By Aubrey Lenyard
Georgia Tech, FBA
ATHENS, Ga. — When I pulled into Athens, I was feeling a little nostalgic, but the Flavor of Georgia food product contest always does that to me. Even though this year it was held at The Classic Center in a new ballroom, the vibe was exactly the same as I remembered. There was a familiar energy in this room filled with people I’ve come to know over the years.
I didn’t make it far past the entrance, because every few steps I ran into a founder I hadn’t seen since last year, a farmer I met through a market, or the proprietor of a new brand I followed online. We invariably hugged and traded some quick life updates. At some point, I realized I had barely tasted anything because I was too busy talking.
That’s when it occurred to me that this event is not simply a competition; it’s the ultimate Georgia food makers’ meetup.
Flavor of Georgia holds a special place in my heart. When I started my company, AubSauce, back in 2018, entering this competition was one of the first things I did. I submitted my Spicy Peach AubSauce without any expectations about what would happen, but I did know that I had to get it in front of people.
It’s no exaggeration to say that winning the People’s Choice Award that year changed everything for me. And coming back the following year and winning the Barbecue Sauce category opened even more doors. Those two wins gave me something I couldn’t create on my own: credibility and a signal to the market that AubSauce belonged.
So, with all that in mind, I found myself paying close attention to this year’s finalists. When I asked some of them how they were feeling, many said the same thing: that they already felt like winners. I smiled every time I heard it, because I remember that exact feeling. Just being named a finalist means a lot here. It’s a confirmation that your product stands out in a very crowded field, and you are closer to the next rung of success than you think.
This year, I felt that excitement in a more personal way because three members of the Georgia Tech Food and Beverage Accelerator were competing. I got to watch them show up and share their personal stories, all while representing their products with confidence. When two of them walked away with wins, I could barely contain my pride.
Khelsey Daniels of Dorothy’s Desserts won the Cakes category with her Sweet Potato Cheesecake. Its richness is familiar in a homey way, yet it’s a dessert that still feels elevated and special. Evan Summers, of Now Schmear This!, took home the Dairy award for his Honey Peach Pecan Cream Cheese, which creatively combines the best of what Georgia’s farms have to offer.
There were so many strong products across the board. Papa Mountain took the grand prize with their Garlic and Herb Bread Rolls. David and Donald Johnson, of Ocmulgee Orchards Sugar Fried Pecans, won both the Snack Foods category and the People’s Choice Award. (For the record, those pecans were hard to walk away from. I kept circling back.)
What stood out to me most this year was the level of polish in the flavors and the presentation. Between the clear branding and professional-looking packaging, the products looked ready to move directly from the judges’ tables to retail shelves. Georgia food makers are upping their game, and you can really see it.
At one point, I paused to take in the full scope of the room, with its tables full of products and founders telling their stories. Watching my colleagues deep in conversation, I thought about how far our community has come, and how so many of us are growing our businesses together in real time.
I left the event feeling full – certainly from the outstanding food, but also from the conversations and connections. Sometimes it’s easy to forget how much is possible when people commit to building something of their own.
I’m already looking forward to next year.
Aubrey Lenyard is director of the Georgia Tech Food and Beverage Accelerator (GT.FBA). Learn more online at https://gtfba.innovate.gatech.edu/.
This article was originally published in the Farmers and Consumers Market Bulletin and is republished here with permission.
