Chicago's Shocking New Snack Revolution: Are You Missing Out on These 5 Game-Changing Choices?

In a world increasingly conscious of health and wellness, one Chicago-based entrepreneur is carving a unique niche in the snack industry. Sydney Verwilst, along with her husband Andrew, opened Ingrained in 2019, a shop dedicated to health-conscious, vegan snacks free of refined sugars, oils, gluten, and soy. For Verwilst, the venture was not just about business; it was a way to channel her creativity while offering nutritious alternatives to traditional snacks.

Verwilst recalls her journey beginning in 2016 when she started selling granola from her apartment. Collaborating with local vendors like Siniša Rasberger from Chicago Health Foods, she quickly gained traction, which instilled in her the confidence to pursue culinary entrepreneurship full-time. “It catapulted me into believing in myself and believing in what I was doing,” she says. This initial support laid the foundation for what would become a flourishing business.

Today, Ingrained's flagship products are its frozen superfood bars, which have garnered significant attention and praise. Rasberger describes Verwilst as “one in a million,” noting her remarkable ability to overcome numerous obstacles in pursuit of her dream. “She made a cold plunge and succeeded with all the incredibly hard work, and not giving up,” he remarked. This relentless dedication is reflected in Ingrained’s ever-changing menu, which consistently aims to combine health benefits with nostalgia and taste.

After leaving her job in financial services to focus on Ingrained, Andrew joined the endeavor to help manage the business alongside Sydney and two part-time employees. The couple maintains a “lean” team to ensure that everyone is aligned with the brand's goals and values. “It’s very difficult to add to our team because, in the food space, people often rotate and leave,” she explains.

Despite not having any formal culinary training—having studied Mandarin and political science at Saint Mary’s College—Verwilst possesses an innate understanding of food. “A lot of my things that I do I can’t teach others,” she notes. This intuitive approach translates into Ingrained’s commitment to high-quality products made in small batches. “It’s kind of the Dior of snacks,” she describes, emphasizing that the presentation and experience of enjoying food should evoke a sense of delight and beauty.

Helena Shannon, a college friend who has supported Ingrained since its inception, echoes this sentiment, stating, “The quality and integrity is absolutely second to none.” Her personal story reflects the community that Ingrained has fostered; when her wedding was canceled during the pandemic, Verwilst created a special carrot cake for her, further solidifying the bond between the brand and its customers.

Verwilst's mission extends beyond just offering delectable snacks; she sees Ingrained as a platform for practicing self-love. Having faced her own struggles with food, she aims for her products to promote healing and positivity. “I’ve used food to harm myself in my life, both in restricting it and overdoing it. I want my food to be a catalyst to be good to myself,” she shares. This vision is grounded in the principles of intuitive eating, which have influenced her journey and her hope that customers can find empowerment through their relationship with food.

Ingrained is more than just a business; it’s a reflection of Verwilst’s personal growth and a testament to the power of community support. As she continues to navigate the challenges of the food industry, the commitment to quality and self-love remains at the forefront of her mission. “That is one thing that keeps us showing up,” she concludes. “Just seeing people feel so good about the food that we make.”