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:

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

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.

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