way, similar to how European bakers have approached it for generations.
“ The advantage we have is our fermentation process. Through our 24- hour fermentation and the use of natural sours, we’ re able to create a true sourdough product rather than trying to replicate that experience. We believe consumers are increasingly looking for products with simpler ingredient statements and more authentic processes, and that’ s where we have a real opportunity. For us, it’ s about using fewer ingredients, creating a cleaner label, and delivering products that are made in a more natural way, but at scale.
“ Both Connie’ s and Urban Pie Pizzas are made using crusts from our new bakery line, which has really allowed us to push the boundaries of what we can create. With Urban Pie, the goal is to get as close as possible to a traditional Italian experience, using an aged, fermented, Roman-style pizza crust and premium toppings that you rarely see in the frozen category like roasted garlic, stracciatella cheese, and classic Margherita flavors.
“ On the Connie’ s side, it’ s about celebrating a brand with a long and proud history. Connie’ s has been around since the 1950s, and its restaurant locations are known for incredible wood-fired pizza. We wanted to bring that same quality
Nick Fallucca and experience into a frozen format, creating a wood-fired pizza that tastes as close as possible to the restaurant’ s product.“ The two brands offer something quite different. Urban Pie is focused on more traditional Italian flavors and techniques, while Connie’ s brings those much-loved Italian American flavors that resonate strongly across the Midwest and the wider US market. Together,
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