Crust The Process w/ Mark Mebus of 20th Street Pizza in Philadelphia
Mark Mebus is the mastermind behind Philadelphia’s renowned 20th Street Pizza and Blackbird Pizza. Mark shares his inspiring journey, from his early days experimenting with dough recipes to navigating the challenges of running successful vegan restaurants. He offers insights into the art of crafting the perfect sourdough crust, the ups and downs of expanding a business, and the lessons he’s learned along the way. Mark also discusses his involvement in the wholesale seitan and frozen pizza business, shedding light on the competitive plant-based food industry. With passion and humility, Mark reflects on his definition of success and the importance of staying true to oneself in the ever-evolving world of pizza making.