S&J’s Woodfired Pizza
A slice of the market
Not everyone who becomes a beloved fixture at local farmers markets sells blueberries and sweet potato greens. Jonathan Seyfred and his wife, Sarah—who run S&J’s Woodfired Pizza—pull up weekly to four markets (Dunwoody, East Atlanta, Grant Park, and Peachtree Road), fire up a truck-hauled Italian brick oven, and start tossing pies featuring the fresh ingredients found all around them.
They make a thin crust topped with a sheen of tomato sauce and a sprinkling of cheese. Each mouthful is punctuated with a local surprise—a smoky bite of Pine Street Market bacon, a juicy sliver of pepper from W.A. Hennessy Farm, or . . . was that a peach? Yes. Marketgoers line up for bacon, peach, and jalapeño this time of year. Few flavors are ever set in stone: Jonathan emails fellow market vendors before they arrive so he knows what he’ll be working with.
Before he jumped into the mobile pizza business, Seyfred was an emergency-room nurse. It’s an unlikely career move, perhaps, but he and Sarah (also a nurse) say it makes sense: Neither is afraid of working long shifts on their feet, and they reasoned that a $20,000 trailer oven was a less risky investment than a $200,000 restaurant. Another bright side: "People are a lot happier at a festival or a farmers market," says Seyfred. "No one wants to go to an ER." sjpizza.com
Photograph by Caroline C. Kilgore