From Brooklyn to Tucson Brick and Mortar, All Praise this Heavenly Bread
The power couple behind Holy Focaccia and I go way back. Not like Lollapalooza ’95 way back (seeing as they were not even born yet or just were) as I was lucky enough to meet and write about them in the ascension of their delectable endeavor.
But it all started in Brooklyn around 2019.
The whiz kids in the spotlight here, Rachel Colasanto and Zakaria Boucetta, started encouraging their friends try out Rachel’s newfound love of baking focaccia bread. It, or they, were such a hit that the two knew they were on to something scrummy. And possibly lucrative. Every party they threw or attended with the baskets of squared flourishes of Italian descent.
Then Zak got an offer his architect heart could not pass up: a job here in Tucson.
So the two moved in 2021 and soon after started baking that loverly focaccia once again.
It was one of those word of mouth / under hushed tones twitterings in the local food throttle that Holy Focaccia reached my always hungry ears. No, wait, that sounds weird. But, yes, I am always on the lookout for…hold up. How can my ears be on the lookout? This is getting funky. Lets move on.
Anyway, in 2022 I had the fortunate task of featuring, as mentioned earlier, them for a local food focused media site and all I can tell you dear reader is that it was bready love from the instant.
First off, Rachel was baking out of an old electric oven that could house maybe 8 to 10 loaves at a time. If that. The two would get up before the sun creaked over the mountains in order to bake before the call time of a 9am pickup.
Nope, they didn’t have a store front. Those wizards straight worked and sold out of their old place downtown. Obtaining a cottage license made it all possible and before they knew it their lil side hustle that could started to manifest into a this totally is.
Theirs isn’t just oil and salted focaccia we are talking about here (although that’s how it started out back in Bushwick). Holy Focaccia is the holy dreamscape of flavors, ingredients and ideas that oftentimes rustle up a “Wait, how can these components all come together and like totally work?” Dates, figs, pesto, garlic, black pepper, parmesan, sun dried tomatoes, wild herbs, seeds, scallions, old Star Wars figures, Atari cartridges, a Slayer jigsaw puzzle… Oh, sorry. That was me just looking around my desk. Oops.
But you get it?
Then came the breakfast sandwiches. Yes, I would get up before the crack of noon to traverse downtown to pick up an ooey gooey eggy cheesy focaccia-y delight when they offered them up on Sunday. Sundays right? That was well over a year ago and me most mornings are “challenging” at best.
Holy Focaccia started doing pop ups and then regular appearances at farmer’s markets and CSAs (community supported agriculture). Holy fxxk-accia, Holy Focaccia blowin’ up! In a rather short amount of calendar too.
Disaster struck for me personally when Rachel and Zak moved from downtown to a bigger and more affordable place across town; a bit too far to travel for yours truly. Especially early Sunday morning. But we’ll always have the farmer’s markets and those memories of downtown!
Quite recently the two began doing regular appearances at Slow Body Beer on E. 17th street. Then I found out, upon a visit, yes, on a Sunday morning to get a, yes, breakfast sandwich, they are there every Thursday at 5pm, Saturday at 2:30pm and, yes, Sunday at 9am.
As I was stone cold munchin’ on my most excellent of breakfast sandwiches at the bar (no I wasn’t drinking, it was like barely 10am, jeeze) Rachel laid down some big news.
“This is going to be our new brick and mortar.”
You heard it here kids! Holy Focaccia, by autumn of this year, 2025, if all goes correct, will find permanence in the unused front section of Slow Body Beer just left of the main entrance. Gone are the golden hued crispy top days of baking out of their home, Rachel, along with actual employees!, are set up in a proper commissary and bake at a fever pace and volume to supply all of their bready nests, and our bellies.
To think, less than 3 years ago, Rachel and Zak were serving up the good from their back patio and look at them now. They’re all grows up! So proud.
Being a bit of an amateur baker myself, I asked if they needed any help. She actually said yes but they start at the unholy hour of 4am.
Um, well…uh. 4am you say? Yeah that’s when I get up for a drink of water, give the cat a treat and then go back to bed. Love you, but, good luck.
Oh, and don’t forget that Holy Focaccia offers up incredible cookies, cakes, tortes and tiramisu. Be sure to put all of that on your order next time because they are all so inventive and delicious. Not a bad crumb in the bunch. Ever. A remarkable achievement if you ask me.
Go ahead. Ask.
Congrats Rachel and Zak! I’m glad to have been there from the (almost) beginning here in Tucson only to watch you and Holy Focaccia rise up.
Yes that was a bread gag.
Cheers!
Holy Focaccia
https://www.instagram.com/holyfocaccia_/
Words and Pictures
Mark Whittaker
yeahwritemark@gmail.com
Yeah Write Mark 
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