Special Scope Edition: Small Business Showcase Preview! ✨ 🩷 👩🍳
Hello CWBS!
This Friday, March 29th, is the Small Business Showcase: She Means Business! In order to get you excited, here’s a special edition of The Scope which features Bilena Settepani. Read below to hear about her family’s story in establishing Settepani Restaurant and Bakery. For more inspiring small business founders, attend our Small Business Showcase this Friday at 5pm-8pm which is kicking off with a panel in the Lerner Satow Room - RSVP here.
Best,
Natalie Carnoy, Platform and Outreach Chair 2023-2024
“While I didn't always envision myself becoming a pastry chef, the warmth and camaraderie of our family kitchen drew me in.” - Bilena Settepani
Bilena Settepani is a talented young entrepreneur, and pastry chef, raised in a family of both bakers and restaurateurs, and from a young age, she was immersed in the world of food and hospitality. When the pandemic hit she dropped everything and quit her job to step up and take care of the family's business while the Settepani family like everyone else was facing hardship in all aspects of life. Bilena's passion for pastry began at a young age, as she would spend time at both locations but always trying to get her hands on the action and was always curious to try things. Her love for food goes beyond the kitchen as she also runs our monthly classes. After receiving a degree at High Point University, she attended Institute of Culinary Education where she honed her skills and developed a deep appreciation for the art of pastry making. After graduation, she worked in some of the top pastry kitchens in the world, gaining valuable experience and perfecting her craft.
Bilena is the vision behind the brand at Settepani, she oversees out marketing and works side by side with Chef Nino to constantly evolve to pastry program at Settepani, where she is responsible for creating the restaurant's dessert menu, managing our e - commerce, and overseeing the pastry line of products. She brought a fresh and innovative perspective to the business, when she decided to help her family bring Settepani forward instead of folding when times get tough. She has helped to elevate the Settepani brand and expand its reach beyond the local community, and continues to find ways to give back to our community.
First, can you share a bit about your business and how you got started? I know Settepani is a family business, so I’d love to hear how family influenced its origin.
Settepani is indeed a family business deeply rooted in our heritage. It all began with my parents, Nino Settepani and Leah Abraham, who shared a passion for food and hospitality. They opened Settepani Bakery in Brooklyn in 1992, where they fused their backgrounds in hospitality to start a wholesale and retail bakery in Brooklyn. Over time, the bakery expanded into a few locations; opening a location in Harlem called "Settepani Restaurant" in 1999, where we continue to celebrate the flavors and traditions of both my Ethiopian and Italian cultures.
Did you always know you wanted to be a chef and join the family business? Were there elements of your upbringing that played a role in this decision?
Growing up surrounded by the aromas and flavors of our family's kitchen, I developed a love for cooking early on. While I didn't always envision myself becoming a pastry chef, the warmth and camaraderie of our family kitchen drew me in. The sense of pride and connection to our heritage inspired me to join the family business and carry on the legacy.
How do your Ethiopian or Italian backgrounds influence what you infuse into the business and what you cook?
My parents' Ethiopian (Mom) and Italian (Dad) backgrounds are fundamental to what we do at Settepani. They infuse our dishes with unique flavors, spices, and techniques that reflect the rich culinary traditions of both cultures. Whether it's the bold spices of Ethiopian cuisine or the comforting simplicity of Italian fare, our heritage influences every aspect of the business, from the menu to the ambiance.
You have served in various roles in the restaurant industry, including maître d', busser, waitress, and manager. How has your experience working through these levels informed how you lead Settepani?
My diverse experience in various roles within the hospitality industry has been invaluable in leading Settepani. From interacting with guests as a maître d' as a child, to managing the operations of the restaurant, to working as a manager in the bakery, and working in the kitchen hands on making bread, cakes etc., each role has provided me with insights into different aspects of the business. This hands-on experience has shaped my approach to leadership, emphasizing the importance of teamwork, communication, and attention to detail.
What challenges did you face in working to achieve what you have with Settepani?
Like any small business, we've faced our share of challenges along the way. From navigating the competitive bakery and restaurant landscape in NYC to managing the day-to-day operations, there have been hurdles to overcome. However, our dedication to quality, service, and community has been the driving force behind our success.
What is it like to run a small business in NYC? Do you have any advice for anyone interested in starting a restaurant or small business? And given that you are a participant in the Small Business Showcase, I would love to hear how New Yorkers can support you.
Running a small business in NYC is both rewarding and demanding. The city offers a diverse customer base and a vibrant culinary scene, but it also comes with its own set of challenges, including high operating costs and fierce competition. My advice to anyone interested in starting a restaurant or small business is to stay true to your vision, really focus on quality, and prioritize building strong relationships with your customers and community. As for supporting Settepani, spreading the word, dining with us, engaging with us on social media, and trusting us to be a part of any of your celebrations- from making a cake for your birthday or letting us cater your graduation are all incredibly helpful ways for New Yorkers to show their support.
Lastly, what’re you most excited about Settepani’s future?
Looking ahead, I'm most excited about Settepani's continued growth and evolution. We're constantly exploring new flavors, dishes, and experiences to share with our guests. Whether it's expanding our menu offerings, hosting special events, or collaborating with local artists, the future holds endless possibilities for Settepani and I am so excited for a few projects we are working on for the fall. My dream is to one day open a location in Italy and be able to spend time between the two continents, constantly growing the brand my parents started.
Quick Takes
What is your favorite dish on the menu?
It is hard to pick just one dish; it's a tie between our pizza, which is crispy and thin and easy to digest, and our cannoli. Both are classic Italian comfort food that never fail to delight. I have the fondest memories as a little kid coming to the bakery after school, and my grandmother (who ran the store) would tell me to finish my homework so I could help make cannolis for an order.
My favorite item at the bakery that I make is our Panettone - it's a delicate Italian holiday bread that is enjoyed usually just during the Christmas season. Panettone is a type of bread that takes three days to make, and it's something my dad and I get to spend a lot of quality time making.
Do you have a favorite family memory or tradition?
One of my favorite family traditions is gathering around the table for Sunday dinners. As a kid my mom used to throw the best Sunday dinner parties in our childhood home in Harlem. It was an open invite to family, neighbors, and sometimes even customers!
What was your favorite meal growing up?
Growing up, my favorite meal was my mom's injera with doro wat (like a flatbread with a chicken stew), or home-made pizza. My parents opened Settepani in the late 90's in Harlem and there weren't many options for pizza, so it was always so much fun when we'd take the dough from the bakery and make it at home with some friends!
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