she says. “I’m pouring everything I have into these boxes. When we talk about the whole idea of soul food, it’s more than a cultural thing. Our ancestors literally put their blood, sweat, and tears into their food. That’s why you can taste the difference. They were planting those seeds. They were harvesting the grains. It was different because their experiences were different. That’s where that flavor came from, so I’m definitely going to be putting a lot of soul into these boxes.”

With the mandated stay-at-home orders still in place, it looks like Mother’s Day is going to be a little different this year. But that doesn’t mean you can’t celebrate your loved ones from afar.

In fact, local shops have come up with thoughtful presents to make contactless gifting easy. We’ve put together a handy gift guide to help you celebrate the important women in your life while supporting local businesses. These shops offer online ordering for delivery or contact-free curbside pickup, making for a seamless transaction while still practicing safe social distancing.

B. Willow

The storefront might be closed, but that hasn’t stopped B.Willow from staying true to its Mother’s Day tradition. Owner Liz Vayda has packaged two options: a seasonal bouquet or tropical potted plant—both of which come with a dried-flower card and a half-dozen rose shortbread cookies from Bramble Baking Co. Curbside pickup is available Monday-Friday from 3 p.m.-6 p.m. and local delivery with a minimum order of $50 is available on Monday, and Wednesday-Friday.

Becket Hitch

We all know these times are stressful, so why not gift mom a calming, self-care package? Becket Hitch’s Old Whaling Bath Co. Kits include body butter, salt scrub, and a bath bomb in an array of scents like coastal calm, magnolia, and “Sea La Vie.” To top it off, add an all-natural sea sponge, candle, or pajama set from their extensive Mother’s Day gift section. Free delivery is available within 10 miles of the Baltimore County shop.

Brightside Boutique

Offering gift packages for the new mom, the young mom, and the best-friend mom, Brightside Boutique has options for ladies in any stage of motherhood. The various boxes include products such as mugs, candles, lotion, and trinket trays. To make the gift even more special, they are offering handwritten notes so you can leave a loving message to your gift recipient. Shipping is free when you spend more than $50.

CF Interiors

The interior design experts of CF Interiors have gone into full mask-making mode so you can give a timely package that includes two adult tailored face masks, a Dog Lover notepad, and a candle. Local delivery is available in the Baltimore-Metropolitan area, as well as curbside pickup. Call 410-583-8086 or email info@cfinteriors.org to place an order.

Hon’s Honey x Wight Tea Company

The “Healing Hive” partnered with Wight Tea Company this year to bring a wellness-inspired gift package for all moms who enjoy their tea time. The package includes locally-sourced, handcrafted honey and tea, a mug, and a tote. Not only will you be making mom happy, but you’ll be supporting a women-run social enterprise that gives at-risk women steady, reliable work and hope for their future.

Trohv

Build your own Mother’s Day gift package with a few of Trohv’s mom-inspired products. From witty cards and trinkets, to a prayer candle dedicated to Saint Exhaustia—the Patron Saint of Tired Moms—Trohv’s gifts are sure to make your mom laugh. If you can’t find what you’re looking for on their online store, send a direct message on Instagram or contact hellobmore@trohvshop.com to place your order.

MICHELE’S GRANOLA

Necessity, or at least cravings, really can be the mother of invention. Years ago, Michele Tsucalas was waiting tables in Martha’s Vineyard when she fell in love with the granola at the famed Black Dog Bakery Café. “Every morning, I’d go there for a cup of coffee, and they made these scratch-made granola bars,” says Tsucalas. “I’d eat them right out of the oven. They were made with bundles of oats and seeds and nuts—and I was obsessed with them.” Inspired by these bars, Tsucalas started making her own granola back home with simple, wholesome ingredients, which was nothing like the overly sugary sticky stuff usually found on supermarket shelves. “I’d give it to family and friends but was told that I should try to sell them,” she says.

It’s been 13 years since Tsucalas started selling her eponymous all-natural granola at area farmers’ markets, and she now employs a staff of 40 in her bustling Timonium production facility. Though the volume has grown—more than 20,000 pounds of granola, from cherry chocolate to almond butter, are made weekly—it’s all still done by hand—and from the heart. Even the design of the iconic brown paper bag—with its Art Nouveau lettering and a beautiful woman emblazoned on the seal—was inspired by Tsucalas’ travels.

“I was in Prague visiting a friend, and she introduced me to the work of Alphonse Mucha,” recalls Tsucalas. “And that’s what inspired the look of the label. When I was at the farmers’ market, a man at the next table said, ‘You should just call it Michele’s Granola, and you should have your image on the bag.’ I thought I’d come up with something better, but I didn’t, and it ended up working out—the simple quality of the packaging conveys the authenticity of the brand. We are small-batch real people, and, while we’ve grown, not a lot has changed about who we are—there’s a person standing behind the name of the granola.”

