High Rise

Road Trip

For three years, hardcore fans of Neapolitanstyle pizza have found their way to Greencastle for the surprisingly authentic woodfired version at Bridge’s two blocks away. The high-volume bakery opened in October and shares the pizzeria’s chef, Sal Fernandez, a California transplant who trained at the Culinary Institute of America in Napa Valley and brings the French boulangerie concept to a new two-story building that is not your average bakery.