Kieran Folliard, Founder of FOOD BUILDING

Kieran has a past...some of which of was creating restaurants and pubs in the Twin Cities, including his former establishments Kieran’s Irish Pub, the Local, Cooper and The Liffey. If you've visited the pubs, you may have had a Kieran sighting. He then founded 2 GINGERS Irish Whiskey in 2011 which was later sold to Beam Suntory.

Since 2014, Kieran’s focus has been on FOOD BUILDING, home to Alemar Cheese Co., Baker's Field Flour & Bread and Lowry Hill Provisions, a task perhaps inspired by his youth. Growing up in a rural community in the west of Ireland, Kieran enjoyed the land he once traversed (for the love of running... from trouble or to it, is the question that will remain unanswered along with the other secrets of his youth). He frequented the butcher shop where he went 'down the town' for the rashers (bacon), appreciated and revered the baker (his mother Mary) and would only occasionally take a ride with the hackney car driver (his father, Mick, who went to mass 7 days a week).

Kieran balances his FOOD BUILDING work with his most recent project, Red Locks Irish Whiskey, a brand that celebrates creativity, risk, and the idea of “you’ll never know until you try” - something Kieran’s never shied away from and an attribute which he hopes to encourage in all those he meets. At the heart of all Kieran does is the desire to support others in their dreams as much as he’s been supported in his, championing them on.

Erik Sather, Founder of Lowry Hill Provisions

Erik Sather has made a splash in the local meat scene. He opened local butcher and sandwich shop, Lowry Hill Meats in 2015, focusing on high quality locally sourced meats, house-made sausages and roasted deli meats. When Red Table announced it’s closure in 2022, opening a meat wholesale company out of FOOD BUILDING was a natural next step for him. Lowry Hill Provisions launched Spring 2023 with a line of retail salumi and sausages made from regionally sourced heritage pork.

Patrick Wylie, Head Miller & Baker at Baker’s Field Flour & Bread

Patrick has been working at Baker's Field since 2017, and took over as Head Baker & Miller in 2022. He got his start in baking sourdough bread at home out of the Tartine cookbook, practicing every week for almost a year before learning about Baker's Field. He now oversees all operations at Baker’s Field from staffing to production. When he's not baking, you can find Patrick trail running (ultramarathons and 2 am runs before work...even in the winter!) and writing music. He also likes to cook, draw, or do anything that allows him to work with his hands and be creative. 

Charlotte Serino, Head Cheesemaker at Alemar Cheese Co.

After finishing a degree in Japanese Language and Literature from the University of Wisconsin, Charlotte quickly found that the translation life was not, in fact, for her and instead decided to devote herself more fully to a career in food. She first began making cheese at home about 5 years ago, and was immediately charmed by the creative and scientific depth allowed to the cheesemaker. She went on to receive a certificate in Dairy Safety and Processing from Penn State and has previously worked as a Cheese monger at Whole Foods and Lunds & Byerly’s, as well as an Assistant Cheesemaker for Yellow Springs Farm, a small goat farm near Philadelphia producing farmstead artisan goat cheeses. Charlotte believes strongly in bringing people closer to their food, making the position at Alemar in FOOD BUILDING a natural fit.