Join Bon Appétit as we spend a day on the line with chefs Jacob Serebnick and Julian Geldmacher, co-owners of Ceres Pizza, a standout pizzeria located in New York City’s Lower East Side. Jacob and Julian first crossed paths while working together at a 3-Michelin-starred restaurant. They later followed their passion to launch Ceres Pizza, built from the ground up with no outside investors–just a shared dream to create exceptional, handcrafted pizza.
Director: Ian Stroud
Director of Photography: Carlos Araujo
Editor: Jared Hutchinson
Talent: Jacob Serebnick
Senior Creative Producer: Mel Ibarra
Line Producer: Jamie Rasmussen
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Camera Operator: Justin Newman
Assistant Camera: Mickey Staten
Sound Recordist: Rachel Suffian
Post Production Supervisor: Andrea Farr
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
Director of Content; Production: Ali Inglese
Senior Director; Creative Development: Dan Siegel
Senior Director; Programming : Jon Wise
VP; Head of Video: June Kim
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21 Comments
What a nightmare
them glasses though.
White privilege at its best.
looks like the kind overrated bs people make youtube videos about
People in NY love waiting in line for some food
Lol $250K in credit card debt. Rolex on the wrist. You're not winning, you're losing.
What can go wrong if your business partners name translates to „Money maker“ in German 😂💸🤌
When Geeks start a restaurant!
Eknumber.
Geldmacher is a S tier Name wow
Rolex on his arm but 250k in debt. American dream.
they look like diddy victims.
$250K in debt explains the $63 pizza
Es una pizza muchachos, no sé que quieren inventar.
They lost me with that stupid thick crust. Sure it's great pizza but I've had great pizza all over the world, and no pizza is worth waiting in a line on the streets of NYC.
I mean I know some pies are more but if everyone ordered a cheese pie at 150 a day thats 40 a pie and 6000 bucks…even with drinks and what not…like I think they need that other oven very soon. The rent alone in that place would probably make your head spin.
that's a way too technologic approach to make pizza
It’s a shame these guys didn’t focus on med school instead of pizzas, am pretty sure they could have cured some illnesses by now.
Great pizza but they forgot to tell you it's $40 a pie.
Hey Jacob and Julian, I love that you use scamorza cheese in your pies. I used to live in Brooklyn. No one knew what scamorza was. I grew up in Fairfield, Ct in the 60's. Back then, scamorza was what everyone used. It was pronounced by everyone as "ska-motz". There is nothing better than a "ska-motz" pie. New Haven is rightly known for their Napoliotano Apizza, but boy do I wish I could order a scamorza pie around here!
They have it down to a science