Lloyd Pans has emerged as the leading supplier of pans for every style of pan pizza, and Paul Lackey is their Director of Operations. On this week's podcast, which was recorded at the Northeast Pizza and Pasta Expo in Atlantic City, Paul describes the manufacturing process that enables Lloyd Pans to respond to the ever-changing needs and trends in the pizza industry with durable but lightweight and affordable pans.
Who would have thought that Glenmont, NY, near Albany, would be home to one of the reigning international pizza champions, but that's where Anthony Berghela, of Romo's Pizza, makes it happen. Hear all about how he honed his craft while working his way to the World Pizza Cup Championships in Naples, Italy, where he won first place last year in the American Pizza Division.
Roman-style pizza is in a steady ascent across the country, due in no small part to the success of this week's guest, Rob Cervoni. Rob is a disciple of the acclaimed Massimiliano Saieva pizza tree, but is now forging his own glittering path. Many of you have seen him kick everyone's butt and become champion on Chopped in 2023, or saw him compete and showcase his work at various Pizza Expo's.
The pizza and artisan bread worlds inevitably found each other during the past two decades, and it's a marriage made in heaven. Now, we see a lot of cross-over as pizzerias are making their own breads and many bakeries are making great pizza.
The common denominator in all of this is the Bread Bakers Guild of America, which serves as the networking repository of knowledge and training for everything related to the art and science of bread. The Guild is at the root of the improved quality in bread products across North America and beyond.