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.
