Business
Mark Mammone learned the art and science of fermentation while living in Los Angeles. As an aspiring actor, he practiced his culinary skills during downtime between gigs. After trying his hand at kimchi and making several batches of pickles, he decided to pick up a few books to really study and learn the fermentation process. Although he had some modest success as an actor, Mark ultimately decided to move back to Pittsburgh and put his heart into a restaurant career.At his new job with Piccolo Forno in Lawrenceville, Mark met Joe Bardakos, and the two became quick friends. Whenever they experimented with new dishes, they seemed to complement each other’s work. While they were fortunate to stay busy in the kitchen during the pandemic, Mark started to think more about his future. One day, he approached Joe with an idea to create a pickle company. Mark’s enthusiasm for the project was infectious, and Joe agreed to join him in the business. Only a few short months into their new venture, Bridge City Brinery has already developed a devoted following with a number of stores carrying their products throughout the Pittsburgh region.If you have any questions or if you’d like to chat, you can reach me at my contact info below. The purpose of this podcast is to share ideas, inspire action, and build a stronger small business community here in Pittsburgh. So please say hello, tell me what you think, and let me know how I’m doing. It means a ton!YOU CAN REACH ME AT:Website: https://www.proprietorsofpittsburgh.comInstagram: https://www.instagram.com/proprietorsofpittsburghpodcastFacebook: https://www.facebook.com/proprietorsofpittsburghpodcastLinkedIn: https://www.linkedin.com/in/darinvilanoPhone: 412-336-8247YOU CAN REACH MARK MAMMONE AND JOE BARDAKOS AT:Website: https://bridgecitybrinery.comInstagram: https://www.instagram.com/bridgecitybrineryFacebook: https://www.facebook.com/BridgeCityBrineryTwitter: https://twitter.com/BCBrineryEmail: bridgecitybrinery@gmail.com