Nothing is more inspirational than to witness someone becoming successful with an idea that has been driven by their passion. Benjamin Frohlichstein from my hometown of Saint Charles, IL partnered with his friend Stacy Marcellus to create a completely unique food company for an unsaturated market.
Cappello’s all began in a small Colorado kitchen. Stacy and Ben quickly began brainstorming ways to be the best gluten-free and grain-free product on the market. Their mission was simple, to provide fresh, uniquely delicious options for gourmet food-lovers, healthy eaters and people with dietary restrictions. Little did they know the dedication to their once small idea would lead to being in 864 grocery stores, including Whole Foods, in 48 states and growing!
Cappello’s now has a line of several gluten and grain-free products, that are to be stored in the freezer. Products ranging from cookie dough, pasta, to pizza!
- Chocolate Chip Cookie Dough
- Naked Crust Pizza
- Cheese Pizza
- Pepperoni Pizza
- Sheep’s Milk Cheese Pizza
Cappello’s Pasta is gluten-free, grain-free, dairy-free and even paleo, with just 5 to 6 ingredients in each variety (almond flour, eggs, tapioca flour, xanthan gum and salt + potato flakes in the gnocchi). Yet somehow, it cooks up into tender fresh pasta goodness!
Another benefit to choosing Cappello’s is that they have chosen to use responsibly manufactured packaging. Their eco-cooler container is 100% recyclable! The eco-cooler actually compresses to a fraction of its size in a landfill.
Gnocchi being one of my favorite pastas! Once I learned about Cappello’s, I just had to create a recipe using the Cappello’s gnocchi! In my experience working with gluten-free bread and desserts, I have always struggled with creating a product that wasn’t tough and chewy. I was pleasantly surprised by Cappello’s gnocchi and it’s almost unrecognizable difference from your normal restaurant gnocchi! The only distinction I really noticed was that it took a few extra minutes to cook.