Sarah Dworak and Iwona Przybysz started Babushka Pierogies
in July 2012 with a vegan pierogi tasting at Park+Vine
. At the same time, they gave a sample of their traditional potato and cheese pierogi to Findlay Market
favorites Bryan and Carolyn Madison, who liked them and agreed to sell them at their store.
Both Dworak, who is of Ukrainian, Croatian and Polish descent, and Przybysz, who is from Poland, learned to make pierogies from their babushkas—their grandmothers. Their pierogi recipe is a combination of their family recipes, Dworak says.
Currently, Dworak and Przybysz make pierogies in a kitchen in Glendale, then deliver them to Findlay Market and Park+Vine. When the weather permits, Babushka Pierogies also hold pierogi tastings outside of Madison’s at Findlay Market
They only spend two days per week in the kitchen, making about 500 pierogies in that time. Dworak and Przybysz are the only official employees, but Dworak’s boyfriend, Josh Mrvelj, helps out whenever he can. He designed their logo and fries up the pierogies at Findlay Market during tastings.
Babushka Pierogies is looking for a storefront near Findlay Market, Dworak says. They also want to expand the number of stores that sell their products.
“The store will allow us to offer more varieties of pierogies, in addition to other Eastern European foods we love, such as borchst; halushki, a cabbage and noodle dish; and stuffed cabbage,” she says.
Babushka Pierogies sells a potato, cheese and onion pierogi; a potato and sauerkraut pierogi and a vegan potato, cheese and onion pierogi. The potato and cheese and potato and sauerkraut pierogies are $5 per half dozen, and the vegan pierogies are $5.75 per half dozen.
By Caitlin Koenig
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