Circulo Life: Volume 4
One of the many keys to their success is an unfailing commitment to pure, high quality ingredients, which Hannah shares a story about with us here…
What was the process of opening until now?
I don’t think we had a clear vision of what year two or three would look like after we first opened our brick and mortar. It’s kind of crazy! We now have a great team of over 20 folks and we wouldn’t be able to do it without a single one of them.
You guys are married too?
Yeah…it’s fun to work with your best friend (smiles).
A big takeaway from this interview is that life will offer you many chances to compromise, but staying dedicated to quality will have the greatest outcome. Shortcuts will only get you so far.
Why Charleston?
We moved here because it’s one of the greatest culinary cities in the US and our goal was always to be a part of it. It was just like there was this overall creative catalyst of what flour and water can do together and we also decided that using local ingredients is such an important part of what we would do.
Have you ever gone to great lengths to source ingredients?
Well…we had our new born two month old son in the car and we needed strawberries. I called a local grower named Louise who is 88 years old and asked if I could come down to the farm and get strawberries and she told us that most were all green, but oddly, I was able to find some that had ripened. I’m still postpartum and I’m out in the fields working… cause that’s what we’re committed to and that’s what I wanted to serve (smiles again).
