Myrtille’s Morning Baking Routine at Amara at Paraiso — Anything but Routine

Her “long coffee”

It’s 5:40 a.m. on a recent Friday, and I’m blasting up I-95 under a nearly full moon-lit sky thinking I’m late.  Myrtille Quillien runs on baker’s hours, and they began 40 minutes ago in pastry’s corner of the kitchen at Amara at Paraiso.  I arrive relieved to find out I’m just in time.  She’s in the dining room’s coffee station, brewing coffee for the crew arriving later on and making her own morning cup — a long espresso latte with steamed milk filled to the brim of a juice glass. We have a laugh about the Google calendar notification we both received at 4:50.  I had mistakenly set today’s appointment remembering the much earlier wake up call for my visit to the commissary in the fall to make bagels with Pastry Chef MJ Garcia and her team, which at the time included Myrtille.

“We start here at 6,” she smiles. “The morning here is a bit different. It’s the first half hour checking everything.  It’s not like at the commissary where it is a lot to do right when you get in and MJ has organized the day’s prep list to assign everyone tasks. It’s a little quieter, just Yesenia and I for a while.”

A soft light has begun to emerge in the horizon, a thick yellow band bleeding into blue-green.  Although it’s still dark at (the now one hour later) 6:15, for me the sky transfixes at its most dramatic.  It’s that moment on the verge, the sun’s proud entrance imminent yet still tucked so deep into the unknown below.  Mesmerizing, and gone in a hot flash not more than 20 minutes later.  Not quite so subtle after all, all this anticipation, and Myrtille jams a pint container to prop open the “in” swing door, one way only during service.  This isn’t just a trick to ease the flow of traffic that will pass through in waves from both directions as prep ramps up later on.

Pre-dawn here isn’t all about the sunrise, that view so different from any other time of day that few rarely witness.  It is really about the dough — because so is Amara.  There are two types for the restaurant’s empanadas alone, one of the first items to greet guests on the menu. Myrtille’s first helper to arrive is Yesenia, a transplant from ella pop café, and she begins there, scooping heaping stainless steel spoonfuls of glistening starch-white lard from a tub that smells like bacon. Once stretched in a pasta roller, cut into discs and portioned onto wax paper, it will be filled with tender pulled short rib, crimped and then baked to golden brown. The other is fried, puffing to a crispy delicious pocket thanks to the fluffiness of cooked yuca in the mix.

Flatbread dough, flecked with scallion.

The root of the cassava plant synonymous with Cuban cuisine also forms the base of the pâte à choux for the restaurant’s addictive savory snack, cheesy yuca puffs.  The dough is cooked raw over a burner as the rising agent, then mixed with a blend of cheeses before resting, rolled into balls, and frozen before hitting the frier and sprinkled with parmesan at plate up.  Myrtille is starting with the flatbread, a yeast dough that began as the Harry’s Pizzeria recipe and then took shape over the summer as Executive Chef Michael Paley worked through how they wanted it to eat.

“The more you let the yeast dough rest, the more it will develop flavor,” she explains.  “So we let it rest until it rises to the top of the bowl, but maybe a little longer is ok, too.”

Myrtille is from Nantes, a city on the Loire River in Brittany.  Yes, she is French and is all those things you dream a paragon pâtissier to be, but the cliché is not lost on MJ.  This import from the northwest reaches of France had an “interesting” resume which immediately piqued her interest for the commissary gig in the fall. MJ started developing her and showing her the concept of how we approach baking and pastry at TGHG.  When the Amara opportunity came up, it was very easy to explain the new role, and apply the simplicity of technique and beautiful pastries to the new concept.

“It was really nice that she had the French pastry background, which isn’t a typical find here in Miami, ” MJ recalls.  “Myrtille comes from a country where learning the basic skills to properly execute traditional techniques is important.  She’s a natural — it’s ingrained. So she had a lot of experience.  Her vibe and energy also felt so good. I had Brad [Herron] interview her right away. I thought she had potential toward something else.”

Chef Paley explains that Amara’s approach to pastry began with building a great dessert menu that hits all the notes: The flan is the foundation, it was important for us at the outset we have the best flan in Miami. Beyond that, a great chocolate dessert, a great fruit dessert, and well executed ice creams and sorbets. Nothing overly technical, just delicious and simple.

