Video Interview: Founder of Cappellos (Gluten Free, Grain Free) + Chance to Win

Chance to win the entire Cappellos product line! Fettuccine, Gnocchi, Lasagna, Cookie Dough)

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We chat with the owners of Cappellos. For those who aren’t familar, this is a take on a pasta that is gluten and grain free. Seems (almost) impossible to be delicious but when c0-founder and good buds Stacey Marcellus and Benjamin Frohlichstein came up with the idea of making the products with almond flour. It packs flavor and a an excellent consistency many gluten free products lack. Plus, less carbs and more protein. May as well save those carbs for something worth the indulgence.. not something as plain as regular ol’ pasta!

Q:  How did the idea for Cappellos come to be?

Ben and I wanted to create a completely unique company, one where we made a tangible product for people to have an energetic exchange with. Because I’m gluten free it only seemed logical to dip into this facet of the ever evolving food industry. When the recipes were developed we realized by using non-gmo, high end ingredients that we were grain free and paleo-friendly by nature. At that moment we decided to dedicate ourselves to producing grain free, gluten free products exclusively. We knew we wanted our branding to be clean and sophisticated to visually match the essence of our products.

Q: What is the biggest challenge of running the business? And biggest reward?

Because we have the ability to grow almost as fast as we’d like, case flow can be challenging.

There are so many rewards. It’s constantly exciting to know that we’re part of a positive paradigm shift in packaged food. The next best/equal reward is the wonderful crew we have working with us. I shed tears of gratitude on a weekly basis to have had these spectacular people to work with.

Q: What makes you all different than others in this category?

We’re the first company of our kind in that all of our products are not just gluten free but grain free as well. The gluten free pastas on the market are all made with grains, such as; corn, rice or quinoa, while we use almond flour. There’s a number of reasons why this is impactful. Our products are absolutely delicious and can arguable be described as tasting better than traditional wheat products. Because we don’t use grains, our products are significantly less carbohydrate heavy, high in protein and low on the glycemic index. This factor makes us appealing to a variety of communities, such as; diabetics, paleo-eaters, celiacs, the gluten intolerant, prenatal women and people who simply want to put healthier food in their bodies. Also, our cookie dough is delectable raw or cooked and is vegan which is a rarity amongst gluten free treats.

Q: What is something readers would be surprised to know about you or your business?

One of the lead people in our manufacturing facility is a professionally trained opera singer

Q: What has surprised you most about owning a business?

It’s surprising when you realize that your business has a life of it’s own. You can steer the direction that it goes in but it truly does become it’s own machine – one that is influenced by the people you involve and audience. It’s a beautiful thing when you feel like it’s creating a positive ripple.

Q: If you could give a shout out to one person who has helped grow your business or an employee who has gone above and beyond who would that be?

This list could be a mile long; there are so many people who have supported us over the years.  Our crew is unwaveringly dedicated to the success of Cappello’s, they come in every day with so much positivity. These people are Cappello’s blood, we adore them.