In 2000, after planning, saving, more planning, more saving, the doors of the Pablo’s Pizza on Main street were finally opened. There was a steep learning curve for two former allied health professionals. The first years were lean and we worked from dawn to dark. But eventually we figured it out and our success fell into place. The most important lesson we learned during those early years was the value of being open to new ideas and seeking the advice of the experienced.
The years have charged on and we’ve had three children of our own in addition to all of the kids we have had the pleasure of watching grow. On farmer’s market nights, you can meet our children as they often take orders and run the register at our pizza booth.
Over the years we have gradually made more of our ingredients from scratch. Every day we spend hours making everything from our pizza dough to our salad dressings, sauces, and chocolate chip almond toffee cookies (made with Enstrom’s toffee). We also source many of our ingredients from our friends at Field to Fork CSA. Jessie (she and Scott own Field to Fork) was one of our first employees! We firmly believe that fresh is best, and that while making everything from scratch is more work, it results in truly delicious food.”