Jeremy and Michele of Gabacool Provisions

About this episode

Jeremy and Michele discuss how they built Gabacool Pizza as a successful pop-up business without the overhead of a traditional restaurant.

What if the smartest way to start a pizza business isn’t opening a restaurant… but avoiding rent entirely? In this episode of the What's Good Dough Podcast, we spend the day with Jeremy and Michelle, the team behind Gabacool Pizza, an award-winning pizza pop-up that built a powerful brand without the massive overhead of a traditional restaurant. From prepping in a commissary kitchen to selling out at brewery pop-ups, they’ve built a business that prioritizes flexibility, creativity, and community. Throughout the episode, they break down their entire workflow—from prep and transport logistics to branding, menu design, and the realities of running a food business without a permanent location. If you've ever thought about starting a pizza business but were intimidated by restaurant rent, this episode offers a real blueprint. Highlights: 02:57 – Arriving at the Petaluma commissary kitchen 03:12 – Why pop-ups still need a legal kitchen space 04:25 – Storage rules and health regulations for food businesses 04:57 – Managing trips between the kitchen and the event location 05:39 – Preparing ingredients for hundreds of pizzas in a shared fridge 06:39 – Organizing dough trays and prep…

People in this episode

Host: What's Good Dough

Guests: Jeremy, Michele

Topics covered

• pizza business
• pop-up restaurants
• food logistics
• branding
• community support

Keywords

• pizza
• pop-up
• commissary kitchen
• food business
• branding
• community

Mentioned in this episode

Organizations: Gabacool Pizza

Places: Petaluma

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