When Belgian chef Xavier came to Richmond, Virginia to open a restaurant, little did he know he’d meet his match in his meticulous and spunky Southern sous chef, Hannah. The two bonded over their love of cooking and really good food. Their love story was just the beginning, when Hannah started whipping up restaurant-quality ice cream sandwiches they knew they were onto something. Now the husband and wife team sandwich together their European roots, Southern charm and premium ice cream between freshly baked chewy cookies.

Handcrafted in small batches, Nightingale ice cream sandwiches are made with a 14% butterfat ice cream, fresh baked cookies & homemade inclusions. Joyful & indulgent in nature, they cannot be compared to any other ice cream novelty, evoking tastes of childhood with new-age sophistication.

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About Sofia Rovirosa, Co-Founder
Sofia Rovirosa is the co-founder of Wanderlands. She grew up in New Mexico on her family’s 4th generation pecan estate with a strong sense of connection to both food and land. This curiosity and love of the outdoors took her across the high deserts of Arizona and New Mexico closely followed by the US Virgin Islands, southeast Alaska, and eventually, Napa, where she immersed herself in viticulture as a cellar master at a winery in Napa, California. This hands-on experience working closely with the land inspired in her a love and respect for the concept of terroir — the idea that something could capture the essence of a place and season. Her passions led to her desire to replicate this with her family’s pecans, creating Wanderlands to share this sense of “somewhereness” with others.
About Jane Ko, Co-Founder and Head of Brand & Marketing
Jane Ko is the co-founder of Wanderlands. The head of brand and marketing, Jane Ko’s experience spans 20 years across multiple industries at Kellogg (leading global brand strategy for brands Pringles and Special K), eos, L’Oreal, Nars Cosmetics & Multiple CPG/Beauty Startups. Jane earned her PhD in Neuroscience at Harvard University and champions the application of neuroscience and neurosensory techniques to develop stronger and more memorable brand products and experiences in CPG.

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Diane Aylsworth, CEO of Aunt Fannie's, brings years of food and bev CPG experience to the cleaning category. From marketing to sales to positioning, Diane wears many hats as an emerging brand CEO. She has been with Aunt Fannie's for 7 years and most recently led the team through a major brand refresh.

Passionate about early stage, fast growth brands, her vision is to continue to build Aunt Fannie's to move the category towards products designed for safe use. Diane is based in Portland, OR and when not cleaning up cleaning, she can be found obsessing over artisan cheese or hanging with her two dogs Argo & Roxy.

auntfannies.com | IG auntfannies

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Natasha is on a mission to celebrate different cultural flavors leading to new recipes, ideas, and conversations. She has crafted a deeper meaning behind the classic Mediterranean and Middle Eastern one-pan dish, Shakshuka. Originally from Los Angeles, she found her start in Syracuse NY through trial and error during grad school. She went on to create Shooka, a thick, chunky, tomato-based sauce meant to be served with poached eggs in a skillet with crusty bread — but you can add anything you want!

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Something Sweet was founded by the Cook family after the unexpected loss of their husband & dad, Dan, in 2021. The Cooks turned their pain into purpose by sharing their mom’s recipes and their dad’s favorite treats. When life is hard, sometimes you just need Something Sweet.

Hugs, Kim, Lindsey, Brittney and Cailin Cook

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Tour manager by day, Desert Dust slinger by night, founder Rick Marino brings his rock n roll mentality to the shelf with Desert Dust's date-based seasoning blends. Inspired by the desert that Rick calls home and has loved for decades, Desert Dust uses dates from Coachella Valley to craft flavorful, healthy, desert-powered spice blends and taco seasonings. Rick noticed a lack of California culinary souvenirs throughout his travels and that is what sparked the idea for Desert Dust. Now people can bring a piece of the desert home.

IG getdesertdust | desertdust.com

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Beituti, meaning homey in Arabic, embodies the warmth and joy of gathering with family and friends around a shared table. Founded by a Lebanese-American family with roots in Beirut, Beituti brings the vibrant flavors of Lebanon to kitchens across the U.S., blending tradition with convenience.

The journey began when Rawia and her family moved to the U.S. and discovered a gap in grocery aisles—there were few options for the zesty cooking sauces, flavorful marinades, and indulgent baking mixes that define Lebanese cuisine. Determined to share their heritage, she created Beituti to make authentic Middle Eastern flavors accessible, fast, and easy to prepare.

With clean, preservative-free ingredients, Beituti offers a modern take on time-honored recipes, ensuring that every product delivers both authenticity and irresistible taste. Whether it’s a weeknight dinner or a special celebration, Beituti invites everyone to experience the hospitality and bold flavors of the Levant, all from the comfort of home.

From their family table to yours, Beituti is more than a brand—it’s a celebration of culture, community, and culinary tradition.

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Christina Dorr Drake is the CEO and co-founder of Willa's Organic Oat Milk, which is leading meaningful change—nutritiously, deliciously, and for the good of the planet.

A seasoned marketing strategist, Christina left her career to join forces with her sister Elena and husband Russell, inspired by their grandmother Willa's original oat milk recipe, crafted with real, whole-food ingredients.

Willa’s is the only oat milk made with organic ingredients and the whole oat—never just oat sugar. That makes it richer, lower in sugar, and higher in protein and fiber. No part of the oat is wasted, making Willa’s a food waste and climate change fighting champion.

Christina’s journey as a breast cancer survivor reinforced Willa’s commitment to wholesome, organic ingredients. During her treatment, she ate mostly plant-based and exercised regularly. In 2020, she was declared cancer-free, bringing renewed purpose to Willa’s aim to have a net positive impact on the health of people and the planet.

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The idea for Bougie Gougies blossomed from cherished memories of my dear family friend Suzanne. Before she moved to the United States after WW2, she lived an exciting life, studying and modeling, in Paris. Besides instilling in me a curiosity about the world, travel, and culture, she was the one who first introduced me to gougères—the French cheese puff pastries that elevate any gathering.
Over the years, I’ve delighted my friends with this tasty hors d’oeuvre. Simple yet sophisticated, gougies are an exquisite contribution to any party and make my friends feel special as soon as they walk through my front door. Gougies make such a great first impression that I no longer need to stress if the flowers are not perfect or if dessert is served late.
When my friends started requesting my gougies for their parties, I realized a need to bring gougies to everyone who loves to entertain. And so voilà, Bougie Gougies was born. I invite you to please indulge in the delicate, cheesy flavors of gougies, where these irresistible puffs and the finest champagne create an effortless and remarkable gathering for your loved ones.

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Veronica Panzardi is on a mission to help busy people make eating healthier easier, without compromising on taste or convenience. As an investment banker, she found herself juggling work, life, and the constant struggle of trying to make better food choices—while still enjoying the pleasures of the meals we love. It was at her bank, when she would work late and order takeout to the office, that she realized how difficult it was to incorporate more vegetables into my daily routine. After some NYC studio prototyping, Edggies veggies were born!

IG edggies | edggies.com

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