No food truck. No storefront.

Yes: Wholesale, pop-ups, residencies, catering, brand activations, pizza for at home

Trusted pizza brand scaling globally

A classic

about us section

A Woman in Pizza, Supported With Love

I entered the pizza world later in life, supported endlessly by my partner, my family, and my friends.

Hope’s is a family-built business.
 
Every step from the first dough ball to the first wholesale deal is shaped by the people who supported and believed in me.

Before Hope’s Pizza existed, I was sick — long before I ever dreamed of starting a pizza company.

Getting better forced me to rethink everything. When I went to NYC, I met a woman who taught me the craft of slow-fermented dough and true New York style technique.

It changed my life. I came home knowing two things:
I wanted to make pizza. And I wanted to create something that could grow bigger than me.

The name Hope also comes from my grandmother, Hope Oberlin, who was the heart of our family. She’s where the joy, generosity, and stubborn optimism behind this brand come from. Hope’s Pizza thrives through her name, her energy, and her belief that food brings people together.

The Shift From “I Want a Restaurant” to “I Want a Global Brand”

At first, I planned to open a physical location, or a food truck. That felt like the natural path that people in food take.

But every time I thought about it, my gut told me:
Hope’s can be bigger. Way bigger.

I didn’t want to bake for one neighbourhood
I wanted the world to be able to eat my pizza, every day, anywhere.

That shift happened during a pop-up that went wrong. I had to bake all the unsold pizzas and freeze them. At the next pop-up, the reheating made it even better New York-style — exactly like how a slice shop bakes, slices, and reheats when you order.

That beautiful mistake became the blueprint.

This is the moment Hope’s Pizza became a frozen-fresh wholesale product — not just a pop-up.

Crafted in Pop-Ups, Built for Scaling

We invested everything we had into perfecting the product through pop-ups — testing, tweaking, improving, and pivoting.

Every setback pushed the pizza forward. Every happy customer, every sold-out night, every burned (or dropped) pizza taught us something.

Hope’s is now a 72- 100-hour fermented, fully pre-baked, vegetarian, vacuum-sealed frozen pizza designed to be:

o Restaurant quality

o

o Lasts for a long time frozen

o Scalable globally

o Reheated perfectly in 5 minutes

o No dine-in. No storefront. Just worldwide access to a pizza that tastes hand-made with love

Why is the pepperoni vegetarian?