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Special Needs Child Inspires New Milford Mom's Healthy Catering Company

Brittany Poveromo and her son Jack, 2, of New Milford, who she says inspired her healthy catering company. On the right is her honey-oat bread and butternut squash turkey chili — 100% organic.
Brittany Poveromo and her son Jack, 2, of New Milford, who she says inspired her healthy catering company. On the right is her honey-oat bread and butternut squash turkey chili — 100% organic. Photo Credit: Brittany Poveromo
Sandwich bread made in Brittany's Kitchen.
Sandwich bread made in Brittany's Kitchen. Photo Credit: Brittany Poveromo
Seasonal pumkpin bread.
Seasonal pumkpin bread. Photo Credit: Brittany Poveromo

NEW MILFORD, N.J. — What began as a diet for her toddler with special needs has become a spiraling business venture for a New Milford mom.

Brittany Poveromo is a month into running “Brittany’s Kitchen” out of rented, commercial space in Englewood, which she credits to her son's April diagnosis of mild autism.

"I wanted to break down and cry," said Poveromo, a bartended at Firehouse in Garfield. "But I didn't — instead I did this."

Poveromo had almost-3-year-old Jack on a gluten-and-dairy-free diet even before he was diagnosed. But after a nutritionist suggested eliminating processed food as well, everything changed, Poveromo said.

"That night I went into my kitchen and threw out anything that was packaged," she said. "I started making everything from scratch and did so much research."

“It cost me a pretty penny, but I knew it’s for him — so I had no choice.”

Poveromo posted some of the meals she made to Facebook and soon enough, people began inquiring for themselves.

“Is that really gluten-free?” they’d say.“Would you ever consider selling?”

Poveromo caters to people with special needs diets and extreme sensitivities, but will cook anything for anyone.

Well, anything that doesn’t have gluten, soy or GMOs.

She caters to anything dairy-free, nut-free, egg-free, sodium-free and more. Poveromo will even take special requests for people on paleo, vegetarian or vegan diets.

What she won't make is an exception.

“I’m not going to chance cross-contamination,” she said. “I don’t take shortcuts.”

Poveromo and Jack's father — who she is not in a relationship with but has been very supportive and involved, she said — has noticed a positive difference in the toddler's functioning.

He’s been sleeping through the night. He’s making better progress with his speech.

The once-picky eater now happily snacks on anything his mom makes him, and he’s not the only one.

Poveromo delivers to repeat clients in Lyndhurst, East Rutherford and Wayne. One of them even offered to make the drive themselves.

By the end of the month, she’s hoping to ship orders, some as far as Canada and Australia.

Here’s one of Poveromo’s favorite recipes: chocolate-banana-avocado pudding:

  • 2 bananas
  • 1 ripe avocado
  • 1/4 cup carob powder
  • 2 tablespoons avocado OR olive oil
  • 2 tablespoons filtered water

DIRECTIONS: Add water until you get a pudding consistency. Blend and enjoy.

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