If you’re interested in leading a dairy business, read this asap.
If you’ve been dreaming of purchasing a community-oriented cheese shop near Boston, you’ll want to read Curds & Co.’s latest posting.
Curds & Co., a cheese shop and school located in Brookline, MA, has been supplying its community with global artisan wedges and fun and delicious educational events since 2017. Now, it’s time for a new chapter as Jenn and Matt Mason, the current owners, seek a new leader to take over and continue the growth of this beloved business.
For years, Curds & Co. has built a legacy around cheese, receiving recognition like The Best Cheese Store Award from The Improper Bostonian and others. Jenn and Matt Mason shared in the statement that they’re looking for an owner who will continue the business’s success while offering their ideas and strategy to continue the shop’s growth.
“The perfect new owner will look to continue the success of Curds & Co. in Brookline and will also bring their own ideas and strategy,” shares Jenn and Matt Mason in a statement on their company website.
The listing starts at $400,000 and includes the turn-key business and the owners’ training and support to guarantee a smooth transition.
The owners are taking on a home renovation project in Italy and plan to establish roots there. For more details, you can follow their journey on Instagram at @ourplaceinsicily.
As they kick off their search, the Masons are committed to finding the right buyer to ensure the shop’s success. If you’re interested in the property, contact Bil Zarch at bil@baystatebusinessbrokers.com or (617) 694-1139 for more details.
“Above all, a new owner will be someone who loves bringing great cheese and happiness to the people.”
Related:
- Maine Creamery Seeks a New ‘Passionate’ Owner
- 9 Farmstead Creameries Where You Can Spend the Night
- Discover Shabby Shoe: Blakesville Creamery’s Twist on A French Classic
Ashia Aubourg
Ashia Aubourg is culture's former Assistant Digital Editor. She received her BA in Food Studies and Policy Studies from Syracuse University, where she researched components that make up equitable food systems. She previously held print and digital roles at Food & Wine, Cuisine Noir, America's Test Kitchen, and others, where her writing unearthed underrepresented narratives within food, travel, and culture. Before starting her writing career, she held food policy and social impact roles across various nonprofits and companies.
