GIBSON CITY — Members of the Gibson Area Chamber of Commerce heard Thursday about two new businesses that recently set up shop at 113 E. 9th St. in downtown Gibson City.
The storefront occupies Relax, Refresh, Renew Massage Therapy, a massage therapy business owned and operated by Lindsay Carpenter, and Pioletti’s Take & Bake, a business owned by Nicole Pioletti Miller that sells a variety of frozen meals that she prepares weekly.
Carpenter said she specializes in Swedish massage, which she described as a “slow, flowing, relaxing style” of massage that helps “relax muscle tension, loosen stiff joints and improve circulation.”
“If you’re having troubles with shoulder pain or neck pain, I can concentrate on that area for you and I’ll relieve some of that,” said Carpenter.
Carpenter said she became a licensed massage therapist in December and is only doing Swedish massages at the moment but eventually plans to “continue my education and get certified in things such as prenatal massage or pediatric massage,” as well as “get into different things like hot-stone therapy.”
“Hopefully in May or June I’ll be taking more classes to be able to offer more services,” Carpenter said.
Carpenter offers Swedish massages in either 30-, 60- or 90-minute sessions, with prices ranging from $35 to $85 per session. Credit/debit cards and cash are accepted for payment.
Sessions can be arranged by making an appointment with Carpenter by calling 217-369-5922.
Sharing the storefront is Pioletti’s Take & Bake, which is a spinoff of Miller’s catering business, Pioletti’s Spaghetti. The take-and-bake business sells meals that are prepared each week by Pioletti and are stored in a commercial freezer.
New recipes are featured each week. Full dinners that can serve four to six people cost $15 each or $60 for five, while mini meals that can serve two to three people cost $15 for two.
Miller prepares the meals every Tuesday in a certified commercial kitchen at Father Kirk Memorial Hall in Gibson City. Pioletti’s Take & Bake posts a new menu each Tuesday on its Facebook page and is open on Tuesday afternoons for people to buy the frozen meals on a first-come, first-served basis.
“As of right now, we’ve been selling out in about an hour after opening our door each week,” Miller said.
Complete cooking instructions accompany each meal, as well as a list of ingredients.
“It’s very easy (to cook the meals),” Miller said. “Half of our meals are in foil pans to throw in your oven, and the other half are in gallon bags to dump into your crock pot.”
Miller said she has a “library of a couple of hundred recipes” that she has created, and she develops each week’s menu using those recipes. Each week, there is at least one Italian offering, one “comfort food” and one gluten-free meal available for purchase, Miller said.
Cash, credit/debit cards and local checks are accepted.