S & J's WoodFired Pizza

info@sjpizza.com | (770) 241-7738

Gotta Love ’em

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S and J’s Woodfired Pizza has a new team for 2012.  Sarah and I have hired a full-time and part-time employee to help us sling the best pizza in Atlanta.  We are so excited to roll out our new team.  We know you will love them too.  Here is a little info about our new members.

Brent Sandel is our new full-time pizza cook/oven man.  Many of you will recognize him as the front man for STD (Sailing to Denver), his band. Others of you may recognize him as an occasional member of our 2011 crew.  Brent has been an awesome addition since day one, as we have gelled in both our work ethics and our concepts of food.  We are hoping to further increase our partnership as Brent is starting his first year of organic farming on his family’s land north of Atlanta.

Kristi Bledsoe is our new part-time pizza cook.  She will be joining us in April, and we are stoked.  Sarah and I hired Kristi after a day full of interviews and pizza tossing.  She is fast, energetic and most of all really likes our concept on food.  Kristi is about to turn 25 years old and is photgraphy student at GSU.  In her spare time, she likes to work on her photography skills and create short films.

We can’t wait to show off our new crew.  Our weekly markets start in April.  So get ready!!!

I Lament

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Today is a great day of jubilation and triumph.  Today is the day in which we bring another soul into SJP.   To begin the day, I felt overjoyed at the fact that Sj and I had grown our business to the point at which we need to hire outside of family and friends.  To have enough work to have 2 full-time employees and a part-time employee is a big deal.  As the replies to our ad came into my email, I soon realized how many people in Atlanta needed work.  Despite indications in the ad for reliable transportation. flexible schedule, and pizza making experience, people of all types of talents applied.  Thinking back, I don’t think it was the number of replies but the number of replies from people who qualified or just made a great first impression.  I wanted to say you are hired on the spot.  Of course, I couldn’t do that and expect to pay everyone so we had to narrow our search to the most specific of criteria.  I am really glad that we were able to find the person we did, but the fact that there is so many qualified Americans living without work or having to piece together 2 or 3 jobs really sucks. I’m glad we are always keeping it local.  Good luck to all those who applied

Power to the People

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Great news.  We learned this week that Chestnut Charter Elementary was awarded the state grant that they applied for earlier this year.  Not only is Uncle Sam opening his pocket for a school but also a school with a good cause in mind.  The grant focuses on teaching kids about where their food comes from, eating locally, and showing them all the steps from seed to plate.  With a greater knowledge of food, hopefully children can make good food choices also.  S and J’s Woodfired Pizza will be bringing our oven to the Chesnut Elementary Field Day in May serving up fresh hot pizza topped with veggies from local D & A Farms.  Not only that but the ecology class will be donating herbs from their garden allowing them to teach their peers on the process.

In coming up with the idea for this grant application, S and J’s Woodfired Pizza was contacted about being a part of the event.  I was very excited and thought it was a great idea.   I am glad the government did also.  It is nice to see the power of the people in action.  Check out the grant in the attachment if you want anymore info.  Chesnut Elementary Grant App

Officially Stoked

On the Lookout

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To all those who have said ” Where are you located?”, I want to give you an answer.  Sarah and I have begun our search into finding a location that you can find us anyway of the week.  The opening of a restaurant is in a word, daunting.  Excitement, caution, stress and daydreaming are my current companions on the daily Merry Go Round of emotions.  Even with our concept cemented making the right decision on a location is very big.  We want all of our current customers to be able to access us and also branch out into new areas.  We want something different and non-corporate.  Our concept is different and interesting, and we want our restaurant space to mirror that.  And last but not least on the wish list is a patio.  We started our mobile business so we could be outside.  Can’t stop that feeling now.  If you see a place that screams S and J’s or if you just need us near you, please let us know if you see a potential spot for the future S and J’s Woodfired Pizza.

Fungi Farmer

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I have never thought of myself as a “Green Thumb”.  I have done ok with small herbs and I have gotten a few tomatoes but my garden production has left something to be desired.  Today, I have moved away from plants and onto fungi.  My best friend, Ben Jeter, was in town this weekend, and we inoculated 8 oak logs with Shitake mushroom spores.  Strain 512+ is a warm weather strain which is designed to fruit in warmer weather from 65-85 degrees.  That sounds like Georgia weather to me.

This starts episode 1 of our daily picture and blog of “Fungi Farmer”.  You have to look forward to 365 more posts and daily pictures of wood.  Not just any wood but logs that have been cut and inoculated with Shitake mushrooms.  The pictures will be boring and the posts monotonous.  The daily life of the wood will become your reason for turning on the computer in the morning.  You will ache and pain each day as you become more and more agitated at the lack of substance or growth but you will always come back for more.  Just for that single hope that you will be able to watch a fungus grow.  Not only will you be shocked and amazed at how every picture looks exactly the same but you will soon also appreciate the fungi you eat on a regular basis.  And so starts “Fungi Farmer” only available at S & J's Woodfired Pizza.

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S + J’s WoodFired Catering | Delivery Service

            In a poignant display of unity, Atlanta has rallied together to tackle the pandemic crisis of our time. While the necessary safety measures encouraged by health officials, have altered the way people connect, shop, and eat, we are committed to supporting our purveyors and the local economic health through[…]
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