First comes bread, then comes pizza
By Olivia De Valk
STEVENS POINT – Fresh baked pizza isn’t the first thing you’d expect on the menu at a local bakery, but that’s just what you can find every Friday night at the Main Grain Bakery in Stevens Point.
Sarah Jo More, owner of the Main Grain Bakery, and her staff recently kicked off their “pizza Fridays.”
While it is unusual for a bakery to double as a pizzeria, for More, the step from bread to pizza was a natural one.
“Technically our bread oven is a pizza oven,” More said. She went on to add that when the bakery opened in 2011 they hosted a pizza party and they made pizza for the whole community available by the slide.
The Main Grain uses the same crust recipe from 2011 in their pizzas. The recipe includes the bakery’s signature sourdough, a feature of all the breads offered at the bakery.
The pizza menu changes each week; the pizza named the Red Belly Warbler is a constant.
“We name all our pizzas after birds for reasons I can’t explain,” More said.
The Red Belly Warbler pizza is topped with olive oil, house tomato sauce, a three cheese blend, black sea salt, and thaie basil.
In addition to the Red Belly, Main Grain offers one other pizza that More affectionately calls the, “guest speaker.”
“Guest speaker” pizzas are also named after birds and have come topped with unique flavors like, mustard cream sauce, corn salsa, or kimchi. More’s personal favorite was a thai peanut pizza.
Sydney Wayner, shift lead at The Main Grain Bakery, helps select and prep ingredients for pizza. Wayner said, “there’s a good collaborative struggle on Wednesday mornings to pick the next pizza.”
“There’s a good collaborative struggle on Wednesday mornings to pick the next pizza,” said Sydney Wayner, shift lead at The Main Grain Bakery.
“We want our community to look forward to something every Friday night,” More said.