Flipping the Switch: Nick Fallucca on Pizza Innovation, Flavor, and Community

Rick (00:04):

It takes a bit of a blend of art and science to get baking just right and having extra eyes, ears, and hands can make a big difference along the way. That’s where A. B. Mauri North America comes into play. We are the team behind industrial and artists and bakers that help optimize success. We’ll discuss more on this episode of The Oven Light. So let’s get going. Flip the switch. Hello everybody. Welcome back to The Oven Light. I’m your host, Rick Ulshak. Last time on the program, if you recall, we visited with recent American Society of Baking Hall of Fame inductee and former A. B. Maury Executive Barry Clayton. Today we’re visiting, I’m going to call him the guru of pizza pies, the chief product and innovation officer for Palermos, Mr. Nick Fallucca. Welcome to the oven light, Nick.

Nick (00:57):

Hey, thanks for having me on. I always love talking about pizza baking and bread. My favorite thing.

Rick (01:02):

I mean, we’re talking, we’re actually taping this in the morning, but I mean, there’s breakfast pizzas too, right?

Nick (01:08):

Absolutely. Breakfast pizza, it’s got everything you need and sometimes you got a fun one with bacon, eggs and sausage on it as well.

Rick (01:15):

Man, that sounds good.

Nick (01:16):

Interesting tidbit on breakfast pizza. We make a rising crust breakfast pizza and it really only sells in Iowa. Don’t know why.

Rick (01:25):

Iowa. Okay.

Nick (01:26):

Yeah.

Rick (01:27):

They own Field of Dreams and they own the rising crust breakfast pizza, but we’re going to check it out. That’s really cool. All right. We’ve got a section to kind of lighten the mood a litle bit. We’re going to just kind of warm up to this thing. We call it the hot panic. So kind of series of quick hitting questions. So what’s your go- to breakfast item? What do you like in the morning?

Nick (01:46):

I am an egg sandwich guy every day, all day, egg sandwiches.

Rick (01:49):

Egg sandwich. And like any kind of bread. I mean, we’re kind of talking a baking show here a litle bit. Any kind of bread? How do you like your eggs?

Nick (01:57):

All right. So toasted bread. I’m agnostic on the type of bread. Usually what we have is a multi-brain for the kids, but toasted bread with butter and then fried egg with American cheese.

Rick (02:09):

That’s pretty good. And are you agnostic or agnostic? No, sorry, that’s just a horrible bad jig coming out hot. So deep dish, thin crust, pan, or Brooklyn style, maybe Detroit style, Chicago style. How do you like your pizza?

Nick (02:24):

New York style, the number one. I like the pizza sitting out and they put it back into the blodget oven, get that crispy bottom. That is the best. And so New York, but also Roman style, they do that. So the product has to sit out, everything gets coagulated to get together and then put back into the bloget stone oven and then serve back with a crispy bottom. It’s

Rick (02:51):

Not necessarily twice baked like potatoes, but it’s got kind of an extra layer of interest, isn’t there?

Nick (02:58):

Yeah. That bottom crust is just perfect when it gets back into that hot oven.

Rick (03:02):

Never thought about that. I like that. How about favorite pizza toppings? What goes on your slice, Nick?

Nick (03:07):

I’m a plain guy. So for the East Coasters, the plain cheese pizza though, it really outlines the crust and allows for that crust to be perfect. Sometimes if I’m feeling spicy, a pepperoni and black olive, but a plain cheese is my go- to. All

Rick (03:22):

Right. I’m based in St. Louis. How about the Provel cheese? Do you like it? It’s hit or miss with some people, but it’s that interesting concoction of Swiss and mozzarella and I think American. It’s curious.

Nick (03:36):

On a breakfast sandwich or a burger, I think it’d be perfect. On a pizza, not my go- to.

Rick (03:42):

Okay. All right. Then finally, last one of the hot pan. What’s the craziest topping you’ve ever seen on pizza? And I will say mine, it was crazy at the time, this is early ’90s and I had a buddy very California and he was like, “Hey, let’s try broccoli on it. ” And I love broccoli, but just not on pizza. It was horrendous. It kind of scarred me and I won’t do it since then. How about anything else? What do you see out there?

