THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Greg Woodworth of Stony Brook Cookie Co. started at Nuestra Culinary Ventures and has doubled sales annually. He laments that other entrepreneurs won’t have the same opportunity.

Food start-ups losing their kitchen incubator

Firms grew; host's funds fell short

By Sacha Pfeiffer
Globe Staff / November 14, 2006

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They often began with only a recipe and a dream. Now they create gourmet cookies and home-brined pickles, Southern-fried catfish and spiced pecans, cinnamon buns and handcrafted mozzarella. Some have grown into thriving businesses that sell their products to restaurants and national markets such as Whole Foods and Trader Joe's. (Full article: 1304 words)

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