(O.P.P.) Other People’s Pizza w/ Jose & Bronwen of Naughty Pie Nature

From launching their pizza pop-up to opening a brick-and-mortar shop in LESS THAN A YEAR. Coming from big corporate restaurants and missing the creative control and hands-on experience of pizza, they jumped headfirst into the LA pizza scene. We talk about taking the leap to quit their jobs and go all-in on pizza, hustling to book pop-ups, streamlining operations, cooking in Gozney Domes, getting into a brick-and-mortar space, and ultimately manifesting their pizza dreams in record time.

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In This Episode

  • Jose and Bronwen started their pizza business less than a year ago out of a backyard with an Ooni oven. They quickly upgraded to rockbox ovens and started doing pop-ups, leading to securing a brick-and-mortar restaurant in under a year.

  • They opened their 300 sq ft restaurant trading off the commercial ovens for 2 Gozney Domes cooking, showing it’s possible to open a pizza spot without investing in an expensive deck oven. The low barrier to entry was pivotal.

  • They come from fine dining backgrounds and take a more creative approach to their pizza toppings and combinations compared to traditional pizzas. Their unique pies like the Wake and Bake breakfast pizza and Cosmo pizza sell well.

  • The pizza community welcomed them with open arms, with many established pizza makers offering resources, kitchen space and more. The spirit of collaboration enabled their rapid success.

  • After just a few days of service, their creative pies are selling well, validating their belief that there’s appetite for more gourmet, non-traditional pizza options. They plan to hire help soon as things ramp up.

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