Cappello’s is a Colorado-based gourmet food company specializing in gluten-free, grain-free products. Founded in 2011 by friends, Ben and Stacey, the inspiration for Cappello’s was born out of a desire to create a totally unique food company and to be the best at what they do. Cappello’s: Challenging the foundation of traditional comfort food.
[toggles title=”Fettuccine”]Our almond flour fettuccine isn’t like traditional pasta. The texture is silkier. The taste is butterier. Which doesn’t sound like a word but is. It cooks in 90 seconds or less. It speaks your name when you twirl it around your fork. Though not at an audible frequency. It stays in your memory long after you’ve finished a bowl. Though not like a bad houseguest. It makes you feel warm all over. But not enough to make you crank the AC and drive up your energy bill. Like we said, it’s not like traditional pasta.[/toggles]
[toggles title=”Gnocchi”]In Argentina, people eat gnocchi on the 29th of every month for good luck. Here in Denver at Cappello’s, we do the same. But we also eat them on the other days of the month. Because we believe in spoiling ourselves. A bowl of these fresh pillowy dumplings sauteed in our favorite sauce is like giving our taste buds a light touch massage. Made with just five simple ingredients: organic potato flakes, almond flour, cage-free eggs, tapioca flour and sea salt. Or six if you count our own specially sourced blend of love. Aren’t you lucky?[/toggles]
[toggles title=”Sweet Potato Gnocchi”]Our NEW Sweet Potato Gnocchi come to you by special request from the Paleo community. Because they asked nicely with both a cherry and sweet potato on top, we obliged. With zero added sugar, these little orange darlings hit all the right sweet potato notes. Not overpowering. Not too sweet. Just right. They’re so Goldilocks. Eat them as an entree or dessert. Or both at the same meal. It’s entirely up to you. Ahh, freedom. It’s as sweet as our Sweet Potato Gnocchi.[/toggles]
[toggles title=”Lasagna Sheets”]Is there anything our Almond Flour Lasagna Sheets can’t do? Yes. Our accounting. We know because we tried. Bookkeeping aside, these sheets are flat out flat-noodle miracle workers. No pre-cooking is necessary. Just layer, bake, and relish in the glory of fresh, gourmet lasagna. Or anything really. Enchiladas, ravioli, manicotti, pappardelle, crackers, sweet and savory pies…the list goes on and on and on. And on some more. Until finally just when you think the list is going to end, it keeps going. Because stopping is the one other thing our sheets can’t do.[/toggles]
[toggles title=”Spaghetti”]What people really want to know about our NEW Certified Paleo Almond Flour Spaghetti isn’t why it’s the only one on the market, but how does it taste. For us, that’s like trying to put into words what it’s like to bite into a shooting star racing across the night sky that’s cooled down enough to allow you to take a bite without burning your tongue off. Yes, that’s a specific comparison. And maybe one that’s not even apt. We’ll just say it’s hard to describe the taste of near perfection. Especially when you’re more of a chef than a writer.[/toggles]
[toggles title=”Naked Pizza Crust”]If you’ve never walked in on a crust naked before, go for it. The crust doesn’t mind. Because crusts don’t have minds. Our Certified Paleo Naked Crust doesn’t even have toppings. That’s where you come in. Be creative. Add whatever kinds of edible “clothing” you want. Or follow a recipe to add whatever toppings it tells you. Our Naked Crust makes great breakfast flatbreads and dessert pizzas. Or leave it naked if you prefer. We get it. Some days clothes are too much trouble.[/toggles]
[toggles title=”Chocolate Chip Cookie Dough”]We all have that one friend we can count on to make us smile and remind us how great life is. Well, ours happen to be these chocolate chip cookies. That’s right. Some of our best friends are cookies. Is it because they’re sweetened with organic maple syrup (not sugar) for a clean and completely permissible indulgence? Yes, but also because their selectively sourced chocolate is paired with a sprinkling of coarse sea salt for that sweet and salty win. What more could you ask for from a friend? Besides maybe a ride home from the airport.[/toggles]
