Community Highlights: Meet Nancy Nacci of Silver Star Goods

Today we’d like to introduce you to Nancy Nacci.  

Hi Nancy, we’d love for you to start by introducing yourself.
It all started with an oil-free granola recipe that I would make and gift to friends and family. When my husband Josh and I moved back to my hometown Traverse City, known as the Cherry capital, it evolved into TC Cherry Maple Granola with maple syrup made by our neighbors and Traverse City Montmorency cherries. With a background in catering and special events, I was ready to start my own business. So, I made the granola in my home kitchen under Cottage Food Law and took it to the local farmer’s market. I have a large garden and grow a lot of herbs so I started making Herbed Sea Salt blends and would sell them at my market booth with granola and fresh veggies. I learned through my customers that there was a need for more plant-based and allergy-friendly food. When I had a bumper crop of zucchini a few summers back, I made plant-based dairy-free zucchini bread with half the sugar of typical recipes, and Not-Too-Sweet quick breads quickly became a staple item. I use fruit and veggies from my own garden and from local farmers, so everything is fresh and seasonal. Flavors like Lemon Blueberry, Rhubarb, Lemon Asparagus, Parsnip, Cinnamon Swirl, Double Dark Chocolate Zucchini, and Apple Pie Bread are some examples. Last spring, I moved into a licensed co-op kitchen. That allowed me to make so many more things and also ship through my website! I added shortbread cookies made with herbs and flowers from my garden. Folks are always surprised that things like wild violets, lilacs, and roses are edible, and I love to introduce them to new floral treats. 

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back, would you say it’s been easy or smooth in retrospect?
There are always bumps and growing pains as business expands. Luckily, I have great customers who support me and happily try whatever new creation I bring to market and give me honest feedback. The pandemic taught me to adapt and innovate when markets closed. I would contact customers through email and text, they would place orders and come pick up from my front porch, or I would deliver. The most recent supply chain issues and price inflation combined with increased demand has been challenging, especially over the summer, our busiest time of year in our tourist town. I am the baker, maker, grower, and market person at three markets per week, so summer always tests my limits. When I’m not at market I’m at the kitchen or in the garden. I’m very fortunate that Josh is willing and able to assist me on Saturdays during peak season. 

Thanks for sharing that. So, maybe next, you can tell us a bit more about your business.
Silver Star Goods specializes in dairy-free, plant-based deliciousness with mostly organic local ingredients. Everything is vegan-friendly and peanut/soy-free. I offer wheat-free organic oat flour bread and cookie options, as well as gluten-free flour shortbread cookies and gluten-free almond butter brownies. It’s all about supporting community, providing healthy food that tastes good and accommodates various dietary needs, and making our region’s agricultural bounty the star of the show. 

Are there any important lessons you’ve learned that you can share with us?
Know your customer. Listen to and build good relationships with them. They’ll tell you what they want, and it’s not always what you think it should be. I’m in this business to serve them and wouldn’t have come this far without them. 

Contact Info:

• Website: www.silverstargoods.com
• Instagram: www.instagram.com/silverstargoods
• Facebook: www.facebook.com/silverstargoods