Kevin Sell, one of six sibling co-owners of Barb’s Pasties & Pizza in Clawson, described how his parents’ legacy came about. The carryout restaurant offers Upper Peninsula-style pasties:  original beef, ground chicken and veggie. Over the years, Barb’s added pizza, stuffed cabbage, stuffed pepper, salads and desserts, all homemade with Barb’s recipes. Now celebrating 40 years in business, the eatery also enjoys giving back to the community and beyond through charities like Barb’s scholarship fund for catering students in Kenya. Order online or call; you can get pasties hot, cold or frozen for your convenience.

Jason Smith has owned Silver Dairy, an ice cream stand in Farmington, for 15 years. Last year, he found a way to keep it open year-round. Stop in for sundaes, flurries, ice cream nachos, cones and the company’s nondairy specialty, Dole Whip. Watch social media for upcoming 12 days of Christmas buy one, get one free specials. Stop by on Moolinda Mondays (Moolinda is the large ceramic cow in front of the shop), when Silver Dairy donates a portion of proceeds to local charities. Jason is proud to announce that Silver Dairy has contributed $20,500 so far through Moolinda Mondays.

Matt Knio, owner of Cannelle Patisserie in downtown Farmington, with other stores in Ann Arbor, Birmingham and Detroit, told us about his journey to create this unique business, founded on quality ingredients and artisan creations. The Farmington shop, located across from the pavilion, features an array of croissants, tarts, small cakes, macarons, cookies and more. You can also get fresh-made sandwiches, salads, coffee and espresso. Stop in and peruse the glass display of delicious and attractive desserts. Hours are 6 a.m. to 6 p.m., with upcoming holiday hours running until 8 p.m., and 10 p.m. on the weekends.

The owner of Impreza Catering, Sonia Kobylecki, has always enjoyed cooking and is happy to have made her passion into a career. The 15-year-old business has catered events like Al Kaline’s birthday party, Williams-Sonoma events and more. Kobylecki enjoys doing smaller private chef events as well as catered dinners for 600. Her all-natural turkey brine is available in specialty markets around the country and on her website.