The young family arrived in Miami in 1999, her husband and their first 6-month-old baby, Valentine, it tow.  Myrtille was an art teacher back in France so that’s what she did here until 2004 when she got hooked on pastry in Chef Kris Wessel’s kitchen one summer.  She followed him everywhere until 2010 when the French government suddenly cut the couple’s work visas. Back in France, she pursued a year of formal training in pastry in 2011 to get her diploma and spent time with Pierre Hermé for cake and macarons at Ferandis School in Paris. Her sister owned a small restaurant back home at the time.  Myrtille worked there and knew she wouldn’t find a better job, so when it was about to close, she applied for a Green Card.  It was 2017, they were approved and now with an 18-year-old daughter and 11-year-old son, the family had to make a call.

“Europe is small so you can travel with your car. It is important for kids to see things and to travel, and we’d take one big trip every summer,” she explains. “But we were living in a small town, and we didn’t want them to grow up like that. With my husband and kids we sat down, and we asked ourselves what do we do? Do we stay in France or go back? We said, ok, let’s change.”

Chef Paley getting a look at the pastelitos.

With Chef Paley driving the concept of the menu both savory and sweet, Myrtille’s role requires equal parts artist’s touch and technical skills — someone who can precisely develop ideas into executable desserts and baked goods suitable for production.  The approach is working together and inclusive for a cohesive outcome on the menu, and all the chefs get to be included in the process of developing pastry. Myrtille works smart and tests in small batches as she goes. The new Sunday Brunch is an area she can bring new ideas to the table, since dishes change weekly, like last Sunday’s guava pastelito. She took the paste and thinned it out just a bit on the stove top, adding ginger and lime zest to bring out the guava flavor but not upstage it.

“Myrtille is dedicated, skilled, and up for challenges,” Paley says. “She is always down to figure things out, do the research, and make things as good as they can be.”

Much like its savory companions, Brunch’s sweet cart is the chefs’ chance to be spontaneous and creative. The balance between hyper-traditional items, like the concha — a sweet Mexican-style brioche — or the flan, to more out of the box twists, like kaffir lime churros.  Paley swears by her Arroz con Leche which he says is “out of this world.”   They say at the commissary that Myrtille is made out of rainbows.  I think we now know why.

“She’s special in the sense that her energy is driven by the passion, and what she genuinely likes,” MJ adds.  “She takes pride and loves it — you can see in every movement in her hands, her care and attention. It made everyone around her feed off that energy, and the effect it had on our team was very nice.”

Taste the rainbow for yourself — for dessert and brunch menus, as well as reservations, visit our website.  Many brunch items aren’t shared (or created!) until the weekend, but you may get a preview or glance by following our Instagram @amaraatparaiso.  It’s also where you can tap into Instagram Story highlights of our mornings with Myrtille.

It Takes Two to Tango the Amara Beverage Book — Part II: Wine

“Because at the end of the night, she says ‘Champagne?'”

It’s happy hour at Michael’s Genuine® a few weeks back, and Amara’s Sommelier Amanda Fraga has placed one of her favorite sparkling wines, Roederer Estate, in front of colleague Maria Pottage.

Flute-free Zone: Fraga holding court if only for a Happy Hour at her old stomping grounds, Michael’s Genuine® Food & Drink.

“People say Champagne all day, but let’s be honest, it’s going to get expensive when you’re the one paying for it!,” she jokes.  “It’s tough to have a favorite, because it’s like talking about kids, but this is one of my favorite sparkling wines. Roederer does an amazing job, and I can afford to have multiple bottles.  It may not be French, but it’s Champagne method, not bubble injections.”

We’re continuing our deep dive into the Amara Beverage Book, having transitioned from cocktails to something even more festive with Fraga as our guide.  She sees every glass of wine like traveling and visiting a new place.   When your new place is a new restaurant with a new menu, the journeys are endless in building a wine list.  The process of discovery is winding, sometimes hidden from view.

“Because of Amara’s cuisine, I felt slightly out of my comfort zone,” Fraga explains. “The culinary team was going to Buenos Aires for their research trip, and I’m thinking, this is one if the countries I drank the least of!”

Sommelier Amanda Fraga with her rosé, which happens to be ON-TAP (!)

It was at this point that she remembered who she worked for.  The Genuine Hospitality Group wasn’t an ordinary restaurant group with a literal approach. There was room for interpretation.  Sure there would be Malbec…  There had to be and should be, but not 30, with some Cabs to round it out.

