CHICAGO — Standing in the dim basement of a meatpacking plant in the West Loop neighborhood, a 35-year-old start-up founder named Travis Pyykkonen conjured up a wholesome vision that was almost bucolic.
In one corner, Mr. Pyykkonen imagined a milk bar where customers could add blackberry-basil or banana-almond butter to fresh milk pasteurized on site. Over by some derelict filing cabinets, he saw a case for yogurt parfaits and house-made ice creams.
“What do we call ourselves?” he asked. “A microdairy. Like a microbrewery.”
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