Baia Pasta is the brainchild of Renato and Dario, both hailing from Northern Italy. Their mutual love of all things pasta led them to find out that most wheat used by Italian pasta makers is grown in the U.S. and Canada (crazy, right?), so they used the Slow Food Movement to lay framework for their business. Bringing back the old art of pasta making, the duo is using five organic, American-grown flours to craft their Bay Area-inspired line. From the resourcing to the distribution, everything happens in Oakland, keeping Baia (which means “bay” in Italian) true to its roots.