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continued from page 29
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about food-related topics from their
couches, yet the pair formed a solid
working rapport. “It was great for us
to see how our styles meshed in the
workplace,” Berg recalled.
While at Gayle’s, Berg hosted regu-
lar cheese pop-ups under the name
Berg’s Provisions, drawing in crowds
by the dozen. During Berg’s success,
Werner was learning everything he
could about chocolate.
After years of deliberation, Berg
and Werner had the impending seri-
ous talk. For these long-time friends,
their dream of starting a business
was always on the brain. In July
2017, they decided to give it a shot.
LIVING THE DREAM
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Orchard Lake Rd. South of 14 Mile t Farmington Hills
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Jewish News
4189 Orchard Lake Road, Orchard Lake Twp., MI
248.865.0000
www.mezzagrille.com
30
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February 1 • 2018
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$ 99
CHOOSE TWO
SOUP, SALAD
OR SANDWICH
Berg and Werner opted to blend
their two passions, chocolate and
cheese, and established Provisions
Culinary Outfitters. They discovered
the ideal shared space, setting up
a glass display case and wooden
shelves alongside Farm Field Table, a
specialty butcher in Ferndale.
Provisions was up and running by
November 2017, just in time for the
holiday season. Not only were they
busy with orders, but patrons were
also drawn to the shopping experi-
ence.
“The show begins right away,” Berg
said. Six days per week, he’s handing
out samples as visitors step inside.
While Berg and Werner are helping
Provisions’ customers discover a
new favorite chocolate bar or style
of cheese, they also love storytelling.
Berg is happy to delve into the his-
tory of sheep’s milk cheeses while
Werner regularly offers a tour along
the equator as he explains the varied
tastes of cacao beans.
“When we say culinary outfitters,
it’s not just a tagline — we want to
take people on a journey,” Werner
said. “Without prompting people,
they often say this is like going on a
trip.”
In the midst of animated con-
versations with customers, the two
provide samples to guests through-
out their visit, essentially hosting a
private tasting while people shop.
Unlike big-name grocery stores,
Provisions also takes customers to
familiar places. Berg and Werner
fondly recall one of their early
encounters with a U.S. veteran.
While perusing the shelves, the
gentleman was re-introduced to
chocolate grown in Vietnam where
he once served. The familiar taste
brought him great joy, and he pro-
ceeded to purchase more chocolate
for a fellow troop member.
In addition to each individual who
walks through the door, Berg and
Werner aim to establish relation-
ships with their retailers, especially
smaller-scale businesses like Idyll
Farms in Michigan.
They also seek out chocolatiers
making an impact, such as Omnom,
based in Reykjavik, Iceland. With
each bar sold, the company donates
a portion of funds to Reykjavik
Pride. Following suit, Provisions
donates $2 from every Omnom bar
to local nonprofits Affirmations and
Ferndale Pride.
To put their quality products to
good use, Berg and Werner arrange
specialty cheese boards full of char-
cuterie, crackers, homemade jam
and fine chocolate. Provisions offers
customized boards or standard
options available to peruse on its
website.
As the business continues to
grow, Provisions aims to become
a preferred caterer in the commu-
nity. Berg and Werner also strive to
educate the public beyond the store
— their speaking events are taking
off at local libraries and among con-
tinuing educational groups such as
Birmingham’s “Next.”
While there are more steps ahead
for the Provisions team, Berg and
Werner are proud to say they have
accomplished their mission state-
ment — cultivating their communi-
ty, establishing connections between
people, cultures and places, and sup-
porting businesses that are passion-
ate about their craft.
As Provisions continues to estab-
lish its reputation, Berg describes
the most obvious goal for 2018 —
“making sure Metro Detroit is eating
better chocolate and cheese.” •
Provisions
Culinary Outfitters
1030 Woodward Heights, Suite B
Ferndale, MI
(248) 468-4487
provisionsferndale.com