George Joseph Switzer III runs Queen Ann Ravioli, a Brooklyn pasta shop founded in 1972. Inside, vintage machines produce thousands of pounds of pasta each week, including up to 2,000 boxes of ravioli a day. Switzer generates nearly $2 million in annual revenue even as rising costs, mass production, and a changing neighborhood put pressure on his business, but for him the challenge is not just making pasta, it’s preserving a disappearing way of doing business one batch at a time.
