Focaccia sandwiches, cookies, and French-inspired Pop-Tarts are drawing crowds at Je T’Aime Pâtisserie’s new pop-up shop inside the Brooklyn Children’s Museum in Crown Heights. The vibrant treats are already winning fans, especially one young visitor who took a bite of a Pop-Tart and exclaimed, “It tastes like ice cream!” as her mom and the bakery’s owner laughed along.
Je T’Aime Pâtisserie founder Jatee Kearsley is the first vendor to participate in the museum’s newly funded Culinary Residency Incubator Support Program (CRISP). The initiative gives local food entrepreneurs a four-month platform to showcase their work and connect with new customers.
“We get to reach a broader audience here. We get to be in an established foundational space,” Kearsley said. “As a small business, you can just get a sense of hope.”
Backed by a Wells Fargo grant, the program first piloted in 2022, covers essential supplies, equiptmeant, and waives residency fees so participants can focus on creativity instead of costs.
“Vendor partners can flourish in the space,” said Atiba Edwards, President & CEO of the Brooklyn Children’s Museum. “They have a presence in front of hundreds of thousands of visitors each year - a chance to learn about their business and then grow and flourish it.”
CRISP will also host hands-on, cooking workshops this December, encouraging kids to get comfortable in the kitchen and explore their creativity.
“Our core focus is really thinking about young children, getting them to conquer their world and enjoy curiosity, learning, and identity,” Edwards said. “That’s a parallel to what we’re doing with this vendor pop-up as well.”
Central Brooklyn vendors of are invited to apply for future residencies through the Brooklyn Children’s Museum website.
