Pizza Baby, Charlotte, North Carolina | Destinations

As an artisan bakery and restaurant, Pizza Baby is more than a pizzeria – and that is by design. The locally owned and operated business boasts two storefronts and multiple revenue streams. According to co-owner Steven De Falco, Pizza Baby is still in the nursery stage with more innovation to come.

De Falco owns Pizza Baby with Trey Wilson, a classically trained chef. The duo is intentional about using clean-label, top-shelf ingredients that set the business apart.

Pizzeria and Bakery

Their concept not only has caught the attention of Charlotte’s restaurant community (reservations are encouraged to cut down on wait times), Pizza Baby also was recognized by 50 Top Pizza in 2024 and 2025.

As if that weren’t enough, Pizza Baby also sells its breads and pastries wholesale to local restaurants and high-end markets. Products for the bakery side of the business include brioche, focaccia and sourdough, among others.

“We love and embrace our identity as a bread-baker’s pizza,” De Falco says, adding that the owners apply processes and workflow methods from bakeries to their restaurant operation. “Ultimately, we have formed this hybrid identity that we feel is quite unique.”

In addition to its wholesale bakery offerings, Pizza Baby sells its dough – cold fermented and made with carbon-filtered water, sea salt and unbleached, unbromated flour – and collaborates with other North Carolina businesses, when possible. In late 2025, it launched the Pizza Baby Italian Pilsner with Asheville-based brewery Dssolvr.

Two Pizza Storefronts

The pizzeria operates two locations in Charlotte – Pizza Baby East and Pizza Baby West. De Flaco credits organization, systems and team building for the ability to run two separate storefronts, adding that he and Wilson continually search for synergies to make the process easier.

Both establishments offer a 14-inch “Americana-style” round pie as well as Roman-style “slice” cut into two pieces. Specialty pies include a spicy take on the Hawaiian pizza – the Lu’au comes with a garlic cream sauce, Italian ham, jalapeño and, of course, pineapple. The Tartufo base is a truffle cream sauce, and the pizza features mushrooms from North Carolina-based Urban Gourmet Farms and pine nuts. A spicy meat-lover’s pizza by another name, Pizza Baby’s Sicily pie has an Italian tomato sauce base and is topped with mortadella, prosciutto and coppa as well as stracciatella, chili oil and pistachios.

De Falco calls the menu “chef-driven, ingredient obsessed and hyper well sourced.” For all the business’s side ventures – wholesale bakery, dough retailer and brewery collaborator, among others – Pizza Baby is still in its infancy. The business plan? “More Babies!” says De Falco, adding that bakery growth and expansion of the Pizza Baby concept are on the menu.

Additionally, the owners are proofing concepts that would see expansion into pasta and sandwiches, with the latter currently on trial via the Pizza Baby menu – complete with house-baked bread.

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