Today we’d like to introduce you to Paul Jacques Jr
Hi Paul, thanks for joining us today. We’d love for you to start by introducing yourself.
I WAS OUT OF WORK BECAUSE OF THE PANDEMIC AND HAD NO REASON TO FINALLY DO MY BUSINESS PLAN. I CAME UP WITH SOME FUNDING AND FOUND AN AMAZING SPOT WITH A MOTIVATED SELLER. MARCH 2025 WILL BE MY FOURTH YEAR IN BUSINESS. WE ARE ALWAYS TRYING TO IMPROVE, SERVE GREAT FOOD AND GREAT SERVICE.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Being a small business owner there are lots of challenges! I tackle each one and learn from it. I try hard to build a good working environment where people want to be here and are proud of what we do!
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I cooked my first egg at five tears old and I’ve been cooking ever since. Now I own an award winning pizzeria in Altamonte springs. When I bought the restaurant the previous owner won critics choice best pizza in Orlando. That was a tough one to start with. But we won critics and readers choice best Pizza in Orlando the following year! That is something to be very proud of! And we work to keep up those standards at all times! What sets our pizza apart is the high quality flour, the long fermentation and the 800 degree wood fired oven.
Are there any important lessons you’ve learned that you can share with us?
Consistency is so important! The dish needs to be the same week in and week out. Wether it’s John, Eric, Kevin or Paul.
So, for Antica its really about keeping it simple. One of my T-shirt logos is…….Simple food done right.
Contact Info:
- Website: https://antica-pizzeria.com
- Instagram: anticapizzeria16
- Facebook: Antica Pizzeria and Market
