A loan of $10,000 helped produce and package the first 2000 lbs. of gluten-free lupin beans pasta.


Dario's story

Renato and I, the owners of Baia Pasta, grew up loving and advocating for good and clean food. We are inspired by our roots in Piemonte, Northern Italy, where food is a passion, a language, an emotion; food is everything. With every batch of pasta we craft, we bring forth this Piemonte spirit. We are inspired by the principles of the Slow Food movement: to provide people with delicious food that is good for them, good for the people who grow/produce it, and good for the Earth. Renato carried these values from his previous role as the Director of Slow Food International, which promotes local, sustainable, and fair food worldwide. Upon moving to California in 2005, Renato helped found Slow Food USA and organized its San Francisco events, where we met and eventually became good friends. I have a scientific background; I hold a PhD in Molecular Medicine and am a cancer researcher with UCSF. For years, I’ve taken my talents from the lab to the kitchen; from making traditional Piemontese dishes with my mother and grandmother, to being a geeky artisan on a domestic scale. Renato and I sought to translate our good food values into practice and challenge the current system of industrial-produced food, and thus, Baia Pasta was born. We are deeply committed pastai (pasta-makers) and business owners; our goals are in line with a new food renaissance reshaping the gastronomic scene (and palates!) across the US.



Loan details


About Baia Pasta

Industry: Food
Years in operation: 3 years - 5 years
Website: baiapasta.com

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Loan details