From film producer to founder of Holy Cannoli, we chat with Vanessa Chiara about her atypically delicious career path!

What does a typical day look like for you, from waking up to going to bed?

This one is tough because every day brings something different!  When I am not prepping for an event, I generally start my day taking care of my admin stuff, replying to client emails or phone calls, doing some research and planning out my day.  Then, I generally run business errands such as buying ingredients or packaging or things that might be needed for an upcoming market or show. I then head over to the kitchen to whip up a batch of Cannoli cream (I focus on one flavour each time I am in the kitchen). I try to put an hour aside in the evenings to eat dinner and relax, and then I generally get back to work prepping marketing and social media artwork or catching up on emails.

What are three tips you want to give women who are starting their own business?

1. Talk to other entrepreneurs and business owners about their experiences in order to gain perspective.

2. Just like a great script, you need a hook. You need to figure out what separates your business from similar businesses, what sets you apart from your competition and/or what would make someone seek you out specifically?

3. Social media is your friend. If you cannot navigate the world of social media, either spend some time learning, or look into hiring an intern to help you out. Social media is such a powerful tool for you to reach out to and speak directly to your consumer/client. Make use of it in the best possible way for your business.

Considering your past life as a film/television producer, what’s been the biggest learning curve in starting your own business?

I  guess unlike film…money! It’s always needed but not always readily available. To be honest, working in film and television, I learned so many amazing things that I can apply to my business such as budgeting, planning, coordinating, organization and people management. I always say that if you’ve worked in film and tv, you can pretty much do anything. But, I think the largest curve was returning to my sales background.  I always thought I was good at sales, having been raised in a family bakery business and then taking on various other employment opportunities in the past, but having to re-learn the sales environment for my particular product has been a challenge.  One I enjoy, but definitely the biggest change from what I was doing previously.

What’s been the most rewarding aspect?

Knowing that I get to make my father proud all the while making so many Cannoli is very rewarding. Also, seeing fans excited to try my product is extremely satisfying.  When we do a show, and people walk by our booth and say “Oh, Cannoli! They’re my favourite!” and then they try them and love them; that look on people faces is always priceless.

S000o, WHY CANNOLI?

Ha, I get this one a LOT.  My parents owned a small bakery in Scarborough for almost 30 years and they always made amazing Cannoli.  When my dad opened in 1985 (I was 7 years old), we had talked about starting a Cannoli business with multiple cream flavours and possibly even shell choices. Life took him on a different journey and their bakery became, well, a bakery that did everything!  They had a hot table, cakes, catering, deli and some of the best bread and pastries Toronto has ever eaten

My dad always made the most amazing Cannoli. His cream was light, delicious and fresh and we always filled the Cannoli fresh to order.  My parents retired their business in 2011 and I kind of always knew that the Cannoli would have to live on, so in 2013 we began planning to bring my dad’s idea to life. It’s an amazing way to carry forward his legacy and just an amazing idea overall, and we hope to spread the joy of my dad’s Cannoli to as many people as possible!

What have you learned about yourself (that surprised you) since you began the Holy Cannoli journey?

That I can make a mean Cannoli! One of my biggest challenges was having to learn dad’s recipe and replicate it. I have to get my hands dirty, it’s hard work and sometimes back breaking. But I can do it, I’m actually pretty good at creating new flavors and learning how to make them work with dad’s original recipe. That and the fact that I am always trying to invent new ways for people to enjoy our Cannoli like creating the Cannoli Cream Pie, or Cannoli Cups or Cannoli Tiramisu. They are yummy and delicious new ways of enjoying an old favourite.

You have a day off to do whatever your heart desires. Where do you eat? Shop? Stroll?

Does my couch count? I get to meet a lot of amazing people on the regular, and despite my parlay into film and television, the Toronto Food industry has been a part of me my entire life, so I try to get out and try new restaurants and recommendations from my peers.  We recently tried Queen Margherita which was yummy. Against the Grain and Pearl Diver are favourites .  But if I have some time to myself, you can either find me at Sherway Gardens with my mom or at the Scandinave in Collingwood, which is pretty much the best place to unwind after a weekend at a trade show or market.

What are you excited about AT THIS VERY MOMENT? 

Does sleep count? I’m excited for the National Women’s Show this month and the Gourmet Food & Wine Expo in November and I’m SUPER excited at the prospect of some possible new retailers on the horizon!