“I feel like everyone thinks Latin American wines are only from Chile and Argentina,” she continues. “The idea was to have the coolest wines from Latin America at large and to not forget our roots of fresh and genuine. There is so much diversity in what’s growing and being produced from South to Central America. You have more familiar grapes like Pinot Noir, Albarino and Tempranillo, juxtaposed with Tennat, Listan Negro (the mission grape) and el Pais. It’s the perfect storm.”

Fraga’s passion for education comes from a visceral place, stemming from a drive to expand her own wine knowledge through experience, travel being one of the most salient — a potent source for inspiration that sticks.  As she sees, relating those experiences to her staff is one of her most important jobs in training — the story behind the bottle that leaves an impression.  Her innovative approach to training is predicated on a consistent curriculum and engaging the staff through “Wine Wednesday” trainings on various topics including the importance of backstory and context in wine not just the taste profiles.  They’re catalogued, little nuggets of wine knowledge framed by a narrative on who made the wine and where it came from, on the restaurant’s Instagram at #amarabeveragebook.  It’s something she developed as sommelier of Michael’s Genuine & Beverage Manager for The Genuine Hospitality Group, a useful tool grounding her training process.

Traditional, funky Prosecco, the first Wine Wednesday post at Amara. She explains, “Delicate. nice acid. good fruit. It’s not the Prosecco you know but if you’re a lover of Italy and have an open mind and heart you’re going to love it.”

Balanced with her knowledge of what our guests enjoy drinking guiding balanced by a compass pointing south, the list netted out 35% Latin America, which although not a majority is a focus on which to build, and more than Fraga has ever worked with before.  In 2015 she participated in a competition among Miami sommeliers to build the best wine bar, counter tops and all, hosted by Wines of Chile.  Although Amara was a faint glimmer in her glass and Director of Licensing Operations Eric Larkee’s team poured victorious, she reflects now on this intensive, apt primer that opened her eyes to what was out there.

“I realized the incredible variation even Chile has in itself,” she continues. “Chardonnay, Sauvignon Blanc, Syrah, Malbec , Pinot Noir… There’s so much and the great thing now even three years later is that there is much more being imported in the US.”

It’s at this point I realize something, too.  I’m actually enjoying the Verdejo she’s chosen for me, and this is exactly the point.  The only way you truly know something and understand it is through exposure.  Repeated exposure to new things, even when you think they’re the old thing.  The old thing can surprise you.

“I never had it before [Michael’s Genuine® sommelier] Dean put it on the list,” she recounts.  “I kind of wanted to give you something fun and different, and I feel like you appreciate these things. It’s fun to smell a wine and not automatically be able to guess it but know that it sure does remind you of something.  You try to point to where you had it before.  So we are playing this game now… I know you wanted something white and now we have something that piqued your interest, and curiosity, too.”

For herself, Amanda is settling into the Jean Claude Boisset
, a sparkling rosé from Burgundy Dean has had by the glass for about a month now that she’s wanted to try.  She wanted something light and refreshing and had given Maria the Roederer already.

“I’m pretty sure it’s Chardonnay-Pinot Noir…” she thinks out loud.  Familiar yet at the same time foreign.  Herein lies the balance that creates the magnetism of intrigue, stirring curiosity just enough.  The game continues.

Preshift on Biscayne Bay, the place where it all comes together.

It Takes Two to Tango the Amara Beverage Book — Part I: Cocktails

“Challenge accepted!” Amanda exclaims, but Maria is up first.

I’ve asked two bright lights in Miami’s beverage industry, Amara at Paraiso Sommelier Amanda Fraga and Assistant Manager Maria Pottage, to join me for happy hour at Michael’s Genuine® Food & Drink.  The agenda is to better understand Amara’s beverage program and the origins of its pièce de résistance — The Beverage Book. To get there, we’re breaking the ice by choosing each other’s drinks.  Well, I’m actually letting the professionals handle the selections — Amanda on wine and Maria on cocktails, just like their roles at the restaurant — to focus on the interview, note-taking, and, of course, the drinking.  My hunch is this device will reveal as much about their approach to the program at our newest restaurant, as it will about the game they play to balance the leanings of their own palates with consideration for guest preferences.  It’s quite possibly where the skill lies in making a good list a successful one.  It must perform at the bar and in the dining room.

