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Deep down inside, many of us dream of taking that one homegrown recipe to market -- the one that friends are always complimenting --and delighting when it flies off shelves. For those who actually act on this impulse, the year-old nonprofit incubator Edible Enterprises is there to help. "It's the only one of its kind in the South," says director Gaye Morrison Sandoz, a dietician and food product consultant who once worked for Clinton-based Cajun Injector. The 12,000 square foot Edible Enterprises provides a place for aspiring bakers, caterers and specialty-food producers to share workspace and equipment and to learn how to market their ventures. At any given hour, Edible Enterprises tenants are filing in to prepare and package a number of different foods, from tapenades, to homemade pastas and remoulade sauce, says Sandoz.

"We try to help them grow. It takes awhile in the food business," she says.

Since its inception, the Goodwill Industries affiliated incubator has helped 20 new businesses in South Louisiana perfect a product and bring it to the marketplace, including Louisiana Sisters spiced gourmet products, known for its fiery olives, and Omi's Gourmet Foods, making waves with its well-received remoulade sauce.

"We're a turn-key operation for new food businesses," says Sandoz. "It's like a one-stop shop."

For more information, visit edibleenterprises.org.

To read previous Du Jour features on local chefs and other culinary experts, click here.