Sips & Pies

09/25/2026

I've wanted to share our process for awhile now, and I finally got around to it. Here's how we make our dough, including a custom dough calculator that uses the exact baker's percentages we use here at Sips & Pies.

Making good pizza takes time, temp control, and zero gatekeeping. Here’s the step-by-step process behind the crust at Sips & Pies.

09/15/2026

Proud to support the Pueblo County High School Boys Tennis team along with these other awesome businesses.

07/28/2026

Hi friends! How. The. Heck. Are. You!? We’ve missed you. A lot. More than we can say. It feels like last summer was forever ago, doesn’t it?

Anyways, I’m almost healed up and should be fully released by this time next week. Exciting. So, we’re starting to plan for next year. Part of that planning means I need your help.

We’d love to find a bakery/small restaurant that closes early in the day who would be open to us using their kitchen a couple of days a week to make dough and other prep items.

Heck, we’d love it even more if we could do limited pop-ups there! Bonus points if we could do some this fall and winter.

So, what I’m humbly asking of you is this: Tag a local business in the comments that you think might be open to working with us. And if you don’t know someone, please share this post? We’ll love you forever if you do.

03/18/2026

Before I go down a rabbit hole, I wanted to see what our followers think. Should I start making and selling bread from home while I'm on my shoulder recovery journey? I don't think we'd go down the path of setting up at farmers markets, etc. Just take orders and delivery/pick up.

03/10/2026

Hey friends! Turns out, making pizza is basically an extreme sport. I recently had to undergo shoulder surgery, and as much as it breaks my heart, it means we won't be able to open this season.

Sigh. It’s incredibly frustrating.

Instead, I'll be spending the season tackling physical therapy and focusing on healing properly so we can eventually come back stronger than ever. We are absolutely gutted. We were poised and excited to hit the ground running this year.

More than anything, I'm going to miss seeing your pretty faces, hanging out at the tent, and being out in our pizza-loving community.

Thank you for always supporting us. We'll keep you updated on the recovery journey. Until then, eat some good pizza for us. We love you all.

10/22/2025

Sometimes life throws you curveballs, and that’s exactly what happened to us this week. We had big plans to open one last time for the season this Saturday, but we’re no longer able to. We have been working on our newest special for the last two months (vodka sauce, fior di latte, Spanish chorizo, Calabrian chilis.. uh-mazing) and were excited to share it with you all.

And so, as our first season comes to an end, we all want to express a heartfelt thank you to every single person who liked, commented or shared a post, as well as those who visited us, chatted with us, left a review, or reached out privately and provided feedback – good and bad. We’ve enjoyed being in the community and the feeling of building our own pizza-loving community. Seriously. Thank you.

We can’t wait to be back out in the spring of 2026. We love you all. Yes, even you.

10/04/2025

Man, the wind today kicked our butt. I’ve never had that much trouble keeping the oven at the right temp. And I’m sure 90% of our basil and Parmesan is in the highway.

Glad we were able to serve those who came by. And if you were our last customer who got to watch us frantically keep the tent on the ground while the prep station decided to take off across the parking lot, please tell us you took a video!?