Testimonials
Gourmet Parlor Pizza
w w w.my o r g a n i c p i z z a . c o m
The following is the article published in the VALLEY NATURAL FOODS CO-OP
October / November 2009 Newsletter
Valley Natural Foods Co-Op,13750 County Road 11, Burnsville, MN 55337
LOCAL GLUTEN-FREE FROZEN
PIZZAS ARE HERE!
By Kayle Schaefer
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Pick Your 6 Pack
Choose from 9 Pizzas
6 Pizzas Only . . . $76.74
mix or match Shipping & Handling Included
The following is the article published in the WEDGE'S June/July 2008 Newsletter
Wedge Community Coop, 2105 Lyndale Ave. South, Minneapolis, MN 55405.
LOCAL CERTIFIED ORGANIC FROZEN
PIZZAS ARE HERE!
By Elizabeth Archerd
Look in freezer door #9 for the newest entry into our local organic
products, Gourmet Parlor Organic Pizza. Yes, it is finally here and it is
about time. A certified organic, frozen pizza (12 inch), locally made by a
family business and distributed by Co-op Partners Warehouse (CPW).
Gourmet Parlor's Organic Pizza is owned by Myron Handeland of Royalton,
MN. He has over twenty years in the pizza industry and has operated the plant
for twelve years. He started in the restaurant business, opening the small Gourmet Parlor Pizza chain locally in the '80s. From there he went into manufacturing frozen pizzas for bars in Minnesota and Wisconsin so they could offer their customers the same quality pizza they would get at the restaurant.
When Jerry Trutwin, the company sales manager, approached Myron with the idea to go organic almost two years ago, Myron was very excited about it. Organic certification finalized in February of this year and was overseen by MCIA (in St. Paul). The process took over a year from start to finish. Every ingredient that can be certified organic is certified organic - no compromises for this company.
This line offers a great combination of quality, value and organic certification like no other pizza. The pizzas are heavier and larger than the natural industry standard and priced to compete. You should be able to feed three people with one of these. As Jerry points out, when producing pizzas there is not much added cost to putting a few more ounces per product. And what ingredients! The Sausage and Mushroom pizza is loaded! It lists maitake, shiitake, portabella and crimini mushrooms You can't even see the cheese with the 2 full ounces of Organic Mushrooms used on this one - Truly, A Mushroom Lover's Organic Delight!
The plant has eight to twelve employees depending on the time of year, of which half are family members. Handeland expects to double the size of the workforce within the next six months by adding an evening shift for the organic line.
The Wedge now carries all six varieties.Take my advice. Try them all. - Elizabeth A.
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