[toggles title=”Double Chocolate Chip Cookie Dough”]Our newest cookie dough creation takes our original chocolate chip recipe and adds twice the chocolate. Twice the chocolate. Everything in moderation? Not this time. Organic cocoa powder and chocolate morsels inject our almond flour dough with a one-two punch of excess and decadence that will fill you with delight rather than guilt. How is this even possible? It’s all part of our master plan to balance nutrition without sacrificing a crumb of chocolate nirvana.[/toggles]
[toggles title=”Butternut Squash Ravioli”]It’s hard to find ravioli that’s dairy-free. Everyone seems to think ravioli has to be filled with cheese, but we prefer to think outside the noodle about what goes inside the noodle. We’ve interviewed hundreds of applicants for the job and are excited to welcome Butternut Squash Ravioli to our simple, real-food ingredient CREW! We’ve combined veggies with the creamy texture and subtly sweet flavor of Butternut Squash for the perfect complement to our grain-free, almond flour pasta. Who knew dairy-free ravioli could be so delicious? We’re pretty sure cows knew.[/toggles]
[toggles title=”Keto Pizza Crust”]Seeing this, you may have a lot of questions. Why is it naked? Should I be naked too? What blip in the carb continuum brought me this crispy keto crust with only 4g net carbs per serving? How in the great pizzaverse is it possible this plant-forward, high-fiber keto crust can taste so out of this world? Luckily pizza is always the answer. Take this blank canvas of creativity and explore the outer edge of pizzabilities. Grab some fresh delicious ingredients and bake the pizza you want to see in the world. Godspeed.[/toggles]
[toggles title=”Keto Cheese Pizza”]The hardest part of eating our cheese pizza is stopping. Luckily, despite our infinite love of pizza, these boxes come with a finite number of slices covered in irresistible creamy whole milk mozzarella. This plant-forward keto loophole of a pizza packs an excellent source of fiber and healthy fats and a weak punch of carbs. How can we get a pizza so pizza-y and delicious with only 9g net carbs for half a pizza? We bent the rules of the pizzaverse to meet our pizza loving will. Welcome to Ketopia.[/toggles]
[toggles title=”Keto Buffalo Ranch Pizza w/ Roasted Cauliflower”]Cauliflower just entered a new dimension, and it’s on top of pizza. No longer doomed to be a soggy underside, we let cauliflower do what it does best—be cauliflower. We set this tasty vegetable free to live it’s best life with zesty buffalo and creamy ranch and it didn’t let us down. This pizza will bend your mind as much as your taste buds with only 8g net carbs in each half pizza. Welcome to Ketopia. The only place you’ll find this plant-forward keto loophole of high fiber and healthy fat. The pizza-bilities are endless even if the slices aren’t.[/toggles]
Stacey Marcellus co-founded Cappello's with Ben Frohlichstein soon after discovering she was gluten-intolerant herself.
The pair reconnected after Marcellus moved to Colorado after a stint in Argentina that fueled her foodie fire. She found a kindred entrepreneurial spirit in Frohlichstein.
"He wanted to start a brand and specifically a pasta brand," she says. "We decided [gluten-free] was a smart industry to get into."
They took their pasta recipes one step further by going completely grain-free. "Our products don't have any corn or rice or quinoa in them, and that really differentiates us," says Marcellus. While corn and rice don't contain gluten, they are "high on the glycemic index," she explains. "It really messes with your blood sugar."
To this end, the company uses almond flour as the primary ingredient in its gnocchi, fettucine, and lasagna sheets, as well as its chocolate-chip cookie dough. It perfected its unique recipes at its commercial kitchen in Arvada.
The key innovation -- and the company's trade secret -- was the tweaking of pasta recipes to go grain-free. "Because we use unique ingredients, we had to get over some pitfalls," says Marcellus. "The way we use things is a little bit different."