Nick (04:06):

Being in the frozen pizza world, we’ve done a lot of custom products for lots of different people around the country. A while ago, our buyer from Walmart asked us to make a dessert pizza. And so for Screaming Sicilian, we did a Samoa pizza with marshmallows and pretzel and a chocolate sauce. And it was very interesting, but it was sticky. And so for someone with a beard, it didn’t do well, but it tasted good, but that was probably the most interesting thing we’ve ever done.

Rick (04:44):

Double the napkins and wet wipes, but that sounds pretty good. All right. Now that we’ve kind of warmed up a little bit here, Nick, let’s jump into the bigger bite. So you’ve got a really cool role. I mean, you’re heading up innovation and product for a great pizza manufacturer and you’ve been in this industry a couple decades plus. I’m not going to throw your age out there too, Nick, but tell me about this role. What are you doing? These are the ones that people are like, “Why do I get that role? What a cool job Nick has.”

Nick (05:12):

I think it’s definitely evolved. I mean, part of the role is just perstanding everything going on in the world of food. And so it’s traveling the world, even within your country, within your city to see what are people interested in from a food perspective, high level food trends. And a lot of times we see big trends coming from out of the country, Europe especially. And then those trends will later go into the world of restaurants and then QSR and then frozen. What we try to do is look at that trend when it’s first coming from Europe to identify it to say, will these trends be something popular in the United States in the years to come? So that’s kind of the way that we look at a high level innovation to see where are people spending their money eating food. And then it’s having our team of chefs and marketers take these ideas and put them in through a concept process to say, which of these trends do people actually like and are they aware of them today?

(06:13):

And so that’s kind of the high level of how we look at innovation and the world of food, because yes, we make a frozen pizza and we have a bakery, but we need to be aware of what’s going on in the world of food.

Rick (06:27):

It’s a fun process. I would tell you from my background, Anheuser-Busch, we used to do that on the beer side. I was heading up Stellar Toi and we looked at a bunch of different styles going darker, going lighter. And then we came out with Stellar Twasidra, which was the cider. And it was that same kind of thing, like what trends are hitting not only here, but I mean, pizza’s universal. So people around the world crave this and then what are those trends coming here? I think it’s awesome. But speaking of trends, let’s talk about some of the brands that Palermos make. So you’ve got your own brand name, you’ve got Palermo’s, Screaming Sicilian. You do some licensing, I believe, with ragu and even Cheese It Pizza, which is really cool. My family, my wife and son and I are big fans of screaming Sicilian, but do you have a favorite, sneaky favorite?

(07:12):

Are you even allowed to say that, that you would?

Nick (07:15):

Yeah. I mean, do I have a favorite child? They’re all different. So we also have the brand Connie’s and we have a brand called Urban Pie. They all fit different eating occasions. And so I think about my life and when I was younger, I’d bring home our urban pie pizza, which was exploratory flavors, unique crusts and unique toppings all natural. And then as I got older and I have kids, it’s bringing product home that they’re all going to eat as much of and get a full belly. And so we’re evolved maybe from urban pie, some of our unique stuff all the way now to Screaming Sicilian or Connie’s where my son just wants a pepperoni pizza. My daughter just wants a basic cheese pizza and screaming Sicilian has really great tasting products that fit any kind of any occasion. So whether you want a thin tavern style or Detroit style or stone fired crust, it delivers on the world of pizzeria quality, but we know the family’s going to love it as well.

Rick (08:17):

Well, how do you like making those deals with a brand like Cheese It? I mean, iconic, Cheesy Snack Cracker, everybody’s grown up with them, whether it’s Gold Fish or Cheese It or other kind of snack crackers, it’s there. What’s the response been when you’ve got your raving fans that love Cheese Its, all of a sudden they’re like, “Well, I’ve got my go- to pizza now.”

Nick (08:39):

Yeah, it’s been a lot of fun. There’s so many brands like that. We first started off with Surfer Boy Pizza, which was from the Netflix series Stranger Things and the fandom on these items is just huge. To your point, growing up eating a Chees-It or being immersed in the series stranger things, it’s really exciting to see these fans just find something that fits who they are, fits something they love. And so it’s been really exciting to take our knowledge of making a great tasting pizza, our ability to make sure everything goes right through the supply chain and then having that consumer say, “Oh my gosh, I can’t believe this item’s out there.”

Rick (09:14):

What’s cool is about Surfer Boy Pizza. My son and I are driving back from the holidays and going towards Atlanta. About an hour south of Atlanta is where they filmed Stranger Things and they’ve got the town, the city center, even the coffee shop’s got iconic imagery from the movie. They’ve got all the vehicles and there was a surfer boy pizza van that was out on the street. It was pretty cool. So kind of bringing that home.

