PAIN PIZZA

JUST LIKE MOM USED TO POP IN THE MICROWAVE, ONLY BETTER

 
 
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Pain Pizza (as in the French word for “bread,” folks) is the brainchild of Los Angeles-based food writer Karen Palmer. The idea is simple: to take the French bread pizza we loved as kids and make it better using good ingredients, such as baguettes from local bakery Bub & Grandma’s and sauce made from California-grown Bianco DiNapoli tomatoes. Join us at one of our pop-ups to see how delicious French bread pizza can be.