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Mar 07, 2024

Customer Feature: Cane River Pizza Co

Cane River Pizza Co

Cane River Pizza CoCane River Pizza CoCane River Pizza Co

Jason Rachal, the driving force behind Cane River Pizza inherited not just a knack for cooking but a deep-seated love for it, nurtured within the warm embrace of his family kitchen.

With a career spanning over two decades in the restaurant industry, Jason’s passion for pizza only grew stronger. “I’ve worked in restaurants since 1990,” he proudly declares, each year adding to his repertoire of culinary expertise. However, it was a pivotal moment in 2007 that set Jason on a quest for pizza perfection. Frustrated by the search for the ideal dough recipe, Jason stumbled upon a revelation. “I purchased a pizza dough recipe from her and I also purchased a pizza stone,” he recalls, his excitement palpable even in hindsight.

Armed with newfound knowledge and a trusty pizza stone, Jason embarked on a dough-making journey that would ultimately lead him to his own culinary masterpiece. “I was cooking in my home on a standard electric oven at almost 500° and really enjoyed the results,” he reflects, each experiment bringing him closer to the elusive taste he sought. As friends and family showered him with praise for his creations, Jason knew he was onto something special.

Driven by a desire to delve deeper into the roots of pizza-making, Jason set his sights on a more authentic experience. “I wanted to build a brick oven at my home to experience the way people had cooked for thousands of years,” he explains, his passion for tradition evident in every word. Thus began a ten-year odyssey that would see Jason and his wife embark on the monumental task of constructing their own brick oven overlooking the picturesque Cane River.

With each fiery blaze and perfectly charred crust, Jason’s dream of authenticity came to life. “I had to change my dough recipe because I was going to start cooking between 750° and 900° instead of 500°,” he reveals, the evolution of his craft mirroring his unwavering dedication to perfection.

But as his pizzas reached new heights of flavor and texture, so did his ambitions. Despite the resounding success of his backyard brick oven, Jason yearned to share his culinary creations with a wider audience. “I approached my wife about building another oven, this time on wheels!” he exclaims, his enthusiasm infectious. However, his wife’s response was a resounding “NO!” “Never again would she help me build another oven,” Jason chuckles, recalling the playful banter that ensued.

Undeterred by this setback, Jason began exploring alternative avenues to bring his vision to life. With a gleam in his eye, Jason recounts the moment he made the call to Bread Stone Ovens. “I made the call to Antoine, and he and his crew did an amazing job on our Napa trailer with a 1200L Bread Stone Oven,” he reminisces, gratitude evident in his voice.

“We picked it up on August 31st, 2021,” Jason beams, the excitement of that day still fresh in his memory. And thus, armed with his trusty mobile brick oven, Jason and his team embarked on a new chapter in the Cane River Pizza journey.

Cane River Pizza has become a beloved fixture in the local culinary scene. From bustling farmers’ markets to lively festivals, Jason and his team delight in serving up their signature pies to eager patrons. The feedback has been overwhelmingly positive, with guests marveling at the craftsmanship of the oven and savoring every bite of their delicious creations.

As they continue to expand their reach, Jason and his team are gearing up for an exciting season ahead. With three weddings on the horizon and a 40th-year high school class reunion to cater, Cane River Pizza is poised for even greater success. And through it all, Jason remains grateful for the unwavering support of his family, friends, and loyal customers who have helped him turn his pizzaiolo dream into a thriving reality. With each slice they serve, Cane River Pizza brings joy and satisfaction to pizza lovers near and far, solidifying their place as a true culinary gem in Natchitoches, Louisiana, and beyond.

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