American Pecan Co

By Brian J. Lowney

FARM TO TABLE

Rhode Island transplant and entrepreneur, Ma hew Bailey, is spreading “the pecan gospel,” one delicious nut at a time!

Bailey, a North Kingstown resident, is the owner and founder of American Pecan Co., producers and growers of quality Georgia pecans and delicious gourmet snack foods. The nuts are grown on Bailey’s 400-acre family farm and shipped, roasted, flavored, and packaged at Hope and Main, which has evolved to become Rhode Island’s premier culinary incubator. The facility is among the top ten in the country, and has launched nearly 300 businesses since 2014.

“We are fi h-generation farmers,” Bailey begins, adding that the family has owned pecan trees for more than 22 years.

“I am a second generation pecan grower,” he notes, adding that his parents and brother currently maintain the sprawling family farm which is located in Moultrie, Georgia.

Bailey recalls that a er high school, he worked in construction and a ended college, but always preferred farming. He married his high school sweetheart, Mary, and later the pair later explored traveling around the country. They stayed in Rhode Island one summer in 2017, and a er traveling a bit more, they se led in Rhode Island.

“I heard about Hope and Main and decided to work with them to build a brand for our family’s pecans,” he shares. “I went through the various steps in the program. The leaders have been very helpful with networking and helped me to meet other people in the industry. They held my hand and taught me how to produce food safety and helped bring me to where I am today.”

The pecan company produces five flavors of gourmet nuts, including Spicy Cheddar, Vermont Maple, Tangy Dill, Natural, Lightly Salted, and Sour Cream and Onion. The pecans are sold in four-ounce snack packs.

“They are ideal for snacking,” Bailey says, adding that the company also sells bags of natural pecans that are roasted and sold in larger bags for baking or restaurant use.

“All of our pecans are sold online or at farmers’ markets and will also be sold in the future at selected stores,” Bailey adds.

He shares that the Hope and Main Wednesday He shares that the Hope and Main Wednesday markets and similar events held at the markets and similar events held at the facility continue to a ract a steady stream facility continue to a ract a steady stream of followers who enjoy the pecans, as well as of followers who enjoy the pecans, as well as other food lovers who appreciate choice and other food lovers who appreciate choice and unique foods. unique foods.

“The local community is very supportive,” “The local community is very supportive,” Bailey observes. “It’s very important to learn Bailey observes. “It’s very important to learn what people like or don’t like and how things what people like or don’t like and how things taste. Hope and Main has been invaluable taste. Hope and Main has been invaluable in ge ing this feedback for our product in ge ing this feedback for our product development.” development.”

For more information about the American For more information about the American Pecan Co., visit the web site:www.americanPecan Co., visit the web site:www.americanpecan.com. Instagram: Instagram account @ pecan.com. Instagram: Instagram account @ americanpecanco Product information and americanpecanco Product information and recipes are available. recipes are available.

Another local talented food entrepreneur Another local talented food entrepreneur worth discovering at Hope and Main is worth discovering at Hope and Main is Bryan Fatini of Bristol, a talented chef and Bryan Fatini of Bristol, a talented chef and young entrepreneur who’s a racting legions young entrepreneur who’s a racting legions of followers throughout the region, who savor of followers throughout the region, who savor his appetizing fare and skillful presentations. his appetizing fare and skillful presentations. “They help with marketing, licensing and business “They help with marketing, licensing and business operations,” Fatini continues. “The staff at Hope and operations,” Fatini continues. “The staff at Hope and Main helps you get started. The investment required is Main helps you get started. The investment required is still major, but lesser then building a commercial kitchen still major, but lesser then building a commercial kitchen outright. The facility allows entrepreneurs to access a outright. The facility allows entrepreneurs to access a shared-use commercial kitchen and to participate in a shared-use commercial kitchen and to participate in a strong community with like-minded individuals who strong community with like-minded individuals who want to succeed. Current laws and regulations create a want to succeed. Current laws and regulations create a serious barrier to entry for entrepreneurs. serious barrier to entry for entrepreneurs.

“There were many new directions that I wanted to “There were many new directions that I wanted to pursue,” he tells. “I had a desire to use local ingredients, pursue,” he tells. “I had a desire to use local ingredients, local products, and support local agriculture.” local products, and support local agriculture.”

The Barnstable, Massachuse s, native started The Barnstable, Massachuse s, native started school in 2010, and earned degrees in culinary school in 2010, and earned degrees in culinary arts and food service management from arts and food service management from Johnson and Wales University, where he later Johnson and Wales University, where he later obtained a Master of Business Administration obtained a Master of Business Administration degree in Hospitality Management, and has degree in Hospitality Management, and has worked in various facets of the food service worked in various facets of the food service industry including catering, fine dining, casual industry including catering, fine dining, casual restaurants, and other opportunities that restaurants, and other opportunities that arose during his career. arose during his career.

“I was always interested in opening my “I was always interested in opening my own business,” he shares, noting that he own business,” he shares, noting that he incorporated the business just prior to the incorporated the business just prior to the start of the Covid pandemic but his business start of the Covid pandemic but his business plans were temporarily put on hold. plans were temporarily put on hold.

“I took a job in a local restaurant and eventually “I took a job in a local restaurant and eventually I got back on track in the fall of 2020,” he shares. I got back on track in the fall of 2020,” he shares.

Once he learned about Hope and Main and Once he learned about Hope and Main and the opportunities that were available to him the opportunities that were available to him in launching a new food business, his life went in launching a new food business, his life went in a new direction. in a new direction. The busy entrepreneur plans to offer prepared meals The busy entrepreneur plans to offer prepared meals and other food items throughout the holiday season at and other food items throughout the holiday season at Hope and Main and year-round at the Tiverton Farmers Hope and Main and year-round at the Tiverton Farmers Market. He also is planning to launch a catering business Market. He also is planning to launch a catering business and offering pre-sold meals throughout the winter. and offering pre-sold meals throughout the winter.

“The menus are constantly evolving,” Fatini continues, “The menus are constantly evolving,” Fatini continues, adding that he enjoys preparing seafood dishes and adding that he enjoys preparing seafood dishes and offering underutilized species such as monkfish. offering underutilized species such as monkfish.

“I prepare many soups and salads, and enjoy making “I prepare many soups and salads, and enjoy making many types of homemade pickles and preserves,” he many types of homemade pickles and preserves,” he adds. “It is very important that we all support the local adds. “It is very important that we all support the local system.” system.”

Fatini shares his food and entrepreneurial philosophies: Fatini shares his food and entrepreneurial philosophies: “Global shutdowns from Covid emphasized the need to “Global shutdowns from Covid emphasized the need to develop local food systems; too much of our food comes develop local food systems; too much of our food comes from outside of the country and many restaurants are from outside of the country and many restaurants are reliant on value-added products like pre-prepared or reliant on value-added products like pre-prepared or pre-portioned foods. Additionally, the skills required pre-portioned foods. Additionally, the skills required to process raw ingredients need to be taught (versus to process raw ingredients need to be taught (versus cu ing open a bag), and the entire financial structure cu ing open a bag), and the entire financial structure surrounding the food industry needs to be reexamined.” surrounding the food industry needs to be reexamined.”