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

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Our Team, Our People, Our Family

The People Making Things Happen At Woodbelly

David Dickson
David 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. David mixes the dough, chops wood, drives trucks, and cooks pizza. David 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.

Hailey Cohn
Hailey Cohn has worked in the restaurant business since she was a teen and has deep connections to the land and where we receive our nourishment, particularly from food that we eat. Hailey caters small retreats through her own company, is a chocolatier-herbalist, and teaches classes on herb infused confections--food as medicine. Hailey is excited to join the Woodbelly team working with clients, in the kitchen and at events!

Vetch Carreto
Vetch is a Sterling College alumnus and former conservation crew leader who joined Woodbelly in 2018. They are also currently becoming a worker-owner! Wood-butcher, gear-head, charming and adaptable, Vetch is the ultimate roustabout. They manage our equipment and our fleet of trucks and ovens, lead events, and are involved in the visioning and management of the co-op.

Testimonials

Here's What People are Saying.

"Ok, these guys are just the best. Firstly, they're wonderful to work with. Very communicative via email and phone, had tons of general wedding info, and were hugely helpful in answering our questions and helping us brainstorm about the whole evening. They were also flexible and excited to make our dinner exactly what we wanted and provided a bunch of options for us to choose from.
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—Dan

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.

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 days for maximum flavor and nutrition, this ...
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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:

Now offering curbside pickup!

We are offering a variety of par-baked pizzas, pizza kits, nourishing broths and cabbage salad to be picked up on Fridays and Saturdays.

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Caledonia Spirits Opening Creeping Closer; Pizza At Distillery Not so Far Off

During the winter, Woodbelly and Caledonia began talks about what a wood-fired pizza offering could look like at their new riverside distillery on Barre St (technically Gin Lane) in Montpelier. That reality is about to come to fruition and every day we see greater progress. We will have more news to share in the weeks ahead. If you want to stay up to date on what's happening, just check back in or sign up for our email newsletter for the latest.