Spring means a lot of different things to different people, but to those of us in the pizza industry it means one thing: It’s time for the International Pizza Expo. From ingredient suppliers, like us, to equipment manufacturers and pizza operators—big and small—everyone from the wide world of pizza gathers in Las Vegas for three magical days every March. It’s hard to believe, but 2019 will be the 35th staging of the expo.
Of course, Bay State Milling Company will once again be right in the middle of the action. Come see us at booth 1489.
Pizza Expo is usually one of the most fun shows on our schedule, because who has more fun than pizza people? Don’t believe me? Check out these happy folks from Pizza Expo 2018.
But it’s not all fun and games, there’s also serious business—or at least business—to be done at Pizza Expo. For us, it’s about getting our customers, or potential customers, aligned with the best flour for their pizza. There’s nothing worse than a thin crust that’s too chewy or a Neapolitan-style crust that’s lacking of that signature bite. That’s where flour comes in to save the day.
We have several national brands that are ideal for specific pizza styles.
Bouncer Premium High Gluten Flour is made with the finest high protein spring wheat. It produces an excellent New York-style thin crust or hand-tossed pizza.
Contadino “00” Pizza Flour was specially formulated to make a classic Neapolitan-style pizza. Milled in the US from North American wheat, Contadino provides a comparable replacement for imported “00” flour.
Winona Patent Flour offers medium protein with exceptional mixing tolerance. This all-around flour serves up pizza ranging from traditional to thick crust.
Mix it up
If you want an all-in-on solution to pizza making, we have you covered there too. We offer several complete pizza mixes that, with some simple variations, can make several styles.
Have a whole (wheat) pie
Looking to add a healthy halo to your menu? Try a whole grain option. BeneGrain Sprouted Wheat Flour gives you superior performance and flavor. We offer several other whole wheat flours that can be incorporated into your existing recipe.
If you have questions about any of these solutions, stop by booth 1489 at Pizza Expo and our expert staff will help you out. Now that we got the business out of the way, back to the fun of the show.
Pizza Expo is, after all, a food show, so we have to feed you. This year, we’ve baked perfect baguettes with Contadino “00” Flour. We’ll be topping them with various fresh ingredients, so stop by throughout the show to see what we’re sampling.
We also know that the trade show experience isn’t complete without some trinkets. We’ve got you covered there too. This year we have three buttons. Grab the one the best suits you or collect them all!
Two for one
Once you’ve soaked up all the action at Pizza Expo, you can head over to the International Artisan Bakery Expo. Badge holders for Pizza Expo are permitted to enter the first-of-its kind artisan baking show free of charge. If you do visit the artisan show, make sure you say hello to the rest of our team who is manning Booth 540.