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About Us

OUR approach

Our food philosophy revolves around wholesome ingredients that nourish the people who grow them, the land they draw from, and the friends who eat them. We see food as medicine and as a powerful tool for health and wellness both in body and mind. ...

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Our commitment to a local food system extends beyond our doorstep. In addition to working directly with Provender Farm in Cabot, we also partner with other farmers and organic food producers in the area. From gathering and growing our own food to sourcing provisions from local organic farmers, we stand by our "farm-to-table" approach. ...

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Our Team, Our People, Our Family

The People Making Things Happen At Woodbelly

Dave Dickson
Dave grew up in Burlington, Vermont, received a Bachelor’s Degree from Bates College, and was trained in kitchens in Vermont, on Cape Cod, and in Central Italy. After working as a librarian and gardener for several years in Perugia, Italy, he returned to Vermont and took a series of jobs on farms and in nurseries before joining the Cooperative in 2014. Dave mixes the dough, chops wood, drives trucks, and cooks pizza. Dave brings his attention to detail and a passion for simple handmade food to his work at Woodbelly Pizza—when he is not skiing in the Bolton backcountry.

Lucy Schmid
Lucy grew up on the coast of Maine and spent years working at a bustling diner on the Portland Waterfront. Now in her third year with Woodbelly, she is perfecting the art of bringing pizza and humans together. From chopping garlic with gusto to intuiting a smooth flow of food service, Lucy delights in her roles as event lead and pizza maker and approaches her work with a performative flourish.

Celeste Huck
Celeste grew up in Montpelier's Hubbard Park neighborhood before leaving for Kentucky, where she received her Bachelor's from Berea College. Her experience coordinating logistics and facilitating team building keeps Woodbelly Pizza running smoothly. She lives in East Montpelier with David, their son, and Mr. Leo the dog.

David Huck
David has been making pizza since his time in the housing and dining cooperatives of Oberlin College. He moved to Vermont in 2011, and has been making pizza, mixing dough, driving and maintaining trucks, and managing the sales, marketing, and financial needs of Woodbelly ever since. David has a hunger for best practices and synthesizes research and advice from experts, which has lead him to innovation that is grounded in what works. He loves arcane trivia.


Here's What People are Saying.

"Woodbelly was amazing! Their fresh appetizers, salads and pizza exceeded our expectations. I would highly recommend Woodbelly for any event."

—Graham, 2015