Instead of bringing home the bacon, PETA’s Top 10 Vegan Pizzas in the U.S. list honors mouthwatering plant-based pies that showcase how delicious and easy eating pizza the vegan way can be.
LloydPans Blog Posts
When Kara first started selling bread on Facebook, it was upon her husband’s encouragement. It was a hobby at first, starting with following other bakers on Instagram to learn more about bread making. She was working full time alongside baking bread, but the “hobby” took off in a way that surprised her. In June of 2019, with her daughter in tow, she and her husband started selling bread at farmers markets — and something struck a chord.
The results are in, and the LloydPans team has crowned the pizza pan winners of the year! The Detroit-Style 8x10x2.38-inch and 10x14x2.5-inch were the top two best sellers of 2023 for our Spokane Valley, Wash.-based team, followed closely by 2-, 14- and 16-inch Quik-Disks. We took a trip down 2023 memory lane to reflect on why our customers chose these pans as their favorites.
Richard Payne of Dough and Behold had been making pizzas for a year or two before he heard about LloydPans during the pandemic. He had just started @dough_and_behold, and through conversations with the pizzaiolo community, he found that LloydPans was a brand that received high recommendations. Payne spoke to us about the pizza and dough making process with LloydPans, geeking out on the industry and how he’s built a pop-up and collaboration business from across the pond.
Before the pandemic, Sanctuary Pizza Owner Ryan Mondragon was working for a pizza catering company, traveling for birthdays, weddings and parties. Once the pandemic happened, the company moved to Nashville, leaving Mondragon without a job like so many others. With the knowledge he had after 7 years at the previous company, he offered local COVID-friendly pizza pop ups out of his backyard and quickly realized that he was going to be in the full-time pizza business once again. He invested in trucks and a portable Ooni oven — all he needed was the perfect pizza pan.
It’s cookie baking season, everybody! December 4 is National Cookie Day, and the LloydPans Innovation Team is celebrating with some of our holiday favorites. This year, bakers are ditching the boring ol’ frosted sugar cookies and trying something new and unusual. We turned to Simporter and its AI-powered platform to share more about the hottest cookie trends this National Cookie Day.
As 2023 winds down, we look forward to seeing what our baking customers are doing in the world of trends this holiday season. The LloydPans Innovation Team turned to Puratos’ Taste Tomorrow research initiative for insight on what’s new in the baking world to help you get a leg up on the competition.
In the wake of the gluten-free movement, many people have turned their backs on bread. But not the LloydPans Innovation Team. In fact, these days, there are plenty of options for wheat-lovers and gluten-intolerants alike. With a little help from BBM Magazine we rounded up some of the top bread trends for 2023 to help you develop your next menu.
This November, we’re thankful for pizza. And we don’t mean the standard pepperoni pie — oh, no. We’re thankful for the rich flavors that fall brings, from root vegetables to tart fruits, rich cheeses to cured meats. Read on for the LloydPans’ Innovation Team’s top five pizza ingredients of the season.
Influencer Interview: Vic Rose of Cuisine University and Domenico “Mimmo” Tolomeo of Orlando/Caputo Foods
LloydPans partnered with Vic Rose of Cuisine University to support Pizza Master Classes — one in Boca Raton and the other in Naples — with 12x18x1.5 inch Sicilian-Style Pans and 10x14 Detroit-Style Pans. We spoke with Vic and Dom about LloydPans, the love of pizza and challenges that come with teaching pizza making.