Maria begins with Dead Presidents, which she’s set before me, polished and smooth but pretty boozy — a stirred cocktail with Camus V.S. Congac, Basil Hayden Bourbon, Redemption Rye, Green Chartreuse, and Pink Peppercorn Syrup. “I felt like you would like something with Bourbon.  This cocktail has a lot of depth and at the same time it’s really balanced.  I was also curious about the pink peppercorn.”

Oh the places you’ll go…

For Amanda, it’ll be the Mezcal Paloma, a welcomed palate cleanser after a day tasting over a 100 wines at United Way’s annual Best in Glass competition. “Luckily we had a lunch break!” she jokes.

Maria continues, “It’s early in the afternoon, and I thought Amanda might need it after a day like today. I also love mezcal.  She has been very generous with me, so I wanted to give her something I like. I overlooked the agave habanero at first, but I’m looking forward to trying that.”

T&T, matched with chilled Atlantic shrimp.

For herself, Maria chooses the Jungle Plaza, a cocktail akin to the T&T at Amara which matches Campari with Tequila. “It’s hard to balance Campari with other spirits because it can be pretty forward.  You don’t want it to overpower the other ingredients.  I saw the rum and pineapple juices, which have the backbone to stand up.  It’s a classic combination, and makes me think of the Jungle Bird.  The strawberry-infused Campari interests me — how much can it take in an infusion.”

While a student of Business Management in Peru, Maria had the opportunity to go on a student exchange program at a ski resort in California, and then at the Grand Canyon National Park. She worked at one of the hotels there and when she saw how much fun the F&B staff was having, how were they able to create great experiences for their guests on a day-to-day basis, she wanted in.

Maria in action behind the Amara bar.

“Being from Peru, where food and beverage is an integral part of our culture, the rest was just a natural step,” she explains. “I was instantly hooked and became obsessed with everything food and beverage related.  Books, restaurants, films… but especially about the power of hospitality.”

About a year and a half ago, Maria had just returned from a trip to Tulum and happened to meet Michael Schwartz one night when he was out for drinks at a Peruvian restaurant in Miami where she was then Beverage Director.  Although she had heard of Chef and the Genuine Hospitality Group, she didn’t know Michael personally at the time, nor could recognize him.

Maria game to chat beverage on her day off, just one of the reasons we love her.

“His guests were celebrating a birthday and having what seemed like a good time, and so I sent something to the table,” she continues.  “They asked me what Pisco was so I went and did a little tasting for them and then we exchanged cards. And that’s how we began the dialogue that ultimately brought me to Amara.  When I heard about the project, it felt like all those things that I loved about Tulum, somehow uniting a feeling of being far away but being in the middle of everywhere. Timing wasn’t right then, but we kept in touch.”

The grills, the beach and the water — what it means to be Miami and the experience of Latin American culture — is reflected in Maria’s drinks in a few ways.  It was important to have first and foremost good representation from Latin American spirits, but unique global brands were essential for a serious list with character and balance.  Part of her role is discovering new product and producers, and to ignore the rest of the world would be a disservice to guests and the bar.

“The beverage program is meant to complement Amara at Paraiso’s food,” she says.  “We are inspired by Latin American ingredients, just as we are by artisanal producers of spirits and winemakers. Miami as the epicenter of this tasting melting pot: diverse, exciting, and fun.”

She’ll say it sounds like an easy-out, but her favorite cocktail on the list really depends on her mood.  We say, good answer to a difficult and loathed question.

“It’s hard for me to pick one I like above the rest.  They are all different and each exist for a reason on our menu,” she says. “If I am craving something refreshing and easy to drink I definitely want to start with a Tulum Spritz. For a cocktail with more body but also citrus forward, I love our Nikkei Sours made with pisco and Japanese whisky. And for a drink that can well start or finish a meal, Monkey Business seems to be a perfect fit, with rum, bourbon, and banana liqueur. It’s like asking a mother to pick a favorite child.”

With a book so rich with content, the possibilities for exploration are endless, especially when you consider food pairings.  To me, and I suspect especially to Maria and Amanda, it’s an endless journey with countless destinations and opportunities to learn, traveling to new places through the stories these drinks tell. It’s about tasting with context and knowing where things come from to understand what purpose they serve and why they were chosen.   As we continue to explore them in longer form here on the blog as a series, you can also follow along each week on Amara’s Instagram, where we highlight beverage on Wednesdays (wine) and Thursdays (cocktails, spirits, beer, and agua fresca.) The adventure has only just begun.  Enjoy Part II next week on Wine Wednesday when it’s Amanda’s turn.