Beyond the gluten-intolerant market, Cappello's has ridden a pair of trends to a broader market. "One ot the markets we're capturing is the Paleolithic diet market," says Frohlichstein. "People are returning to their hunter-gatherer roots when there weren't any farmed grains. That's really popular with the CrossFit community."
They hit it off with some top names in the Paleo world right off the bat, including Juli Bauer of PaleOMG. "Three years ago, a lot of the megastars in this group were really accessible," says Frohlichstein.
The Denver-based Bauer had about 15,000 Facebook fans in 2011. That number has since mushroomed to 300,000. "Now she's national and selling cookbooks," says Frohlichstein.
In the same vein, Cappello's cookie dough is co-branded with Primal Palate, a popular Paleo publisher. "They have a huge following on their blog and the Internet," says Frohlichstein.
Likewise, Cappello's has leveraged both social media (with more than 27,000 Facebook likes and 18,000 Instagram followers) in its marketing, as well as paid advertising in CrossFit and Paleo magazines.
The social-media presence helped the company launch with a solid mail-order business and a food-services operation, but it's since seen retail overtake other channels. Frohlichstein says Cappello's is available in about 250 stores in 20 states, and he expects to hit 30 states by the end of 2014.
Sales "have more or less -- well, more, actually -- doubled every year," says Frohlichstein. The company will crack $1 million for the first time in 2014.
Challenges: Educating the market, says Marcellus. "Our stuff is expensive, and there's a lot of apprehension to try it," she explains. "That is a challenge for us, but we're seeing a shift in the market where consumers are starting to understand that there is a higher price associated with healthy ingredients."
She points to 1977 as the onset of the obesity epidemic in the U.S. -- when the low-fat craze led to the food industry replacing fats with sugars.
"We're really excited to change the market," adds Marcellus, "and introduce unprocessed foods that are good for you."
Opportunities: Bigger markets. The brand has not yet hit retail in its four top mail-order states: California, New York, Texas, and Florida. "There are so many more people to touch," says Marcellus.
Other opportunities include new products -- expect single-serve and seed-based cookie dough and sweet potato gnocchi in the near future -- and more sales to restaurants and other food services.
Needs: Capital. Scaling a pasta company is "really expensive, especially when you're trying to grow a brand as well," says Frohlichstein. "Figuring out how to balance that can be really difficult."
When Stacey is not making pasta, she can be found engaging in non-pasta activities like painting, snowboarding, fermenting food and ukulele-ing. Benjamin maintains a respectable ability to listen to music, stand on his head and take Instagram pictures (not always at the same time).
ARE YOUR PRODUCTS FRESH?
Answer: We make our products fresh and then freeze them to ship.
ARE YOUR PRODUCTS GLUTEN FREE?
Answer: All of our products are gluten free and made in a dedicated gluten free facility.
ARE YOUR PRODUCTS GRAIN FREE?
Answer: Yes, we use almond flour as our base ingredient and no grains are used.
WHERE CAN I BUY YOUR PRODUCTS?
Answer: You can order Cappello’s products right here on our website. Find a location near you that carries our product on the Where to Buy page.
HOW LONG DO YOUR PRODUCTS TAKE TO COOK?
Answer: All products can be cooked directly from Freezer. Our fettuccine cooks al dente in JUST 60 seconds. The gnocchi will float to the top of your rolling boil when done. For lasagna sheets, simply thaw and bake with your creation.
WHERE DO YOU SHIP?
Answer: The lower 48 and Hawaii.
ARE YOUR PRODUCTS VEGAN?
Answer: Our cookie dough is vegan, YAY!
Answer: All packages are shipped overnight through FedEx. We only ship packages Monday-Thursday. Any orders received through our website after 2PM MST Thursday-Sunday will be shipped overnight on Monday. Cutoff time for next day delivery is 2PM MST. *Overnight shipping may be effected due to inclement weather. Please consider the weather in your area.* **Please note that we only ship within the United States.**
CAN I FREEZE THE PRODUCT?
