Brooklyn’s “become somewhat of a marketing term,” a New York Times article quotes Harry Rosenblum, an owner of Williamsburg cooking-supply store Brooklyn Kitchen. What that means for small business owners who produce Brooklyn-aligned products, and the people set to capitalize on the trend, is still emerging.

The article says there are “more and more Brooklyneers in Manhattan and beyond, and a growing number of businesses to serve them.” That means “D.I.Y. chic,” and a certain kind of culture. The story points out that corporations are giving the impression that they’re “Brooklynizing.” Williams-Somoma‘s ready to sell Brooklyn food products are in stores around the country, and both Ford and Gap are seemingly ready to cash in on the borough’s “cool” factor.

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