This past summer has been a huge success for us! One of our biggest accomplishments was our debut in Charleston magazine’s gorgeous 40th anniversary issue. The publication was an homage to what has made this city unique over the years and the people who’ve shaped it into an award-winning town that garners praise from coast to coast.
We’re big fans of Charleston magazine and love picking it up to see in-depth interviews with local taste-makers and stunning photography that elevates an ordinary subject to something extraordinary. One day, we thought we might even make the pages of a future issue!
Cut to May when home editor Bridget Venatta called us mid-afternoon one day. You would think that would indicate immediate fame, but patience is a virtue, isn’t it? Bridget asked us a few questions and passed us along to a writer who got the background on our crafty product. The article by Lauren Brooks Johnson then went through production where the assistant art director, Camilla Nilsson, worked with us to set up a photoshoot.
Obviously immediate fame was within reach, right? But first we had to be personally embarrassed in Marion Square… just a little bit.
Photographer Floyd Small Jr. met us on a weekday to recreate our farmers market setup. He was super nice even though having your photo taken is most people’s worst nightmare. But we made it through, and Floyd’s shot of us with our iconic orange cart paired perfectly with a glamour shot of three of our favorite flavors -- cookie dough, blueberry and peanut butter.
It was on a drive back from Raleigh that we realized the story would be coming out soon -- and we were right! Imagine our delight when the trio of flavors opened the section, followed by a story on how Wich Cream got started because of Brandon’s culinary background and our drive for quality eats for all ages. Yeah, pretty sure our moms cried and bought out all the issues at Harris Teeter that we hadn’t already grabbed upon our return from Raleigh.
Since then we’ve had a ton of people at the farmers market mention that they saw us in the issue and added us on Facebook or Instagram to see what we have and where we’ll be next!
Having such a wide reach in not only a meaningful publication, but an incredibly special issue, was such an honor. We couldn’t have picked a better placement for our shout-out, and we’re so grateful to not only the staff of the magazine for thinking of us -- but for this city which has been so supportive for both culinary ventures and innovative startups.