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

Hi Elna, we’d love to hear more about how you thought about starting your own business?

In 2011 a new below-the-radar event came to Atlanta called Atlanta Underground Market. It was an underground “market,” where home cooks and some who worked in professional kitchens, set up stands and sell small plates of their specialties for a minimum price. After attending a couple of these markets I noticed there was a lack of representation of Southeast Asian cuisine. Realizing that majority of the attendees were foodies who were willing to try something different I wanted to represent Filipino food. This was how Sarap Atlanta was formed.

Fast forward to 10 years (after a few years with Atlanta Underground Market until it closed it’s doors in 2017 and catering here and there) I returned to the pop-up scene in 2021.  I was blown away on how much the pop-up scene had changed and with better representation of Filipino food (Kamayan ATL, Estriletta, and Adobo ATL) I wanted to go beyond Sarap Atlanta. One of the main menu item that Sarap Atlanta had were siopaos. Siopaos are the Filipino version of the Chinese baos/steamed buns. Filipino siopaos are typically filled with braised pork or chicken and sometimes with egg with hint of sweetness. I wanted to elaborate that menu by creating non-tradional siopaos and that’s how Baolicious ATL was formed.

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?

Sarap Atlanta was created in 2011 out of the lack of representation of Filipino food in Atlanta but stay tune as it’s evolving. I’ve been working on the menu to have more of a Southern flair. Think of collard greens sinigang, bibingka cornbread, and pimento cheese empanadas. Baolicious ATL was created in August of 2021. The baos are non-tradional i.e. black sesame beef bulgogi, matcha Thai basil chicken, ube pork belly adobo, and butter garlic tikka masala chicken just to name a few. Everything  is made scratch – the dough to the fillings. I even make my own kimchi and pickled vegetables.   It’s definitely  a labor of love and I hope you all can taste it.

What I’m most proud and excited about is being able to continue popping up as Sarap Atlanta and the popularity of Baolicious ATL has gotten within the last year.

I couldn’t be where I am today without the support of my husband. It’s been a rollercoaster ride the last 10 years from continuing to work for corporate America, starting a family, Covid, and just over all life in general.

The most important thing I’ve learned throughout this process is if you want to succeed you have to give it all and also be able to find balance between yourself, family, and work life. You have to be willing to sacrifice somethings (like sleep,lol). You also have to put yourself out there and ignore any negativity. Do what makes you happy because you’re responsible for your happiness. No one want to be around negativity. We have plenty of that in this world already. How you present yourself is how people will see you.

Everything about Sarap Atlanta and Baolicious ATL is out love of Filipino food, baos and how I was raised. My  Filipino food isn’t considered “authentic” which I never claimed it was. It’s based on where I grew up and other influences. As my 5 year old would tell me “everyone’s taste buds are different”.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
If my besties were to come for a week our itinerary would be around food. We would do AYCE Korean somewhere in Duluth, sim sum on Buford highway, Dai Loi for pho in Jonesboro, Estriletta and Kamayan for Filipino, Batavia for Indonesian, just to name a a few. We would probably check out a couple of pop-ups and maybe Ponce City Market. Then Sweet Hut, Matcha Cafe or Sweet Spot for some desserts.

Who else deserves some credit and recognition?
My husband. From day one, he’s my biggest supporter and promoter. My mom who helps anyway she can.

Instagram: @sarapatlanta and @baolicious.atl

Facebook: Sarap Atlanta and Baolicious

Image Credits
Michael B. @minoba1982 for stacked baos.

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