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The family wants local food to be a centerpiece of the business. In its first four months of business, the group bought $48,000 of raw ingredients — including flour, produce, cheese, cured meats, honey and sunflower oil — directly from more than a dozen farms within 100 miles of their own. “When we talk about supporting local farms, it’s not in the token way that so many farm-to-table restaurants do,” Baker said. “We put our money where our mouth is.” The pizza dough is made with flour from Migrash Farm in Randallstown. Pepperoni and sausage come from Meat Crafters in Landover. Customers enjoy pizza on the winery patio.

United statesCarroll countySalt lake cityNew windsorAlisa hintonAshli johnsonDavid barbozaDrew bakerOld westminster wineryJames beard awardSalt lakeLocal farmersMigrash farmMeat craftersShepherds manor creameryChesapeake farm