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Buffalo Magazine: Food + Drink

Kombucha is slowly catching on around the country as one of the hip new trends in health food, and Buffalo was at the forefront of the movement thanks to Bootleg Bucha, a kombucha brewer on the city’s West Side. The husband-and-wife team who founded and run the company, Heather Lucas and Jeff Empric, were early adopters of the fermented tea—and when they launched three …

Buffalo Magazine: Shopping

Take your holiday cards up a notch with greetings crafted in Buffalo by Witty Gritty Paper Co., Great Arrow Graphics and artists for WNY Book Arts Center.

Buffalo Magazine: Food + Drink

BreadHive is, at its heart, a cooperative enterprise: an employee-owned company of nine. Each of them works shifts making bread or manning the counter at their Connecticut Street storefront. So each of them has a stake in everything that goes on. “We started out as a worker cooperative,” said founder and owner Emily Stewart. “We now have 18 employees and nine total owne…

Buffalo Magazine: Photo Galleries

The bakers at BreadHive believe the West Side’s water and air give their sourdough a distinctive character. From starter to oven to table, see how this customer favorite is made.

Buffalo Magazine: Food + Drink

Buffalo’s never been a city to shy away from a drink. From its bawdy Erie Canal days to its colorful brewing history and modern imbibing, every local hour can tend to be a good time for a Happy Hour. But since Prohibition reigned in the early 1900s, Nickel City distilling had been dry until 2012. Loosened state laws on farm distilleries allowed craft spirits to flow and…

Buffalo Magazine: Home

There is a fresh wave of innovation and optimism in Buffalo, and the city’s newest entrepreneurs are a big reason why. From the tremendously successful 43North competition to a steady stream of startups impacting Buffalo and beyond, the WNY community has become an unforeseen hub of entrepreneurism. We spoke with the founders and operators of five unique companies, all b…

Buffalo Magazine: Home

Greg Link, the artist behind the Cone Five Gallery, has become a businessman during his 23 years of crafting and selling pottery, but the art is what drives him. “I love creating,” Link said from his workspace in the back room of the gallery. “I’ve become a businessman by default. My passion is creating, I love coming into the shop at night when it’s closed up and I can…

Buffalo Magazine: Home

It took a while for Norman Cramer to find his passion in life. The woodworker and furniture designer tried a bit of everything before settling on the job that makes him happy. “I always enjoyed shop class when I was a kid, but I never thought it would go anywhere,” he said. After high school he tried business school but found that he “just wasn’t into it.” So he emba…

Buffalo Magazine: BufFYI

Whether it’s a family picnic or a Bills tailgate, it’s no secret that Western New Yorkers get pretty competitive. Charlie Sciandra has enjoyed a unique perspective on the region’s fervor for games. As a co-founder of KanJam, Sciandra watched the game grow from a local passion launched in North Tonawanda to a global gaming phenomenon. Sciandra believes KanJam wouldn’t be…

Buffalo Magazine: Home

Sometimes the most interesting and dynamic things come from some of the most unassuming spaces. Custom lighting designer Andrew Emerson of Emerson James is a perfect example. Though he works out of a sparse, unadorned warehouse space on a residential street in Lockport, he produces some fantastic, and extremely unique designs. “It’s a creative outlet for me,” Emerson sa…

Buffalo Magazine: Home

For many of us, pickles are a comfort food that remind us of our parents and grandparents, and the fermented foods they kept in jars on the shelves in basements. Just one sight, or more likely one whiff, of those jars of vinegary, preserved foods brings us back to our childhoods. Now, the pickle lovers among us have a home on Buffalo’s West Side in the form of Barrel + …

Buffalo Magazine: Home

The sweet, warm smell of donuts fresh from the fryer wafts from the kitchen to greet all visitors — an intoxicatingly cheery promise of what’s to come. And while Paula, her family and staff (one and the same, really), have become immune to that delectable scent, their customers — and even the local bank — certainly haven’t. It’s not uncommon, when making their routine depo…