A Commentary by Editor-in-Chief Jeremy White
That’s a great question, isn’t it? Some of the most memorable breads I’ve had came from the kitchen at MozzaPi, one of my favorite pizzerias in Pizza Today’s home city of Louisville, Kentucky.
You may not realize it, but as pizza makers you are also bakers by default. Think about it. I’m not suggesting that start making doughnuts and multi-tiered wedding cakes, but you most definitely can create beautiful signature breads in your pizzeria.
John Gutekanst of Avalanche Pizza has made quite a name for himself doing just that in Athens, Ohio.
I’m not suggesting you can become proficient at it overnight. But you can become proficient at it. And that’s the point behind the “Why Are You Still Buying Bread?” demo at International Pizza Expo 2018 in Las Vegas.
The demo is set for Tuesday, March 20, from 11:30 a.m. to 12:30 p.m. It will be led by John Arena (co-owner and chef at Metro Pizza in Las Vegas) and Peter Reinhart (chef and baking instructor at Johnson & Wales University). This duo knows a thing or two about bread baking. Trust me.
They are going to give you recipes, teach you techniques and show you how to bake artisan bread using the ingredients and equipment you already have in your pizzeria. That’s the embodiment of the artisan movement, and it’s what your customers are seeking as their palates and experiences continue to evolve.
It’s a new world. Embrace it.
March 20, 2018 | Pizza Expo News
Tuesday at International Pizza Expo is in the books with record attendance in the exhibit hall and seminar rooms. Before we share the daily results from the International Pizza Challenge, let’s take a look at the show in pictures: International Pizza Challenge Prelims and Pizza Napoletana Finals Traditional Division Peter Agourias, Vi Pizza… Read More ›
March 19, 2018 | Pizza Expo News
Monday afternoon at Pizza Expo is all about launching a pizzeria and growing an existing one. The seminar rooms were standing room only as pizzeria operators and industry experts sounded off on essential pizzeria business topics from menu creativity, pizza dough and ingredients to operational systems and employee hiring. We’ve collected few quotes from the… Read More ›
March 18, 2018 | Pizza Expo News
Be in Room S220-221 on Wednesday, March 21 at 3:30 p.m. at the Las Vegas Convention Center during Pizza Expo. You will be inspired, moved, entertained and proud. Three young pizzeria owner/operators will take the stage to share their stories of success, vision and innovation. Afterward, you, the pizzeria professional, will select one to be our… Read More ›