HUSUM — Tucked in the hills of Husum, you can find Min’s, a solo chef-endeavor powered by local resident Siena Ballance. Started in the summer of 2023, Ballance felt called to dive into her love of cooking in a more business-oriented way.
Siena Ballance is the face behind Min's, her solo chef-endeavor.
Photo courtesy of Siena Ballance
Originally from the Santa Barbara and San Diego areas of California, Ballance relocated to the Gorge about three years ago. She said she has always loved crafting meals for her family and wanted to pursue low-volume catering for parties, events, and farmers markets. The name of her business comes from her own nickname, Min.
“I want to keep Min’s small-scale. It’s mostly been word of mouth because I don’t want to hire anyone. I like that it’s just me and I can pick and choose what sort of events or markets I work,” Ballance shared.
The basis of starting her own thing was to have the freedom to cook what she wants, where she wants. With future intentions of taking Min’s anywhere she travels, Ballance is learning how to manage the workload on her own. “It’s my own thing and it’s really special because it lets me cater to unique things,” she said.
A pumpkin tart with pecan crust, chai whipped cream, and maple toasted pumpkin seeds by Min's.
Photo courtesy of Siena Ballance
Once she began establishing a consistent customer base at the Hood River Farmers Market, Ballance’s former coworker and friend Ali Hamerstadt would visit to show her support. Not long after, Hamerstadt opened Confluence Café in Lyle and asked Ballance if she would expand her burrito production for the cafe.
“Right now I’m really focused on working with Confluence [Café]. It’s helped me really perfect the breakfast burritos and offer something unique. It’s been really exciting for me and a good shift out of the farmer’s market to the wholesale scene,” she said.
A savory galette made with honey, goat cheese, tomato, and thyme by Min's. Photo courtesy of Siena Ballance.
Each week, Confluence Café checks in with Ballance and reorders product, a reassuring sign that her burritos are a hit. “I’ve had a couple interactions around town that make it really rewarding, people are naturally spreading good information about Min’s. The community support is shocking and refreshing,” Ballance said.
Though much of her cooking is done from home, Ballance utilizes the kitchen at Nativ Café in White Salmon for her wholesale deal with Confluence Café. She prefers organic ingredients and tries to keep her prices affordable. “I source as many things locally as I can and I use eggs in almost everything, so I get most of my eggs from Carbon Farms,” she said.
When serving Min’s food at the farmers market, Ballance said she is used to selling out, especially in the thick of summer. “I’m so grateful to people for showing up for Min’s and the other local businesses here. Even in winter, there’d be tents blowing in the wind and people huddled up still trying to get in line for a breakfast burrito. It’s a pretty cool to see,” she said.
A cherry galette by Min's. Photo courtesy of Siena Ballance.
Her products usually include breakfast burritos with both a veggie and meat option, quiches, and pastries. She also enjoys providing alternative options for dietary needs including gluten and dairy free muffins. Min’s usually has drink options too, from maple lemonades in the summer to peppermint hot chocolate and chai in the colder months.
Ballance is still learning how to moderate her volume of production and how much she can actually take on as one person. “I want to have a wide variety of options for people and I can end up spreading myself too thin. I want my products to be really strong so sometimes I have to take a step back and focus in on just a few quality items,” said Ballance.
When catering events, Ballance works alongside clients to make their visions a reality. From cookie ice cream sandwiches to charcuterie boards, Min’s does not have a set catering menu to pick from, and that was an intentional decision.
“My catering is very much based on their vision and that keeps it fun for me. I feel like I would get frustrated having to cook the same thing over and over. It’s fun to draw from a wide variety of clients and ideas,” Ballance said.
Food by Siena Ballance of Min's.
Photo courtesy of Siena Ballance
As for her support system, Ballance knew she could not have created Min’s without her friends and family. “Aside from Chris and Dylan at Nativ, Sean at Carbon Farms, and Ali and Matt at Confluence Café, I need to thank my mom, my sister, the Woodruffs, and Catelyn Wahlstrom for always loving and supporting me and my ideas,” she said.
Ballance also mentioned Lindee Lewit, who helps with local advertising, and Hannah Ladwig from the Hood River Farmers Market. When asked what her favorite thing to cook is, she had a hard time choosing just one item. “It’s really hard to pick but my specialty is probably galettes because I love to make them and I’ve been doing it for a while now,” she said.
Siena Ballance's breakfast burritos are available at Confluence Café.
Photo courtesy of Siena Ballance
Ballance agreed that the act of nourishing loved ones with home-cooked food is one of the best ways to show love for her friends and family. She looks at cooking as a form of expression and art that brings communities together. “Cooking is at the intersection of art and community for me. It really is an art, and I care so much about the people here, I want to share that with them,” she said.
The best way to get in touch with Ballance is through her Instagram account for Min’s, @mins_scoop. She does not have parameters for clients but works on a case-by-case basis, taking on events that excite her and are within her capabilities, from weddings to parties and other private events.
Commented
Sorry, there are no recent results for popular commented articles.