Claremont
Darlene Ball, who began making pesto from her own recipe more than 30 years ago, brought a sample with her and, as Barrette tells it, “I thought it was one of the best things I have ever tasted.”
When Ball returned to pick up her T-shirts, Barrette said he was “raving” about the pesto.
Ball mentioned she was ready to retire and wanted to sell the business. Not long after, Barrette and his wife, Sarah, bought Vegetaball.
“I bought and tasted as much fresh pesto as I could get my hands on never tasted anything as good as this,” Barrette said last week at the The Ink Factory on Water Street, where he and his wife renovated a 19th century mill building last year for their screen printing and embroidering business.
The Barrettes bought Vegetaball in the spring and, in addition to the equipment that was part of the purchase, invested in new equipment. Four part-time employees began making the pesto, which is sold in 7- and 12-ounce containers, in late May in a 700-square-foot room off the main entrance to The Ink Factory. They produce about 700 pounds a week. Basil is the main ingredient in pesto, and during the growing season, Barrette said, they source it locally from area farms, including Edgewater in Plainfield and Spring Ledge in New London.
Rather than deliver to most customers as Ball did, Barrette distributes the pesto through Black River Produce of Springfield, Vt., which delivers product to about 80 locations in New Hampshire and Vermont. The Barrettes handle deliveries to the stores in the immediate area, including three in Claremont. Barrette has also been able to interest local restaurants in adding pesto in some of their menu offerings.
The business is steady and has seen some increase in sales since May, but Barrette sees a lot more growth potential. To broaden his exposure, Barrette said, he has been attempting to interest distributors of specialty foods in other parts of the country.
“I want to be in every state east of the Mississippi in seven years,” he said confidently. “I think we can do it.”
Patrick O’Grady can be reached at pogclmt@gmail.com
