Request a Quote

Private Event Software powered by Tripleseat

For the Press

Vermont Non-GMO Cookbook - Tracy Medeiros, Skyhorse Press, October 2017

"Pizza Co-op Moves Beyond Mobile" - Times Argus, June 2017

Where to Eat Pizza - Daniel Young, Phaidon, April 2016

"Pizza Review" - Rochester Pizza Guy, August 2014

"36 Hours in Montpelier" - New York Times, August 2012

"Moveable Feast" - Seven Days, August 2012

Farm to Table

Farm & Flour

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. We source our freshly milled flour from Elmore Mountain Bread by way of Roger's Farmstead, while the hard workers at Provender Farm harvest flowers throughout the seaso ...
READ MORE

Worker Owner

Our History & Cooperative

Woodbelly was started in 2008 by two friends on a CSA farm in Morrisville, selling our pizza at the local market there. We also made the trip to Montpelier every Friday night to prepared our dough on a friend's porch for the morning Farmers Market.

Born out of the cooperative spirit and the gift of friendship, Woodbelly is now organized as a worker-owned cooperative. Worker-owners participate in management and share in the profit based on the number of hours they contribute, much like the way co-op food store members receive "patronage" based on doll ...
READ MORE