Thursday, May 8, 2014
BricknFire pizza now open
When we heard that they were having their Grand Opening outside of The Breadery this past Saturday, we made it a point to try it out. I'd never been to The Breadery (am I still allowed to call myself a HoCoFood blogger?), so it was a great opportunity to kill two birds with one loaf.
Here's how it works: You order and pay for your pizza(s) at The Breadery's side window (facing the parking lot), and in a few minutes, your ready-to-bake pie appears magically at the other window and is handed off to the person I am hereby dubbing The Oven Master.
After just a few minutes in the 800-degree oven, the single-sized pizza is ready to go. After a quick slicing with a humongous mezzaluna knife and a drizzle of olive oil, it's yours. I think this is key, both for the personalization factor (a whole pizza of my very own?!) and for quickest turnaround time (payment to enjoyment). I can definitely see it working at a large event or party - you order your pizza with whichever toppings you select, chat with your buddies for a few minutes, and BOOM! your order is ready.
There were some stand-up tables as well as a few sit-down tables and chairs (not sure if those are always outside The Breadery or if they brought them out for BricknFire), but those were full when we got there and stayed that way. Sous Chef and I ended up grabbing a blanket from the trunk of my car and staging an impromptu picnic on a grassy patch next to the Oella trail. I made a mental note to walk it one day very soon.
The pizza was delightful - crispy, slightly charred crust on the outside, nice and chewy on the inside. The toppings tasted fresh and vibrant. We tried the margherita and soppressata varieties - since it was their first day, they had a limited menu - but they will offer several more combinations in the coming weeks. I'm sure a party or event menu could be customized as well.
It's clear from their pamphlet and Facebook page that they take great care in choosing ingredients; from the organic Guistos flour to the homemade San Marzano tomato sauce, to the fresh and locally-sourced toppings. I just read today that they're sourcing ingredients from Zahradka Farm this week, including beets, horseradish, and arugula!
If you can, block out some time on a Saturday, head over to The Breadery, and enjoy some truly handcrafted pizza. I can't wait to see where else they go, both in location and flavor!