The Sacramento-based startup makes cannabis-infused topical skin care products and for Chelsea Dudgeon, CEO and cofounder, her grandmother was “a tough sell” in the beginning.
In 1991, Gregory Perkins was a Sacramento corrections officer struck by a calling to make a difference. He realized that most greeting cards lacked representation of the African American community. Perkins worked with his cousin, an artist, to develop three Afrocentric greeting card designs in an effort to create what he calls an “uplifting product that African Americans can take pride in.”
Dutchman’s Stroopwafels may be the first business to cook on a bicycle in Sacramento, but local entrepreneurs have been finding creative ways to combine the area’s twin passions for cuisine and cycles for decades.
Trail Coffee, a bustling café on an activated corner in downtown Stockton, has come a long way from its startup as a back-alley roaster. In the last four years, the business has moved twice, rebranded and expanded into a 3,500-square-foot roastery, café and test kitchen in the refurbished Owl Drug Store building on E. Main and California streets.
This new PBID is just the latest in a rash of these districts forming throughout the Sacramento area.
Mike Appezzato has only been in business for a year, but he’s already uprooting his company to move it to Sacramento.
Anu Snacks produces snack bars from spent beer grain, mixed with dried fruit and nuts with various coatings. The idea was a hit, winning $17,500 in prizes this year at the UC Davis Big Bang! competition for entrepreneurship.
Members of the McClellan Innovation Center, located on the former McClellan Air Force Base just outside North Highlands, won’t find complimentary massages or kombucha on tap, as one might find at a hip coworking space in an urban setting.
Green zones approved for commercial cannabis are limited, and demand for commercial space has driven up property values in Sacramento. Local businesses — both cannabis-related and otherwise — are feeling the pinch.
Immigration attorney Tiffani Sharp’s life shifted after her 5-year-old daughter, Willow, asked her a question. Her ex-husband, Willow’s father, was getting remarried in 2014, and Sharp was genuinely excited for him. They were still friends, peacefully co-parenting.
At age 14, Jake Van Ry is already an all-star in the Foothills food truck scene.
Every year, Sacramento Life Center’s two mobile medical clinics provide free services for over 2,000 low-income women in critical need of medical services throughout pregnancy, with a goal to see all pregnancies come to term. However, last year, the service-providing vehicles needed some upkeep of their own: The two mobile clinics required engine repairs and tires to stay on the road.
Having a great idea is easy. But turning that idea into a business is a bit more difficult. From creating a product with market viability, to hiring staff and growing to scale, the road to entrepreneurship is rife with obstacles. But, perhaps none are as fundamental as the age-old question of how to fund.
For the last dozen years, the UC Davis Institute for Innovation and Entrepreneurship has fostered hundreds of aspiring entrepreneurs out of the classroom setting and into the real world. Comstock’s sat down with Senior Program Manager Niki Peterson to learn how her institute is helping turn the Capital Region into a world-class incubator for innovation.
While a cottage food career comes with plenty of challenges, Karla McNeil-Rueda has leveraged it as an opportunity to create her own vision of success.
Airbnb is all the rage these days, in Sacramento and beyond. And why not? After all, we’re hearing a lot of hype about becoming successful in real estate through short-term rentals.
There are several reasons why Sac City Brews Neighborhood Tap House at the Tallac Village Shopping Center in Tahoe Park has quickly become one of the most laid-back beer bars in the Sacramento area.
Stephanie Stiavetti had an IT job that she liked in Sacramento, managing a company’s servers, mobile devices and computers. Yet her real passion was cooking. She had attended culinary school, designed recipes, dabbled in freelance food writing and had even written a cookbook.
When Christy Hayes arrived in Woodland in 2004, the former U.S. Air Force heavy diesel mechanic was fresh out of active duty. She found a job as a hostess at an iconic downtown eatery, Morrison’s Upstairs. She worked her way up to bartender and then bar manager. But Hayes never expected she would one day see the building house her own restaurant.
We asked readers to submit their picks for the Capital Region’s top entrepreneurs —and you answered. Our editorial team vetted almost 100 nominations, looking for innovative business ideas, interesting backstories, unique products and services and that ineffable “it” factor. And here they are…