Press
J. Kenji Lopez-Alt:
Seattle Times:
Move over, Totino’s: Seattle’s frozen pizza scene is heating up
“The finished product, baked from frozen, is like a sturdy Neapolitan pie. The crust has great flavor and a crackle-crisp crust. The sauce holds onto its deep, tomato flavor, and the toppings — from sweet corn and shishitos in the summer to fennel-y Italian sausage in the winter — are bursting with flavor.
5 delicious Seattle sandwich shops to try before the summer ends
"This summer, Corrie Strandjord and her husband Eric Anderson (who make phenomenal frozen pizza as Good Luck Bread) have opened up their commercial kitchen space in Sodo every Saturday for pizzas, bread, cookies and sandwiches. The specialty sandwich changes every week. On a recent Saturday, I picked up arguably the best BLT I have ever eaten. It wasn’t even a BLT but a PLT, the P being crackly crisp pancetta laid on slices of heirloom tomatoes and lettuce slathered with a rich, herby aioli ($14.50). There has also been a pressed tuna and caper sandwich called pan bagnat, and there’s always a vegetarian version. I’m excited to see what Strandjord has up her sleeve as summer turns to fall. And you can’t leave without picking up at least one cookie."
Seattle Met
Take Comfort in Seattle’s Upstart Pizza Scene
"Corrie Strandjord of Good Luck Bread even takes orders for frozen pizzas that emerge from your own oven (thanks to detailed baking instructions) as covetable as a restaurant pie."
TV
NBC King 5’s Evening Magazine: "Handmade frozen pizza? It's a thing, and this small Seattle business makes it!"
NBC King 5’s New Day Northwest: "Keep this delicious frozen pizza stocked in your kitchen"
