WOODBELLY
WOOD-FIRED NOURISHMENT
CALL (802) 225-6568 TO ORDER
WOOD-FIRED NOURISHMENT
CALL (802) 225-6568 TO ORDER
Great question! Our answer: Organization! Detailed schedules, timelines including all the details, and a good attitude. If you are flexible, we can be flexible, too.
Reserve with us as soon as you have a confirmed reservation with your venue. Don't reserve before you know for sure that a tent will work at your outdoor site. We book 1-1.5 years in advance, and do not reserve dates without a deposit.
We require a deposit in the range of $500-$1500 to reserve your date, 30% 1 year prior and 50% 6 months prior. We will be in touch with detailed information.
We know that guest counts are elusive. We recommend planning for 15% fewer than your total invitation list. However, if your wedding is one of the first in your circle of friends, or if most of your guests are traveling locally, your final count will probably be closer to that total. We can make menu and service adjustments up to 2 months prior to the event. We require a guaranteed count 1 month prior to the event.
Pizza—and all wood-fired cookery. We enjoy the dance of flame and coals required to cook your food evenly, while bringing out the extraordinary flavor created by the wood that grew from the soil.
Not necessarily. However, if you intend to have a large wedding, in addition to the ceremony and dinner, there are many details to consider: table decorations, table settings, musical accompaniment, wedding favors, speeches, calling tables to the buffet, etc.
You will need to be extremely organized and have a team of helpful friends, relatives, and guests to ensure a smooth flow. From ceremony to dessert, a reception can be a 5-hour event or more.
Highly organized couples—with guests who like to pitch in and who appreciate a relaxed reception timeline—can do a superb job without the a dedicated planner. If it's within your budget, we highly recommend hiring a day-of coordinator. You will not regret a dollar of it.
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 ...
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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 ...
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Celebrate Hanukkah with the Latke pizza!
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