Alright – so today we’ve got the honor of introducing you to Tonyia ` Smith. We think you’ll enjoy our conversation, we’ve shared it below.

Hi Tonyia `, thanks for joining us today. We’d love to have you retell us the story behind how you came up with the idea for your business, I think our audience would really enjoy hearing the backstory.

The idea for POPEYE SPIZZA wasn’t something I planned—it found me. During the pandemic, I was helping a local wood-fired pizzeria get back on its feet. They were already making a gluten-free crust, but to be honest, it wasn’t to my liking. Still, it wasn’t my business, so I observed, learned, and supported where I could.

After a few months, my curiosity got the best of me. I started asking the owner detailed questions about their dough-making process and how they perfected their wood-fired pizzas. That’s when I shared my specialty with him—creating one-of-a-kind gluten-free products that truly compete with wheat-based versions. I asked if he’d let me experiment with a pizza dough recipe in his wood-fired oven, and he agreed.

The result? A game-changer. The crust had the perfect texture, crisp on the outside, airy inside, with that signature wood-fired char. It was everything I knew a gluten-free pizza could be. From there, I began supplying Hyatt Regency Seattle’s Andare Bar & Grill with parbaked gluten-free crusts. The goal was to make it foolproof for their kitchen staff—our crusts are parbaked on tin pans to minimize cross-contamination. All they had to do was add sauce, toppings, and bake for a few minutes before serving a high-quality, gluten-free pizza.

This journey wasn’t just about making another gluten-free product—it was about proving that gluten-free pizza could stand toe-to-toe with traditional dough. And that realization sparked something bigger.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

I’m Tonyia, and my journey in the food industry has been anything but conventional. I started Silver Slice Bakery in 2009, long before gluten-free and vegan baking became mainstream. At the time, there weren’t many high-quality gluten-free options on the market—most were dense, dry, and didn’t hold up to their wheat-based counterparts. I saw an opportunity to change that. My goal was never just to make “good for gluten-free” products—I wanted to create baked goods so good that anyone, regardless of dietary needs, would love them.

Over the years, Silver Slice Bakery has grown from a small operation at Pike Place Market to supplying prestigious hotels like Hyatt and expanding into national distribution. Our gluten-free mixes and baked goods are now available on Amazon and Walmart, and we’re continuously expanding into new retail and foodservice markets.

Beyond the bakery, I’ve always had a passion for culinary innovation. That’s how I found myself in the world of wood-fired pizza. During the pandemic, I helped a local pizzeria get back on its feet and noticed their gluten-free crust wasn’t where it could be. That led me to develop my own wood-fired gluten-free pizza dough, which became a hit at Hyatt Regency Seattle’s Andare Bar & Grill. I realized there was a real demand for gluten-free products that didn’t just “work” but truly excelled.

What sets me apart is my ability to create gluten-free products that don’t feel like a compromise. Whether it’s bread, pastries, or pizza dough, I approach each recipe with the same standard: it has to stand toe-to-toe with its traditional counterpart. My work isn’t about making alternatives; it’s about creating food that anyone would love, regardless of dietary restrictions.

I’m most proud of the impact my products have on people’s lives. When someone with celiac disease, a gluten sensitivity, or even just a preference for high-quality food tells me they haven’t had something this good in years—or ever—that’s what drives me. My goal is to continue pushing the boundaries of gluten-free innovation while maintaining the highest standards of quality and flavor.

For those just discovering my work, know that everything I create is built on passion, experience, and a relentless pursuit of excellence. Whether it’s through Silver Slice Bakery, my work with gluten-free pizza, or future innovations, my mission remains the same: to prove that gluten-free can be just as delicious, if not better, than anything else out there.

We’d love to hear a story of resilience from your journey.

Resilience has been at the core of my journey, but one moment that stands out was during the COVID-19 pandemic. Like many in the food industry, I faced unexpected challenges. At the time, I was helping a local wood-fired pizzeria get back on its feet while also navigating the uncertainty of my own business, Silver Slice Bakery. Hotels and restaurants—some of my biggest clients—were shutting down or scaling back, and I had to figure out how to keep moving forward.

That’s when I saw an opportunity. The pizzeria had a gluten-free crust, but it wasn’t quite there. I knew I could create something better. I approached the owner, asked questions, and proposed developing a gluten-free pizza dough that could be parbaked and easily executed in a professional kitchen. After perfecting the recipe, I secured a contract to supply Hyatt Regency Seattle’s Andare Bar & Grill. It was a pivotal moment—proof that even in a crisis, innovation and persistence could open new doors.

This experience reinforced something I’ve always believed: adaptability is everything. No matter the circumstances, there’s always a way to push forward. That lesson has shaped how I approach every challenge in my business today.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

I built my reputation in the market by consistently delivering high-quality, gluten-free products that truly compete with their wheat-based counterparts. From the very beginning, I refused to accept the industry standard that gluten-free meant sacrificing taste or texture. Instead, I focused on innovation—developing products that not only met dietary needs but exceeded expectations.

Word-of-mouth has been a major factor in my growth. When someone with celiac disease or a gluten intolerance tries one of my products and realizes it’s just as good, if not better, than traditional options, they tell others. That organic buzz helped Silver Slice Bakery gain traction with hotels, restaurants, and national retailers. Supplying Hyatt Regency Seattle’s Andare Bar & Grill with my parbaked gluten-free pizza crusts was another turning point. It proved that my products could hold up in high-volume, high-quality foodservice environments, and that kind of validation built trust in my brand.

Beyond the products, I think my willingness to collaborate and solve problems has helped me stand out. Whether it’s working with chefs to make gluten-free execution seamless or helping a struggling pizzeria elevate its offerings, I focus on creating solutions that make gluten-free dining effortless and exceptional.

Now, with my acquisition of the POPEYE & Friends license, I have the ability to take my brand’s reach to an entirely new level. These iconic characters have been beloved for 95 years, and by using them as brand influencers, I can connect with generations of customers who already have an emotional attachment to Popeye, Olive Oyl, and Swee’ Pea. At the same time, their nostalgic appeal sparks curiosity among millennials and Gen Z, creating a bridge between classic recognition and modern food innovation. This exponential reach will allow me to introduce my gluten-free and specialty products to a much wider audience in a way that feels both familiar and exciting.

At the end of the day, my reputation is built on one simple principle: if I put my name on it, it has to be the best. That dedication to quality, innovation, and now strategic branding is what keeps customers coming back.

Contact Info:

• Website: HTTPS://www.silverslicebakery.com
• Instagram: @classiques4
• Facebook: @classiques4
• Linkedin: http://linkedin.com/in/tonyia-smith-98228217
• Twitter: @classiques4

Image Credits

© 2024 Silver Slice Bakery, Inc. 
 **Legal Disclaimer:**
“POPEYE, OLIVE OYL,” are registered trademarks (R) 2024 King Features Syndicate TM Hearst Holdings, Inc. The use of the trademark is authorized solely for the purpose of indicating the origin of the product produced, manufactured and imported by Silver Slice Bakery, Inc. Any unauthorized use, reproduction, or distribution of the trademark without proper authorization is strictly prohibited and may result in legal action.