PAIN PIZZA

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

 
 
IMG_0520.JPG
 
 

Pain Pizza 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. The word “pain” has a double meaning: Not only is it the French word for “bread,” but it also references that nostalgic sensation of eating a crispity, crunchety piece of French bread pizza back in the day.

We’re available for pop-ups, catering and parties, so give us a shout! And find our next pizza party to see how delicious French bread pizza can be.

 
DSC00468 (2).JPG