A Visit To Good Luck Bread

Eric Anderson and Corrie Strandjord have created a truly great small business. Their combined skillset gracefully and nonchalantly includes know-how in baking, food service operations, teaching, cooking and even music. While Corrie is a former teacher turned baker and chef, Eric previously worked in operations at Molly Moon's Ice Cream while fronting his well-loved band Cataldo before starting their pizza business. The two are a rare success story of a married couple working together to grow a really lovely business that continues to grow.

While Corrie was privately cooking for families via Good Luck Dinner and deciding the best way to provide homemade sourdough pizza for her clients, she landed on par-baking (a great way to partially cook dough, freeze it and then fully bake at later time). When COVID hit, the two saw an opportunity to create frozen restaurant-quality pizza delivered to homes in the Seattle area. Since then, they've made appearances in the Seattle Times, Seattle Met, King 5 and Kenji Lopez-Alt has even said that "the world's best frozen pizza from Good Luck Bread really are as advertised".

Having known Eric and Corrie for years, my bias is blatant. When they asked me to brand their business and design their packaging, it only added to that bias a bit more, but everyone else seems to share my opinion—Eric and Corrie are great and so is their pizza.

If you'd like to get some pizza, just head to Good Luck Bread for delivery or pop by one of their weekend Bake Sales for sandwiches and more.

-Zack