Thick-cut bacon, scrambled eggs, smoked gouda and calabrian chili mayo are some ingredients that help perfect the fachacha breakfast sandwiches of Sorelle, a local upstart eatery.
But Sorelle — the food business of Melissa and Samantha Miola — doesn’t use a traditional restaurant to get food to its customers. Instead, the Miola sisters use a ghost kitchen — a tool that became popular during the COVID-19 pandemic among food service businesses.
Ghost kitchens allow business owners to cook food on commercial equipment at a designated space rather than having to have a brick-and-mortar location to serve customers.