Joyce to the World of Grass-Fed Beef

From soil health to genetics, North Carolina-based Joyce Farms does grass-fed beef right, because that’s the only way Ron Joyce knows. Standing behind the tasty intersection of tradition, science and passion, Joyce’s energy is palpable through the phone as we recount how a jet-setting French chick became a worldwide calling to find lost heritage breeds and do the work to raise them the way they’re supposed to be raised.

“No day is ever the same,” he says. “We were in meetings on Friday, and then I saw your missed call.  It’s one foot in this year and one foot in the next.”

In November, Amara at Paraiso chef Michael Paley and senior sous Max Makowski paid Joyce Farms a visit to check in on his product mix and talk sourcing for our new restaurant’s menu including dry-aged grass-fed ribeye.  So for about a month now, I’ve been wanting to catch up with this man behind one of the most exciting ranching operations in the U.S.  It’s been much longer than that since we last connected — on Michael’s first visit in 2010 to get acquainted with the now so familiar bird on the Michael’s Genuine menu — Poulet Rouge.  Joyce left one of those impressions that sticks with you, though.  Something in his voice rang true.  Genuine…  The same voice greeted me on the phone last week, but with news to share about the his consortium of farms, the company’s focused growth and his current projects that have our ears perked.

“People eat our beef and they can’t believe the flavor. They also can’t believe it’s raised 100% on grass,” he says. “I cringe when my friends say it’s rough and you have to get used to the difference in taste. Most grass-fed beef isn’t appetizing, because it’s complicated to produce, and most are doing it wrong. This is unfortunate of course for everyone trying to do it right.”

Aberdeen Angus

Doing it right we learn is more scientific than we could have ever imagined, not to mention more expensive.  Ron explains that people tend to forget grain has been status quo since WWII. Corn is cheap, but it’s not natural and collateral damage included a shift in fat content from unsaturated to saturated, an increase in the presence of E. coli, and a change in the pH of the meat.

“When Michael Pollan published The Omnivore’s Dilemma, it was a game changer,” Joyce says. “Demand outpaced supply for grass-fed.  People were gravitating to it for the health benefits, like better Omega 6 to 3 ratio.”

The whole thing started with Poulet Rouge, and Joyce blames his father, who was with another livestock company in the ’50s and ’60s.  He would talk about how disappointed he was in how chicken had changed.

“As a younger person I put that off thinking this is about a guy getting older lamenting about the past and ‘the good old days’,” he explains.  “But then other people started saying the same thing. And then I went to France which changed everything. It made me realize that people don’t remember here in the States how it used to be.  Only the older folks do!”

Joyce explains that in Europe, they’re called industrial chickens, and most butcher shops, a fixture in every neighborhood, don’t sell industrial.  “You have a choice over there, and in many ways that’s the short term goal here.”

Chef Paley, chef Max and the team at Amara during one of four preview dinners this week. With the Art Basel pop-up wrapped, it’s time to shift gears for opening in January.

This chicken problem was the problem that got him started, and the French helped him chose the Label Rouge, a naked neck bird with thin skin at half the thickness of its industrial counterparts that renders crispy. It took Joyce a while to break even, but after they made these birds sustainable the question was naturally, what else?  In America it has been cheap and large for decades. The meat and poultry is market driven here.  It’s a give-the-people-what-they-want mentality that can be poison for a food system.  And labels aren’t helping.  They can be downright misleading. Free-range this, and pastured that.  Semantics, however, mean something.  They can mean everything. They can create a movement, even.

“Chefs were asking do you know anyone doing great grass-fed?,” he continues. “They would say how they’d get requests, and then dishes would be sent back! Feedback was that it tasted gamey and livery. Something wasn’t right and I knew it didn’t have to be that way. Then we found Allen.”

Disillusioned with what universities were researching and teaching on big Ag’s dime, this farmer, Dr. Allen Williams gathered a band of rebels and dropped out of the system to form a consultancy and started working on cattle.  They found that the genetics in the animal had changed to be efficient on corn.

Allen Williams, Joyce’s soil guy.

