b'SMALL BUSINESSWisham Jellies Pepper Jelly, sausage and bacon, and white bread, all grilled to perfection. Get Your Glaze On The tasty sandwich received a spot on this years coveted Georgias 100 Plates WISHAM JELLIES Locals Love. Blueberry Sensation: Eric Wisham, owner of Wisham Jellies, and the Mi-Lady Bakery Blazin Blueberry Breakfast SandwichAself-described pepper-growing enthusiast, Eric Wisham has turned his love for peppers into a hot business. While experimenting with different jellies for grilling (another one of his passions), Wisham created Fire! Pepper Jelly, which he describes as not so hot that you cant eat it, but it gives you a kick.While giving jars of his pepper jelly to friends and family,Downtown AdelWisham started to turn a hobby into a full-fledged business. I was putting jars out there on social media to see who wantedSaturday, Nov 30to buy them, and then it just grew from there. Cookies with Santa & FriendsPrizes for Best Dressed Christmas pajamasIn 2013, Wisham Jellies was officially launched. With theShop Downtown Adel for all the items on growing popularity of the original Fire! Pepper Jelly, Wishamyour Christmas listreturned to the kitchen and created nine more flavors including cranberry, mayhaw, orange ginger, pineapple, strawberry, peach, mango, blackberry, and blueberry. He alsoFollow Us Oncreated an all-purpose dry rub, that is perfect for grilling.Facebook:DowntownAdelGAQuickly gaining notoriety, Wisham Cranberry PepperTickets are $5,Jelly and Wild Mayhaw Pepper Jelly were finalists in thecall Brandie Dameannual Flavor of Georgia in 2015 and 2016, respectively. The229.223.6904prestigious honor helped Wisham Jellies land shelf space in regional and national grocery store chains including Whole Foods, Fresh Market, and Publix.The real seal of approval came when chefs started incorporating Wisham Jellies in their recipes. In his hometown of Tifton, the Mi-Lady Bakery created the Blazin Blueberry#ShopLocal #ShopSmallBreakfast Sandwich, which combines Wisham Blueberry 32 SG MAGAZINE| FALL 2019 BUSINESS + CULTURE33'