Today we’d like to introduce you to Pablo Fueguel and Emilee Hernandez.
Pablo and Emilee, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
After a combined 20 years of professional kitchen experience, Emilee my partner and I (Pablo Fueguel) decided with what little money we had to start a popup in LA. Emilee being a certified raw foodist has had a lot of experience with fermented foods.
So we decided to start a sourdough pizza business where everything was made in house using only high-quality organic ingredients. We make our cheeses, sauces and mock(plant-based)meats all in house. We started doing street popups where we can find a spot that had some foot traffic and build a clientele there. Soon we moved to events and farmers market and after a few months, we were being invited left and right to vend at bigger events.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Being that it was just the two of us and everything was made in house there were a lot of sleepless nights. And the people noticed the love that was going into every pie. We were doing 4-5 events a week which meant packing and unpacking the truck and building a makeshift kitchen. There were times we didn’t scope the location before and when we showed up, we had little space to work with or had to carry all our equipment up a long hill. It was always worth it, we would say to each other at least we changed one person’s life today. In the beginning, we would maybe sell 20 pies over 4-5 hours and be happy with that, now we normally sell out before the event is over.
Sourdough Nation – what should we know? What do you do best? What sets you apart from the competition?
We are a popup plant-based sourdough pizza co. We handcraft personal pies to order. We only use organic high-quality ingredients. All our mock meats are whole plant-based, like our shiitake bacon, king oyster pepperoni or Smokey Jackfruit chicken (we use mushrooms, and jack fruit to mimic meaty topping) you will see a lot of vegan pizzerias using store-bought cheese ours is made in house using organic sprouted cashews as the base. Finally, our pizza crust is made using NO commercial yeast our is made with a natural culture we gave birth to two years ago.
We are proud to say that all our ingredients are organic and made in house, because of that not to many people can duplicate what we do. It’s an original product.
What is “success” or “successful” for you?
Being financially free, being able to contribute to causes we believe in. Helping our family’s. Eventually having our pizzas in supermarkets nationwide. Owning an animal sanctuary where we house rescued animals from slaughterhouses. Having people tell us how they never had a pizza that good. Having returning customers
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- Instagram: @sourdoughnation