LloydPans Blog Posts

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.

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.

Ahh, autumn. The season of pumpkin spice, falling leaves and cozy blankets. There’s nothing like settling in with a piping-hot slice of pizza on a chilly day, and we’ve rounded up a full pie of ideas for your fall menu.

Pizza is ubiquitous. You can’t go far without running into a mom-and-pop pizza place or a national chain. But the LloydPans Innovation Team started to wonder which parts of the United States preferred one style of pizza over another.

In part 2 of our conversation with San Francisco-based Flour + Water Pizzeria’s Co-Founder Ryan Pollnow and Sous Chef Elliott Armstrong, we dive deeper into menu development. Then we tour the kitchen where the pizza making magic happens!

The National Pizza Month pizza party continues! Year-round, we, the LloydPans employees, are dedicated to pizza pan innovation, stellar customer service and making the best products in the market! Sit down, have a slice with us and learn a little more about our favorites.