Behind the Scenes: Adding Toppings To Gourmet Parlor’s Signature Creations [VIDEO]
ROYALTON -- This week in our "Behind the Scenes" series on WJON, we roll up our sleeves and learn how to make Gourmet Parlor's signature pizza's.
Gourmet Parlor's Pizza, out in Royalton, has been providing pizza lovers with a special treat since 1980.
President Steve Sauer says many of their pizza's are favorites at local bars in downtown St. Cloud.
"Locally we are sold in MC's Dugout, the Pickled Loon, Landmark Tavern, and H.R. Pesty's to name a few," says Sauer.
Sauer bought the company back in October from Mike Handeland. He says his staff of nine can produce about 2,500 pizza's per day.
"We make nine different types of pizza on three different types of crust and we make anywhere from 1,700 to 2,500 pizza's a day," says Sauer.
With making so many pizza's Sauer says his staff begins their day at about 5:30 a.m.
"And we start making pizza's at about 6:30 a.m. until 2:30 p.m. and then it's cleanup time," says Sauer.
The company's top seller is its three-meat pizza, with chicken Alfredo the second-best seller. Sauer says to make the three-meat pizza begins by placing the crust on a conveyor belt where sauce is added and a fresh topping of sausage layered.
"We use fresh sausage and we are one of the few companies that use a fresh sausage on their frozen pizza," says Sauer.
Once a layer of cheese is add other toppings are put on by hand before the pizza is shrink wrapped.
"The sauce, sausage and cheese are put on by the machine then all the extra items we put on by hand," says Sauer.
After a cart of pizza's are full they are then stored in the freezer until it's ready to be shipped.
"Typically Monday, Tuesday and Wednesday the drivers come in and pick up pizza," says Sauer.
Sauer says he has enjoyed taking over the company and hopes to grow not only with new pizza ideas but to sell his pizza's in local grocery stores.