Meet Alexis Saghie | Entrepreneur

We had the good fortune of connecting with Alexis Saghie and we’ve shared our conversation below.

Hi Alexis, we’d love to hear about how you approach risk and risk-taking
If you know me, you might know I am fearlessly spontaneous and often act in accordance with my desire to challenge myself and to take the risk…to see what could come of “it.” I’m a firm believer that a way to finding purpose comes through opportunities we encounter that enable us to take risks that push us and challenge us outside of our comfort. Especially after COVID-19 and being bottled up, I challenge myself to say “yes” to opportunities that involve risk. I think there is something beautiful in that: to willingly be able to take a risk with the purpose of knowing something greater is in store. My businesses came in an unconventional way; I had been working abroad in Paris, France right when COVID-19 hit and was given little choice but to return to the states. Farm to Fingers was very unplanned, like many of the previous year 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. I ended up posting some pictures on Instagram and receiving quality feedback. It was within the next few days, I took that risk. Filed my LLC, came up with the name “Farm to Fingers,” created an email, and started posting on social media. That leap was risky, internally for me, as looking towards a career I never “planned” seemed daunting. A year later, the business has grown exponentially. I’ve grown to larger than a one-person team, started my own line of products called Spreads, and recently taken another leap to start my second business: Durango Picnic Co.

Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?

With all honesty, creating a business is easy. Maintaining that business, it’s reputation, therein lies the challenges. I had always had a gut intuition that I wanted to create and build something of my own. I never thought Farm to Fingers would be it, but recognizing the ways I’m able to integrate passions into my work makes it purpose-driven.

My background is in humanitarian health. I was focused on working abroad in a distaster relief setting, in particular with refugees. All that changed overnight, but 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, 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.

For me, it’s been a challenge to initially find ways to integrate my studies into this newfound business. There are times I’ve felt lost and contemplated my choices focusing on my business rather than my career.

I’m motivated and passionate in knowing that I’ll be able to incorporate my knowledge, helping others, and my love of building my business into a life I am excited to wake up to every day. With that, I hope to lead by example and to motivate others to create and build from their passion and purpose.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?

Durango, CO

Depending on the season, let’s say it’s summer time!

To Do:

—> Take a raft or tube down the Animas River
—> Check out the secret hot springs behind Silverton
—> Hike Engineer Mountain
—> Go to Durango Hot Springs at night
—> Bike the Animas River
—> Set-up a picnic on the river and get sandwiches from Bread (for a pop-up picnic experience – Durango Picnic Co.)
—> Take some day trips to Ouray or Telluride
—> Hike Smelter for an epic view of Durango
—> Ride the Durango Silverton Narrow Gauge Railroad, stop halfway at Cascade Creek and hike
—> Paddle board at Lake Nighthorse
—> Tour Ska Brewing

To Eat:

—> Still Life for coffee and pastries
—> Zia’s Taqueria for some delish tex mex
—> East by Southwest for sushi
—> EsoTerra Cidery at the Outdoorsy Outpost (Farm to Fingers charcuterie is also available there!)
—> Durango Artisan Foods has loads of local products to purchase
—> El Moro for drinks and appetizers
—> 11th Street Station for lots of food truck options
—> Carver’s for a burger and a beer

Who else deserves some credit and recognition?

I’d like to dedicate this Shoutout to my father. Growing up I remember three significant indications of who he was: a businessman, a lover of food and cooking, and a hot-headed Middle Easterner. As a child, I would often go to work with him. Little did I know I picked up on many ins and outs of running a business. He would also cook the most delicious meals, integrating spices and produce specific to the region (he lived in Jamaica). Sharing a meal meant more than just eating, and being Middle Eastern, most “meals” were hour long feasts bringing friends and family together. One of my charcuterie boxes, the Mezze, is specific to my Lebanese culture including hummous, dolmas, pita, sun-dried tomato and oil feta, and lots of other yummy Mediterranean goodies.

He passed away 6 years ago, but I hope to continue to integrate parts of who he was into my businesses and to make him proud along the way.

Website: farmtofingersgrazing.com

Instagram: https://www.instagram.com/farmtofingersgrazing/

Facebook: https://m.facebook.com/farmtofingers/

Image Credits
Kelsey Kaplan Photography Evie Joy Photography Cassidy Cheyenne Photography Alexis Saghie