Answer: Yes. We recommend that you keep all our products in the freezer.
HOW LONG WILL THE PRODUCTS LAST IN THE REFRIGERATOR?
Answer: We recommend consuming all products within 10 days of receiving them. Product should be placed in freezer to avoid spoilage.
HOW DO YOU SHIP YOUR PRODUCTS?
Answer: All Cappello’s products will arrive in a custom eco-cooler, with ice packs.
HOW MANY SERVINGS ARE SUGGESTED PER PACKAGE OF FETTUCCINE?
Answer: There are two generous servings per package.
HOW MANY SERVINGS ARE SUGGESTED PER PACKAGE OF GNOCCHI?
Answer: There are two large servings per package.
WHAT DO THE ACTUAL PRODUCTS COME IN?
Answer: All products come in this reusable 16oz container.
WHAT ARE THE COOKING INSTRUCTIONS?
Answer: For perfect fettuccine results: Separate fettuccine strands and add to 3 - 4 quarts of salted, boiling water (a roaring boil). Fresh or frozen, it cooks in a timed 60 seconds. The cook time starts when the pasta hits the water, no need to wait for it to re-boil. RInse briefly with cool water and top with your favorite sauce and serve immediately and enjoy. For perfect gnocchi results: Add gnocchi to 3 - 4 quarts of boiling water and stir gently to avoid sticking. Continue to stir every 30 seconds for approximately 3 - 5 minutes. When the gnocchi's start to float, they're done. If desired, add cooked gnocchi to a pan and sauté lightly in sauce, butter or oil. Serve immediately and enjoy. For perfect lasagna results: No precooking necessary. Just layer, bake and revel in the glory of fresh, gourmet lasagna. Also outstanding for manicotti, enchiladas, ravioli and other stuffed yummy things! For perfect cookie results: Thaw cookie dough in fridge or on countertop until it's soft enough to slice. Preheat oven to 375º. Remove packaging and slice into 1/2" discs. On a parchment lined baking sheet place cookies 1/2" apart. Bake for 10 minutes, let cool and enjoy.
Do you wholesale?
We do! Email firstname.lastname@example.org for details.
About Us :
Established in 2010, The Paleo Foundation was first organized for the purpose of improving the tolerability of the paleo diet, and to help adherents easily identify products that met its basic tenets. Since then, thousands of products have been certified through the Certified Paleo, Keto Certified, and lab -tested Grain-Free Gluten-Free certification programs.
100% of Paleo Foundation revenue is generated through certifications. We do not accept donations, corporate sponsorships, or financially benefit from the sales of any certified products, product giveaways, or partnerships with industry contacts or retailers for the purpose of maintaining the integrity of an impartial certification standard.
Each certification program has a different set of standards. Certified Paleo is the Paleo Foundation’s first, most popular, and highest level of certification for Paleo-compliant products. Certified Paleo Products are products that contain Paleo ingredients, but may have some 21st-century processing or packaging methods allowing for shelf stability.
Grain Free Gluten Free Certified products are gluten-free and do not contain any grains of gliadin competitive residues. All Grain-Free Gluten-Free products have undergone two rounds of audits, including lab tests, and a final review to become approved for the Grain-free Gluten-free Certified Program.
The ketogenic diet is a restrictive, demanding diet that can be difficult to maintain, and tolerability of the ketogenic diet is the single most important factor limiting individual acceptance for initiation. Therefore, improving the tolerability of the ketogenic diet is crucial to preventing diet discontinuation, warranting further investigation into methods for improving palatability, improving the availability and convenience of foods that are compliant with the ketogenic diet, as well as addressing cultural and social acceptance.
The Keto Diet product market may be in a unique position to improve tolerability, especially in social and cultural environments that typically feature carbohydrate-rich “special occasion” types of foods. In 2016, the Paleo Foundation launched the world's first Keto Certified program for products with standards that were developed for adherence to a classical ketogenic diet.