Q&A
A Little Extra Goes
a Long Way
Lauren Ocello’s new path leads to unconventional treats
You’re a former chocolatier and
graduate of The French Pastry
School in Chicago. Why are you
making jams and pickles instead of
candies and pastries?
A fabulous and logical question! I
had the privilege of working for two
businesses — Amy’s Candy Bar and the
Fifty/50 Restaurant Group — with very
different confection kitchens. I thoroughly
enjoyed my time with both. However,
candies and pastries were never the
types of things I would make for myself
or to give to others. I always spent time
on simpler things, like jams and pickles.
How did your business, Twidley
Bits, come about?
In 2019 I turned 35. For some reason,
that number stuck in my head as a path
marker. Although I enjoyed my job making
chocolates and confections, I knew
I had to do something for myself soon.
So I began thinking about what I liked
to do, make and eat. While describing to
my husband the types of things I could
make and sell, I referred to the products
as, “you know, all the twidley bits on a
charcuterie board.” We looked at each
other and knew right away that I had a
business, and it had a name.
What makes your items stand out
from similar ones at a supermarket?
I put a twist on my products to
make them stand out from what is
conventionally available. I don’t just
make a strawberry jam; it’s strawberry
jam with prosecco! I want my products
to be lovely and a bit surprising
for my clients.
You also make vegan cheeses. What
makes yours unique?
My products are soy-free and
Lauren
Ocello,
owner of
Twidley Bits
PHOTO COURTESY OF LAUREN OCELLO
gluten-free, which helps folks with
allergies. Additionally, I haven’t found
many goat cheese alternatives out
there, so offering four different flavor
profiles for that particular cheese has
been a point of pride.
Is veganism key to your business?
Yes. All my products are vegan
and made in a vegan and gluten-free
kitchen. I want to produce the tastiest
and kindest products for my clients
because they are items I proudly eat,
serve and gift. It’s so rewarding to
offer someone a vegan cheese alternative
that lights up their face and
makes them rethink what they want
to put on their plate.
When and why did you go vegan?
I became vegan in July 2016, and it
was an immediate overnight decision.
My husband was out of town, and be-
Planted | 18
Dig In
cause I am a very cool person, I spend
my time watching documentaries
when I have the place to myself.
In one day, I watched four documentaries
about the consumption
of animal products and its
effect on animals, the planet and
our bodies. My husband came
home to a vegan wife!
You’ve said Twidley Bits are “the
extras that make life’s moments
extraordinary.” Examples?
Biting into a lovely cupcake that’s
filled with Koval bourbon-peach-vanilla
bean jam. Spying curried pickled
carrots and crunchy hot pickled okra
on a holiday relish tray instead of
canned olives and gherkins. Or a warm
bowl of oatmeal topped with cinnamony
apple butter and toasted walnuts,
like a hug for your tummy. These are
the extraordinary everyday moments
Twidley Bits is happy to provide.
What are your current and longterm
goals for Twidley Bits?
A current goal is to fine-tune a
few more no-sugar-added products.
Right now, my pear butter is the main
product I offer with that designation.
In the future, I would like to ship my
vegan cheeses. They’re all fresh, refrigerated
products, so figuring out how
to mail them is a real head-scratcher.
I’ll get there, though!
Anything you want to add?
When people shop small and local,
they’re helping their community in so
many ways. I and other small makers,
bakers, movers and shakers are
so grateful for our clients and connections.
Without their support, we
couldn’t do what we do.