With an oven heated to 850 F, Island Flames Wood-Fired Mobile Pizza turns out Neapolitan pizza in about 90 seconds, as owners Lori and Gilles Seguin expand their fourth-season business into Sault Ste. Marie
Gilles and Lori Seguin are enjoying an active retirement as the owners of Island Flames Wood-Fired Mobile Pizza.
The couple, based in Hilton Beach on St. Joseph Island, can be seen with their trailer and oven parked and ready for business beside The Tap Room on Pim Street from 5:30 p.m. to 8:30 p.m. each Thursday.
They’re also ready for business at Whisky Rocks in Richards Landing each Tuesday and the Hilton Beach Marina each Wednesday.
Lori and Gilles, assisted by three helpers, sell about 120 pizzas to customers when located beside The Tap Room.
“The Tap Room is a good match for us,” Gilles said.
“This is our fourth season in operation. We go from May to September and this year we decided to expand into the Sault,” Lori said.
Lori learned how to make Neapolitan pizza, with its thin, soft crust, by taking courses in Toronto and Italy.
“I lived in the south of France as a kid. The food is so good in France and Spain and that’s where I got the flair for cooking,” Gilles said.
Lori works with the dough and adds the toppings before handing it to Gilles, who then cooks it in a wood-fired oven heated to 850 F.
At that heat, the pizza is ready to serve in 90 seconds.
The Island Flames menu features eight different pizzas.
Lori said the two biggest favourites with customers are Island Flames Hawaiian and Soppressata pizzas.
The Soppressata includes mild salami, roasted red peppers, mozzarella and hot honey drizzle.
Lori is a Sault native while Gilles hails from Quebec City.
After meeting in the Sault, the couple lived and worked in Toronto for 17 years before retiring to their cottage on St. Joseph Island.
Lori worked as a human resources officer for an investment bank while Gilles worked in the lottery sector.
The couple got the idea for Island Flames in their backyard on St. Joseph Island.
“We did it for family and friends during COVID. We built a pizza oven in our backyard and every Saturday night we were making pizza for 30 people. So, we said ‘we know what we’re going to do when we return home and retire,’” Lori said.
Business has been brisk for the couple and an enjoyable source of interaction with the public.
“I like the food industry because it’s very social. I knew so many people from OLG and I meet them all here beside The Tap Room now. They all come over to say hello,” Gilles said.
“I love food. I love to cook. I’m passionate about food and I love being around people. I couldn’t ask for a better retirement. We love it. This a great way to meet people,” Lori said.