We started as a catering company while Matt and Marie were in school. For several months we agonized over how to build a great catering menu. One of the best moments building our catering menu was the bread trial.
We started by visiting individual bakeries around Philadelphia. We met with the owners, saw the ovens (many of which are incredible old relics that have pumped out bread for generations), tasted the product. One thing was missing – comparison. By the time Thursday came, we really struggled to compare the bread in our hand to the one from Monday.
The solution was clear. We drove around South Philly, and picked up bread from 30 different local bakeries. Next, we brought the food to a co-working space shared by a bunch of start ups and offered a deal – they could eat as much as they want, as long as they gave feedback on all 30 loaves. Armed with 30 loaves of Italian bread and 20 hungry entrepreneurs to taste it, we rated each piece of bread on crunch, taste, size, and harmony with the provolone and salami we brought to taste.
Our dedicated crew of entrepreneurs ate, and ate, and ate until they made their way through all 30 loaves. Some were sour, some were sweet, some had seeds, some were crunchy, some were soft – but only one would become the staple of our catering menu. Liscio’s!
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