Helena Cappon

I started my food service journey when my dad bought a hot dog cart when I was 13 in Denver, Colorado. From there, I worked in ice cream, diners, full service restaurants, and landed on pizza when we realized the rural community we moved to had no mom and pop pizza shops. We wanted to build a business that would revitalize our downtown, bring access to resources for rural students, and develop a third place for building community. My husband grew up baking and always worked in kitchens, and my dad made a career out of building and maintaining commercial spaces. Between the three of us, we knew we could build a life out of our shared skills and resources, and use it to positively impact a rural area in need of economic growth.

Today, we make all our dough, sauce, and shred our cheese in house. We are the only mom and pop pizza and ice cream shop in the area, and we bring options like gluten free, vegan and more to a region who is starting to grow. We have a patio with children's play spaces, we host and sponsor free community events and initiatives, and even started our own pizza-for-reading program called the Gub Reader's Club.