Pensacola Pierogi proprietor Katarzyna (Kasia) Vanoverberghe remembers the shriek of pleasure she let loose when she offered her first $100 price of pierogis out of the again of her Jeep a couple of 12 months in the past. Now, she sells hundreds each week on the Palafox Market inside a four-hour window.Now, she’s poised to hit one other milestone when she strikes her enterprise into the previous Primal Nosh constructing on 3810 Barrancas Avenue and opens within the subsequent few months.
“The coolers had been getting fuller and fuller, and the orders had been getting greater and larger,” Vanoverberghe stated of her early beginnings. “Now I’ve an issue as a result of I’ve all this meals in a cooler and the summer time was coming, I used to be stressing. It was attending to the purpose the place I used to be like, ‘Oh shoot, what now?’”
Vanoverberghe plans to make use of her new industrial kitchen as a essential hub for her enterprise and pick-up location for patrons to have fixed entry to her handcrafted pierogis. For the initiated, pierogis are a Polish dish historically crafted as a small casing of dough crammed as with a potato-and-cheese or cabbage combination, boiled and served with bitter cream, melted butter or sautéed onions.
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As Pensacola residents are studying, they’re scrumptious and addictive.
Vanoverberghe doesn’t plan to supply dine-in seating, however she does have a trailer on the best way for patrons who crave their pierogis scorching and prepared with all of the toppings.
However what’s the secret to her fast enterprise development within the area of interest market that’s the Polish pierogi?
Vanoverberghe will inform you her now-obsession dates to Christmastime in Poland, the place she lived till 19, as her grandmother enlisted all relations into a compulsory pierogi meeting line.
“You already know, simply easy life in Poland, making pierogis since once we come out of the womb,” Vanoverberghe stated. “It’s a really Polish custom there, so we discovered it at a really younger age.”
Little did she know — the innate knack she had for it as a 7- or 8-year-old would ultimately blossom into her profession in maturity.
“That was like a chore from hell,” she remembers pondering on the time. “We hated doing it as a result of it was so time consuming, and we needed to play … as I obtained older, they form of pushed all the pieces on me, however I liked it. I liked it. I went to culinary college for a few years.”
Vanoverberghe watched as her grandmother, aproned up along with her hair web intact, at all times knew precisely what the batter wanted to create the right taste.
Not even her mom can fairly replicate the matriarch’s authentic recipe, although Vanoverberghe nonetheless carries on the recipes via her psychological cookbook.
“I can form of eyeball how a lot water I’ve to place in, flour, how a lot cheese I’ve to place within the potato cheese stuffing,” she stated. “Once you study from the start, it’s like math, it’s simply in your head.”
Though pierogis are a staple and her enterprise’ namesake, there are many different conventional dishes she picked up alongside the best way that she now sells. Some well-liked favorites being her hearty hunter’s stew, stuffed cabbage rolls and juicy sausages. Whether it is Polish and it’s conventional — likelihood is, she has the recipe.
At the same time as her enterprise blossoms, she continues to be largely a one-woman operation, however has intends to develop the enterprise and would ultimately wish to promote her pierogis wholesale.
“I’ve large plans and massive goals,” Vanoverberghe stated. “What’s going to come out of this, we will see.”
Extra updates and data might be discovered on the Pensacola Pierogi Facebook page.
