We’ve filmed quite a few podcast episodes for Pizza Story, and we had an absolute blast chatting with Paul and Kyle from Hammerbacher Kitchen on the pod today!
They were kind enough to join us while making pizza dough during a busy morning at their Egg Harbor City shop. Let’s jump in and learn about this magical local gem in New Jersey.
Humble Beginnings for Hammerbacher Kitchen & Side Pietz
Paul Erbacher and Lauren Hammerschlag have been running Hammerbacher Kitchen for nearly nine years. What started as a bakery and a side gig quickly turned into a full-time business after they built a name for themselves in their South Jersey community. Thus, Hammerbacher Kitchen + Side Pietz Pizzeria was born.
From Baked Goods to Pizza and Everything in Between
While crowds gather from all around the tri-state area to try one of the bakery’s many delicious treats, the pizza is a newer menu addition. When asked what Hammerbacher’s pizza could be described as, Paul hesitated and then said, “It’s just good.” Kyle laughed and said, “It’s good good.”
Paul reiterated, “I think authenticity comes from the individual, not the brand or the recipe. We make pizza the way we enjoy, we don’t try to be anything other than just good.” In doing so, they’ve dubbed the Hammerbacher pizza style and brand. “Keep it true to the brand and love what you do.”
In an oversaturated industry where everyone is trying to be unique and create something trendy, the focus on quality and consistency is quite exceptional, especially for pizza. “We focus on the fundamentals. I always say, when you go to an ice cream shop, order vanilla. They should be able to get vanilla right before doing anything too creative,” Paul explained.
The same goes for pizza. “We make a great cheese pizza. We keep things pretty basic, but we do our own parmesan blends, and variations on chili crack for the pepperoni. Our main flex is the focaccias; customers love the smoked red pie with a pecorino and parm mix.”
What to Expect at Hammerbacher Kitchen & Side Pietz
The quaint shop is filled with community, friendly patrons, and delicious aromas. You can’t skip out on one of their tasty knishes – a pastry shell with flaky pie dough filled with mashed potatoes and cheddar cheese. They’ve done tons of variations on the knish, including spaghetti & meatball, corn beef & cabbage knish, and even Mac & Cheese with smoked pulled pork. Are you hungry yet?!
If you’re in the mood for pizza, the White Pizza never misses and is easily the most popular pie in the neighborhood.
When asked what they love most about their job, Paul and Kyle explained that they are often “revenge cooking,” meaning they ate in Philly or New York and had a bad experience, which motivates them to try to make the dish better or different in some way. “We are always trying to make things a little bit better,” Paul said.
In an industry where small shops are more prone to shutting their doors, Hammerbacher strives to stay ahead by evolving with the times. They also rely on their community members to keep coming back. “Eat what you like, eat local, and support your small businesses. So many of us are trying so hard. We’re small groups of people doing our best to make the best food for you,” says Paul.
Humble people building a loyal community, using fresh, quality ingredients, and encouraging people to shop and dine locally… What’s better than that?
Connect with Hammerbacher Kitchen & Size Pietz
Whether you’re in the area or just looking to connect with these incredible people, you can find Hammerbacher Kitchen & Side Pietz on Instagram, Facebook, or by visiting their website.
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