“Filthy Rich” Holiday Gift Guide 2010
Need a holiday gift for the food lover who’s got it all? Maybe a Wood Stone residential oven would be a good choice? It is according to the “Filthy
Read MoreCategory: In the News
Watch the PBS special “Fixing the Future” here
If you missed the PBS special “Fixing the Future,” which featured Wood Stone and other notable businesses in Bellingham, WA and around the nation, you can view it below.
Read MoreJeff Galvin of La Chappelle in London, and Wood Stone
A recent article by Stephan Chomka has Jeff Galvin, award winning chef and owner of La Chappelle in London, singing the praises of his Wood Stone oven (WS-MS-6-RFG-W). I
Read MoreThanksgiving at Wood Stone
There is much to be thankful for this time of year, and at Wood Stone we figure there’s no better way to celebrate that fact then to provide a
Read MorePizza East: A Runaway Success!
A recent article from Caterer and Hotel Keeper recognized our customers, Pizza East (owners of 2 WS-MS-6-RFG-W), as a runaway success… When Soho House Group announced it was launching
Read MorePBS special highlights Bellingham & Wood Stone
View teaser here: http://www.pbs.org/now/fixing-the-future/index.html From the Kitsap Sun- David Brancaccio, host of Now, said the special’s focus will be on finding new ways to think about
Read MoreCongrats to Tutta Bella, 2010 Independent Pizzeria of the Year!
Wood Stone would like to recognize our friends at Tutta Bella for winning the presitgious honor of 2010 Independent Pizzeria of the Year from Pizza Today. Tutta Bella is
Read MoreNapolese Restaurant Review – Indianapolis MONTHLY
We LOVE to celebrate alongside of Wood Stone customers! Below is a review from the Indianapolis MONTHLY that features, Pizzeria Napolese. The Dish: Hot & Fresh, Indianapolis MONTHLY Beth
Read MoreThe Great Seattle Pizza Smackdown – Seattle Metropolitan Magazine
Article By Seattle Metropolitan Magazine JUST A HALF-DOZEN years ago, Seattle was a middlin’ pizza town, dominated by an omnipresent delivery giant and a few nostalgic independents. Fast-forward to
Read More“Into the Fire, Wood-burning ovens give pizza special taste, texture and aroma” – National Culinary Review
February 2010 Kathryn Kjarsgaard “Hearkening back to the centuries-old custom of baking a thin-crust pizza over a blistering fire in Italy, many restaurants today are using wood-fired ovens to
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