PhotoThe people behind ORO Baking Pizzas
Baked in the family, made together
Mathson Solomon Miranda grew up in his family's wood-fired bakery in Aldona, then trained in culinary arts and cooked abroad. ORO runs from The Owl House, a neurodiverse café, where students help make the sauces and learn how the dough works. The dough ferments for 24 to 36 hours, and a portable oven now takes ORO to pop-ups and events.