Today we’d like to introduce you to Thomas Cerra
Hi Thomas, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I started in Hospitality/Food and Beverage when I was a teenager, working at a small locally owned deli on Long Island. I moved to California in my early twenties and that is where my career took off. From a micro cafe, to being on the opening team of a hotel and high end restaurant, to co managing a 300 seat steakhouse, and managing a small bar and breakfast team of a high end hotel. In late 2023 I had some personal events happen that made me realize it was time to be closer to my family. I was missing out on alot. So after almost 10 years in California, I packed up and moved to Florida. Not even three weeks after moving down here I saw a “Pinsa Place” for sale. I fell in love with what is an amazing concept but lacked the direction and attention it needed to succeed. I decided that after 17 years of being the employee, I was going to become the employer and take a risk. I bought this 120 square foot kiosk inside of a foodhall and using 17 years of experience, turn this business around and make it the success that I can call my own.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
I would say semi smooth. I have one employee and she decided to stay on with me and come along for the journey. I have to say we do make a great team! The biggest struggle I have had is earning the trust of the community back. There was a bit of inconsistency for a while and when you are trying to build a customer base you need them to know they will get the product they are used to everytime they walk in the door! But I see it getting better day by day and we are gaining a whole new base of customers who didn’t even know we existed !
Alright, so let’s switch gears a bit and talk business. What should we know?
Pinsa Fire crafts a much healthier alternative to traditional Pizza. We use an ancient roman style dough that is made with zero wheat flour, rice flour, soy flour, and sourdough start. The result is a very light, airy and crispy crust. Our dough only has around 7% gluten compared to traditional pizza that has around 20%. We offer the classics such as a Margherita, Signatures such as our Fig and Prosciutto or even create your own! Our 9 Inch is perfect for a personal and our 12 Inch can feed two. We offer a lunch special from monday through thursday that is either a choice of a 9 inch cheese or 9 inch cup n char pepperoni and comes with a soda or water from 11am-2pm. We pride ourselves on quality ingredients, excellent customer service and leaving our guest with an experience that makes you wanting more!
Are there any important lessons you’ve learned that you can share with us?
One of the most important lessons I have learned is to be patient, it will all come together. I am such a results driven individual that at times I forget that Rome was not built in a day neither will be my Roman style pizza business!
Pricing:
- 12 Inch Fig & Prosciutto ($18)
- 12 Inch Margherita ($16)
- 9 inch Cheese Lunch Special ($8)
- 9 Inch Cup n Char Lunch Special ($10)
Contact Info:
- Website: https://pinsafire.com/
- Instagram: @PinsaFire
- Facebook: https://www.facebook.com/people/Pinsa-Fire/100090930820795/?_rdr
- Yelp: https://www.yelp.com/biz/pinsa-fire-clermont
Image Credits
Melanie Wohlfahrt of Clermont, Florida
@melanie.elizabethphotography
