Lily’s Handmade Ice Cream
Ori Gilinsky’s passion for food began while he served as a chef in the military. When he pitched his idea for an ice cream brand to his dad, Ronen, the patriarch recruited his other son, Tal, to launch the Delray Beach-based family business. As for naming the brand, Ronen explains, “Lily is my daughter. Her name became the foundation of the brand, symbolizing family, heart and the playful spirit behind everything Lily’s represents.” Ori masterfully crafts Lily’s unique flavors, drawing inspiration from the family’s world travels while staying true to using only real, natural ingredients free of artificial colors, preservatives and dyes. The brand offers kosher and vegan-friendly options too. The family is also laser-focused on supporting our community through its philanthropic efforts. “Giving back isn’t an afterthought for us; it’s a core part of who we are and how we grow,” Ronen says. lilyshandmadeicecream.com
Munyon’s Paw-Paw
As veteran spirits executives, Joe Colucci and Paul Massey always had the itch to launch their own. But they never expected their lightbulb moment to come during a visit to John D. MacArthur Beach State Park, where the duo was introduced to the legendary Dr. James M. Munyon.
Munyon grew up in a humble Connecticut household and worked as a salesman, singer, songwriter, theatrical agent and publisher. But he made his fortune with his cure-all elixir, Munyon’s Paw-Paw; at its peak, the papaya-based drink made $170 million annually. He purchased the island now known as Munyon’s Island, just north of Peanut Island, in 1901. There, he built a 21-room boutique hotel and planted more than 2,000 varieties of roses alongside tropical fruit trees.
Munyon died in 1918, and his legacy faded until 2023, when Colucci and Massey revived the brand. Today, the bittersweet aperitif uses the original recipe, along with all-natural ingredients free of artificial dyes and preservatives, blended with a premium American grain spirit for a Florida drink that resembles a marriage of Grand Marnier and Campari. It can replace Cointreau in a margarita, replace simple syrup and bitters in an Old Fashioned, or simply be enjoyed over ice with tonic. munyonspawpaw.com
Sarah’s Slow Jam
This hobby-turned-flourishing side hustle has created a full-circle moment for Sarah Cohen, whose great-grandparents, Pearl and Justin, ran a produce stand in Flamingo Park in the 1920s. Jam making was a way to pass the time while she waited for her bar exam results; today, Cohen represents foster children through the Legal Aid Society of Palm Beach County and creates jam as an artistic release. “I have two passions, justice and jam,” she quips. Her regionally sourced fruit and ingredients, including local cane sugar, are crafted into marmalades, sweet jams and peppery jellies. She shines with unique flavor combinations like mango jalapeño jam and mango butter. Her tropical pepper jellies have been a hit as grilling glazes for seafood and chicken, and her smooth mango butter takes plain yogurt to a whole new level. sarahsslowjam.com
Alexandra’s Pikliz
It all started with a family recipe and a desire for Alexandra Baker to share her Haitian heritage. After tinkering with her cousin’s pikliz, a beloved Haitian condiment, Baker gave it her own twist and launched her premium product line in 2022. The classic pikliz resembles a peppery, pickled cabbage-and-carrot slaw. Baker’s Caribbean seasoning is made with fresh vegetables and is preservative-, additive- and sugar-free. The brand features three versatile products: a spicy pepper relish, a puréed version of the classic made with her proprietary blend of five flavorful peppers; a pikliz-infused hot honey made with raw wildflower honey; and an ultra-puréed pikliz hot sauce.
“Haitian culture is about perseverance and being incredibly industrious,” she says. “I feel like pikliz is the quintessence of that.” Baker shares CEO duties with her husband, Troy, and their daughter, Sofia, works the West Palm Beach GreenMarket stand when visiting from college. inthekitchenwithalexandra.com
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