Our producers.
Fight Juice
When Ivy Armstrong was diagnosed as pre-diabetic, she decided to stop being a bystander to her own health. She launched Fight Juice to help people boost their immune systems, balance their blood sugar, and support her community.
Little Wild Things Farm
Little Wild Things City Farm produces soil-grown microgreens from their indoor farm in the heart of Washington, D.C. Founder Mary Ackley believes that environmentally sustainable, commercially viable farming is possible in urban landscapes—and she’s proving it. As a first-generation farmer, she’s combining the best of time-honored sustainable growing techniques with new innovations and a disciplined business to achieve high yields from very small growing spaces.
Elle
Ellē is a cafe, bakery, restaurant, and bar in Mt. Pleasant, DC owned by Lizzy Evelyn & Nick Pimintel. Elle is also home to their wholesale bakery, Paisley Fig. When they’re not closed for pandemic purposes, Elle is counter service by day (serving coffee, baked goods, sandwiches, and pastries) and award-winning, full-service restaurant by night.
Seylou Bakery & Mill
Seylou, created by head-baker Jonathan and co-owner Jessica, sources all its grain exclusively from the Chesapeake Watershed from farmers certified organic, biodynamic or completely all natural. They mill all of their grain fresh in-house on a 40" granite stone mill. They don’t sift off any of the bran or germ, creating the most flavorful and nutrient dense flour possible. All their baked goods are 100% wholegrain. And delicious.
Soupergirl
Sara Polon is a former stand up comedian turned soup-maker. Michael Pollan’s The Omnivore’s Dilemma changed her life — she even thought about being a farmer herself, but she can’t even keep her house plants alive, so… Soupergirl teamed up with her Soupermom Marilyn to bring inspired, nutritious, local soup to the hungry citizens of Washington, DC. Soupergirl believes in real, responsible food. They support the local farming community. They compost. They cook healthfully and our all their soups are plant based. They’re even kosher!
Number One Sons
Growing up, Caitlin Roberts’ made a home cooked dinner every night. Number 1 Mom’s meals always ended with a big salad and dinner had plenty of vegetables, often cooked with traditional Chinese fermented ingredients. Her mom taught her and her brother Yi Wah to cook good food with quality ingredients and to share it with the community. They’ve taken a similar approach to making pickled and fermented foods.
If you’re a local, woman-owned or operated food business, we want to hear from you.
We’re not sure where Brijit is headed — we’re taking it week by week, like everybody else. But for now, people seem to like what we’re doing, and we love doing our small part, and want to do more of it. If you’re a producer and you think Brijit might be a useful local distribution channel, we want to hear from you. Please reach out.