Sfoglini (pronounced ‘sfo-lee-nee’) - which recently moved to a production facility in upstate New York 10 times the size of its original site in Brooklyn - generated annual sales of $1m before the move, but is expected to double that this year, reaching $10m “within the next few years."
Known for its use of local ingredients, organic American grains and unusual pasta shapes, Sfoglini also makes long and fresh pasta, said co-founder Scott Ketchum.
“This partnership comes at just the right time for us, and Almanac Insights is just the alchemy we need to transition from a small startup in Brooklyn to a mass-production pasta maker at our new state-of-the art, large-scale facility.”
Launched in January 2018, Almanac Insights is a $30m fund for agriculture and hospitality technology, CPG, and experiential retail companies that typically invests in seed or series A rounds for early stage brands.
To date, it has made investments in several high-profile food and beverage companies including self-heating can co HeatGenie, salad/grain bowl retailer sweetgreen, organic baking brand Foodstirs, almondmilk maker New Barn, sparkling water maker Spindrift, packaged soup brand Nona Lim, food business incubator network Pilotworks, and Blue Cart, a wholesale order management platform for buyers and sellers in the hospitality industry.
Sfoglini makes a wide array of specialty pastas from emmer reginetti and red fife zucca to einkorn macaroni, spelt fusilli, as well as traditional organic durum semolina pasta.
Pictured: hemp zucca