If you want to open a restaurant, usually you convince investors or a bank to put up the cash, lease a space, build out, and then hope and pray you start making money ASAP after you open. Or you could pop-up, crowdfund and incubate your way to a brick-and-mortar presence, a route that’s becoming more and more common among young food entrepreneurs launching the new crop of upstart businesses. Mason Dixie Biscuit Co. is one of them, and it seems to be working. The nascent biscuit sandwich company — it just launched in July — just won the Launch Pad challeng e from new food incubator Mess Hall...

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