Kit Brennan gets a call from the school principal; her two sons are in trouble for sticking a classmates head in the snow. Her youngest, Mike, claims the kid had thrown snowballs at his older brother, Brian, for the entire year, and this was their revenge.
Mike and Brian Konefal have always had each other’s backs — in elementary school, in college at NAU, and now as adults living in Flagstaff. Mike is the founder of RisingHy Hot Sauce, and Brian is the chef at his restaurant, Coppa Café. They both own their own businesses, but help each other out every step of the way.
After graduating from NAU in 2002 with a degree in Spanish, Brian left for Italy to attend culinary school. While there, he fell in love with a pastry chef from Brazil, Paola Fioravanti. After about two years in Europe, the couple moved to San Francisco and tied the knot. Their work then took them to New York, Boston, and eventually back to Flagstaff, where they took a yearlong hiatus from cooking.
“We spent a couple months trying to figure out what to do, and we realized we just wanted to be our own boss,” Brian said.
While Brian was traveling the world, Mike was getting his public relations degree at NAU and more importantly beginning his hot sauce career. He made and sold his first sauce during his senior year in college.
“I use to keep it in a whisky bottle, and people would come over all the time just to use it,” Mike said.
After the success of that sauce, Mike wanted to make more, so during the summer of Brian’s hiatus, the brothers experimented with different peppers, tested different flavors, and formed calluses on their tongues until they made four perfect condiments with a kick.
“We just tore our mouths up and our stomachs up, because we were tasting raw habaneros just to get an idea of the flavor and all that,” Brian explained. “We dove in really deep.”
RisingHy now sells Habanero Hot Sauce, Honey Mustard, Habanero Olive Oil, and Citrus Habanero Salt.
“Whenever I have an idea for a sauce I will make a batch and then Brian and I will try it and decide what we need to tweak or add,” Mike said. “It is my business, but it is family run and loved.”
Shortly after the invention of the sauces, Brian found a kitchen space for Mike to open RisingHy, and Mike ended up finding a restaurant spot for Brian to open Coppa Café.
With no hired employees, the brothers needed help getting started, so it was time to call mom.
“At Brian’s place, I made the curtains and covered the chairs. I also helped paint the walls and clean them,” Brennan said, “We have also bottled stuff for Michael. So whoever is in need, we just jump in.”
Mike now sells his RisingHy products in his storefront, at New Frontiers, Natural Grocers, the Flagstaff Albertson’s and Bashas’, Diablo Burger, Campus Coffee Bean, Cuvee 928, and at every Sprouts Farmers Market across Arizona. He also sells at booths in farmers markets, festivals, and events around the state. Flagstaff resident, Dawn Graham, works with Mike to help with all this, and she is a true fan of their products.
“I am not opposed to other stuff; I am just super picky about hot sauce now,” Graham said. “When you get your one minute in heaven, it is hard not to keep going back to heaven.”
Coppa Café’s employees are also fond of what is offered there.
“I have only been working here about a week and half, but I love it, and the food is amazing so I have already decided that I should never leave,” said Aris Clapper, who works the register at Coppa and studies hotel and restaurant management at NAU.
Coppa offers European-style food, made by Brian — the savory chef — and his wife, Fioravanti — the pastry chef.
“Everything is made from scratch; all the pastries, all the savory dishes, everything,” Fioravanti explained. “The only thing that isn’t is the baguettes and the ciabatta rolls.”
In 2012, The Daily Sun named Coppa Cafe the best restaurant and best dessert in Flagstaff, and to its customers, this remains true, especially for Kathrine Hart, a junior biological sciences student at NAU.
“It is the best place to go when it is snowing outside and you are desperate for some sunshine. I have never been to France, but Coppa is how I imagine it would be there with the bright yellow walls and delicate decorations,” Hart said. “Their cappuccino is the best in Flagstaff in my opinion.”
The Konefals’ hard work and dedication to food is obvious to their customers, and part of this is due to how they were raised. Growing up, Brennan taught them that failure can only come from lack of trying.
“If you try anything, you have already succeeded,” Brennan explained. “I think you see some of that in them; there is no fear in starting a business or marrying a girl from Brazil. They know that they have succeeded already, and the safety net of family is so strong it’s unbelievable.”
Brennan is extremely proud of what her sons have achieved thus far, but they are not done. Coppa Café recently added a back patio to the restaurant, and RisingHy released its new GreenGo Hot Sauce.
As for future goals, Brian wants to Coppa to eventually be the best restaurant in all of Arizona, and Mike wants RisingHy to be known world-wide.
“I want people in Germany eating our honey mustard and people in Japan putting our hot sauce on sushi,” Mike said.
Brotherhood is something Mike and Brian Konefal do not take for granted. They are willing to take risks in order to reach success and are even more willing to help each other out in the process.
“I couldn’t have done RisingHy without Brian,” Mike said. “The business side I can do, but I couldn’t have done all the sauces and made them as great as they are. It is great to have my brother.”
Brian is just as thankful.
“He did so much word of mouth for me. He use to work the Sunday farmers market and would tell everyone he talked to come to Coppa,” he said. “He has really helped with promoting and establishing in Flag for sure.”
Written by Madison Santos
Photos by Sean Ryan