Inspiration has come to me in many different forms, but one of the most significant has been my family. I can still picture my grandmother cooking in the kitchen, a flurry of flour and recipes dancing in her head.
Origins in the kitchen
Sfoglina has been a long time in the making. I can still remember when I knew I wanted to own my own business. I was sitting in a salon chair getting my hair done for prom as the ladies popped open a bottle of champagne to celebrate opening their business, and I was the last appointment of the day.
It was such a special moment for them to celebrate their hard work and sacrifices. I knew I wanted to have that moment for myself. Now, years later, it’s become a reality, but it’s been anything but straightforward.
I grew up in Kingston, New York where one of my first jobs was in a gourmet grocery store where I made sandwiches, and my mother helped the Italian chef learn English. I pursued a business degree at the University of Albany before attending culinary school at Johnson and Wales University.
The move out west
I moved out to Winter Park, Colorado to work one winter at the resort. 20 years later, I’m still in the area. I knew making a career in the culinary world in a small mountain town would be difficult to sustain, so I moved to Denver and worked in every kitchen that I could, sometimes three jobs at a time.
I gained invaluable insight from working basically my whole life in the culinary and hospitality world. From dishwasher to line cook to executive chef, earning my stripes in the kitchen not only taught me about cooking and techniques, but it also taught me what it meant to own and operate your own business.
I always thought that it would be a restaurant that I opened, but that quickly changed. My husband and I welcomed our daughter into the world about four and a half years ago, and then, three months later, the pandemic lockdown started.
It was right around the time when I was developing a brick-and-mortar pasta concept, but I realized it wasn’t the best option for the current circumstances. My main inspirations became my husband and daughter.
Starting small
I knew I had to start small, so I started Sfoglina as a cottage industry, meaning I could make small batches of pasta out of my home kitchen and sell them at the local farmers markets.
From there I moved production into different commissaries in Denver, and four years later, I am sticking to the same approach; use the best local ingredients I can find, using the best and most sustainable techniques.
I take pride in the business decisions I’ve made, sourcing heirloom and heritage grains from local farmers, and using slow drying techniques to produce nutrient dense, flavorful, and sustainable food.
Looking ahead
A goal of mine when I started Sfoglina was to make an impact on my community and the people around me. Whether it's sourcing local ingredients, reducing my carbon footprint, or standing in solidarity to marginalized groups, I remain committed to these values.
I’m also happy to announce a new monthly newsletter to keep up with the behind the scenes action in the kitchen, updates, recipes, and more. Click here to join the list, and check us out at any of these locations to try some of our products!