Nikki Krecicki, formerly a fashion photographer and photo producer at Vogue, returned to Savannah to pursue a bold career pivot: opening Provisions, a specialty shop that blends her creative vision with a passion for community.
At Provisions, she curates wines, unique specialty items, and experiences that bring locals together. In the Q&A below, Nikki shares how she balances creativity and business, her approach to running a brick-and-mortar shop in 2025, and the lessons she’s learned from reinventing her career.
Can you take us through your career journey, from where it started to where you are now with Provisions?
My creative career has truly come full circle. I studied here in Savannah at SCAD and moved to NYC right after to pursue fashion photography. I worked freelance, shooting for emerging brands and e-commerce companies. During this time, I was also working in food service, as most up-and-coming NY artists do, and fell in love with the culinary and hospitality world.
In 2016, I started working for Vogue in their photo research department and eventually as a producer. That experience taught me so much about curation, storytelling, and the logistics of production—and it was very fun to dig through the Condé Nast archives.
In 2019, I started Provisions while still at Vogue, wanting to fill a need for connection. I think NYC can be an isolating place at times, and I wanted the Provisions events to bring people together while benefiting different charities.
In 2020, I became a model agent at Wilhelmina before the pandemic, which was another surreal workplace. That environment was inspiring for fashion and beauty, but I was still trying to pursue events through Provisions full time and find a way to devote my energy to uplifting people.
A visit to the Lowcountry made me nostalgic for Savannah, and I realized there was a need for a local grocery store. In 2021, I moved back to Savannah, and it’s been a sweet reconnection with the city. I would have never guessed I would be back living and working a block away from my old college dorm, but it makes perfect sense now.
What inspired your career pivot from photography to opening a specialty shop?
I still love photography and continue to photograph for myself and different brands and restaurants. But I was aching for something to put my love of food and hospitality into, while keeping photography as a passion instead of a main source of income. I love curating and being able to tell stories through the store while supporting up-and-coming makers and small wine producers. As any of my close family or friends can tell you, I love food and wine so much! I’m very grateful to do this for a living—to nourish people and help them celebrate occasions.
What kind of research, training, or preparation did you do to transition into running a specialty shop?
I worked at a Brooklyn favorite, Bakeri, on and off for a few years, which was an amazing experience seeing how a beloved café is run. When I decided to move back down South, I moved back home to Charlotte, NC, for a year. I worked at a great cheese and sandwich shop called The Culture Shop. That gave me incredible hands-on experience of how to run a similar concept and how to make a killer cheeseboard. But overall, I just taught myself about wine and retail buying. I’ve always followed my instincts and tried to find things that I think are special and delicious. All my mentors told me you are never really ready to open a business; you just have to jump in and learn along the way.
How does your background as a photographer influence how you run Provisions, from merchandising and marketing to overall aesthetic?
I am very grateful to have a background in photography. I love taking editorial-type photos, which helps make the shop feel more like an elevated lifestyle brand. Being a photographer who sets up still lifes for photos has also made merchandising really fun. I try to create sweet vignettes around the store that transport you abroad and display things in a unique way, showing a bit more character. My photography has always been romantic and intimate, and I think the store is a good reflection of that. My friend and fellow SCAD alum, David Mollé, helped create this Provence-style aesthetic when he collaborated on the interior design for Provisions. It’s a perfect blend of my past and current creative aesthetic.
How do you balance creativity and business strategy in your day-to-day?
I think they go hand in hand most days. My marketing and business strategy is visual and events-driven. It’s been fun to figure out new ways to bring people together through different creative workshops. Instagram and TikTok are also great tools to showcase Provisions and get my creative side working.
How do you approach the wine and product curation?
The process has been very intuitive—I just follow what I enjoy eating and drinking. A lot of these products are trending right now, but they are still made with great ingredients. It’s been really cool to witness the appreciation for smaller brands that are trying to do the right things ethically and with quality. I also try to integrate local or regional goods that people from outside the South don’t have access to. As for wine, I love low-intervention natural wines. It has been amazing exploring different regions and producers through this job. The wines I carry are made with intention and care, and it has been special to host winemakers while carrying their products.
How do you balance creativity and business strategy in your day-to-day?
I think they go hand in hand most days. My marketing and business strategy is visual and events-driven. It’s been fun to figure out new ways to bring people together through different creative workshops. Instagram and TikTok are also great tools to showcase Provisions and get my creative side working.
How do you approach the wine and product curation?
The process has been very intuitive—I just follow what I enjoy eating and drinking. A lot of these products are trending right now, but they are still made with great ingredients. It’s been really cool to witness the appreciation for smaller brands that are trying to do the right things ethically and with quality. I also try to integrate local or regional goods that people from outside the South don’t have access to. As for wine, I love low-intervention natural wines. It has been amazing exploring different regions and producers through this job. The wines I carry are made with intention and care, and it has been special to host winemakers while carrying their products.
What stands out to you about Savannah’s community of local business owners and the way small businesses operate here?
I think Savannah is an incredible place for small businesses! There aren’t too many large chains here; it’s mostly independently run restaurants, bars, and shops. I think people really try to band together to support these places. It’s also been amazing getting to know the other business owners. Having their support—someone to ask an operating question to, or just being able to support their dream business—is very sweet.
How do you measure success for Provisions, beyond revenue?
I want Provisions to be a place where people feel welcomed and inspired. I want to leave a legacy beyond a boutique grocery store, shaping Provisions into a place where people feel appreciated and taken care of. Groceries and wine are such an intimate part of people’s lives, and I’m very honored to be part of that.
What advice would you give someone considering a career change?
I think if you want to push yourself, grow, and challenge yourself in a new area of your life, I would go for it. I would take your time, though, to gain experience in the field you are pursuing and talk to people who are already doing what you hope to accomplish. There is no rush. Just take it step by step—it takes time to learn a whole new career, and it’s a big risk.
What advice would you give someone running a brick-and-mortar shop today?
Make sure you have a unique vision and aren’t just following what’s trendy. Having a store that is authentic is important, and I think people can tell if you are passionate about it. It’s hard to compete with larger stores and online shops, but having personal relationships makes shopping small worthwhile.
What’s next for you, both personally and professionally?
I’m very excited for this next chapter! Provisions is expanding, and we are opening a coffee shop/wine bar in the next few months behind Provisions. I’m excited to explore more hands-on, tenacious food and guest experiences.
What’s next for Savannah, from your perspective as a local entrepreneur?
I think Savannah is about to grow even more! Since graduating in 2015, so many special new businesses have been added to the landscape. I think that growth will continue, and I’m looking forward to more small businesses popping up—but I don’t want Savannah to lose its charm and approachability in the process. There has to be a balance for the people who live in this great hospitality town.
What’s next for Savannah, from your perspective as a local entrepreneur?
I think Savannah is about to grow even more! Since graduating in 2015, so many special new businesses have been added to the landscape. I think that growth will continue, and I’m looking forward to more small businesses popping up—but I don’t want Savannah to lose its charm and approachability in the process. There has to be a balance for the people who live in this great hospitality town.
Provisions is open daily at 101 W Liberty Street in Savannah’s Historic District.
Follow them on Instagram.
