Started by artisan pasta makers more than twenty-five years ago on College Avenue, The Pasta Shop became a signature brand of Market Hall Foods in 1987 and now produces over 2,000 pounds of pasta products each day. Renowned throughout the Bay Area, The Pasta Shop ravioli, tortellini and fresh noodles are available at all Market Hall locations as well as online, at other fine grocers, and at the Ferry Plaza Farmers Market on Saturdays.
I recently visited The Pasta Shop production facility with Market Hall’s Prepared Foods Coordinator, Sandy Sonnenfelt, who has been responsible for the pasta program for over ten years. A gracious and engaging woman, Sandy hails from South Africa and is herself a testament to the ongoing success of the organization.
Employed by Market Hall Foods for more than sixteen years, Sandy’s respect for her staff members is obvious. Even seeing a small part of the production process, it was clear that such exceptional quality could not be maintained without each individuals devotion to both the success of the product and to each other.
In addition to highly skilled and conscientious employees, outstanding ingredients are the foundation of The Pasta Shop's success. Along with its ongoing commitment to finding suitable local sources for basic commodities, The Pasta Shop also features a seasonal menu of pasta and ravioli using produce and complementary elements available only for limited periods of the year.
Perhaps the most significant detail in The Pasta Shop "Difference" is listening and responding to their customers' requests. Sandy and Fernando, her right hand manager, do ongoing research, experimentation and product development because of needs and suggestions that customers have expressed. Their new Gluten Free Fusilli is one of the latest examples. The finest ingredients, a devoted expert staff, and placing customer service as its highest priority...no wonder The Pasta Shop has set a standard by which all others are measured.