HILLSDALE — When life gave Gian Marco Heilmann lemons, he made Meyer lemon rosemary jam.
The Swiss filmmaker said an unexpected divorce forced him to look inward. Guided by what he describes as a “gut feeling,” he ultimately purchased the small-batch jam company Les Collines and set out on an entirely new career path.
Now Heilmann is working to rebrand and expand the business while preserving its local roots and commitment to organic, minimally processed ingredients.
“When I walked in here for the first time, I knew this would be my next thing,” Heilmann said of HGS Home and Chef in Hillsdale, a teaching kitchen located in a historic 1870s house where Les Collines products are produced.
With virtually no experience in food preparation, the opportunity to purchase a well-established jam and jelly company didn’t make sense on paper. But he went with his instinct.
“I took the courage and went against the stream,” he said.
Gian Marco Heilman pipes fresh jam into jars.Photo by Aly Morrissey
Born and raised in Zurich, Heilmann spent years working in media production, a career that took him to Munich, Stockholm, Budapest and Kazakhstan. At one point, Heilmann logged 120 travel days in a single year – an experience he described as both exciting and tiring.
The creative side of filmmaking drew him in, eventually leading him to pursue a master’s degree in fine arts and directing in Los Angeles.
“My goal was to learn the Hollywood way of filmmaking and bring that back to Switzerland because that would make me a rather unique player in the market,” Heilmann said.
He eventually returned to the United States after meeting and falling in love with his now ex-wife, helping open an upscale retail business in Millerton. When the marriage later ended, he said the experience forced him to reassess his life.
“It was really tough for me, but I got on my own journey of cleaning up my mental and emotional world, and that has been fantastic,” Heilmann said.
Looking for a new direction, he explored several possible ventures before stumbling upon the opportunity to purchase Les Collines from previous owner Brigid Dorsey.
Once he committed, Heilmann didn’t waste any time. He worked closely with Dorsey in the kitchen for around four months, learning the art and science of making jam, jelly and marmalade. He hired a business coach with experience in packaged goods and began refining the production process through trial and error.
One of his most memorable lessons came early on.
“I forgot to taste the batch,” Heilmann said, smiling as he remembered an entire batch of Meyer lemon rosemary jam.
He woke up at 3 a.m. with the realization and rushed to check the batch the next day. It wasn’t sweet enough. Nearly fifty jars of jam had to be thrown away.
The mistake, however, became an important turning point.
For Heilmann, premium quality is nonnegotiable. Today, every batch is carefully measured using pH and Brix testing to ensure consistent flavor and sugar levels.
“If we don’t hit the target, it’s garbage,” he said.
Authenticity is equally important to him.
“I want to educate customers that organic, unprocessed food can taste great too,” Heilmann said.
A batch of Les Collines jam.Photo by Aly Morrissey
As the company grows, Heilmann said maintaining that philosophy will remain central to the brand.
His first employee shares a similar story of unexpected change.
Emily Redmond joined Les Collines as a production manager after losing her job at the North East Community Center’s Early Learning Program (ELP) in November 2025, just prior to its abrupt, permanent closure.
In her role as Director of the ELP, Redmond had earned a commercial kitchen handling certification – a credential she never expected to use again.
Now she oversees jam production and has quickly mastered the process.
The connection between the two came through Heilmann’s children, who attended the ELP. When he needed someone to help manage production, Redmond immediately came to mind.
“My criteria for hiring are very simple,” Heilmann said. “I need someone with a good attitude who is willing to learn.” Redmond, he said, ticks both those boxes and then some.
Just like Heilmann, Redmond said she never imagined working for a jam company.
“I was throwing it out into the universe that something was going to come up and be the thing I needed when I needed it,” she said. “Life brings you where you need to be sometimes.”
Looking ahead, Heilmann hopes to first establish Les Collines as a strong standalone brand, then eventually grow an overarching premium food company centered on leadership, innovation and authenticity.
“Back in the day, preserving was a necessity,” Heilmann said. “Now we want to make it into an art form.”
Les Collines products are available online at
lescollines.shop, at local general stores and at farmers markets throughout the region, with hopes to soon expand into grocery stores.
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Growing up in the Bronx, Hearn was captivated whenever she saw horses. Her grandfather, a Korean War veteran, had cared for military horses during the war. After returning home, he struggled with addiction, and the invisible wounds of military service. Through every difficult chapter of his life, however, one thing consistently brought him peace.
“Horses bring peace,” he told his granddaughter.
When Hearn was 11, after years apart, Hearn and her grandfather began spending weekends riding together. Less than a year later, he was diagnosed with pancreatic cancer. Before he died, he asked family members to help buy Hearn’s first horse — a stubborn paint horse that bit, kicked and frequently threw her off. She wanted to sell him. Her father refused.
“Every life has value,” he told her.
Looking back, Hearn says that lesson became the foundation of everything she would later build.
What began as a boarding stable in 2003 took a different direction after the Dutchess County SPCA asked Hearn to care for horses seized in cruelty cases. She soon realized that although Dutchess County had one of New York’s largest horse populations, there was no dedicated nonprofit equipped to care for neglected and abused horses. Lucky Orphans officially became a nonprofit in 2008.
Some of the more than 40 horses at Lucky OrphansProvided
Today, Hearn is quick to point out that Lucky Orphans is not simply a rescue.
“We’re a sanctuary,” she said.
Many of the more than 40 horses living there arrive with broken bones, chronic illnesses, heart conditions, missing eyes or other injuries that make them unsuitable for riding or adoption. Rather than rehabilitating and rehoming them, Lucky Orphans makes a lifetime commitment to every horse.
In 2013, Hearn became certified in equine-assisted psychotherapy, combining her lifelong relationship with horses and the lessons she learned from her grandfather to create programs for veterans, trauma survivors, children and families facing emotional challenges. The transformations she witnesses continue to surprise her. She recalls one woman who arrived convinced she would not fit in with a group of strangers. During the session, a horse quietly chose to follow her without a rope or commands. For the first time in years, the woman said she felt truly seen.
Another memory has stayed with Hearn ever since. A teenager in a juvenile probation program, wearing an ankle monitor and struggling with anger, entered a round pen with a horse. As his frustration grew, the horse moved farther away. When he finally calmed himself, the horse walked directly toward him and rested its head against his chest.
“I told him, ‘If you can control your energy, you can control the world around you,’” Hearn said.
Stories like these sustain her through the difficult realities of running a nonprofit. Operating the sanctuary costs roughly $52,000 each month, and Hearn lives on the property, where the work never truly ends. Veterinary bills, staffing, fundraising and the daily care of dozens of horses are constant concerns. Then someone returns years later and tells her that the horses changed their child’s life.
“That’s why I keep going,” she said.
Looking ahead, Hearn hopes more people discover what makes Lucky Orphans unique. The organization is expanding its community programming with educational visits, yoga sessions, horse encounters, volunteer opportunities and family events designed to reconnect people with horses and with one another.
Her vision is simple: to create a place where people slow down, reconnect and remember something modern life often makes us forget. If horses could speak, Hearn believes they would offer just one piece of advice.
“They’d tell us to slow down,” she said.
After spending an afternoon at Lucky Orphans, it’s hard to disagree.
For more information or to plan a visit, go to luckyorphans.org
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