Makers & Shakers: Ms Margaret Maker's

Ms Margaret Maker's

Woman-Owned Business
Pandemic Pivot business

Instagram: @ms.margaretmaker

Website: www.msmargaretmaker.com

Current Gum Pop Presents Events: Holiday BAZAAR, Valentine’s BAZAAR, Fall BAZAAR , Saturday Night BAZAAR

Location: Denver, CO

“I first developed the pumpkin seed brittle recipe over a decade ago, at a restaurant in St. Louis, where I was the pastry chef.”

Tell us about yourself! What’s your background and what do you do?

I am a chef. This May marks my 20th year in hospitality, specifically food, and drink.

How did you learn your craft? Tell us about your first finished product.

I first developed the pumpkin seed brittle recipe over a decade ago, at a restaurant in St. Louis, where I was the pastry chef. The pumpkin seed brittle did double duty. I served it as a confection addition to the cookie plate, which was very popular with our coffee program. I would also stretch a small quantity of brittle so thin that the pumpkin seeds appeared to be suspended in the most delicate glass. This thinner version was served as a garnish on a pumpkin cake-plated dessert.

Where does the name of your business come from?

My name is Margaret, and my grandma's name was also Margaret. Since the pumpkin seed brittle recipe is based on a peanut brittle recipe of hers, it just felt right to name the business after us.

How long does it take to make your product and what’s involved in the process?

A batch of brittle takes about an hour and a half to make. The finished brittle needs approximately 3 hours to cool completely. I start by making a caramel. Once the caramel reaches a certain temperature, I add the raw pumpkin seeds to the caramel. The pumpkin seeds toast while the caramel finishes cooking. After the pumpkin seeds are added to the pot, a lot of stirring is involved to keep the seeds from burning. When the caramel is ready, vanilla extract and coconut oil are added. I switched the traditional addition of butter out for coconut oil because the coconut oil has a naturally nutty flavor that helps the seeds mimic the richer flavor of a toasted peanut. The pot is removed from the heat. Baking soda and a little kosher salt are stirred in before the brittle is poured out onto a slipat lined, full-sized sheet tray. After cooling, I break the larger slab of brittle up by hand to be portioned, by weight, into bags for your enjoyment!

“My favorite is one I began running as a special last year, now on the market menu full time, the pumpkin seed pralines!”

Where does your inspiration come from?

Eating! I try to create things I enjoy eating or would want to eat.

What three words would you use to describe your product/service?

Delicious, Simple, & Approachable

What’s your favorite product that you’ve created?

My favorite is one I began running as a special last year, now on the market menu full time, the pumpkin seed pralines! A chewy, New Orleans-style praline, made from a buttermilk caramel and pumpkin seeds in place of nuts.

What question do you get asked the most at pop-up markets?

If I grow the pumpkins for my pumpkin seeds. I do not. At my busiest, I go through upwards of 100 pounds of raw pepitas in a week. I'd need to live in a pumpkin patch to keep up with that!

What is your favorite Gum Pop Presents event?

I am partial to the Saturday Night Bazaar at Sloan's Lake! It is the event where I launched back in 2021 and I have a wonderful group of regulars in the neighborhood.

“I am excited to debut the new logo created by Alissandra soon and look forward to working with her on future packaging designs.”

What other Gum Pop Presents vendor are you dying to collaborate with?

One of my goals for 2023 is to polish up my branding before expanding to wholesale. Since my name is my brand, having a uniquely scripted wordmark is a must! One magical day, the amazingly talented Alissandra Seelaus, of Hey, Alissandra, set up across from me at a Gum Pop event. Alissandra specializes in hand lettering making her the perfect fit for the job! I am excited to debut the new logo soon and look forward to working with her on future packaging designs.

What’s something unique about you that most people don’t know (or wouldn’t guess)?

A very long time ago, I spent a few years performing as a member of a drum and bugle corps. Denver is actually home to a drum and bugle corps, although not the one of which I was a member. If you haven't been to a Drums Along the Rockies show, I highly recommend checking it out this year!

What is your favorite thing about being a creator in Colorado?

I would not have been able to afford to self start my business without the Colorado Cottage Foods Act in place.

If you had one extra hour of free time every day, how would you use it?

Reading for fun, not for work!