Wisconsin pizza concept pivots with take-and-bake options

To cater to changing consumer demands amid the pandemic, Milwaukee chef Andrew Miller tweaked the concept for his forthcoming pizzeria, Flourchild. The restaurant, which has been hosting pop-ups leading up to the opening of its brick-and-mortar location, will offer a regular menu and also sell some of its pizzas as frozen take-and-bake items. Read the OnMilwaukee story here

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