Wood Stone Travels – “We are not afraid of Wood”
Regional Sales Manager, Phil Eaton “We are not afraid of Wood” Those were the words that Robert and Corey Nyman countered when I asked them if they realized that
Read MoreRegional Sales Manager, Phil Eaton “We are not afraid of Wood” Those were the words that Robert and Corey Nyman countered when I asked them if they realized that
Read MoreWood Stone is very excited about a new installation at Tom Colicchio’s new restaurant, Colicchio & Sons in New York. Tom’s new restaurant and a few other outstanding restaurants
Read MoreWood Stone was excited to be featured in the Bellingham Business Journal this week. Bellingham Business Journal By Isaac Bonnell “When you walk into Wood Stone headquarters out near
Read MoreWe use the oven to bake bread every morning, make sauce, caramelize onions, roast peppers, broil leeks, make chutney, candy nuts, braise meats, and we’ve made about 100,000 pizzas
Read MoreA new trend is on the brink of rapid expansion in the pizza industry. Part of its allure builds on the themes of authenticity and locality that have propelled
Read MoreIn the Fall of the 2002, a Wood Stone employee, David Morgan, had an excellent thought, ““I wonder what a turkey would taste like cooked in one of our
Read MoreWood Stone’s annual family bowling night took place on Tuesday evening, December 15th. Employees and their families came out to attend the event at Park Bowl. A BIG thank
Read MoreOn December 7, Wood Stone was honored to host Tutta Bella Neapolitan Pizzeria in our test kitchen. Tutta Bella is one of our customers in the Northwest and was
Read MoreWe found this article very interesting as Brixx Wood Fired Pizza is a Wood Stone Customer. We have been discussing it internally and thought we would give others the
Read MoreThis is a wonderful article highlighting the joys of artisan wood-fired cooking. Highlighted in the article is the fact that although these ovens are known for GREAT pizza, chefs
Read More