I grew up with bread all around me at Hobbs House Bakery, learning the craft as a sixth-generation baker. Along the way, I refined my skills in unexpected places: in Laos and Kenya, where we taught baking to vulnerable people a skill they could use to help lift themselves out of poverty. In Japan, I ran a small bakery in Hokkaido; and at festivals, I learned how to cook fast for crowds without ever dropping standards.

It was in Naples, eating my first true Neapolitan pizza at 18, that everything clicked. Pizza at its best is simple, honest, and unforgettable. Milo’s Pizza is my way of bringing that same quality home rooted in tradition, shaped by experience, and made for here and now.