Eduardo Perez says the Oakland hills district “has caught my heart” and finds the area great for small business.
The seventh and newest location of the small pizza business that he and his brother, Willy Perez, launched in 2012 had the 44-year-old entrepreneur in an interview describing Montclair as a welcome change.
Sliver Pizza shops follow core menus and business principles. Pizzas on 14-inch sourdough crusts are made with additive-free cheeses, fresh produce as a primary ingredient, no meat products and options that include vegan, gluten-free or partially baked. From that experience and while watching his father work for 32 years at Berkeley’s Spenger’s Fresh Fish Grotto, he learned respect for working-class people like his parents who work hard to support their families.
“He taught me, and we developed our own touch and baking style. Sourdough is very elastic, less soft, stubborn and takes 32 hours to proof. You press it out with your fingers and it comes right back at you. But it’s also the most digestible bread.”
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