Nick (09:37):

Very cool.

Rick (09:38):

So how about this? You guys have a new 200,000 square foot production facility in Milwaukee. Can you give us a scoop on that? What’s going on in there? That’s awesome.

Nick (09:48):

Yeah, this one is really exciting. As you look at what’s going on in pizza, as I mentioned before for innovation, we saw that there was a need in the industry for a high hydration dough that had a long ferment. And so we had our retailer partners saying, “We need a traditional wood-fired crust or we need a 24-hour dough.” And they didn’t really know exactly what they were saying, but they were describing a real pizzeria product. At the same time when we were out in Italy, we started seeing an item called pinza, which is a Roman style flatbread, which is a 85% hydration dough, 24 to 72-hour ferment. We’re like, okay, this is the technology that we need in order to make this style of pizza. Because there’s many ways to maybe add a liquid ferment tank or there’s ways to use our current process to make a more unique pizza.

(10:41):

But at the end of the day, making something authentically 24 hours with a high hydration was something that we just couldn’t achieve in our current bakeries. And so we were in Italy and we said, “Let’s buy this equipment.” And so we bought the equipment and then we came back and said, “Where the heck are we going to put this equipment that we bought it now?” And so we settled on a new facility in West Milwaukee that is able to do wood-fired crusts, pins of buns, rolls and product that the industries really hasn’t seen to date. It’s been incredible showing people this product. You asked me what my favorite bread for the breakfast sandwich is. It’d be one of the crust or the buns coming off this facility because it’s so light area on the inside but crispy on the outside and everything stays together well.

(11:28):

It’s like the bread or the bun, this beautiful little pocket that holds everything in perfectly without having to crumble all over the place.

Rick (11:36):

Well, there’s nothing like making decisions on new capital and new machinery and then all of a sudden it forces your hand, doesn’t it? To like, “Well, now we’re going. We’re going in this direction and there’s no going back.”

Nick (11:48):

It’s also crazy because when we’re in Italy, everybody’s fiercely competitive about their style of whatever, whether it’s Ferrari versus Lamborghini or whether it’s the wines of the north with the wines of the South. And with the pizza, it used to be that Sicilians have their Sicilians, Finjuni, Neapolitan style, Roman style flatbreads. When we started to see this pinza product everywhere on the auto stratas, everywhere was selling pinza and it’s unique because we really haven’t seen one style of crust or item permeate all of Italy. Wow, the Italians agree on something, I think we’ve got a winner here. It’s a rarity. And then we’ve started to see it now pop up across United States. We’ve had a couple under our brands. We’ve got our urban pie pinza and then our new Connie’s wood-fired crust comes off this line as well.

Rick (12:40):

Fantastic. So if you don’t know the word pinza, P-I-N-Z-A, check it out. It’s coming and Nick is telling you all about it. All right, let’s turn the corner a little bit with the industry, just overall food, total consumer industry has taken its lumps. You look at gas prices up almost 50%, fuel charges, tariffs, new tietary guidelines, GLP-1. How are you seeing things play out and have you gotten into the protein and fiber game as well that really plays into GLP-1?

Nick (13:13):

Yeah, I think in general, if you look at the economy, the good news that we are in the frozen pizza world or just in the world of retail is that people will trade down from the restaurant pizza into our frozen pizza category because we’re at that higher price point and most of our items is that 9.99 price point, but then they’ll also trade and if the economy’s doing well, they’ll trade up from your mid-tier $5 pizzas. And so either way, our scream and siclian econoes, urban pie lines, because they play at that premium pizza price point, people are either trading down or up. And pizza industry is about $70 billion, whereas frozen pizza is only about six to seven. And so the pizza industry, when they trade down, can be able to just take a lot of share from pizzerias. And then you talk about health and wellness.

(14:03):

I think there’s trends and there’s fads. We can probably go back and listen to all the different old trends or Atkins diet or whatever you want to go through. But I think some of the things that are consistent that people want. I mean, protein, having a good amount of protein in your diet is good. Having a healthy amount of carbs in your diet is good and having fibers in your diet is good. So I think as we look at health and wellness, we try to see what is just the best overall for someone, but then also doing what our customers ask for. At the end of the day, we make products for our customers who sell it to their consumers. So we’re not selling direct to consumer. And so if our food service partner asks us to make something, we’re going to do our research to make the best products we can, whether it’s a high protein crust or a high fiber crust or pizza, we’ll use our team of culinary experts and food scientists to make those pizzas.

