“I’m a multicultural person with a very diverse background, and I really wanted to create a multicultural space,” says Jean Marie. “Anasa Yoga is what I hoped it would be.”
Taiwan Bento works to bridge a lot of cultures, creating an environment that everyone feels comfortable in. As a business owner, Willy advises new businesses establish a good financial cushion.
Dominick reflects, “After two years, we’re realizing the full vision that we started with. It’s incredibly rewarding to see it all come together.”
Spice Monkey brings mouth-watering, globally inspired cuisine together with a warm-hearted service staff. “Seeing the joy when someone relaxes around a table with the people they love is the real benefit I get from my business,” says Kanitha.
Sean Sullivan has been an advocate for the LGBTQ community and the Oakland small business community for 15 years. He and his partner Richard Fuentes saw an opportunity to create a gathering place open seven days per week, specifically focused on serving LGBTQ people and Uptown.
Ed’s business works passionately to support their clients and their families to plan and pay for long-term care. His $50,000 Main Street Launch loan helped upgrade their technology and systems, so they could spend more of their time with clients, and less on arduous record keeping.
Kingston 11 is truly a part of Oakland, and their business employs 30 people from the community. Nigel notes, “Oakland is a diverse city, and we want our restaurant to reflect the community. From our management team to our customer service approach, we reflect Oakland.”
Richard Santana first read about the benefits of fresh roasted coffee while on a plane. Thirteen years later, he now owns a successful coffee roasting business in Oakland.
Now, their newest venture, MeetGeraldine, offers their clients the best of both of their brains: digital strategy and development from Geraldine and planning and branding support from Lauren.
Back to the Roots has a staff of 15 who are working to “undo food”, leading a new wave of food that demands total transparency about ingredient sources of what’s on the table.