When Terry Frick opened Frickaccio’s at the West Side Market in 2004, she began with the widely popular pizza bagels, a market staple for countless fans. The snacks even made an appearance on the Food Network when Jeff Mauro, aka The Sandwich King, stopped by Frickaccio’s last year to sample them.

Business went well, and soon Frick expanded into pizza dough balls. Frick offers more than 10 different flavors. She caters to the dietary needs of her customers, offering gluten free and even oil free varieties. The dough balls are such hot sellers that Frick now offers a variety of artisan breads, from pepperoni loaves to sourdough.

“I’ve always thought that bread is the staple of life,” explains Frick. “One misunderstanding about bread is that it’s quick and easy to make. But really good bread takes time to make.” In the past year Frick expanded her staff from three people to nine, including a professional breadsmith and a chef.

Last year, Frick opened a production shop in Fairview Park to keep up with increased volumes. “We offer a little bit of everything,” Frick says of the production center. Her selection includes the dough balls, the pizza bagels, breads and assorted pastas.

Frickaccio’s dough balls are now in four local grocery stores. Frick ships the pizza bagels nationwide and is considering launching a line of frozen products.

And Frick keeps it local. “I try to use all local stuff,” she says. “I have found that the best thing for supporting each other and networking is to use each other.”

Business continues to boom. Frick is in the process of expanding her stand at the West Side Market. Her latest endeavor includes launching a line of certified organic dough balls. She currently offers three varieties, using either their homemade organic yeast or organic yeast imported from Germany. Frickaccio’s has launched a Kickstarter campaign to expand the organic line, buy additional equipment and expand the staff.

Source: Terry Frick
Writer: Karin Connelly