Artisan breadmaker coming to Larkin Square
Shannon Wilson's Artigiana, two-story salute to upscale Italian breads, bites, and wine, coming this summer
Flour, water, salt, and yeast, the four ingredients that make up bread can be easy to use but hard to master. Historians have dated the origins of breadmaking to over 14,000 years ago, making it one of the oldest food creations in human history. Since then, many have used these humble ingredients to refine recipes, explore new possibilities, and deliver fresh loaves to the hungry masses.
Shannon Wilson of Artigiana is excited to explore her new possibilities with a brick-and-mortar coming to Larkin Square later this year. Being no stranger to adversity, Wilson discussed her challenges of starting a new business, her inspirations, and her ongoing battle with epilepsy from an early age. Currently offering her baked goods through online retail, Wilson also supplies her product to Chef Darian Bryan of The Plating Society, Lucia’s on the Lake, and the Hamburg Farmers Market. Counting the days to open, this baker is ready to rise to the occasion.
What got you into baking?
S: “Not being able to drive honestly [due to epilepsy]. But flour, water, and salt were always available at home and I didn't have to drive to the grocery store to get them. Having everything I needed at home, I ordered the Tartine book online and went on my baking journey.”
What were you doing before you started Artigiana?
S: “I worked at Wegmans for ten years. I was a chef for a while, probably seven years of the ten. I then left and went to the deli cheese section. So that's where I gained a lot of knowledge about cured meats and the different types of cheeses. At that point, I really kind of dove more into baking and thought if I bought chef-quality foods, cured meats, cheeses, and combined it with fresh breads, that might be really cool.”
What was your inspiration behind Artigiana?
S: “The one thing I always wanted was no more seizures, so that's what I always prayed for. I stayed at Wegmans for a little over a year after I had finally received my driver’s license. One day, I realized I’d done nothing different. All I did every day was wake up and tell myself someday if I could drive, and then I got those opportunities, and you're still living Groundhog Day. And that's kind of when I dove back into sourdough making. After baking at home, I took the next step to go into a commercial kitchen.”
Do you have a signature item?
S: “I think the Italian style focaccia with the olives, roasted red peppers, and artichokes. It's something I made up one day, and no matter where that piece travels, everybody loves it. There are two other steps to it that I don't really talk about because I want to keep it on the down low. I'm sure somebody else has it figured out. But yeah, I would say that put us on the map.”
What would be your advice for someone wanting to get into baking or start a small business?
S: “Gosh, be prepared to fail and fail again. Failure is not a bad thing though; it's the best. I would take notes and know that my sourdough loaves, in the beginning, were like Frisbees. I'm sure you've seen the sourdough Frisbees that are super bad online. I didn't understand why one day they would come out perfect, and then the next day it was horrible. So keeping notes helped me understand what worked and what didn’t.”
“Then, starting your own business, you just have to be motivated and know that at the end of the day, if you didn't get to where you wanted to, you don't see how you're going to get there, somehow, it all pulls together. I never thought I would have a restaurant account, or Chef Darien would even know my name. But people are kinder in a sense when you are opening up your business than you would expect. So, there's a whole lot of kindness out there I didn't know that was going to happen either.”
The new location is slated to open in early summer on the East side of Larkin Square, featuring a 1000 sq ft space with two stories. An open kitchen concept will allow customers to not only smell all the products but also see what's happening behind the scenes. Offerings will include creative upscale Italian breads, sandwiches, and small plates. Wilson also noted the addition of wine at a later date in hopes of pushing this concept from just a bakery to a cozy, warm, and intimate date spot.
In the meantime, if you are interested in trying out Artigiana, you can order at www.artigiana716.com or pick it up in person at the Hamburg Farmers Market on Saturdays from 7 a.m. to 1 p.m.