Today we’d like to introduce you to Monica Schulze.
Hi Monica, thanks for joining us today. We’d love for you to start by introducing yourself.
The idea for Ansonia Soup Company was born during a deeply personal and difficult time in my life. Food became a way for me to stay grounded — a way to take care of myself — and eventually a way to imagine creating a space where other people could feel that same sense of comfort and care.
We opened in Wadesboro in a building that was never designed to be a restaurant, but it carried a beautiful and layered history. Over the years it had been an atelier, a haberdashery, a church, and even a bakery. From day one, the goal was to bring a big, wide world of flavor and thoughtfulness into a very small space. That meant relying on a commissary each week for heavy prep, running to the local grocery store multiple times a day for fresh ingredients, and working creatively around limited storage — all in service of ingredient integrity and offering healthier, more intentional options than what was readily available in the community.
People noticed. They noticed the care, the consistency, and the refusal to cut corners. That commitment allowed us to expand beyond daily service into a bakery, supper club, and holiday meal preparation, and eventually caught the attention of another community. After two years in Wadesboro, I was offered the opportunity to bring Ansonia Soup Company to Rockingham — to a significantly larger space that was everything I had dreamed of and more.
What started as a personal act of healing slowly grew into something much bigger than I ever imagined: a place built on resilience, creativity, and the belief that food has the power to connect, comfort, and transform.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Has it been a smooth road? Not even close. While the logistics were challenging from the start, the real work was learning how to carry the responsibility — the constant decision-making, the unpredictability, and the pressure to get it right every single day. Running the shop required flexibility, stamina, and the ability to adapt in real time, often without much margin for error.
I was also very much the face and the voice of Ansonia Soup Company. I felt a deep obligation to welcome guests, explain the menu, tell the story behind the food, and be whatever people needed me to be in that moment — host, chef, educator, comforter, cheerleader. That level of emotional and physical presence is incredibly rewarding, but it’s also demanding. There were days after the team left when I felt I had nothing more to give, but by morning, I found the strength to keep going.
My days began earlier than most people could probably imagine, making sure every detail was attended to long before service started. Add to that the usual growing pains of any business — staffing challenges, supply issues, and the self-imposed pressure of maintaining high standards day after day — and those struggles tested me in every possible way. Rest wasn’t an option. Instead, I learned to treat each day as a lesson in resilience: shake it off, adapt quickly, and keep moving forward. Every challenge reinforced my belief that what we were building wasn’t just good — it was extraordinary.
The road has been anything but smooth — and those bumps continue to define how I show up, both for my team and for every guest who walks through the door..
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I don’t really look at what I do as a “professional life.” I’ve always been a creative, and I still am. Years ago, my artistic medium was fine art furniture, but food has always been another form of expression — one rooted in intention, storytelling, and connection. At its core, this work has always been about creating something meaningful.
At its simplest, what I do is create thoughtful, ingredient-driven food meant to nourish people — not just physically, but emotionally. I spend a lot of time building menus that balance comfort with curiosity, familiarity with discovery. Soup may be the anchor, but the work has always been about care, context, and the experience surrounding the food.
I am self-taught. Culinary school wasn’t the right fit for me, but learning to trust my instincts and let curiosity lead has shaped everything I do. That freedom has allowed me to explore global cuisines, blend those influences into familiar formats, adapt when needed, and create offerings that feel deliberate rather than trend-driven.
Over time, the work has become about more than what’s on the plate. It’s about ingredient integrity, thoughtful education through conversation, and building systems and team culture that support creativity. What I’m most proud of is the environment that’s grown around the food — the trust of our guests, the care of the team, and creating a space that feels steady, thoughtful, and human.
Before we let you go, we’ve got to ask if you have any advice for those who are just starting out?
Dear 2023 Me,
You have a perfectly solid job at a warehouse — and you love that job. But I know you. Plant even the smallest seed of “you can’t do this” in your mind, and you’ll take that idea and run with it full force. You’re about to walk a road that not many people are brave enough to take, and after everything you’ve been through, you’re stronger than you realize.
By choosing this path, you’ll be pushed in ways you can’t yet imagine. Some days will feel heavier than expected. People will trust you with pieces of their lives, and those moments will leave a mark — not to weigh you down, but to deepen your care and sharpen your resolve.
So don’t wait until you feel ready. You won’t. Learn as you go, stay curious, and pivot without explanation or shame. Mistakes aren’t failures; they’re information.
Protect your energy. Build community. Don’t confuse exhaustion with progress. And if you think you’re going to get a paycheck anytime soon? Nope. Every dollar that puts you ahead gets reinvested — into your team, your shop, and your community. Your paycheck will come later.
Not everyone will understand your vision, and that’s okay. You aren’t building this for everyone. But the people who take the time to listen and truly see what you’re creating will feel your passion — and they’ll be changed by this little soup shop, and by this girl who “just makes soup.”
You won’t call it a movement — you’ll just make soup cool again.
— Your future self
with love and ladles
Pricing:
- Soups: $4.75-$15 Pricing varies with portion size
- Salads: $8-$18. Pricing varies with size and
- Paninis: $8-$18. Made to order with fresh ingredients
- Bakery offerings: Priced individually
- Supper Club and Special Events: Priced per menu or experience
Contact Info:
- Website: https://www.ascattherock.com
- Facebook: https://facebook.com/nosoupforyou228