PURE CHOCOLATE BY JINJI

In a sense, Jinji Fraser owes it all to actor Woody Harrelson. Back in 2012, Harrelson was visiting his friends at The Black Olive for a dinner to help their struggling Agora Market, and Fraser, a holistic nutritional counselor, was putting a dinner together for the vegan actor. “I said, ‘That’s funny, we don’t have a dessert offering. Wouldn’t it be cool if I knew how to make chocolate?’”

Fast-forward seven years and a few chocolate-making workshops later, and Fraser’s Pure Chocolate stall at Belvedere Market has become a Baltimore institution with a full brick-and-mortar store to open any day now in Lauraville. Through the years, Fraser (and her co-owner father, Guy) have taken sourcing seriously, traveling from Mexico to Guatemala to Ecuador to find the right beans.

“I’ve been obsessed with not only finding a farm” says Fraser, “but finding women farmers, or at least a farm that’s family-owned.” Fraser points out that there’s a disparity between the number of women working in the labor force and those who actually own the farms. “I have the resources to find where these women are and to be supportive of them,” she says.

SECRET SAUCE CO.

When Matthew Steinberg and Vaughn Weitzman set out to start their own ketchup company in 2018, they brainstormed a company name. “We came up with Secret Sauce,” says Steinberg, “but we were sure that it was taken and were surprised that it hadn’t been.”

They settled on the name Secret Sauce Co., then got a call that made their hearts skip a beat. “The person said, ‘This is the CEO of McDonald’s. You’re infringing on our name!’ It was Nick Schauman from The Local Oyster playing a trick on us,” says Steinberg. The ketchup itself, however, is no joke.

Weitzman developed his recipe over many years at his Farm to Charm food truck. Steinberg told him it was so good that he should market it. And a business was born. “Our ketchup is rich in tomato flavor, first and foremost, with notes of onion, garlic, and celery salt,” says Weitzman. In addition to ketchup, Steinberg and Weitzman are set to open a Secret Sauce Co. restaurant in Station North.

The eatery will serve as a testing lab. They’ll feature sauce-starved items like burgers and fries, as well as other inventive toppings. Says Weitzman, “The restaurant will be one big vessel for trying new sauces. We’ll bottle whatever rises to the top.”

Brittany and Joey Wight launched Wight Tea Co. three years ago this May, turning their shared passion into a product line chock full of delicious and surprising flavors. The sipping siblings want to challenge the stereotype that tea is just for drinking curled up under a blanket while the snow falls. We got a chance to sit down with the Wights to chat about spring and summer teas, how they craft their blends, and the future of the business.

Do you have any special memories or stories connected to tea?
Joey: Every Sunday at our grandmother’s house, we would pack 15, 20 people in her tiny apartment, and after dinner the men would all go watch TV. I don’t really care for football, so I’d stay with all our aunts, mother, grandmother, female cousins, and we’d sit around the dinner table drinking tea and talking. I’d go through all the different teas in Grandma’s cabinet, seeing what I liked and didn’t like.

Brittany: I just really enjoy waking up and making the tea and being quiet, when the light is still coming up. It’s this peaceful moment I have to myself. And my favorite thing to do is to go over to our parents’ house, and we sit around the dining room table and drink tea together.

What was the inspiration behind Wight Tea Company?
J: As young as 7, I started reading every book I could find, researching tea on the internet, trying to find new things to try.

B: We’re seven years apart, so at that age we didn’t really talk much. After I graduated from UMBC, Joey encouraged me to get a job at a tea shop. All of a sudden, I realized I loved it.

J: And when I reached working age, I started working at the same shop. We started sharing blends we would make with each other.

What is it like working together as siblings?
B: We have a good checks and balances system. When I feel like I’m uncertain about something, Joey is very certain, and vice versa.

J: We know each other so well. We can read each other a little differently than you just could with the average coworker or business partner. Every time someone asks if I’m in business with partners, I say, “Yeah, it’s my sister,” and they’re always like “Oh, I’m so sorry,” and it’s like no, you should really give it a shot!

What’s the best thing about being a small business owner in Baltimore?
B: I really love business in Baltimore specifically because of how supportive it is. I love making friends and connections through supporting other small businesses. It’s my tribe, and I love seeing everybody succeed.

 J: If you have trouble finding resources or information, someone in business that’s a similar size is always willing to help you track it down. It’s a really helpful community.

