From Pandemic Passion to Plated Art: The Sharecuterie Origin Story

"I see every board as a piece of edible art. I start with the colours, textures, and seasonal ingredients I want to feature, then build out the flavours." - Cassandra Carreiro (Owner & CEO) - Sharecuterie Inc.

Cassandra Carreiro (Owner & CEO) - Sharecuterie Inc.

Artisanal Charcuterie Cafe & Shop (100% Indigenous & Woman Owned)

PART 1: ORIGIN STORY

What sparked the idea for Sharecuterie? Was there a single moment or event that made you say, “I need to build this”?

Sharecuterie started as a passion project during the pandemic in October 2020. I’ve always loved food and how it brings people together, but as someone with celiac disease, I know how isolating it can feel when there aren’t safe options to enjoy. I wanted to create something inclusive and beautiful—something that celebrated local ingredients, supported small businesses, and felt like a piece of art on a table.

You’ve described Sharecuterie as “artisanal” and proudly 100% Indigenous and woman-owned. How have those identities shaped your approach to building the business and the community around it?

My Indigenous identity and being a woman entrepreneur are at the core of everything I do. Representation matters, both in food and in business ownership.

I’ve made it a priority to source ingredients from local and Indigenous makers whenever possible and to build a brand that uplifts other small businesses. Sharecuterie is more than food, it’s community, visibility, and creating opportunities for others to feel seen.

What was the very first thing you did to get Sharecuterie off the ground, like, even before you had a storefront?

The very first thing I did was come up with a name that felt right, set up an Instagram account, and create one signature board with a few size options. That gave me something simple and consistent to start sharing and building interest around.

Every founder has that one “I can’t believe this happened” moment. Was there a time that felt stressful, maybe even devastating, but now you can look back and laugh?

One of my biggest “I can’t believe this happened” moments was our first Christmas season. I completely underestimated how busy it would be and found myself in the kitchen until two or three in the morning, trying to finish all the orders. At the time it felt overwhelming, but now I can laugh about it, it was such a clear sign of how much people wanted Sharecuterie to be part of their holidays.

Image sourced @sharecuterie.wpg

PART 2: BUILDING SOMETHING DELICIOUS

How do you approach designing your boards or dreaming up new menu items?

I see every board as a piece of edible art. I start with the colours, textures, and seasonal ingredients I want to feature, then build out the flavours. I love balancing sweet, salty, tangy, and crunchy elements; it’s as much about the visual experience as it is about taste.

What’s been one of the biggest surprises, or challenges, about running a business that’s part café, part retail, part catering?

The biggest challenge has been balancing all three sides of the business. Each has its own rhythm and demands, so planning and flexibility are key. The surprise has been how much each area supports the other; people who try us at an event often come back to the café, and vice versa.

Who are the people who believed in you or inspired you when this dream was still just an idea?

My family and close friends were my first cheerleaders, placing orders and sharing my boards online. I’ve also been inspired by other local women food entrepreneurs who carved their own paths in business, it showed me that it was possible for me too.

PART 3: A LITTLE FLAVOUR + A LOT OF FUN

When you think of play in your life or work, what comes to mind?

Play, for me, is creativity without rules. In my work, that’s experimenting with new ingredients or building a board that feels completely different from the last one. Outside of work, it’s music, dancing, and spending time with people who make me laugh.

Your charcuterie boards are visually joyful and full of personality. Would you say building a board is a creative outlet for you?

Absolutely. It’s like painting, but with cheese and prosciutto. Every board is a chance to tell a story with colour, shape, and texture; it’s my favourite part of the job.

If you had a day off and zero responsibilities, what would your ideal play day look like?

I’d start with brunch, spend the afternoon thrifting or at a market, have a delicious and fancy dinner. End the night dancing with friends. Good food, good music, and good company, that’s my perfect day.

PART 4: FUTURE BITES & COLLABORATION

What’s next for Sharecuterie? Any exciting ideas or dreams you’re exploring for the future?

This year, we’re focused on growing our catering side and opening our kiosk at The Forks. I’m excited to make Sharecuterie even more accessible to people who want to enjoy something special on the go.

Why is collaboration important to you, especially with other local, Indigenous, or women-owned businesses?

Collaboration is how we all grow. Supporting each other builds stronger communities, and it’s a chance to create experiences that are bigger than what we can do alone. When we collaborate, we’re showing the power of small businesses lifting each other up.

What made you say yes to this collaboration with Pop CoLab? And what kind of food magic can people expect at future events?

Pop CoLab’s vision for creativity and community aligns so well with what Sharecuterie is all about. It felt like a natural fit. Guests can expect beautiful, thoughtfully curated boards that are as delicious as they are fun to look at—food that feels like a celebration in itself.

Thank you, Cassandra, for sharing your incredible story. We’re so excited to collaborate with you to bring beautifully curated charcuterie boards, culinary creativity, and joyful workshops to Pop CoLab.

Ready to add a little food art to your next team experience? Let’s create something delicious together—book your next charcuterie-fueled experience with Pop CoLab today.

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