Chef Steve DeRaffele from Richmond, Virginia, is combining his family’s Italian cheesecake recipe with his own gluten allergy to launch a new venture: Rio Cheesecakes. Operating from the Hatch incubator, this single-serve, frozen dessert business stems from the success he’s had selling cheesecakes at his Mediterranean restaurant, Pinky’s, in Scott’s Addition. After a successful trial period, he’s taken the plunge to establish this exciting new brand.
For more details, you can check out the full article here.
Additionally, there’s a feature on the unique offerings at Pinky’s restaurant, showcasing its creative plates and atmosphere.
