I guess you could say,
I am a crust crusader
When I’m not covered in flour, I’m scoping out farmer’s markets and creating new recipes with my family. Whether I’m in my kitchen at home or in the bakery, you’ll always find me working with fresh, all natural ingredients. That’s what it’s all about – the vine-ripened tomatoes, whole grain flour and extra virgin olive oil. When I first became a chef, I looked to the Old World (that’s my Italian heritage talking) for inspiration. You won’t find enormous vats or mile long conveyor belts at our New Hampshire bakery – and that’s just how I like it. We shape the dough in individual, well-seasoned pans with Rustic Crust’s character reflected in the patina of each one. Authentic flavor doesn’t come from taking shortcuts.
When I became a father, it wasn’t enough to serve delicious, all natural meals. Given my busy schedule, they also had to be easy, convenient, and something the whole family could enjoy. With Rustic Crust, we make our own pizzas at home – sometimes with arugula, fresh figs and prosciutto on one side, and simple sauce and cheese on the other. Whether it’s my daughter Morganne’s Chicken Alfredo atop a Tuscan Six Grain crust or my son Kyle’s Classic Pesto and Mozzarella on a Cheesy Herb crust, we all agree on Rustic Crust. And, when we really don’t have either the time or fresh toppings on hand, we enjoy Rustic Crust frozen flatbread pizzas that are already topped with the good stuff.
I guess you could say I’m a bit of a Crust Crusader. I really believe that your family, like mine, deserves more than the processed food mentality. I found my inspiration in the Old World, and now, I’m happy to share it with you and yours.