WOODBELLY

WOOD-FIRED NOURISHMENT

About Us

OUR approach

Woodbelly is a farm-to-table catering company specializing in artisan pizza with toppings that change with the seasons and cooked in our mobile, wood-fired ovens. To complement the pizza, we offer a selection of appetizers, side dishes and desserts...

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Our Food Philosophy

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 Team, Our People, Our Family

The People Making Things Happen At Woodbelly




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.

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.

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.

Jocelyn McElroy
Jocelyn is the ultimate Woodbelly roustabout, balancing a farm life in Greensboro and a pizza slinging career in the big ol' city of Montpelier.  She is one of our most experienced Event Leads for complicated and high staff events and has taken on the responsibility of Events Team Lead in 2019. In addition, she maintains and fusses over our diesel trucks.  She enjoys long walks on the beach and 6 week long Sardegnan bike tours. Self identified abundance communist.  

Mollie McElroy
Mollie moved to Vermont in the Fall of 2017 and took Woodbelly in her stride.  She has been transforming our cooperative systems coming from a background in Sociology, management and team building; she nerds out about community practices, power dynamics and accountability. She is our General Manager and most recent Worker-Owner. You might see her around town walking her beautiful (and ridiculous) Australian Cattle Dog with her darling husband, Greg. 

Testimonials



Here's What People are Saying.


"You were awesome to work with (patient, responsive, and friendly) and your pizzas were amazing. Our wedding guests are still commenting on the variety and quality of your pizza pies! We appreciated your flexibility and creativity with vegetarian, vegan, and gluten-free options."

—Kaitlin Haskins, 2014
 

Farm to Table

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. We use traditional techniques whenever possible. We mix by hand in a traditional dough trough inspired by French paysanne miller-bakers and pre-industrial New Jersey pizza shops.

Our pizza aims for transcendence. We embrace wild and natural cultures, again, beginning in the dough. Our sourdough starter has been maintained for years and has acclimated to our current kitchen from its distant origins. Fermented over the course of two da ...
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Worker Owner

"Worker cooperatives are values-driven businesses that put worker and community benefit at the core of their purpose. In contrast to traditional companies, worker members at worker cooperatives participate in the profits, oversight, and often management of the enterprise using democratic practices. The model has proven to be an effective tool for creating and maintaining sustainable, dignified jobs; generating wealth; improving the quality of life of workers; and promoting community and local economic development, particularly for people who lack access to business ownership or sustainable work options." -- US Federation of Worker Owned Cooperatives

Woodbelly becam ...
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Latest News:

Pizza Tour Report from a Woodbelly Pizza Babe

For a little over a week, I ate as much pizza in as many different environments and styles as my companions and my belly would tolerate.

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Montpelier Farmer's Market Moves Downtown for 3 weeks

The Montpelier Farmer's Market (Saturday 9-1pm) is moving downtown September 23, 30 and October 7th. Come find our wood-fired oven at the corner of state and main.

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Awards and Recognitions

 

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