By Kendra Bryant
AFRO Intern
kbryant@afro.com
According to the Auguste Escoffier School of Culinary Arts, in 2024, women owned 34 percent of restaurants in the United States, with Black or African Americans making up only 9 percent of overall restaurant ownership.
Now, two women entrepreneurs in Baltimore are working to change that.
Montana Logan and Elisa Milan are making their mark in the food business and making change for the community all along the way.
“I didn’t grow up seeing many Black-owned health-focused businesses, especially not run by women,” said Logan, founder of The Smoothie Garden. “I decided to become what I didn’t see.”
Logan noticed the lack of healthy, affordable food options in predominately Black neighborhoods. During her transition into the restaurant business, she says she faced struggles.
“Philly shaped me as a Black woman – it taught me grit, hustle and pride. My identity is deeply rooted in everything I do,” said Logan. “It hasn’t been easy. There are challenges in being a woman of color in business—you’re often underestimated or overlooked.”
The road to success hasn’t been easy for Milan either.
“Access to capital and resources is one of the biggest hurdles. Especially when you don’t come from a family with wealth or industry connections,” said Milan, founder of The Empanada Lady. “I’ve had to learn everything in real time, often making mistakes publicly. I approach problems like empanadas–there’s always another way to fold it until it works.”
Milan’s upbringing as a Boricua and Afro-Latina woman inspired the launch of her Puerto Rican empanada restaurant in Baltimore.
“My identity isn’t just a part of my journey—it’s the foundation of everything I’ve built,” said Milan. “My food isn’t just about flavor; it’s about persevering culture, honoring my family’s recipes, and creating a space where people feel the warmth of our kitchen.”
When Milan first started sharing her business idea, she faced doubt from others.
“The Empanada Lady started on a bet,” said Milan. “Someone told me Puerto Rican food wouldn’t make money in Baltimore—and I took that personally.”
Both women credit Baltimore’s community and the continuous support they receive now for their success.
“The Baltimore community has been the backbone of my business. From the moment I opened my doors, people showed up,” said Logan. “They didn’t just buy smoothies, but [also] spread the word, offer help and root for me. There’s something special about Baltimore. It’s a city that knows struggle but also knows how to stand together.”
Milan echoed the sentiment.
“Baltimore embraced me before I even had a storefront. From buying empanadas out of my apartment to supporting my first restaurant downtown, this city has shown up for me,” she said. “Baltimore is real and full of heart, which is exactly how I operate my business. I’m not just serving food here– I’m investing back into a community that has invested in me.”
Their advice to other women entering the food industry is to start as soon as possible.
“Perfection is the enemy of progress,” Milan said. “Don’t wait for permission. You’ll make mistakes—own them, learn from them, and keep going.”
Milan has hopes of expanding her business to Washington, D.C., launching a food truck business and a frozen empanada line. Logan, who is also a mother, plans to continue her entrepreneurial journey by opening a daycare business.