March 19, 2019
Although Pizza Expo 2019 has come and gone, we can still feel the effects of one of the most successful trade shows we have ever attended. Since the show, phones haven’t stopped ringing and we’re selling more pizza pans and tools at www.lloydpans.com than ever before. We’re seeing the most movement […]
February 25, 2019
We’re getting ready to head to Las Vegas for Pizza Expo, but we wanted to get this foodservice news roundup out the door so you can keep up to speed with the latest concepts and opportunities in the restaurant world. The meaty life of a jackfruit Plant-based eating shows no […]
February 18, 2019
We bake quite a few pizzas in our test kitchen at LloydPans, but we’re not quite ready to call ourselves a world-class pizzaiolo…yet. However, we became pretty great at crafting Roman-style pizzas while developing our pizza al taglio pans. The key to a great Roman-style pizza is the crust. We learned […]
February 11, 2019
What a time to be alive! In the news this past week, the baking industry has had serious discussions about both cannabis and ancient grains in bakery foods. We’re far removed from the basic building blocks of bakery foods: flour, water and yeast. But, the food industry is changing and […]
February 6, 2019
We’re less than a month from sending a big team of LloydPans food solutions experts to Las Vegas for the annual International Pizza Expo. It’s one of our favorite shows of the year and we’re especially excited for this year’s edition because we’ll be spotlighting two of our most popular […]
January 28, 2019
What is pizza al taglio? Pizza by the slice, but not what you probably think. We’re not talking about a New York-style slice that’s big, triangular and meant to be folded in half. We’re talking about a rectangular pizza cut in rectangular or square slices. It’s also not a meal […]