Today we’d like to introduce you to Nathan Ingram.
Hi nathan, please kick things off for us with an introduction to yourself and your story.
When COVID hit, I was working an IT sales job and stuck at home like the rest of the world. I started making sourdough bread, and then sourdough pizza on the Big Green Egg. It was getting better and better to the point where I quit my job and bought a food truck to pursue my passion for great pizza. We learned a lot on the truck over the course of almost 4 years and have now been in Brick and Mortar for over 1.5 years.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It has not been smooth. I’d guess no restaurant owner has had a smooth road. After picking up the trailer in South Florida my turbo pipe burst in GA and I had to duck tape and JB weld the slit to get pressure. We drove back with the brand new trailer at 50mph on i95 the whole way. A 24 hour trip from South Florida to Norfolk was the start of this journey. It has been very hard, mentally and physically but the work is extremely fulfilling and driven by passion. I love the challenges and the rewards. If it was easy more people would open pizza shops.
As you know, we’re big fans of Sour Street Pizza. For our readers who might not be as familiar what can you tell them about the brand?
We are a wood fired sourdough pizzeria. We have a limited menu with fresh and local ingredients whenever possible. The dough is made with 100% organic flour, water and salt. We have two salads, meatballs, olives and a great wine list. We just got our liquor license and have a mix of Italian and locally inspired cocktails. We take pride in having great service and you can watch the whole pizza process from the bar.
What were you like growing up?
I loved skateboarding and hated school. Lots of skateboarding and filming, photos etc.
Contact Info:
- Website: https://www.sourstreetpizza.com
