Hi! I’m Eleanor, the owner of Ample Pizza. Wanted to take a minute to introduce myself & the shop.
I came to pizza by way of baking, and baking by way of local food — I worked on farms, for non-profits, and on the start up of a local & natural foods store before finding bread baking in 2020…later that year I got my first job at a bakery and expanded my repertoire with pastries and desserts. I knew I was looking for a “craft” that I could work on for many years, and I found it in artisan baking. I never went to culinary school (I studied sociocultural anthropology) but I’ve had many baking mentors as bosses, class instructors, cookbook authors and friends. It’s never felt accurate to say “self-taught.”
When the opportunity for a wood fired pizza shop came up with my amazing partners @freefolkbrew , I knew wanted my menu to uphold the same values as my baking — our dough is made from 100% organically grown flour from @deeprootsmilling , leavened with my trusty sourdough starter, and topped with simple quality ingredients focused on uplifting locally sourced and seasonal food. We make most everything from scratch. 😅
It’s been a whirlwind couple months starting my first business (with a LOT of help), and I can still say that most days I’m glad to be doing what I love.
Thanks for eating ❤️
Here we are! The Ample Pizza team.
You know you are doing something right when you are surrounded by the most kind, creative, hard working collaborators. Huge thank you to this crew for being such a special part of the project in its newborn days.
@thereisnocold + @ppound_1 + Dante + Evan
UPDATE: The shop will be CLOSED this SUNDAY 5/17. We are OPEN TODAY - SATURDAY with regular hours! (And delicious specials — last week for the primavera!)
BUT @freefolkbrew kitchen will be open on Sunday — they will be serving up gyros & other delicious Greek fare to pair with their craft brews. 🍻🥙
📸 @karenklane 😍
Introducing the lemon chicken gouda pizza 🍋🐓
@caputobrotherscreamery young gouda, organic buttermilk brined chicken, whole lemon wheels (trust us), house herbed white sauce, red onion & capers finished with pecorino romano as always.
The saag paneer is back for its second (and final) week! House spinach curry, house paneer cheese, wilted spinach and white onion served with a lemon wedge.
We are growing our team again! Starting mid-April or beginning of May! Several part-time positions available, 2-4 days per week.
This is a special opportunity (if I do say so myself) to join a small and close knit team, gain experience with natural leavening and wood-fired baking, cook from scratch with seasonal ingredients & be a part of the fabric of our community.
✨ Kitchen experience strongly preferred. Pizza or baking experience a big plus! Willing to train the right person.
✨Night and weekend availability is required. Must be available holiday weekends May - October.
✨Must be able to work on your feet for long hours, lift up to fifty pounds, and be comfortable in a fast paced and, at times, high pressure environment.
✨This is a dynamic business that is less than two years old. Must be self-directed and adaptable.
✨Competitive wages & opportunities for growth!
To apply, please email a brief statement of your interest and relevant experience, along with your resume, to [email protected].
📸 @karenklane
West Virginia wild ramps on the menu! Courtesy of our neighbor Charlie. It’s a wild ramp pesto pie with mushrooms and fresh mozzarella. Get you one while they’re still around🌱
It’s MAPLE DAYS! We’ve got two West Virginia maple themed specials — the BREAKFAST ALL DAY with maple candied bacon and a fried egg! And a CARAMELIZED MAPLE TART for a sweet treat. See you this afternoon!
