As an artisan bakery and restaurant, Pizza Child is greater than a pizzeria – and that’s by design. The regionally owned and operated enterprise boasts two storefronts and a number of income streams. Based on co-owner Steven De Falco, Pizza Child remains to be within the nursery stage with extra innovation to return.
De Falco owns Pizza Child with Trey Wilson, a classically skilled chef. The duo is intentional about utilizing clean-label, top-shelf components that set the enterprise aside.
Pizzeria and Bakery
Their idea not solely has caught the eye of Charlotte’s restaurant neighborhood (reservations are inspired to chop down on wait occasions), Pizza Child additionally was acknowledged by 50 High Pizza in 2024 and 2025.
As if that weren’t sufficient, Pizza Child additionally sells its breads and pastries wholesale to native eating places and high-end markets. Merchandise for the bakery facet of the enterprise embrace brioche, focaccia and sourdough, amongst others.
“We love and embrace our id as a bread-baker’s pizza,” De Falco says, including that the house owners apply processes and workflow strategies from bakeries to their restaurant operation. “In the end, we have now fashioned this hybrid id that we really feel is sort of distinctive.”
Along with its wholesale bakery choices, Pizza Child sells its dough – chilly fermented and made with carbon-filtered water, sea salt and unbleached, unbromated flour – and collaborates with different North Carolina companies, when potential. In late 2025, it launched the Pizza Child Italian Pilsner with Asheville-based brewery Dssolvr.
Two Pizza Storefronts
The pizzeria operates two places in Charlotte – Pizza Child East and Pizza Child West. De Flaco credit group, programs and workforce constructing for the flexibility to run two separate storefronts, including that he and Wilson frequently seek for synergies to make the method simpler.
Each institutions supply a 14-inch “Americana-style” spherical pie in addition to Roman-style “slice” reduce into two items. Specialty pies embrace a spicy tackle the Hawaiian pizza – the Lu’au comes with a garlic cream sauce, Italian ham, jalapeño and, after all, pineapple. The Tartufo base is a truffle cream sauce, and the pizza options mushrooms from North Carolina-based City Gourmand Farms and pine nuts. A spicy meat-lover’s pizza by one other title, Pizza Child’s Sicily pie has an Italian tomato sauce base and is topped with mortadella, prosciutto and coppa in addition to stracciatella, chili oil and pistachios.
De Falco calls the menu “chef-driven, ingredient obsessed and hyper effectively sourced.” For all of the enterprise’s facet ventures – wholesale bakery, dough retailer and brewery collaborator, amongst others – Pizza Child remains to be in its infancy. The marketing strategy? “Extra Infants!” says De Falco, including that bakery progress and growth of the Pizza Child idea are on the menu.
Moreover, the house owners are proofing ideas that will see growth into pasta and sandwiches, with the latter at the moment on trial through the Pizza Child menu – full with house-baked bread.