“The animals simply didn’t do well on grass anymore,” Joyce explains. “Everything in a pasture has a purpose. If you plant a monoculture, one kind of grass and the grass is too green you get minerals and that off-putting taste. Fertilizer kills all the natural organic matter, especially weeds which are a natural dewormer.”

With no choice but to go back to the trough, a farm can get sucked into a viscous cycle that eventually kills everything. Soil becomes compacted. It loses the ability to absorb water, so there’s runoff and loss of top soil. “Animals have a strong sense of what they need to eat it, but if it’s not there.”

No grain finishing here, just fire for the Aberdeen Angus ribeye.

Now the company’s genetics and foraging expert, Dr. Williams is a sixth generation farmer and holds a B.S. and M.S. in Animal Science from Clemson University and a
Ph.D. in Genetics & Reproductive Physiology from LSU.  He has focused on soil and regenerative farming techniques to develop a grazing cocktail for the cattle comprised of 18-24 different plants including legume. Happy cows indeed. In three years, they were able to lower impact costs and eliminate use of pesticides and insecticides. This is not what your extension agent is telling you to do. This is not only maintaining soil health through a natural process, but restoring pastures to the way it used to be.  Bison will be next, the ultimate expression of this principle, because of course, prairie animals don’t belong on feed lots and there are only a handful of suppliers even doing grass.  Joyce will be field harvesting, because bison don’t like to be handled and agitation manifests bad flavors in the final product.  It’s a full-on, holistic approach to the entire ecosystem around commercial livestock and a commitment to doing it right.

“This doesn’t work if you grab a jug every time you see a pest. You have to rethink what that bug is,” he reflects.  “It’s not actually a pest. It’s an insect, and the good ones out number the bad.”

Nursing the Gluten-Free Pizza Predicament to Perfected

Executive Chef Bradley Herron came back from a recent Restaurant Trade show excited about a gluten-free dough he had discovered. He got a sample, made some pies, and everyone was impressed with the crust and the overall taste. It was lighter and more airy, clearly better than what we had been making in house.

We brought in the dough from Wild Flour Bakery in Boulder, Colorado in early August and the response has been great at Harry’s Pizzeria®. GF Pizza sales have grown from 1.9% with our old crust, up to 4.5% of total pizza sales with Wild Flour’s product.

I wanted to learn more about the company that produces the dough, so I reached out to Kim Desch, the founder and CEO of Wild Flour Bakery. Kim was a Nurse practitioner addressing autoimmune disease and gluten-sensitivity 10 years ago in California. GF wasn’t part of the everyday conversation around diet, nor dining out.

“Pizza is that go-to food which was always the downfall for my patients in keeping a gluten-free diet,” she says.

At about this time, she too was diagnosed with gluten-intolerance and so became keenly aware of how difficult it really was for her patients. “I became gluten-free and it really stinks.  The pizza was really hard. I had teenage kids and let’s face it, pizza is a necessity! I said to myself, ‘there has to be a solution that does NOT involve nasty, cracker-like, flavorless and weird-textured pizza crusts!”

Kim got started solving this dilemma — not a chef herself, but like any chef in our restaurants would. It took her two years of research and development “my family ate a great deal of bad pizza!” They moved to Boulder in 2011. She describes Boulder as the GF capital of the World. The Boulder environment has been great to test her pizzas and to hear back from chefs – who are the toughest critics. In time, she created and perfected her custom, yeast-raised, blended dough – a mix of starches and grains, all non-GMO ingredients.

Wildflower’s GF dough doesn’t bake directly on the oven deck but is instead hand formed on this silicon mat avoid as little cross contamination as possible.

They now have been selling it for four years to restaurants with many satisfied chefs and many customers doubting whether this is truly GF.  “People called to say, they are sending the pizzas back – they don’t believe it. We tell people ‘Having a great gluten-free experience is possible, and we make that possible,” Kim says.

Chef Brad is excited about the response we have gotten to the new product and is looking forward to bringing it to Genuine Pizza™ when it opens in Aventura later this month. He particularly likes how well the dough behaves in our Marra Forni ovens, and how simple it is to work with. “We are excited to have a dough that customers enjoy and keep coming back to order again and again.” All pizzas at Harry’s Pizzeria’s three locations can be made with GF crust. Of course, there is a possibility of cross-contamination, as the restaurants are not GF environments, so we advise against it for cases of extreme gluten intolerance.

The process, as close to perfected as we can get. Until there’s something better!