A Casa Pizza: Bake at Home Pizza and Stromboli from a Local Family Business

It ’ s a classic group project in occupation school : to create a new conjectural business from the land up. When Erin Hagarty was in an MBA plan at Georgetown, she told her team about the business she had grown up in : a bake-at-home pizza commercial enterprise. The team decided to capitalize on her first-hand cognition. They named their conjectural business A Casa Pizza, using an italian phrase that means “ at home. ”

Erin ’ s group finished their project, turned it in, and that was that. Another occupation school appointment accomplished. But little did she know that her conjectural business planning was going to have real-world applications, when the corporate owners of her parents ’ bake-at-home pizza franchise closed their bakery .
Maureen Hagarty, Erin ’ mho mother, says she realized that if they wanted to keep the pizza business they loved, they were going to have to start making the pizza crusts in-house. “ We have to figure this out, ” she recalls thinking. thankfully for the customers at Wolff ’ s Apple House, who had grown to love the bake-at-home pizza, the Hagartys poured themselves into figuring out how to turn their franchise into a stand-alone operation .
For four months, Maureen and her husband Rob Hagarty baked pizzas in their home kitchen. They had to purchase modern equipment. They had limited refrigeration, and they needed more deep-freeze space. They brought in ovens, mixers, and cooling racks. Her husband “ has an engineering mind, ” says Maureen, and he made sure to put wheels on anything that would be convenient to roll away, like the cool racks, so they could do a set in a small outer space.

last, in 2012, Rob and Maureen Hagarty opened their own bake-at-home pizza store in Newtown Square, PA, in the same placement where they had operated their franchise. They called their fresh occupation by the appoint Erin and her classmates had chosen : A Casa Pizza .

Rob and Maureen Hagarty, owners of A Casa Pizza in Newtown Square, PA

Since opening A Casa Pizza, they have seen the occupation boom. They make the boodle and sauces in-house, impertinently grate the cheese, and choose “ the best ingredients you can find, ” says Maureen .
“ We ’ re having fun, ” she adds .
They have three retail employees, and a crowd of five or six working in the kitchen, depending on the day. Maureen makes the dough. They get an assembly pipeline going, making between 800 and 1000 strombolis per week ( more around the Big Game ! ). They listen to music and chew the fat.

“ It ’ s fun, ” she says again, adding that some employees who thought working at A Casa Pizza would be an interim job have ended up staying for several years .

A Casa Stromboli

As for Erin, she and her husband ( who met in business school at Georgetown ) both consult on the business. The Hagartys ’ younger daughter is a scientist and serves as a food skill adviser. In fact, all three of their daughters lend a handwriting whenever they are about .
During the winter, A Casa Pizza makes it easy to enjoy warm, filling comfort foods. Be sure to pick up their bake-at-home pizza and stromboli for winter meals or game-day parties .
But even though it feels like the dead of winter right now, Maureen reminds us that spring is coming, and it will be a bang-up time for brunch and breakfast stromboli !


As you think ahead to Easter and Mother ’ s Day brunches, incorporate A Casa ’ s delightful breakfast stromboli in Ham & testis, Sausage & egg, Bacon & testis flavors, all available at Wolff ’ s Apple House !
Find our local seller ’ second menu here !