Page 9 - BusinessWest May 12, 2025

“Our bread is very
good because a
portion of each
batch is folded
into the next
day’s batch,
allowing for an
exponentially
small portion of
every batch that
has ever been to
be in every other
batch.”
ing that rural quality, and has made it one of her priorities to build
on that foundation.
“As a recreational community, it’s important to have these kinds
of opportunities,” she said, adding there have been some additions
in that broad category with others in the planning stages, including
a spray park at Whalley Park now under construction, a pickleball
court at town hall, and perhaps more pickleball at Whalley Park —
there’s an item on the town meeting warrant to that effect.
Meanwhile, the community is in the process of hiring a new
town planner, undertaking what Parker called a “major zoning revi-
sion” to update bylaws that have not been overhauled for decades,
and voting on a proposal for new high-speed internet service
through WhipCity Fiber. On the business side, the community’s first
cannabis dispensaries will be opening shortly, and a Dollar Gen-
eral will soon join the ranks of the establishments on busy College
Highway.
Overall, said Parker, there is a need to achieve balance —
between the businesses needed to serve residents and reduce the
tax burden on those who call the town home, and maintaining
those qualities that make this community so attractive to residents
and visitors alike.
For this the latest installment of its Community Spotlight series,
BusinessWest turns its lens on Southwick, where there is plenty to
do, plenty to see, and plenty to eat.
Doughs and Don’ts
There’s a treatment on one wall inside Kettlebread that tells the
story of this venture, or at least a big part of it.
It features a dictionary-like definition of the noun Kettlebread —
actually, two of them:
1. ‘Our family’s secret all-natural artisan bread recipe involving a
3-day process, baked daily in round kettle pans, butter-salted crust’;
2. ‘Suspiciously awesome sandwiches.’
The latter is a tagline of sorts for the business. Grimaldi was
thinking about using ‘curiously awesome,’ but was reminded that
the slogan for Altoids is ‘curiously strong mints,’ and he didn’t want
to go there.
Kettlebread
Deli is just
one of the
intriguing
business
storylines in
Southwick.
Staff Photo
As for the former ... well, the bread is what defines this ven-
ture — along with what’s put inside it, especially the makings of a
Philly cheesesteak sandwich, the most popular item on the menu.
Grimaldi talked in generally vague terms about the bread and how
it’s made, stressing repeatedly that it is, indeed, a process.
“All bread has very simple ingredients, it’s just a matter of ratios,”
he explained. “Everyone has their own formula; ask 100 people
how to make bread, you get 100 recipes. I think our bread is very
good because a portion of each batch is folded into the next day’s
batch, allowing for an exponentially small portion of every batch
that has ever been to be in every other batch.”
Grimaldi was visiting the Midwest several years ago, and
became so impressed by a sandwich he had on that trip — a varia-
tion of the muffaletta, a
New Orleans-style sand-
wich featuring a round
loaf of Sicilian bread —
Southwick
Continued on page 11 >>
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MAY 12, 2025
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