Meet Mary Faybik | Owner & Creator, Oh My Nosh

We had the good fortune of connecting with Mary Faybik and we’ve shared our conversation below.

Hi Mary, is there something you believe many others might not?
As someone who generally plans and prepares for everything, I think the one piece of conventional advice that I have never adhered to is that you need to have it all figured out, or at least have a business plan, to start. In fact, I think had I taken the time to generate a rational or logical thought regarding my business before diving in, I’m not sure I would have made the leap. The logistics are often overwhelming and scary, and that alone would have deterred my start.

I’ve had various business or product ideas over the years that never came to fruition because the planning on paper was enough to make me quit before I started. Now I’m in a position where Oh My Nosh has grown from a quiet side hustle to a sustainable full-time job and figuring out the analytical side of my business is necessary to my success and sustainability.

I’m not recommending that everyone drink a martini or four, search available business names on Instagram and start a business at 2 a.m. a week before Thanksgiving after some coaxing from your girlfriends, but it’s worked out well for me.

Alright, so let’s move onto what keeps you busy professionally?
I would call myself a reluctant business owner and it wasn’t until recently I took full ownership of what I’ve built. What started off as a creative outlet from working a typical 9-5, turned into something I genuinely loved and became very passionate about. It hasn’t been easy, but I’m incredibly proud of what I’ve built almost single-handedly. I continued working my full-time job the first year OMN was in business, in addition to raising a family and taking care a household. As any small business owners can attest to, when it’s your business, there are no set hours. I think about OMN every waking hour and how I can improve and grow.
The pandemic has added an additional layer of challenges I think we’re all privy to—including backordered product, dips in sales due to Covid surges, inflation and increased food prices. I’ve had to be very fluid and get comfortable pivoting quickly to keep up with demand and deliver the quality product I want. I’m unwilling to sacrifice quality for cost and I’ve learned so much about the products I use over the last year—like the difference between salami and salumi! I’ve been able to hone in on flavor profiles and specific products that are my staples and meet my standards after lots of trial and error and am always on the quest to provide high-quality ingredients sourced as close to home as possible.
It’s important to me to be conscious of my footprint and I use as many locally sourced products as I can while maintaining a variety to keep my customers intrigued and coming back for more. While you’ll find some staples on every board like my honey-whipped G.O.A.T. cheese and Notorious P.I.G. candied bacon, it’s unlikely you’ll get the same board twice as I like to use seasonal products, small-batch specialty cheeses and a variety of meats. I’ve learned that this variety assures I’m serving the freshest product and keeps people interested. I want nosh to bring people together and to be a choose-your-own-adventure game for your palate. I like to challenge people to try something new (I’ve gotten many chèvre converts) while also finding something relatable and comforting to snack on with every box or board. And it has to look good—because pretty food tastes better!

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
First, I’d take them on a tour of lower Greenville where we’d grab pastries at Carte Blanche and coffee at La La Kind Café. We’d then browse some of the local shops like Bullzerk, a Dallasite must, and work up an appetite for lunch. Lunch options would include a classic jambon beurre on baguette from Village Boulangerie or sliders from SOB. When we’re ready to slow our roll, I’d head over to Truck Yard for some afternoon adult beverages where we can chill and hopefully enjoy some nice weather. For our next outing, I’d have them skip breakfast or keep it light so we can get in line at Cattleack BBQ by 10:30am. They’re only open Thursday and Friday and the first Saturday of the month and once they’re sold out, they’re done. They have the best burnt ends in town and offer a traditional BBQ menu complete with pink butcher paper and spongy white bread. Afternoon options would include sleeping off their meat coma or walking it off in the Knox-Henderson area with shops like Favor the Kind or Vintage Martini. If we’re feeling the need to nosh, we can head over to Café Madrid for some light tapas before dinner at Javier’s or Up on Knox.
Day three, we’re headed to Deep Ellum and starting with some Merit Coffee and The Biscuit Bar. Dallas has no shortage of great food and shopping, so then we’d make the rounds for vintage and new finds at Koneko, Dolly Python, Jade & Clover, Deep Ellum Denim & Vintage and Add Vintage. For lunch, we’re going to hop over to Klyde Warren Park for some fresh air and a rotating selection of food trucks—including Ruthie’s Rolling Café featuring The Boss: brisket and sharp cheddar on sourdough. It’s simply perfect.
We are so fortunate to live in a city with a diverse selection of cuisine, shopping and entertainment. Dallas can easily be tailored to anyone’s desires and there are endless itineraries depending on the season and mood you’re in.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
Oh My Nosh is the result of lots of hard work and a village that supports me well. First and foremost, I have to shoutout my friend Liz Elsea. We met working at Room & Board and in addition to being an amazing colleague and friend, she’s got an eye that’s unparalleled. She has a way of capturing textures, color and mood in one story or image and I’ve learned so much from her. Her support, vision and feedback have helped elevate everything you see with my business, and she was one of the biggest encouragers to start OMN. My friends Jon Craig and Leigh Deal have been essential in helping me get re-stocked and get nosh to all parts of DFW and are always willing to jump in when I need an extra hand. My sister Cameron Peterson, who runs her own small businesses (@evrybdyshop and @bondcreativedesigns) created my logo, website and all of my swag. She’s been my right hand in all things marketing from day one. My family, including my three boys, have all been great at pitching in when I need extra hands and I am forever grateful for everyone letting me be a small business tornado through their lives. The community I’ve met through starting this company has been invaluable. The relationships I’ve built with other small businesses, including my small-batch jam maker Daybreak Cannery in Euless, TX and chèvre dealer from Farm Stoehr in Scurry, TX, have elevated the flavor and quality of my boards and I love supporting other small, local, woman-owned businesses. Last but not least, the customer’s that continue to nosh with me. I’ve learned so much from their feedback and the level of repeat business reiterates that I’m on the right track. Many have been with me since day one and worked through some of my growing pains while continuing to support me. I couldn’t do it without them.

Website: ohmynoshdallas.com

Instagram: @ohmynosh_dallas

Linkedin: https://www.linkedin.com/company/oh-my-nosh

Facebook: https://www.facebook.com/OhMyNoshDallas

Image Credits
Krissy Sarine-Van Brunt