At 72 years old, Candle Cafe founder Bart Potenza has the drive and energy of a young man in his 30′s. As evidenced by his lively conversation and gentle spirit, Bart’s energy just comes natural to him. It must be the vegan diet. In his 72 years, Bart has seen several of his dreams come to life. From the founding of two wildly successful vegan restaurants in New York City to his most recent success of his line of vegan frozen entrées being distributed in Whole Foods stores across the country, Bart is making high-quality, convenient vegan meals available to millions of people. Bart recently talked with Vegan Mainstream about Candle Cafe’s vegan frozen entrée line, and what it has taken him to get where he is today.
Vegan Mainstream: When did Candle Cafe frozen entrées first enter Whole Foods stores?
Bart Potenza: The entrées have been out since June 4th of this year. We have a one-year exclusive contract with Whole Foods. Most stores across the United States carry the frozen entrée line, and if you find a store that does not, ask for them to carry it!
VM: What inspired you to create the frozen entrée line?
BP: We’ve been working with the idea for four-to-five years now. I’ve been in this industry for 30 years, first managing a health food store and then founding Candle Cafe, and eventually Candle 79. I saw that the demand for this food was there. People want it. People were begging for this connection. Through our restaurants, we were already feeding a generation, and we wanted to expand that. So far, 99 percent of the feedback has been positive.
VM: There are some vegetarian frozen entrée lines that have been available for a few years now. Did you see that there was a large void in the market for frozen entrées that were specifically vegan?
BP: Exactly. That’s what made us so proud to do this. Most of the frozen food entrées available are also not restaurant-driven. Amy’s is a great company, and she’s out there doing a lot of different things. The industry has many different pieces to it. We’re proud to do organic, gluten-free and vegan. While not all of our entrées are gluten-free, there are a some that are. There are a lot of health concerns in our country right now, and through vegan food we are trying to address some of the problems. We find great joy in feeding people.
VM: Candle 79 also has a cookbook coming out soon?
BP: Yes, my wife Joy has a new vegan cookbook coming out called Candle 79. It is already on Amazon.
VM: What influenced you to become vegan?
BP: It was really a combination of things. Years ago, we were feeding everyone, including individuals like T. Colin Campbell. Once we learned the whole story on the benefits of a plant-based diet, there was no turning back.
VM: How does the frozen entrée line tie in with Farm Sanctuary?
BP: Part of the proceeds from each sale will be donated to Farm Sanctuary and a portion will also go to the Humane Society of the United States.
VM: What are the entrée flavors currently available?
BP: There is our best selling Tofu Spinach Ravioli with Red Sauce, our Macaroni and Vegan Cheese, our Seiten Piccata with Lemon Caper Sauce and our Ginger Miso Stir-Fry.
VM: What business challenges does this line face that a conventional brand would not?
BP: Trying to get as close to 100 per cent organic as possible while buying from local farmers can be challenging. Many farmers on the east coast were whacked by Hurricane Irene. It can also be difficult when most American’s palettes are adulterated with salt, sugar and fat which corrupts their taste buds. However, the trend is in our favor. When people eat good food, they will notice a difference. I don’t think a day goes by when there isn’t something in the paper or press about what we are all doing with plant-based diets. The trend is our friend. I’d like to see more vegan frozen entrée items a year from now. As we get more out there, we’d like to do a bulk version of the ravioli or the macaroni and vegan cheese.
VM: How can a vegan (or anyone for that matter) live their life to have the energy and vitality that you possess?
BP: It’s a big challenge initially when becoming vegan. Many of us tend to eat more of the fast food version of vegan with donuts and bagels. I would say, become inspired by the farmers markets. That’s really the turn on. When you sense what real food, fresh food can be like, there’s no turning back. You don’t miss anything once you get this health and vitality. You don’t want to turn back.
And I would like to leave you all with a saying: “May the vegan force be with you.”
