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From Bootleg to Bombshell: Little Dynamite’s Rebrand Story
In this episode, we met up with Courtney and Kyle, the former owner of Bootleg Pizza and talk about the story of a partnership gone wrong . Together we also discuss the challenges and triumphs of making sourdough on a commercial level. They emphasize the importance of precision and consistency, revealing their unique starter maintenance routine and dough recipe. They also share tips on finding affordable used equipment, such as ovens and mixers, as well as how they found their current location through a broker
Highlights:
Transition and Independence: They transitioned out of a partnership at Bootleg and opened Little Dynamite independently.
Sourdough Challenges: Making sourdough on a commercial level is challenging, requiring precision and consistency.
Starter Maintenance: They have a unique routine for maintaining their sourdough starter, emphasizing the importance of temperature and smell.
Finding Their Location: After an extensive search and a hunch, they found their current location.
Oven and Equipment Tips: They recommend buying used equipment, such as ovens and mixers, to save money and find durable options.
Pizza-Making Process: They discuss their pizza-making process, including dough hydration, baking temperature, and cooking time.
Check out Little Dynamite here:
https://www.littledynamitepizza.com/
Follow Little Dynamite here:
https://www.instagram.com/littledynamitepizza
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=
Baccio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Sourdough
Pizza
Business
View all episodes
By What's Good Dough
5
101101 ratings
In this episode, we met up with Courtney and Kyle, the former owner of Bootleg Pizza and talk about the story of a partnership gone wrong . Together we also discuss the challenges and triumphs of making sourdough on a commercial level. They emphasize the importance of precision and consistency, revealing their unique starter maintenance routine and dough recipe. They also share tips on finding affordable used equipment, such as ovens and mixers, as well as how they found their current location through a broker
Highlights:
Transition and Independence: They transitioned out of a partnership at Bootleg and opened Little Dynamite independently.
Sourdough Challenges: Making sourdough on a commercial level is challenging, requiring precision and consistency.
Starter Maintenance: They have a unique routine for maintaining their sourdough starter, emphasizing the importance of temperature and smell.
Finding Their Location: After an extensive search and a hunch, they found their current location.
Oven and Equipment Tips: They recommend buying used equipment, such as ovens and mixers, to save money and find durable options.
Pizza-Making Process: They discuss their pizza-making process, including dough hydration, baking temperature, and cooking time.
Check out Little Dynamite here:
https://www.littledynamitepizza.com/
Follow Little Dynamite here:
https://www.instagram.com/littledynamitepizza
Thank you to our show sponsors:
Corto Olive Oil:
https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=
Ooni Pizza:
https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack=
Baccio Cheese:
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
DM @whatsgooddough
https://www.instagram.com/whatsgooddough/
email me: [email protected]
Topics:
Sourdough
Pizza
Business
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