By Kristine Hansen | Photography by Hillary Schave
Living in Malawi with her husband, Matt, during his job posting with the U.S. Agency for International Development, Marie Raboin made cider as a hobby using intriguing local fruits. When the couple returned to Wisconsin, the question arose: What would they do for work? In their quest to launch a beverage business closely tied to agriculture, they knew it would never be a brewery.
“Everyone starts a brewery and most ingredients aren’t even local. Wisconsin grows a ton of apples,” says Marie. “Orchards are selling a product they couldn’t otherwise sell — to us. We’re not just ordering stuff online and having it delivered to our loading dock.”
Despite not growing up in farming families, the couple launched Brix Cider in 2017. Two years later, their tasting room and cidery opened in Mount Horeb. Brix Cider also serves food that celebrates local food artisans and farmers — many of them in their social circle. With a farm-to-table menu changing daily, menu ingredients might include Homestead Sheep & Cattle Company lamb for gyros or Marieke Gouda cheese.
“Part of our mission and our value is supporting sustainable agriculture,” says Marie. “We buy directly from farmers. So many of the farms are real-life friends of ours. It feels really good to write checks to your friends, as opposed to a corporation.”
Marie’s professional background in agricultural conservation and soil conservation is key. She’s worked for the federal government, the University of Wisconsin and the Dane County Land and Water Division. Because of this, she handles farmer relationships while Matt, who has restaurant back-of-house experience, leads the kitchen.
It’s a partnership where they can both flex their creative muscles. In addition to half a dozen ciders that they distribute, “others are small-batch interesting ciders … because it’s fun,” says Marie. “When you keep things creative, you can hire creative people and they can be creative, and that makes them happy.”
Next year, they’ll make apple brandy.
“This industry is tough. You always have to be doing something exciting to draw people in,” says Marie.
What area female-owned food business do you love to support?
“If I can find a place where I can get a meal made by Lauren Montelbano, that’s where I’m going. She’s a private caterer, so you need to seek her out. She also does meal kits through [her business] The Vibrant Veg.”
