“The mission of MozzaPi is to create food and experiences that bring joy to people’s days. We seek to create an environment of respect, appreciation, abundance, and gratitude. This means constantly ensuring that our pizzas, baked items, stone-milled flour, and educational experiences are always memorable and unique. We chose Italian grain dishes as our foundation because we believe they make beautiful platforms for sustainability. We use freshly-milled Kentucky wheat and durham for our pizza and pasta. Pasta provides a platform for our farm-to-table ingredients. Kentucky beef and pork raised by responsible caretakers makes for delicious spaghetti and meatballs.”

Scones; pizza; pasta.

Step into MozzaPi and feel like you’re going back in time to a gothic mill in a sleepy river town. MozzaPi was built from the ground up by owner Tom Edwards and his family, but feels timeless. Tom is somewhat of a renaissance man and not only built this spectacular structure, but also acts as chef, miller, baker, and pizza maker. Oh yeah, and he roasts his own coffee, too. Tom and his team focus on excellence in sourcing. They are a sustainable gathering place by design. We love that they offer their parking lot every Saturday in the summer to host Louisville’s only organic farmers’ market.

“Edwards’ passion is apparent in both the space he has crafted and the pizza he has spent years perfecting.” –Lindsey McClave, Louisville Courier Journal