Brian Spangler

Career Bread was the first discipline here: flour, fermentation, and the slow logic of dough shaped Brian Spangler before pizza entered the picture. The shift is notable not because it was planned, but because it wasn’t — his own line, “I'd never made a pizza before,” sits at the center of the work as evidence of a baker moving into a new form without abandoning the old one. That move changed the scale of the practice fast. What started as bread-making became pizza in volume — “Suddenly, I'm making 60 pizzas on my day off!” — and with that came a different kind of repetition, one tied to pace, timing, and consistency. These early posts read as fieldwork in dough: one bakery, one public house, two settings for building judgment around crust, texture, and timing. Before Apizza Scholls became the fixed point, there was the slower, less visible labor of learning how bread behaves and how that knowledge can be carried into service. Today, he is owner and pizzaiolo of Apizza Scholls, a role that holds both production and continuity. - owner and pizzaiolo — Apizza Scholls, Portland, Oregon - owner of a small artisan bread bakery — small mountain-top artisan bread bakery, outside Portland, Oregon - owner of Scholls Public House — Scholls Public House, Scholls, Oregon

Signature

At Apizza Scholls, Brian Spangler has also served as dough engineer, and that title describes the method plainly: the work is built from structure, balance, and repeatability, with bread knowledge at the center. The line “And we have never deviated from that.” says more about the restaurant’s operating grammar than any flourish could. The approach is disciplined and fixed to formula, treating pizza less as an offshoot and more as an extension of baking itself. In Spangler’s hands, the craft is about keeping the details aligned night after night. “I modeled the whole thing after basically a baguette formula.” “Suddenly, I'm making 60 pizzas on my day off!”

Recognition/etc The technical identity of the work sits in dough engineering, a baguette-based formula, and pizza shaped through bread-baking experience. Those elements give Apizza Scholls its character: not spectacle, but method; not improvisation for its own sake, but repetition that holds. Brian Spangler’s progression from a small artisan bread bakery and Scholls Public House to Apizza Scholls shows how one set of skills can be carried forward and tightened into a new format without losing its original discipline.

FAQ What is Brian Spangler's current role? As of 2026, Brian Spangler is Owner and pizzaiolo. Where did Brian Spangler work before? Brian Spangler's earlier career included small mountain-top artisan bread bakery and Scholls Public House.