Dolcetta Artisan Sweets has been with us for many Urban Craft Uprising adventures and we are so glad to have this friendly face joining us for our latest adventure, Gobble Up!
Where does your passion for food come from?
My family. Dad was Italian and introduced us to imported cheeses and homegrown tomatoes from an early age. Mom is still an excellent cook, and the baking gene got passed down from her grandfather, who had owned bakeries in Portland and Seattle 100 years ago.
Tell us about your culinary journey
I’ve always loved baking. Who wouldn’t want to be next to the oven on a gray Seattle day waiting for brownies to come out? I started baking in coffee shops after college then eventually moved into restaurant pastry chef-ing. After 15 years in restaurants I wanted a different sort of challenge so I founded Dolcetta in order to use my skills to do the most good. I’ve always given a portion of sales to Food Lifeline, but this year I made it official and incorporated as a Social Purpose Corporation.
Where is your favorite place to eat?
I love spicy food, so anywhere that will make my lips burn!
Where do you source your ingredients?
The chocolate is made by smaller European producers. Everything else is sourced locally.
Tell us about a new product you are working on.
I’m working on a new, bigger format chocolate bar and will also be introducing new flavors. Raspberry and cookie dough are on the menu, plus something with warm spices for winter.
What will our fans find at your booth this fall?
In addition to chocolate bars, melt-in-your-mouth truffles and buttery caramels. Holiday specials like peppermint snowflakes and hot cocoa snowballs make great sticking stuffers and hostess gifts.
What are your goals for your business in the next year?
I’d like to get into more retail stores so more people can find my products.
What was your biggest challenge when starting out?
Sales and marketing. In restaurants, the customers came to us and the waitstaff was there to do the selling. I knew how to make a great product but not how to sell it.
What’s your favorite part of this food movement?
The overall quality. Life is too short to eat bad food! (seriously!)
What’s the best part of your job?
Every day is different, but I still feel like I have control over my life. Special orders and catering help keep it interesting, and doing events where I get to hear all the “oh my god”s and faces light up when people sample is awesome!
