Preserving a disappearing craft: The 50-year-old pasta legacy of Brooklyn
In short: Discover how a Brooklyn pasta shop maintains its heritage by using vintage machinery to produce millions of ravioli boxes annually. This story explores the balance between traditional craftsmanship and the pressures of modern industrial production.
George Joseph Switzer III operates Queen Ann Ravioli, a Brooklyn business established in 1972. The shop utilizes vintage machines to produce thousands of pounds of pasta weekly, reaching a production capacity of up to 1 million boxes of ravioli per year.
Despite facing rising costs and the shift toward mass production, the business generates nearly $2 million in annual revenue. Switzer views his work as a commitment to preserving a specific way of doing business, prioritizing the batch-by-batch process over modern shortcuts.
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Sources
- Summary by Intellect · source: The Oldest Pasta Machine Still Being Used In NYC | Small Business
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