12/12/2023
🚨The Grazing Hour has officially closed its doors🚨
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As most of you know, we went on hold in September to sort out issues with licensing/kitchen space. That time off gave us pause to really think about what we wanted the rest of our life to look like and we realized owning a charcuterie business wasn’t it! THANK YOU from the bottom of our hearts for the past 3 years, for being a part of this community we’ve grown and thrived in. Bringing charcuterie to your events and lives has been a true honor and I wouldn’t change a thing about it! As for us, we are very excited for this next chapter in our lives 😊
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For now, we plan to stick around here and maybe even share some of our new food adventures we’ve been up to. If you have any questions about charcuterie or need some guidance for making your own boards for your events PLEASE reach out, I would love nothing more than to help you all do it yourselves! If you’re a local charcuterie business that wants to learn more about licensing and how to legitimately run a charcuterie biz in MI please reach out too, I’d love to share what I’ve learned😉
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If you’ve read this whole post thank you, we hope you all have a wonderful holiday season and that 2024 brings you peace, joy, and new possibilities, and as always-stay cheesy💛🧀
