Today we’d like to introduce you to Nadia Karpov.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
My husband and I are both originally from Eastern Europe. I’m from Belarus, and he is from Estonia. Growing up, one of our favorite treats was syrok (pronounced see-ROHK), a lightly sweetened farmer’s cheese snack covered in a thin shell of chocolate. It was something we both really missed after moving to the U.S.
When our kids tried syrok for the first time, they loved it and kept asking for more. Eastern European stores are pretty far from us for regular grocery shopping, and unfortunately, many of the versions available today don’t taste quite like the syrok we remember. They’ve become sweeter and often contain a lot of additives.
So I decided to try making it myself at home. It took many trials (and plenty of failures!) to get the taste and texture I remembered. My kids loved the final result, and we started sharing it with friends and neighbors. To my surprise, people who had never heard of syrok loved it too.
Their enthusiasm encouraged me to take the next step and introduce this childhood favorite to my local community through farmers’ markets. That’s how Dairy Velvet began.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Overall, it has been a pretty good journey so far, but there have definitely been challenges along the way. One of the biggest was simply overcoming my own doubts. Farmer’s cheese isn’t very common here, so I wasn’t sure how people would respond to something unfamiliar.
Because Dairy Velvet is a perishable dairy product, there was also a lot of work to do before I could sell the first bar. I needed to find a licensed commercial kitchen, obtain a Pennsylvania Department of Agriculture food processor license, figure out packaging and labeling, and find the best way to introduce a completely new product to the community.
Time management has probably been another big challenge. We’re raising two young kids, working our day jobs, running a household, and building Dairy Velvet at the same time. It can be a lot to juggle.
At the same time, I’ve been very grateful for the support we’ve received from the community and from other local businesses. People have encouraged us, shared recommendations, and connected us with new opportunities along the way. That support has meant a lot, especially as a new business.
It keeps me motivated because I genuinely enjoy making Dairy Velvet and, especially, connecting with people and local communities through food.
Alright, so let’s switch gears a bit and talk business. What should we know?
Dairy Velvet is still a very young company. It was founded in September 2025, and we started our very first farmers’ market season in May 2026.
We specialize in one product: our Eastern European-inspired farmer’s cheese snack, currently available in two classic flavors – vanilla and chocolate. Dairy Velvet bars are handmade in small batches using local Pennsylvania dairy and simple ingredients. They are lightly sweetened, creamy, coated in a thin layer of chocolate, and offer a natural source of protein.
I think what sets Dairy Velvet apart is that we’re introducing something that is familiar and nostalgic to many Eastern Europeans, but completely new to many Americans. I’m especially proud that we’ve been able to keep the product simple and close to the treat we grew up with while creating something that appeals to people who have never tried anything like it before.
Dairy Velvet is currently available at three local farmers’ markets, Lansdale, North Wales, and Horsham, as well as Organnons Natural Market in Newtown, PA. We also offer local delivery twice a week.
Before we go, is there anything else you can share with us?
One of the most rewarding parts of this journey has been seeing how people respond to something completely new to them. I love watching someone who has never heard of syrok try Dairy Velvet for the first time and seeing their surprise when they really enjoy it. It has been exciting to introduce a small piece of Eastern European food culture to our local communities and see it appreciated here.
At the same time, it’s very special when Eastern Europeans stop by our stand, immediately recognize the idea behind Dairy Velvet, and get excited because it reminds them of home.
Dairy Velvet is still at the very beginning, and I’m excited to see where it goes. For now, I’m enjoying growing it little by little, meeting people in our local communities, and sharing a treat that has been part of our lives for so long
Contact Info:
- Website: https://dairyvelvet.com
- Instagram: https://www.instagram.com/dairy_velvet/
- Facebook: https://www.facebook.com/profile.php?id=61580376261342
