The goal of any restaurant should be to provide the customer with food that leaves an impression. Whether it is decadent bakery items or life altering pizza, the food you take in should mean something more than sustenance. That is why we at MozzaPi center all of our milling, baking and pizza making around one simple question: “Is this consistently executable, highly memorable and decidedly unique?” We are certain that every item on our menu will fulfill and exceed your wildest expectations.
The new pizza paradigm is all about balance. Artfully balancing the crust with the toppings, balancing the flavors with the textures, balancing local with seasonal ingredients. Neapolitan and wood fired oven pizza should embody this balance between simplicity and creativity. At the end of the day it is really about taking natural, healthy ingredients and preparing them in a way that is simple and satisfying.
Whether it is sourdough, focaccia, rye or brioche, we take pride in every Louismill loaf that we bake. We use only the highest quality ingredients and strive to locally source as many things as we can. Every recipe is stripped down to the most essential ingredients and we never resort to preservatives or additives. Our one goal at Louismill is for all of our food to create a memorable, consistent and unique experience. One bite of our croissant should transport you to Italy, regardless of whether you have ever left Louisville or not.
Flour and Grits
We believe in locally sourced ingredients for our MozzaPi pizzas, Louismill breads and all of our baked goods. This belief in personally knowing the sources of all of our foods has led us down many interesting paths. Our most recent decision within MozzaPi was to begin milling our own flours using ancient grains. We believe that this decision displays yet another point of distinction that makes our food memorable and unique.