Sign up to get updates from us
I am SUPER excited to share Ashely’s story with you all because I love everything she is about.
Originally from Richmond Virginia, her goal from the start was to move to SF to learn skills that she could ultimately bring back to her hometown. She landed jobs at the world-renowned Tartine and SF favorite, Pizzeria Del Popolo.
Today she runs pizza bones, a community-oriented brick-and-mortar pizzeria serving anti-Neapolitan pizzas. She talks about the ups and downs of being a business owner- from running a pop up with a torn ACL, to managing customer expectations after burning their pizzas
Important Links
Add Ashley on IG @pizzabonesrva
Help Me Make A Better Show And Fill Out My Survey!
Support the podcast and buy a t-shirt!
Timestamps
(3:44) What's Good Dough?
(7:23) What did you learn from Tartine?
(12:47) Moving back to Richmond
(17:25) Running a pop up without being there
(23:16) Opening day of the brick and mortar
(30:38) The recipe is the easiest part
(34:40) Fixing your mistakes with customers
(40:00) Building your community is good for business
(45:02) What are pizza bones + Closing thoughts
