Ray Mallory, the owner and operator of Salvador’s Pizza, a business he started in April, reaches for his apron in his small trailer kitchen on the morning of Friday, Sept. 16, 2022 at the Dillon Farmers Market.
Eiliana Wright
On the morning of Friday, Sept. 16, Ray Mallory huddled in a Patagoina puffer jacket under a pop-up tent.
Behind him, a red, cubed-shaped trailer with “Salvador’s Pizza” written in white along the side held a shelf of individually wrapped pizza dough balls.
Dark wood cutting boards lined the table, not yet full of samples. The market still had another 30 minutes until pedestrians started to stroll through.
At around 8:40 a.m., 20 minutes from opening, a vendor from a few stalls down approached his table — the first customer of the day. He ordered two pepperoni pizzas and a veggie, which Mallory said would be ready in a mere 15 minutes.
Ray Mallory found…
