For Wendy and Dominique Da’Cruz, the path to entrepreneurship began with an eating plan inspired by their religious roots.
In January 2020, the family embarked on Daniel’s Fast, a 21-day partial fast based on a story in the Book of Daniel, consuming only vegetables and omitting meat.
The following month, while on a trip to Malawi, Wendy tried chickpea meatballs, became acquainted with the chef and learned the recipe. Soon after, she concocted her own spin on the dish that sparked her inspiration – substituting mushrooms for chickpeas.
When she returned home from Africa that March, the Mushroom Angel Company was born.
“We believe an angel spoke to us about the power of mushrooms and about spreading the good gospel of mushrooms,” said Wendy Da’Cruz, the company’s founder and CEO.
The husband and wife duo moved to Detroit in 2016 and spent time connecting with influential professionals and organizations within the city’s food manufacturing space.
The couple’s plant-based food manufacturer has six employees and has become a local staple for its innovative approach to incorporating mushrooms into its dishes, including Mushroom Angel’s signature Cruz Burgers.
Mushroom Angel operates out of an 1,800-square-foot Eastern Market food production facility. Its products – which also include a breakfast platter, chickpea rice bowl, traditional tacos and spaghetti and meatballs – are available in six Midwestern states: Michigan, Ohio, Indiana, Illinois, Kentucky , and Wisconsin.
They source their mushrooms from local farmers. The products are also distributed by Carmela Foods and can be found in Michigan grocery stores and restaurants and over 120 locations in the United States.
Power of plants
Detroit is home to a variety of plant-based food companies. Also in Eastern Market is The Original Meat, with large granola, veggie burgers and other menu offerings and Detroit Jerky, which sells a variety of meaty snacks made of soy protein.
There has also been a surge within the plant-based movement, with a 27% increase in food retail sales in the U.S., resulting in seven $7 billion in market value at the end of 2020, according to the Good Food Institute.
Wendy said it’s been important to respect the history and culture of Detroit while working on the mushroom company, especially as a transplant — by listening to the community and customers.
“The biggest challenge for us was anchoring ourselves in a new place with no connections at all,” said Wendy, a New Jersey native. “Understanding the lay of the land, the history and how we can be of value with our gift.”
She also lifted up the environmental benefits of eating mushrooms.
Mushrooms are known for a lower environmental impact and footprint than traditional meat. A report from the Mushroom Council notes that it takes on average 1.8 gallons of water to produce a kilogram of mushrooms. In comparison, producing a kilogram of beef takes 1,800 gallons of water.
Dr. Crystal Scott, a Detroit native and frequent customer of the Mushroom Angel Company, initially saw the Cruz Burger at the Eastern Market while vegetable shopping. She was looking to introduce more vegetables into her household diet.
“I was motivated to get the Cruz Burgers because of how creative the concept was and how it fit into my plan of diversifying my eating palate,” she said. “It (also) feels good supporting a Black woman-owned and family-oriented business in Detroit, while eating healthy.”
In 2023, the Mushroom Angel Company received $30,000 in financial support and six months of mentorship and advising at the inaugural Founders Fellowship by NewLab and Michigan Central.
Wendy, who also co-founded the tech company Virtual Global Consultant Group (VGC), said she and her husband’s passion for entrepreneurship has been woven into their DNA since they met at a business conference in Los Angeles.
Wendy is front-facing for the Mushroom Angel Company managing the social media team, website and customer engagement. Dominique handles supply chain, sourcing equipment and financial projections.
Although the couple doesn’t have a food background, they say they’re constantly learning with their community how to provide healthy food options that fit their personal passions.
“Don’t work in your business,” said Dominique. “Work on your business.”