(15:03):

And we might have different opinions on the matter, but at the end of the day, we want to make what’s right for the retail partner because they’ve done a lot of research and they know what their consumer’s looking for.

Rick (15:14):

Is that the kind of stuff that kind of keeps you up at night where you’re like, “Boy, I got to make sure I hit this for my right grocery chain or other kind of mass merch partner.” What makes you lose a little sleep at night?

Nick (15:26):

I think the formulation side is not that big of a deal. I mean, flippantly, because I’m not a food scientist, but our food scientists will figure that piece out. I think what the challenge is is when you look at where people are trending eating wise, especially with the GLP-1, they’re having these smaller portion sizes. I mean, they’re definitely having less food overall, but they’re having these smaller meals. And as a manufacturer, for us, we’ve been designed to make your 12-inch pizzas. Again, we have two sides of our business, our frozen pizza manufacturing and our bakery side. On the frozen pizza manufacturing side, you’re making a 12 to 16 inch pizza. And so it really doesn’t cost that much less to make it a small pizza versus a large one. Let’s say you go to the grocery store and you want to buy yourself a frozen pizza and you can get a single serve for $5 or you can get a full size one for six.

(16:20):

Are you really going to want to spend that money on that small one? You get the same size for basically the same price. And

Rick (16:27):

Maybe you get two or three meals out of it instead, right?

Nick (16:30):

Correct. So I think as an industry, we have to figure out ways to manufacture more efficiently some of these different sizes, but then also how do we, to your point, maybe educate the consumer of, hey, bake it, refrigerate half, and then do my favorite thing is put it back into a hot oven and have a reheated slice of pizza. So maybe there’s an education piece where we can do versus making that small pizza, but we are seeing people wanting to want different sizes to fit their eating occasions.

Rick (16:57):

Yeah, family sizes, things like that to certainly play in. So I was snooping, and there’s my keyword there a little bit on your background and things that you have an interest in and I got to figure out why I can’t figure out. But a couple people you follow, Snoop Dogg and Lavar Burton. I mean, both icons in terms of the areas that they play in, why do you like them both? I’m curious.

Nick (17:23):

Well, I can’t say that they’re my absolute favorite, but Snoop’s got some great music from back in the day. But it’s interesting seeing his evolution as a person. He’s a family man and then from a marketer, what he’s been able to do to promote himself and his brand. I was at a music festival out in Napa Valley called BottleRock and it was him and Martha Stewart on stage doing a cooking demonstration together. And so it’s just interesting to see how someone has evolved over time from a rapper to family man to someone promoting a product with Martha Stewart. Their whole thing is we’re both up in the jail and it was just interesting watching that transformation. Well,

Rick (18:05):

Then you throw the 2028 Olympics in there too with LA and he’s featured as well and what he did with the previous Olympics. I mean, wow, he’s recreated himself, reinvented himself multiple times. Now how about Lavar Burton? I got to throw one little wrinkle here. I was out in Sacramento, this is years ago and I think I was out doing some research on Fleischman’s East’ 150th anniversary book, meeting with our author and I’m at a hotel restaurant just turning on watching my Steelers and had gotten into the hotel, couldn’t get the room. You know how that goes, right? You’re a couple hours early. And I just kind of look over and this guy’s wearing shades and I’m like, “It’s Lavar Burton.” And I’m like, “That’s cool.” And he was in Star Trek for fame. Was it Reading Rainbow was the show? And we kind of had a little conversation there about NFL football, but I’m like, what a cool dude.

Nick (18:58):

Yeah, for me, growing up, watching and reading Rainbow was great and then became a huge Trekkie. So Jordy was awesome. And then he actually wrote and directed for a bunch of Star Trek seasons afterwards. So definitely a big fan of him.

Rick (19:12):

Two good icons. I like it. All right. So we’re going to open up the oven again, some additional hot pan questions for you. So you live in Milwaukee. Yes. I believe Alice Cooper said the name is from Milwaukee, which is Algonquin Indian for the good land. Milwaukee is. Yes. So do you swear by bratwurst and cheese curds and cold beer or what? Because the lifestyle’s pretty darn good.

