By Laurel Decker
Photos by Susan Ayer
This column is a look at two brave souls who took a leap of faith to open their own business. What follows is a personal profile of Chelsea and Mike Carosello who are following their dreams and thriving despite the odds—and Covid.
Carosello Pasta
3126 Broad St. #101. Dexter, MI 48130
(734) 253-2315
Open Thursday & Friday from 11 a.m. – 7 p.m., and Saturday & Sunday 10 a.m. - 7 p.m.
“A pound of rigatelli, please.” I heard the gentleman behind me make his request at the fresh pasta and cheese cooler while I took in my surroundings. Lining the shelves of Carosello Pasta: Pastaficio and Market in Dexter, were colorful ingredients imported from Italy, such as anchovies, porcini mushrooms, and extra virgin olive oil—just to name a few. I also recognized some of our Michigan favorites like McClure’s pickles and cocktail mixers, as well as locally sourced fresh ingredients. I continued looking around the market and listened as two other shoppers next to me contemplated their tomato sauce options. It made me smile to hear them discussing which ingredients they might need for the dinner they would cook together for date night. What could be more perfect? Italian cuisine is as well known for being romantic as it is for being simple.
When the customers had all cleared out, I approached the counter and introduced myself to the cheerful brunette behind it. Chelsea Carosello introduced herself as the wife in the husband-wife team behind Carosello Pasta and said that her husband, Mike Carosello, had just stepped out moments before I arrived. That worked out well, because he wouldn’t be around to refute the adoring remarks his wife offered about him, and Chelsea did not hold back as she told me about Mike’s seven years in Italy, including his culinary training in Florence. She described her husband’s dedication to his family, and how the loss of his father inspired them to grow their small business even when the Coronavirus pandemic complicated their plans.
The Carosello’s happened to meet in Seattle. Though Mike is from St. Louis and Chelsea grew up in southeast Michigan, they shared the common background of being raised in predominantly Italian families. Chelsea explained that this meant they both knew what it was like to have Thanksgiving dinner with all the traditional American dishes along with spaghetti and meatballs. Their appreciation for their cultural roots—especially the food—was reinforced each time they traveled to Italy. Chelsea explained their business’ focus and how their journey to bring homemade, authentic Italian pasta in Michigan was challenged by the pandemic. She shared why they are dedicated to continuing that journey no matter what.
Laurel Decker: Is there a memorable moment, good or bad, associated with having a business during such an uncertain time that you could share?
Chelsea Carosello: We decided to take the plunge from cottage food business to retail in early 2020. This was just after Mike’s dad, Louie Carosello, passed away from esophageal cancer. He and Mike’s mom, Madeline, were living in Florence, Italy at the time. Mike and his siblings were able to make it to Italy in time to be with their dad in his final days, amidst all of the chaos, flight cancellations, and trepidation surrounding international travel (especially to/from Italy at that time). Losing him has made us all too aware of how fragile life really is, and Louie is ultimately responsible for us running full steam ahead to chase this dream. So, we owe a lot to him and try to channel his creative spirit and kind heart into everything we do.
Laurel Decker: When did you first start planning to open the business, and when did you actually open the doors?
Chelsea Carosello: We had been operating as a cottage food business out of our home since early 2019, selling at various farmers markets. We decided to pursue the business in a much larger capacity in early 2020 and began looking for properties while Mike was still making pasta in our home. We signed the lease on our commercial space in early 2021, but it took a full year to complete the required buildout due to pandemic related delays (permit backlogs, labor shortage, etc.). We finally opened the doors to our pastificio and market in April 2022.
Laurel Decker: Were there any unexpected benefits that came from opening during the pandemic? If so, what were they and why do you think it’s unique to the pandemic?
Chelsea Carosello: At the time, all of the building delays felt catastrophic to our small business. In hindsight, having a year for us to continue thinking about how we could best serve our community was ultimately to our benefit. We had always been a dried pasta company and planned to continue on that trajectory, with wholesale our main focus. But as the pandemic dragged on and we continued to see larger public support of localized food retailers, we started making moves to bulk up our retail selection—including our deli case full of fresh pasta, which has become the cornerstone of our business.
We wanted to provide more of a one-stop shop, allowing our customers to avoid large, crowded grocery stores, while being able to grab everything they need to make a standout, restaurant quality dish at home. We were really intentional about the products we decided to carry, and while we do partner with a few distributors where we’re able to order from catalogs, many of our items are sourced directly from small businesses and local farms, which requires building those connections. Forging such relationships has been one of the most rewarding aspects of this work, where there is a real solidarity among small businesses here, especially fellow food producers.
Laurel Decker: What is the most useful personal skill or trait that you, and/or your staff, have implemented to keep the business going?
Chelsea Carosello: First and foremost, it’s all about the pasta. It really is something we’re passionate about, and the difference that our customers discern between our pasta and much of what is available in grocery stores keeps them coming back. But I think our success also comes from building relationships with our community. Both of us love spending time getting to know the people in our shop; I think it’s just in our nature. We weren’t sure how quickly (or if at all) we would have regulars, but we already have so many folks that come in every week. We know them by name, we bring in new products with particular customers in mind, and we’re excited to share what’s on the horizon with them. In return, they are so kind to us, and they keep supporting our small business.
Laurel Decker: What keeps you motivated to persist through the challenges of business ownership?
Chelsea Carosello: We love this work, and Mike is deeply committed to the craft of making pasta. The days are extremely long, but the weeks are just as short. We don’t really know how to operate any other way than at maximum capacity, for better or worse. Between our small farm and the pasta business, our plates are very full. But we persist out of a love for connecting our community through food—a tale as old as time.
As I purchased a few items for my own attempt at Italian cuisine, I understood why Carosello Pasta was a thriving business even amidst the uncertain times in which it was built. Carosello Pasta was founded on Italian love and simplicity and supported by a special community that welcomes those qualities. And just like her appreciative words about her husband, Carosello can’t say enough about the people who shop at their market. She adds, “Heck, some of them have even brought us tupperware with pasta dishes they’ve made for us to try! I know everyone says this, but we really have the best customers here in Dexter.” That says it all.
Related Content:
It was a passion flower that first stopped Susan McLeary in her tracks. The exotic flower ignited her passion and initiated her purpose toward becoming a florist, a designer, an artist, and an author. Yet, educator is the title Susan McLeary identifies with most these days.