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Ketchum was looking for an endeavor of his own after years of creating brands for other people.
âI wanted to be a little more hands-on with something,â he said.
The two had met years before, always hoping to work together, and reunited with the original idea of starting a pasta-themed restaurant in New York City. Gonzalez had the grains background, after years of studying the flavors and textures of pasta across the world. The two trusted each other, and they knew they could get the work done.
And so, Sfoglini was formed. It was not a restaurant, but a pasta company specializing in the niche, the flavorful and the organic.