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Meet the Producer: Angela and Annette Del Biaggio

Co-owners, The Frosting Queens
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Growing up in an Italian-American family where all the celebrations were centered around food, especially dessert, sisters and co-owners of The Frosting Queens, Angela and Annette Del Biaggio were born and bred to create all-natural desserts. Annette, a full-time kindergarten teacher, and Angela, a part-time insurance fraud investigator and mother of three, are committed to making frostings with the same quality ingredients that their mother used.

“With both of us having a love for children, we care about keeping them healthy and happy,” says Angela. “The frostings on the market right now are full of chemicals and artificial preservatives. We realized there was no alternative for busy moms who want to provide an all-natural frosting to their families that tasted great, but they didn’t have to make.”

After a trip to the Winter Fancy Food Show in San Francisco in January 2009, the sisters became swiftly inspired to start their business—creating recipes, working on packaging and collecting all the necessary research and materials. They made their first sale in October of that year, and in January 2011 were featured on The Today Show with Food & Wine magazine’s editor-in-chief, Dana Cowin, discussing their frostings as one of the hot products of 2011.

Angela shared more of the sisters’ story with us:

What was the inspiration to start selling your frostings?

We had been to the Fancy Food Show in San Francisco and had tried yet another disappointing frosting. Walking away from the booth, we both commented on how we had yet to taste a frosting we liked as much as our own. Two weeks later Angela called me to announce she knew this is what we were meant to do—create and share our frostings.

How do you come up with the flavors?

We love creating new recipes. We started with the basics—vanilla and chocolate—then focused on seasonal and specialty flavors. We are always coming up with new flavor ideas and trying to keep up with the latest dessert and flavor trends by being big fans of Food Network and reading gourmet food magazines. 

How is it to work together as sisters? Do you separate the responsibilities?

It is fun to work together as sisters because we can share in the joys of our accomplishments, and when things get tough we can get frustrated together, be totally honest and then move on quickly to solutions. We also have our strengths, which seem to be balanced and, most of the time, complement each other.

What is the most challenging or satisfying part of your job?

The most satisfying part is meeting people who go crazy over our frosting—we love it when they stop mid-sentence while sampling our frosting and forget what they were saying because it tastes so good. The most challenging part is carving out the time to work on our business, making sure our choices are the best for company growth.

When you were kids, what did you want to be when you grew up?

I wanted to be a veterinarian. Annette just wanted to be a kid!

Aside from your products, what three food items can you always find in your kitchen?

Olio Santo Olive Oil, Ben and Jerry’s Coffee Heath Bar Crunch Ice Cream, and Kendall-Jackson Chardonnay.—Denise Shoukas

Denise Shoukas is a regular foodspring.com contributor
and is the author of foodspring’s food forager blog.


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