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In this episode of the podcast, we speak with Jim Serpico, the owner of Side Hustle Bread and host of the Bread for the People podcast. With a background in television production, Jim has combined his passion for bread making...
Like pizza, Charles' small batch charcuteries undergo fermentation leading to more complex flavors. And like any business, Charles went through the ups and downs of building his. Listen in on this story which shares having th...
Being the partner of someone building one of the most sought-after pizzas in NYC is no easy job. In today’s episode, Mrs. Gee (Mary Ann), tells us the story of how she and her husband, Paulie, started their journey of …
Ilir joins us on the podcast to talk about how Slice serves the independent pizzeria. https://www.instagram.com/slice/ Get Your Famag Mixer Follow me on IG https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for su...
We do a deep dive into the dedication it takes for Luis to create a one-of-a-kind experience. We are talking about numerous types of flour, and insanely long and complex fermentation times. The works! ------------- Follow Lui...
We talk about the pivotal moments in growing pizza's favorite condiment. We learn about his decision-making process, especially as the CEO of such a large company. Finally, he gives one piece of advice at the end of the show ...
Christy joins us on the podcast to talk about the Instagram Pizza Community. We talk about the beauty and pitfalls. of the app and how to make it serve you and not the other way around. We also talk #WOMENSPIZZAMONTH …
Nicole has been living the pizza life for many years now. Through dedication and faith, she is the superstar celebrity pizza chef she is today. We start the conversation about how being a star in the pizza world kind of …
I am joined today with Dave from Philomenas in Queens NYC. We talk about all of the steps he takes to ensure he always has perfect dough. Follow Philomenas Queens on IG Let's Talk on IG Buy an Ooni! Get …
Passion alone can't drive your business. If you build it, they might not come. Today we talk to Dave, the owner and operator of Philomenas in Queens NYC. Dave studied under Italian pizza masters, made pies for Rihanna and is …
Today we talk with Scott From Scotts Pizza Tours. Even in his early days- Scott was the go to guy for pizza. He tells the story about how his friends would go to for his pizza leadership. As Scott grew …
![[WGD82] From 2 To 500 To Gold Belly With Natalie DeSabato from Traze Pizza Lab](https://images.podpage.com/https%3A%2F%2Fd3t3ozftmdmh3i.cloudfront.net%2Fproduction%2Fpodcast_uploaded_nologo%2F2685535%2F2685535-1660268324700-b2a0266564bee.jpg?auto=format%2Ccompress&w=100&s=2602c72fa0dc3a48e6622643b9caa1fa "[WGD82] From 2 To 500 To Gold Belly With Natalie DeSabato from Traze Pizza Lab")
So pumped to put this out because I love frozen pizza. I also love how this is a story about combining passions, the realities of growing a business, and a dough workshop all in one! Try Traze Pizza! https://www.goldbelly.com...
Using her time and talents to make the world a better place, Christy, is the rockstar behind Real Clever Food. On this recorded IG Live episode, we talk about the projects she works on in the pizza community and the …
Why do we get into pizza? Is it to make amazing pizza. Is it to have a business that supports you and your loved ones? Why do so many people fall into this trap of chasing fame? Cam believes that …
From political organizing to sustainable farming, pizza is the thread that ties it all together. Rafi is the owner and operator of Hilltown Hot Pies- a soon to be mobile wood fired operation focused on naturally leavened pie...