Pizzas with a quick 18 hour dough. Two cheese with red sauce, an olive oil and garlic based pizza with seven cheeses (mozzarella and provolone blend, four cheese blend, and burrata), and peppadews, mushrooms, and mozzarella with red sauce. and I are excited to announce we’ve got something in the oven! A baby boy! For delivery this October 👶🏻🍕

More pizza.

Alfredo and cheese (uncharred) for the kids Pepperoni and boudin Pesto, black olives, onions, and feta Garlic, tomato, burrata Pepperoni, olive, onion, boudin Pepperoni, boudin, burrata

60 second pies at 918° in the new oven.

Last night’s pizza. Mozzarella, pepperonis, kalamata olives, and feta. Extra crispy.

Last night’s pizza with sourdough from and pepperoni from 🍕🤤

This was a delicious experiment. Made a s’mores inspired Peepza with Nutella, and Peeps. Blasted it in the pizza oven, then dusted it with graham crackers. 😋


Much success on tonight’s pies.

Nice Friday surprise — Pedro the Lion has a new album out next week and you can download it now from their store.

Tacos while I keynote

Had a blast at this week. Thanks to and for bringing together so many great designers in Baton Rouge each year. Last night’s Live Lettering collaboration at the Old Governor’s Mansion was a killer way to end the week.