Today we’d like to introduce you to Sally Gadea.

Hi Sally, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?

It’s hard to say exactly when I got started but when I was little my mom hosted dinner parties for her friends, and I was always her assitant, helping her make the appetizers and dishes, pick the right plate to serve each dish, and set the table for the food. When the guests are arrive I would shyly chat with them and cotinue hosting and refilling the food. I knew going into school that I wanted to go to work in the culinary field. It was all very clear to me what I was meant to do. I feel so grateful that I knew this profession made me feel fulfilled. I love owning Panna with Jemil and have always enjoyed sharing our passion for pastry- he has ten years on me, so I enjoy passing ideas back and forth and sharing the wealth of our combined experience to correct and create.

We all face challenges, but looking back would you describe it as a relatively smooth road?

It’s been a happy and imperfect road. The first obstacle was finding a sustainable job. I was headhunted into a role in DC at that provided me a good salary and benefits. I’ve always been deeply driven- to a fault I never stop, I just keep pushing forward, so struggles are just an accepted part of the path. When we came up with the notion to open a business we had no idea what really went into that, how long it would take, how much it would cost- but we were determined and with a lot of support we kept going until Panna opened. As with anything it has it’s challenges but we truly believe in facing them with a positive attitude. One of the two ovens we have went down leading up to our biggest day of the year and we made it through, and focused on what we were grateful for. My staff can vouch that I have two mantras “Every thing will be okay” and “Failure is not an option.”

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?

I own and do the baking for Panna Gelateria & Bakery in Yardley Pennsylvania. Our shop is known for creative and quality baked goods and gelato. I am so proud of everything we do at Panna, and how it feels like we are part of a very special community, sometimes even part of bringing it closer together. As the owners, we are very hands on and very present at the shop every day. What sets us apart is that where we could cut corners or expenses we turn the other way and do it with ingredients that will make the best product and use the best technique instead of the fastest one.

Contact Info:

• Website: https://www.pannagelateria.com
• Instagram: @pannayardley
• Facebook: Panna Gelateria

Image Credits

Evelyn Cirignotta