Community Highlights: Meet Alexis Saghie of Farm to Fingers

Today we’d like to introduce you to Alexis Saghie.

Hi Alexis, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstories.
My businesses came unconventionally; I had been working abroad in Paris, France right when COVID-19 hit in 2020 and was given little choice but to return to the states. My background is in humanitarian health and I was focused on working abroad in a disaster relief setting, in particular with refugees.

Farm to Fingers was very unplanned, like many of the previous years had been. It came to be after my sisters and I decided to create some charcuterie for the family, socially distanced, out on the back porch. The business has grown exponentially. I’ve grown to larger than a one-person team, scaled to a full-service catering company, started my line of products called Spreads, and recently taken another leap to start my second business: Durango Picnic Co.

Even though the story of the business is unconventional, I recognized I’m able to integrate my learnings into my business. I’m able to work with local farmers to incorporate their products in the charcuterie selections and meals, while also being able to work with artisans in Bali, Indonesia to purchase tableware, to in turn send money back to purchase supplies for environmental and humanitarian projects.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
Smooth? Not necessarily. Starting a business comes with a lot of ups and downs. I can confidently say that I’ve learned something new every single day since I started Farm to Fingers; as you scale your business, new outlets for growth are present. I do believe that the customers and clients are everything and living in a community with that support and cheering from the sidelines pushes me to keep going.

However, on the flip side, some customers and clients will always have something to say and it’s up to the business owner to ensure they are heard and the response is positive. It’s a constant learning process and putting systems in place during the early stages is critical to help smooth out the journey as much as possible!

Thanks – so what else should our readers know about Farm to Fingers?
Farm to Fingers is on a mission to deliver local, ethically-sourced food in a farm-to-table approach by curating grazing boards and catered meals for small intimate gatherings, as well as large events. I started the business solely on charcuterie board spreads, specifically arranged on large mesquite slabs of wood. This quickly scaled to a full-service catering company.

Farm to Fingers also has a product line, Spreads, which are various dips and spreads produced locally with local farm produce. Two customer favorites are our Chimichurri and Mint Pistachio Pesto. This year, 2023, I’ll be working more on developing the boutique rental side of the business, specifically creating relationships with Balinese artisans to start importing products to the states for use of event rentals, then in-turn sending a portion of profits back to help families in need and create environmental and humanitarian projects.

Do you have any memories from childhood that you can share with us?
I loved watching my father cook in the kitchen, using his Middle Eastern flare in popular Jamaican cuisine. He always cooked from his heart and eyes, never by recipe. I do the same, now, and hope to make him proud by keeping his traditions alive.

Contact Info:

• Website: farmtofingersgrazing.com
• Instagram: https://www.instagram.com/farmtofingersgrazing/
• Facebook: https://www.facebook.com/farmtofingers/

Image Credits
Shutterbug Photography, Tippy Jordan, Wild Child Media, Kara Cavalca Photography, and Kelsey Kaplan Photography