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By Michele Smith
the Times 

Mama Monacelli's to Open at Blue Mountain Station

Local confectioner moves into Suite H after working in BMS's shared commercial kitchen

 

October 4, 2018

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DAYTON-Confectioner Nancy Monacelli said she is looking forward to moving into her new production and retail space in Suite H at the Blue Mountain Station this month.

Mama Monacelli's Kitchen won't be open in time for BMS's Oktoberfest event this weekend, but will be open next week, and will be ready to help customers with all their daily and holiday needs, she said.

"I'm looking forward to having my whole line in the suite," said Monacelli.

The 1,080 sq. ft. suite will have clear sight lines, plenty of room for production, assembly and sales, and its own storage space, which Monacelli hopes will help grow the business.

Monacelli said she has been crafting such delights as chocolate bars and bark, savory and sweet nut mixes, English toffee, nut brittles and glazed almonds, and gift baskets in Blue Mountain Station's commercial kitchen since March 2017, when she received her vendor's license.

"I've been making most of what I sell for decades," she said. "My English toffee was always a hit with family and friends at Christmas time. I've been making this for 45 years, and my kids said 'sell this stuff.' So I finally took their advice."

Everything Monacelli makes is gluten free, and she uses a darker, soy-free vegan chocolate, she said. Some of her recipes are family recipes, some are old fashioned recipes, and some are her own creations.

Monacelli said her business keeps her hopping. She takes her wares to local farmers markets and to local wine and chocolate pairing events. She also has a large number of wholesale orders to fill for customers as far away as Yellowstone and the Cascades.

Monacelli's husband, Richard, helps with the packaging, and she is considering hiring a granddaughter to help out.

"We understand small business at our house," she said.

Before becoming a confectioner Monacelli spent 25 years in software and development for manufacturing, and her husband is a business development specialist, she said.

Monacelli said there is no commercial kitchen in Walla Walla, where the family lives, so they are happy to be working out of Blue Mountain Station.

"The Port here has been so supportive. I can't say enough," she said.

Information about Mama Monacelli's Kitchen can be found online at MamaMonacelli.com

 

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