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Founder Feature: Stacey Marcellus

Rice, quinoa, and corn all have their place. Just not in Cappello’s grain-free pizzas, pastas, and cookie doughs.

Stacey Marcellus and her business partner didn’t set out to make Capello’s a grain-free food company. Stacey spent a year farming in Argentina and knew she wanted to do something in the world of food for a living. Her cofounder and long-time friend Ben knew he wanted to start a business. They combined forces and developed an almond flour that they first used in gluten-free pasta. They realized that there was more application for this delicious, high-protein flour, and decided to expand their horizons to pizzas and cookie dough, and leave grains out of the equation entirely.

Consequently, their offerings found fan bases in both the gluten-free and paleo communities. Stacey pushed for uncompromising quality of ingredients, even though it made Cappello’s price point higher than some other gluten-free products.

She was also adamant that Cappello’s employees be treated as central to the business, and is proud that the company has kept the same workers throughout its lifetime. As she told The Denver Post: “I love being a business owner because it allows me the ability to redefine the way business is done. I believe that every person working with us and for us should be treated with the utmost respect and have the freedom to be themselves.”

Katelyn Murphy-McCarthy

Katelyn is a writer and editor specializing in creative nonfiction. She comes from a long line of entrepreneurs, and loves hearing and sharing the stories of women who are making a difference.
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