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Photograph by Aaron M. Conway / OMS
With a five-month-old baby strapped to her back, Rachel DesRochers started baking vegan graham crackers four years ago in her Linwood home. Roused by her father’s recently diagnosed prostate cancer, and in accord with his vegan diet, DesRochers fine-tuned her cracker recipe over the course of a year. Once satisfied, she started small, selling her grahams at local stores and farmers’ markets. In January 2013, she decided to seize the day. “My husband had just lost his job, so I thought, Let’s do this, ” she says. With her hubby at home with the kids, she jumped in feet first, eventually renting a 5,000-square-foot facility in Covington. DesRochers and her five employees now produce about 10,000 graham crackers a week. She’s selling them at a handful of markets around town and shipping orders to various Whole Foods, coffee shops, and health food stores across the country. “On every box we print, What are you grateful for?” explains DesRochers. “Our mission is a message of gratitude.”
Grateful Grahams, gratefulgrahams.com
Originally published in the Septmeber 2014 issue