We’re excited to introduce you to the always interesting and insightful Jesse Albertini. We hope you’ll enjoy our conversation with Jesse below.
Jesse, appreciate you joining us today. We’d love to have you retell us the story behind how you came up with the idea for your business, I think our audience would really enjoy hearing the backstory.
In high school, I got my hair styled for my junior prom at a small privately-owned salon that had just opened. It was the last appointment of the day. The two young women who owned and operated the space were celebrating their first week of business. They poured champagne and cheered their success. Moved by the celebration, I knew I wanted to own my place one day.
From then on, it was just about figuring out what I wanted to do. I went to business school and then spent time in the mountains. I was lucky in Winter Park to work with many strong women and small business owners. They mentored me and helped me grow the confidence and experience I would need to venture off independently.
After Winter Park, I moved to Denver to further my culinary career. Along the way, I made pasta my professional focus. I have always loved pasta making. It is humble in nature and beautiful in execution. The more I learned about pasta, the more I learned about food sovereignty and grain’s role in this movement. It changed my perspective on food, and I wanted to share my knowledge with others.
It was not an easy career route to take. The old cliches about the sacrifices you make when working in a kitchen are as true now as they were twenty-five years ago. I spent holidays away from my family and alienated friends from high school and college that work 9 to 5-weekday jobs. I repeatedly heard complaints from loved ones who never understood why my schedule was different than theirs’ and why, when I did have a day off in common with them, I was too tired to go on vacation with them or even meet them for lunch or dinner.
I worked long, hard hours while constantly having to prove and re-prove myself. I did it with little thanks, little benefits, and little pay. I did it because I was motivated to operate a business that reflects my standards and core values. That shines a light on farmers, artisans, and other small businesses in the area—a safe space for young and marginalized people to work.
When it came to launch Sfoglina, Covid had the country in complete lockdown, and I had to change my business plan. I went from thinking I would take out a large loan and open a brick-and-mortar to a much smaller scrappier plan. In August, it will be two years of slow, intentional growth, and I will continue to push Sfoglina to end up in my own space.
Can you tell us about a time you’ve had to pivot?
My original plan for Sfoglina was a brick-and-mortar that would be an Italian Specialty shop emphasizing fresh pasta with a chef counter and a strong catering program. As I stated previously, Covid and the birth of my daughter made it impossible to launch the way I had planned. So, I reworked my business plan and started Sfoglina as a cottage industry. I was bringing dried heritage grain pasta to the market. I can build my brand and be true to my original values and goals. As time passes, I have built-in wholesale offerings, sauces, stuffed pasta, meal kits, and private chef options. It is slow, intentional growth, and eventually, I will be able to see my original plan come to life.
How’d you build such a strong reputation within your market?
I believe my experience in food and beverage has helped build my reputation. I have always tried to work for respected chefs and establishments. I also use high-quality ingredients and hold fast to the belief that sourcing locally is paramount.
Contact Info:
- Website: www.sfoglinadenver.com
- Instagram: @sfoglinadenver
Image Credits
starchefs birdy creative