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CurrentAs co-owner of Via Lactea, a non-dairy frozen dessert company, I lead daily operations, product development, and long-term strategy. I’ve overseen significant milestones, including the opening of our third location in New Haven, CT. This expansion involved a $250,000 investment and navigating regulatory challenges while ensuring the space met our operational standards. Collaborating with an industrial engineer, we designed the location to balance functionality with our brand’s vision.Product innovation is at the heart of Via Lactea, with flavors like Praline showcasing our commitment to quality and creativity. I’ve prioritized sustainability by transitioning to eco-friendly packaging and incorporating locally sourced ingredients when possible. I also advocate for FDA regulations that better reflect the unique nature of non-dairy products.Team development and collaboration have been central to our success. Working with Chef Lorivie Alicea and other talented contributors, we’ve created a culture of excellence and innovation. My leadership extends to community engagement, tailoring our offerings to reflect the diverse tastes of New Haven.Joining the Goldman Sachs 10KSB Program’s 22nd National Cohort was a transformative experience, equipping me with strategies for scaling Via Lactea and exploring franchising opportunities. Every step of this journey reflects a dedication to quality, sustainability, and growth while staying true to our core values.
