February 3, 2017
Congratulations to Vemont Fresh Pasta celebrating 25 years in business!
Yes, we are happy to announce….Vermont Fresh Pasta is Still “Fresh and Local” after 25 years!!
It has been 25 years since Vermont Fresh Pasta founders Tricia and Ken Jarecki began production of Fresh Pasta, Ravioli and Sauces in the basement of their Killington, VT restaurant “Powderhounds”. In 2006 Vermont Fresh Pasta moved their production facility to “the old Black River Produce Building” in Proctorsville, Vermont, where they currently still produce their local, premium pasta products.
Vermont Fresh has created close to 100 flavors of its premium Fresh Ravioli along with up to 50 different flavors of Fresh Pasta in a variety of cuts and shapes. In addition, Vermont Fresh Pasta has a number of unique Pestos and Sauces as well as fresh Ramen Noodle and Gnocchi. Vermont Fresh Pasta retail-pack products grace the shelves of many Coop Food stores and Specialty Food stores throughout Vermont, New Hampshire, Massachusetts, and New York. Tricia and Ken are proud to be found on numerous restaurant menus throughout the region, and are also very happy to play a big part in the “local” movement on many college campuses and other large institutions like hospitals.
One key to the success of Vermont Fresh is their close customer relationships and service. Tricia makes weekly calls to all customers currently ordering. Vermont Fresh works on a “make-to-order” basis, and offers multiple weekly deliveries to customers insuring that their Vermont Fresh order is truly Fresh!!
Tricia and Ken look forward to many more years of producing fresh local quality pasta products! Get Fresh – Eat Local!!