About Pat
Name: Pat DiPrima-LeConche
Hometown: New York, NY
School: Western Culinary Institute, San Francisco Baking Institute.
Email: pat@diprimadolci.com
Hours of Operation:
Sunday through Thursday,
7 am - 5 pm
Friday & Saturday, 7am -10 pm
Our Purpose
The purpose of establishing DiPrima Dolci was and continues to be to share the richness of my Italian heritage, to offer products not currently available in the Portland area, to provide a neighborhood meeting place offering top-quality baked goods, lunch items, light dinners and coffee drinks, to establish a thriving business that will inspire other independently and locally owned businesses to establish in this neighborhood, to continue to provide employment opportunities (currently employing 16 regular and 3 seasonal people) for local residents and career development training for our employees, and to continue to provide food donations to nonprofit organizations and schools so they can fulfill their public service obligations.
History
My father’s parents were born in Palermo in Sicily and immigrated to New York City in the early 1900s. My mother’s father was from Calabria in southern Italy. He moved to New York City in 1915. Much of my inspiration for this business comes from my parents.
As a child, I watched my mother as she prepared our meals with joy and love, and the result of her effort, time and time again, was a consistently superb product. The recipes were not complicated or exotic, but she handled the ingredients as if she were cooking for royalty: smelling them for freshness, cutting them with exacting rhythm, watching them as they bubbled and browned in the oven.
My mother’s greatest joy still is cooking for family and her three children inherited this sense of satisfaction. Her recipes are now part of DiPrima Dolci’s menu.