Nick (19:34):

It is great here. I think there’s a lot more to Milwaukee, but I’ll first start with yes, those are great things, especially for a Brewers game. I do love some Johnsonville Brotz. Give a shout out to them. There’s a bunch of great cheese curds in the area and we have an amazing beer scene. But Milwaukee I think has evolved to more than that to being a city with Michelin star quality food. I think the Michelins, they’re actually coming to Milwaukee soon and I think we’ll have a handful of restaurants that will qualify with the Michelin rating. So an incredible food scene. We’ve got an incredible going out scene. Therein lies your beer. I think we might consume a little bit too much alcohol here in Wisconsin, but it’s a lot of friendly people. You got Lake Michigan, a lot of good recreation, amazing golf. You’ve got Road America, one of the best racetracks in the country.

(20:22):

So a lot of amazing things to do. And then from a business side, I think we consider ourselves the Silicon Valley of food production in Wisconsin. With the Great Lakes, we’ve got incredible meat producers, cheese producers, obviously beer producers as well. And it’s also Wisconsin is the Mecca of frozen pizza.

Rick (20:41):

I like it. Where’d you go to college, by the way? Did you go up to school up there?

Nick (20:45):

Yeah, I went to school in Milwaukee degree in business, but I’ve worked at Palermo’s all through college. I’d say my biggest education was working and learning the industry, learning about food.

Rick (20:57):

That’s great. So you talked about Johnson of rats and cheese curts. Have you put that on pizza yet?

Nick (21:02):

We have put Johnsonville brats on a pizza. We’ve also put Line Kugel’s beer into a pizza.

Rick (21:07):

Wow. Crust. Liney’s. Okay.

Nick (21:09):

Yeah.

Rick (21:09):

Well, that’ll give it a nice fermentation flavor.

Nick (21:12):

Oh yeah, it was great. We were pumping actual kegs of beer into the dough.

Rick (21:16):

I mean, did you have to pinch yourself when that’s going on? You’re like, “This is the greatest day I’ve ever seen in my life.”

Nick (21:22):

It was pretty cool in tough inventory control. People always wanted to have a taste, but no, just kidding. Pretty fun product.

Rick (21:29):

I’m looking at our audio guys and Devin’s eye on me right now and Connor and they’re like, boy that. I mean, the salivation is just coming down their face speaking of wet wipes. But all right. So hey, we also like to talk music on the show. Milwaukee’s got a scene too, but do you have a favorite band or maybe a concert venue or an album or something that kind of speaks to you that is Nick’s aura? Who is Nick as it relates to music?

Nick (21:53):

I love a lot of music. Let’s say I grew up with country music playing in my parents’ garage, so old school country, but then my college years were a lot of punk rock and then everything from then on out from the hip hop world to alt rock. I’d say between Alt Rock, Punk Rock, that’s my go- to.

Rick (22:17):

Have you had a favorite concert?

Nick (22:18):

Ooh, favorite concert. Probably the Foo Fighters. I’ve seen them a handful of times, especially when they came to Milwaukee for the Harley, I think 100th anniversary or 105th anniversary. Dave Groll, he just puts on an incredible show and his connection to wherever he is pretty spectacular. Well,

Rick (22:35):

In St. Louis last night here, they just had a big concert, Budweiser, 150th anniversary and they brought in Leonard Skynyrd and it was at the brewery and thousands of fans watching an iconic band, drinking an iconic beer. All right, so let’s shift a little bit over. So you and your wife, Amy, did an interesting thing during COVID, I believe. You guys opened up a coworking space event venue and I believe it’s called Ember. Tell us about this. You’ve got this world that everybody sees in your professional career, but you kind of have a second professional career and you and your wife have kind of created this other business that’s pretty remarkable.

Nick (23:14):

Yeah. If you kind of look at our life, Palermo is the company I’ve been with my entire career and we just felt it’s important to have other things in our life. And so obviously family is really important and so we wanted to have a space where we could gather family and friends and the community together. And so we saw this building and we bought it a couple years ago, so it wasn’t during COVID, but we kind of started doing some other real estate around then. So this building was an old auto body shop had a fire and it was built in 1868. And so we love old historic buildings and it was on the corner of Main Street in Grafton.

Rick (23:54):

That was when Fleischman’s Yeast was starting too, by the way, in 1868. So we’ve got a volunteer buddy. Oh, wow. Yeah.

