When I first started baking bread, it was about slowing down, reconnecting with my hands, and maybe feeding a few neighbors. I never imagined it would lead to a full-fledged mobile café rolling into the Hamptons—and definitely not to being featured in a glossy magazine alongside beautiful people and beachfront views.

But here we are.

I’m honored (and slightly amazed) that Hamptons Social included a feature on me and Serpico’s Bread Co. in their Summer Book. The article dives into the journey—from my early days as a TV producer to creating high-hydration Schiacciata bread and wood-fired Neapolitanish pizzas for a growing community. We talk creativity, food memories, crowd-pleasers (hello, Polpetta Pizza Alla Pala), and the moment this side hustle turned into something real.

This isn’t just about food—it’s about craft, resilience, and finding your second act.

🍕 Follow our journey at serpicosbreadco.com | @serpicosbreadco