A Year-Round Pizza Joint in Elberta

Elberta Pizza Co. finishes its first summer and looks ahead to fall and winter

By Geri Dietze | Sept. 13, 2025

When we talk about fresh, house-made, and hand-crafted at a pizzeria, that means fresh dough daily, in-house sauces, hand-grated cheese, and hand-cut meats. We wouldn’t expect anything else, and Elberta Pizza Co. has made its mark doing just that in a matter of months after a soft opening in May.

Situated at the Elberta-Frankfort causeway, this might be considered a quiet location choice for a year-round business, but Bryan and Desiree Fast, who hail from the area (Frankfort and Beulah respectively) know what they’re doing. “There’s a bit of foot traffic,” Bryan Fast says, “but a lot of overflow from M-22.” Adds Desiree, “It’s a good location.”

Making Space

Bryan spent his life in the food business, starting with his family’s restaurant Harbor Shores in Frankfort, a “family style restaurant with two good-sized dining rooms.” That set him on a career path in food, management, and customer service, most recently at That’sa Pizza in Traverse City and including the Coho Café, Pappano’s Pizza, and Stormcloud Brewing Company.

The Fasts’ original intent was a food truck, but after looking at the “leap” between a truck and a brick-and-mortar location, Bryan says, “It wasn’t that much of a difference.”

The building is small, just 24 feet wide, and there is no room for seating inside and no practical way to expand. “I was daydreaming about how to expand out the back, but it’s not feasible,” explains Bryan. Still, patrons can expect convenient take-out and delivery, with limited outdoor seating, weather permitting, during the warmer months.

The couple’s business plan is downright refreshing in the 21st century where everything is chillingly monetized: Most important to them is the idea of settling down and staying put, raising a family, and building customers through product quality and consistency.

Elberta Pizza Co. is reaping glowing reviews, but in a region where the customer traffic is as changeable as the seasons, the Fasts have planned accordingly.

“We know operating costs will be negative for a few months in a row, [during the winter],” Bryan says, and they will adjust with the seasons, perhaps with new hours and delivery changes. (Hint: Winter will be a great time for dedicated patrons to show Elberta Pizza some off-season love.)

Throwing Dough

Speaking of changes, palates have changed, and in many ways, we eat differently; we experiment more and we enjoy expanded choices. Pizza has changed too, and Elberta Pizza Co. embraces that, not to copy Detroit, Chicago, or New York pies, but to “make it your own, in your area, like a signature,” explains Desiree.

As such, Elberta Pizza Co. offers up all of the possibilities. Even the traditionalists will take a second look at—and surely be swayed by—the flavor choices.

Start with the crust, American pan style, or thin. (There is a gluten free option, as well as a noteworthy cauliflower crust. “It’s pretty delicious,” Bryan says.) These pies are definitely ready for their close-up: The beautifully turned crust, uniform in its shape, makes it hard to believe that it was thrown by human hands, but Bryan has the touch of an artist. Crust flavors include Butter, Cajun, Garlic/Parm, Ranch, Sesame, or Everything seasoning. For sauce, choose from Marinara, BBQ, Pesto, Ranch, White Garlic, or no sauce at all.

Patrons have five sizes between eight and 16 inches for their pies with build-your-own capabilities, or they can choose from a baker’s dozen of house choices. For example, there’s the Chicken Pesto with fresh spinach, feta, roasted red peppers, and artichoke; the house favorite Elberta Special with ham, sausage, pepperoni, and bacon, plus fresh mushrooms, onion, garlic and Italian herbs; and the Cheesy Roni, with pepperoni, jalapeños, and hot honey drizzle. The Twice-Baked Potato Pizza is as good as it sounds. Take one home and serve it next to a steak.

Fans of grab-and-go can get two fresh, hot slices and a 24-ounce fountain drink for $6.50.

Beyond the pizza, you can try a calzone, the pocket pizza for those who love a hand-held and as perfectly formed as Bryan’s hand tossed crusts. Create your own toasted sandwiches or subs, with choice of cheese, meat, lettuce, and tomato, or choose from house specials like the Italian (Regular or Spicy), the Roast Beef, or the Turkey Pesto. Plus there are Meat Ball or Pizza grinders, and five versions of tasty chicken wraps.

P.S. “People really love our French Dip,” Bryan says. (There’s a secret in the prep, but we won’t tell.)

Salad types will love the Greek, the Chicken Tender, and the Cherry Chicken, plus the traditional green salad. Wings, traditional or boneless, are sold by the half pound, in BBQ, Buffalo, Garlic Parm, and Sweet Chili sauces or just plain with your choice of blue cheese or ranch for dipping.

Three-cheese Cheesy Bread with marinara is sure to be an after-school hit. “It’s really delicious,” Bryan adds, as are the crispy/tender breadsticks with herbed garlic butter. Round out the meal with Cinnamon Sweet Dessert Sticks that come with frosting and jam for dipping or an Apple Pie calzone drizzled with caramel.

Find Elberta Pizza Co. at 619 Frankfort Ave. in Elberta. (231) 399-0071; elbertapizzaco.com