Coffee has been trendy for so long, do you see a similar focus and attention growing for tea?
B: Absolutely. Tea is already popular, especially among millennials. That age set is drinking as much tea as they are coffee. I think that people are opening up to it, realizing they can have a very high-end experience with tea.

J: If you look at the coffee industry, there are coffee beans from different parts of the world, processed in different ways and roasted and brewed with all different techniques, and the same thing goes with tea. Tea tastes different depending on where it comes from, based on the pH of the soil, the mineral content of the soil, how high up it was grown, how it was processed once it was picked—there are thousands of factors that go into the flavor of tea. That’s really the fun part for me is understanding why it tastes that way, and you can have that elevated experience while seeking out variety.

B: People are starting to wake up to the idea that if you care about your coffee menu, you need to start caring about your tea menu as well.

 What makes the perfect cup of spring tea?
J: If it’s a spring morning and I can make a leisurely cup of tea, I’m doing a jasmine green tea with some local honey. It’s light, it’s floral, and the green tea notes really bring it down a little bit.

B: As spring comes I want something a little lighter, something brighter, which is the Sage Rose, or something along the lines of a little floral, or a little fruity, but nothing too heavy.

J: Spring is also harvest season for the tea we use for our Marquess Grey, my favorite time of year!

B: It’s only picked in March and April, and it’s the first buds, so we’re sitting on the edge of our seats.

J: It’s a luxurious tea we would buy for ourselves. And then we made a tea blend out of it, and people loved it. I can’t wait to have it back in stock in May.

B: That will be a great spring tea, too. It’s an earl grey, which is a kind of basic tea everyone knows about, but ours is a different earl grey experience.

How do you come up with your flavors?
J: We begin looking at ingredients that we like and think are different. We’re not just going to make a basic tea. For example, the Tropical Green Tea. We wanted something to fill that gap in our product line, but neither of us likes fruity teas that are heavy and dense. We knew what we wanted and what we didn’t, but we also wanted to make it a little different. So we put coconut in it. Or with the Blueberry Lemon Basil, we added the basil. Blueberry and lemon is delicious, but we wanted something to differentiate and make it pop.

B: And with the Sage Rose, we added the lemongrass. It always starts with thinking about flavors that I enjoy. We’ll kind of brainstorm back and forth about different combinations, and we’ll get the ingredients to make little test batches. We’ll have a test cup together, we’ll talk about what we like, what we don’t like, what to add, what to subtract.

J: Sage Rose almost didn’t happen. One time it tasted too much like moss, the next time it tasted like potpourri, we kept going back and forth that line in the middle of balanced flavor, and then right as I was about to give up, we made one final blend, and it was amazing.

What are your recommendations for enjoying tea in warm weather?
B: Our most popular blend, Tropical Green Tea, is a summertime favorite. It’s a green tea with tons of fruits, and it’s so delicious and light. We also just released Blueberry Basil Rooibos with Lemon, which is a great caffeine-free tea.

J: It’s easy drinking. The thing I really love about Blueberry Basil on a hot day is when you’re drinking something with some of those more savory tones in a tea, it can be cooling.

B: When our Sage Rose tea is made iced, the sage has this buttery, refreshing smoothness.

Any summer trends in the tea world to keep an eye out for?
B: We just started making tea-flavored cotton candies, which are really fun and great for the summer. Right now, we have a green tea, black tea, and earl grey flavor, and we have those at all of our events.

J: In a couple months, we hope to have cotton candies that taste like our own tea blends.

B: Cold brew is going to be hot for the summer, too. It’s so simple, you just put your tea in cold water and leave it in the fridge overnight.

J: It’s great because you won’t release the tannins out of the tea leaves since you’re not getting it hot enough, just lots of flavor.

B: You can also mix in soda water with your tea, which is great for summer. It’s so light!

What does the future hold for Wight Tea Co.?
J: We’re working on becoming more visible in Baltimore and the DMV area through wholesale to restaurants, bars, other local businesses.

B: In the broader future we’re looking to get into warehouse space, to up our production on a much larger scale.

You guys are also very vocal about educating your customers.
B: Absolutely. We’re always happy to educate people on how to make proper tea at home. Like matcha, which is on trend right now and we can teach you how do it right.

J: A lot of people think they hate matcha because they’ve had it made poorly. It can be lumpy and bitter made wrong, but if you have it hand-whisked the proper way, it can be so velvety and smooth.

B: We always have tastings at events, and love to talk with people how to make it right.

J: We both have this experience a lot where we make tea for someone and they absolutely love it, but they won’t do it at home. And I always say I’m more than happy to show them how. As long as that means they’re going to enjoy tea, whether it’s our tea or tea they found somewhere else, that’s my goal. I just want people to open themselves up to the world of possibility with tea.