Nick (24:01):

Yeah, there you go. Look at that connection. It was originally a blacksmith shop. And so just being an auto body shop for 60 years, the only people that really went in there were to get their car fixed. And we just saw that had incredible character, incredible bones, and we wanted to have a place where we could have the community use it and enjoy it. And so we renovated it into a coworking space in the second floor and then an event venue in the first floor. And so we’re able to do weddings, anniversary parties, birthday parties, and host different community events in the area. I’ll have my son’s Hub Scout group come through and we’ll do pizza making lessons for all the little Cub Scouts. And so things like that where we’ll be able to use it and support the community and have fun events as well.

Rick (24:45):

That’s great. And you kind of tie your personal career with your personal life as well. So I know that you’ve been active previously with the kinship community food centers. How important is that to have that kind of food bank mentality giving back to the community there too? Tell us about that.

Nick (25:04):

Yeah, I think as we look at where we are in our lives and we’ve been blessed. And so for us to be able to share what we have with others is really important. And we look at what we’re able to do and I’ve got my full-time job here and second part-time job with our event venue. So we can only do so much personally, but being able to support others who can really make a huge difference is critical. And for them, they don’t just walk the walk. They actually really transform their community and they’ve went from just a food bank, but now they use food as a catalyst to bring people in and to really shape their community, whether it’s through housing or emotional support or getting a job. We’ve actually hired some people that have went through their program and now work for us. And so it’s really impactful seeing how an organization can really, really impact their community.

Rick (26:00):

That’s fantastic. St. Louis here, our corporate office, we do have Operation Food Search that we work with. We work with BridgeBread, which it’s a nonprofit and they take people who are homeless and houseless and they teach them the art of baking and continue that way and then Ronald McDonald House. But man, we appreciate the words of wisdom there. That’s really good. So keeping an eye on time here. Real quickly, and I know I’m going to put you on the spot here, but if you have one or two career highlights, and again, you’ve been with Palermos for a long time, are there one or two things that really stick out and you’re like, “Man, I’m proud that we did that or really happy or the team was outstanding on this. ” Do you have one or two of those moments you could share quick?

Nick (26:42):

Yeah, I think starting Screaming Sicilian was definitely one of the biggest highlights and not just starting it, but seeing where it is today going from let’s just be a fun craft brand to being one of the major players in the frozen pizza world is incredible to see just starting something and taking it all the way to being as successful as it’s been. And then I think that’s where we are also with our new facility in West Milwaukee. The building is up. We’ve made a great product, but now it’s being able to see the fruits of our labor. We recently had some pretty large potential clients come through who they’re experts in their field, some of the largest, let’s say, retailers or baking companies in the world come through and just them being in awe of what we’ve created. And so it’s one thing to say, “Oh yeah, this is great.

(27:26):

I love it. ” But that to see these professionals come through who’ve got lots of years of experience, say, “You guys built something special here.” So we’re excited to see how that continues on for our company.

Rick (27:39):

Fantastic. Just so you know, the Oven Light team is willing to travel. I mean, I’m looking at the guys aren’t like, “Hey, Milwaukee, that’s an easy flight.” Okay. Now in all seriousness, so do you have any final words of wisdom? Is there a quote or something out there or maybe there’s a book you’re reading and you’re like, “Boy, people need to know this. This is going to help you either A, in your career, your personal life, or how you combine those two things.” What’s your piece of advice you could share with the listening audience?

Nick (28:07):

One of the things that I try to live by is as head of innovation, it’s not just making a new fun product with beer in it. That’s one piece, but I think it’s innovating in everything you do, always being curious and continuously improving in everything, every aspect of your life, just being a little better and don’t just keep doing the same thing because that’s what you’ve always done. Be curious, not judgmental.

Rick (28:32):

There you go. That’s the Ted Lasso. I love that. The mentality and the sensibility you bring to it, Nick, is outstanding. That was awesome. Today, what a great Ovenlight podcast. We appreciate Nick Feluka from Palermo’s joining us. Some great words of wisdom there at the end. What an awesome background. We all love pizza and definitely should enjoy one of their awesome premium brands of pizza the next time you’re shopping in the store.

Nick (28:58):

All right. Thank you very much. It was an honor.

Rick (29:00):

The switch is off. The oven light is off. We thank you for joining us and we’ll see you next time. We hope you’ve enjoyed this episode of The Oven Light. Until next time when we discuss more about the wonderful world of baking technology, trends and more, the switch is officially off. Goodbye for now. See you next time.