Other People’s Pizza w/ Jose & Bronwen of Naughty Pie Nature | PIE 2 PIE Pizza Podcast Ep. 38

In this episode, Jose and Bronwen of Naughty Pie Nature join PIE 2 PIE to discuss their incredible journey going from starting their pizza pop-up to opening a brick-and-mortar shop in LESS THAN A YEAR. After years of working in big corporate restaurants and missing the creative control and hands-on experience of pizza, they quickly snowballed into the LA pizza scene.
We talk about taking the leap to quit their jobs and go all-in on pizza, hustling to book pop-ups, streamlining operations, cooking in Gozney Domes, getting into a space, and ultimately manifesting their pizza dreams in record time. Jose and Bronwen also discuss support from the pizza community, social media marketing, expanding the menu, future plans, and more.
/ naughtypienature
0:00 Intro
2:22 Getting into pizza
3:20 Moving from New York to LA
3:23 Least stressful pizza job
4:52 Meeting and opening restaurants together
7:13 Missing creative control in corporate restaurants
8:18 Backyard pizza origin story
13:16 First pizza pop-up
15:02 Streamlining pizza pop-up operations
18:03 Taking risks and hustling as unknown pizza pop-up
20:20 Supportive pizza community
26:49 Removing problematic ovens from new space
30:43 Ideal small restaurant footprint
32:38 Costs of buildout and affordable entry point
34:11 First week open
35:14 Streamlining operations
39:57 Elevated specialty pizza options
44:45 Behind the scenes social media
49:14 Naughty by Nature name origin
52:23 Iterating on branding and website
53:08 Using affordable fast ovens
55:53 Starting with quality basics
58:00 Constantly improving
59:03 Fun weekly specials
1:00:17 Hiring additional staff
1:06:04 Greatest artist of all time
1:07:04 Contact info
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[@user-yu2pr6pw7n]

Loved this! 🍕💙

[@Sir_Gonzo]

Great episode.

[@choosewun]

there pizzas are so good im eating it rn

[@lostcontrol1981]

Interestingly, I’m a small business soap maker, and I find many of the same issues you guys do! The talk about always making it harder on yourself by adding different ingredients. You might blend flours to make the best crust, I’m constantly tinkering with the ratios of coconut oil / olive oil / cocoa butter, etc, and what other new butters and oils could I try? How much will the world pay for a bar of amazing soap when you can buy soap at the dollar store? Thanks for a very interesting discussion!!!