Customer Testimonials
Hear from the voices shaping West Coast pizza culture
“Daniel worked with us to develop an aged cheese with the flavor profile we were looking for. The flavor and texture are perfect, our customers love it, and we’re proud to support a local cheesemaker.” Matt Galvin, Pagliacci’s co-owner
Cheese on Salad & Pies: Kasseri & Fresh Mozzarella Cheeses.
Ferndale Farmstead is the exclusive Farmstead Cheesemaker for all original Tam Tam Pizzas.
Cheese On Pies: Roundbale Parmesan, Farmstead Mozzarella Diced
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storia cucina
bellingham, wA
“At Storia Cucina, everything is made from scratch using quality product. Our bread, pasta, and pizza dough are all made with freshly milled flour from Cairnspring Mills and we stretch our own mozzarella in-house using cheese curd from Ferndale Farmstead.”
Cheese on Pies: Farmstead Curd - used for Storia’s fresh in house mozzarella program
“All of our ingredients come from locally sourced farms, markets and mills here in the Northwest.”
Cheese on Pies: A custom Diced Farmstead Blend, Fresh Mozzarella, Farmstead Fontal, Smoked Provolone
“The ultimate goal is to leave this world better than we entered it. I support local not only because quality matters, but because our community and how we are involved will make a difference.”
Cheese on Pies: Fresh Mozzarella, Fontina
Seed to Cheese Certified
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Regenerative Farming
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Local Northwest Dairy
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Award-Winning Cheeses
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Seed to Cheese Certified 〰️ Regenerative Farming 〰️ Local Northwest Dairy 〰️ Award-Winning Cheeses 〰️
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CUSTOMER OF THE MONTH
PIZZA RITUAL
seattle, wa
Pizza Ritual is a small, wood-fired pizza operation based in the Delridge neighborhood of Seattle. All pizzas are made solely by Owner/Operator, Matt Gorman, with an emphasis on Northwest grains, local and seasonal farm produce, as well as local artisan cheeses and meats. The dough is of the utmost importance at Pizza Ritual. Every batch of dough is hand-mixed, naturally leavened—only ever containing flour, water, and salt—and left to ferment at ambient temperatures (ever seeing refrigeration of any kind). Making pizza in this way is an effort to preserve some of the qualities of the centuries-old craft of pizza-making rooted in Naples, while, at the same time, utilizing modern-day ingredients rooted in the Pacific Northwest. Matt’s maternal family finds its own roots in Campania and Calabria, and so Pizza Ritual is also meant to honor and celebrate his Italian heritage.
Pizza and dough work, to me, is a modern form of alchemy—taking inert ingredients (flour, water, salt) and through technique, time, and temperature, changing them into a living breathing thing. But more importantly, pizza is a food for anyone and everyone. Its origins in Naples are that of a peasant food—a form of affordable sustenance for the working class. It’s very essential to me that I utilize the highest quality ingredients I can get my hands on, while maintaining affordability, so that anyone can enjoy. In addition to being affordable, I believe that pizza should be delicious & nutritious, and not just a grease bomb. By using products that are small and local, I think this can be achieved, while also helping to support and grow local food systems and the local grain economy.
That all being said, at the end of the day, it’s just pizza. It’s a food that should be fun, and should be shared.
Photo credit: Andrew Mark Snyder. Instagram:@andrew_mark_snyder
