Lewis Baked Goods Brings a Passion for Pizza to Talbot Street What started as a long-standing obsession with dough has officially risen into a full-fledged business at Lewis Baked Goods, located at 572 Talbot Street. Owner, Marty Lewis, may be new to the food industry, but his relationship with pizza goes back decades.
“For me, pizza -- I’ve been doing pizza for a long time, doing fa- mily events, serving a lot of people,” Marty says, “has been a bit of an obsession for de- cades. Pizza and dough in general.” The idea for Lewis Baked Goods began unexpectedly during
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a casual conversation with Shawn at Lumberjack Pizza, who specializes in oven-ready meals. When the topic of pizza crusts came up, Marty offered to make a few samples. “I made him some samples on a whim,” he says. “He basically said, ‘How many of these can you get me and when?’” That moment sparked the search for a location and the launch of a wholesale crust business. Positive feedback soon led to something more. “The response to the wholesale has led to doing takeout,” Marty explains. “People were saying, ‘You really need to sell pizzas.’” At the heart of Lewis Baked Goods is the dough itself, long- fermented, carefully tracked, and thoughtfully crafted. “It’s fascinating how you can take flour, water, salt, a little bit of yeast, and then play around with different ways of fermenting it,” Marty says. “You can make it really good, or you can have it turn out not good.” His signature crust is inspired by multiple traditions. “It’s kind of a Roman dough Neapolitan inspired, with a little bit of New York in there,” he explains. The result is a pizza with a thin centre, a puffy edge, and a balance of crispness and chew. While the menu keeps things approachable with familiar toppings, Marty enjoys layering flavours. “You’re trying to hit all the right notes: acid, savoury, sweet, heat, and mouthfeel,” he says. Standout options include brisket and pork-based pizzas made with locally sourced meats, including brisket from Steve Shaw’s Smokin’ Habit food truck. Currently open for takeout Thursday through Saturday, 11 am to 7 pm, Lewis Baked Goods also handles wholesale orders earlier in the week. Customers can order in person, by phone, or online, with third-party delivery coming soon. Despite the learning curve, Marty says the leap into food has been worth it. “It’s terrifying,” he admits. “But if you’re afraid of something, usually on the other side of that is the best thing that’s ever happened to you.” With passion baked into every crust, Lewis Baked Goods is quickly becoming a must-try stop on Talbot Street.
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Hometown St. Thomas • Jan-Feb 2026 • Page 7
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