Ancient Grains, Wild Sourdough & Solar Power: The ORA 1929 Story with Chef Boris Berard | Ep 75

What happens when you trade corporate boardrooms and business analytics for flour, fire, and a 100-year-old family legacy?In this episode, I sit down with Chef Boris Berard, a true culinary innovator who just took the global pizza world by storm! Landing in the Top 8 for Best Cheese Slice and Top 25 overall at the 2026 International Pizza Challenge, Boris’s concept ORA 1929 is redefining craft pizza 🍕.Directly from the South of France, Boris shares how he reconnected with his roots, blending ancient grains, a 72-hour wild sourdough fermentation, and a 100% solar- and battery-powered mobile kitchen towed by an EV. We talk about leaving the comfort zone, the emotional connection of sharing a meal, overcoming catastrophic first-bake disasters, and why true excellence requires jumping off the bridge into the unknown ♥️.If you love food stories, innovation, sustainability, and authentic craft, this episode is for you!🎙 Episode Highlights ✅ 01:07 – Roots in the Riviera: Growing up around flour, fire, and family baking✅ 02:18 – From Harvard & Tesla back to the dough: Why Boris left corporate life✅ 03:10 – "Pizza is about connection": Reclaiming real human moments✅ 04:58 – The ORA 1929 Concept: Combining French boulangerie with business analytics✅ 05:45 – Ancient Grains & Wild Fermentation: The science of digestible, low-gluten dough✅ 07:51 – The emotional first bake: Honoring a grandfather's legacy✅ 09:04 – Mastering the foundation: Why dough always comes before toppings✅ 12:25 – The 100% Electric Mobile Kitchen: Farm-to-table pizza on wheels✅ 14:15 – First Bake Disasters: Broken ovens and frozen dough for 100 people!✅ 16:21 – Cooking for 400 at Le Petit Futé food guide party✅ 17:48 – Top 8 at the International Pizza Challenge (And the lost cheese panic!)✅ 18:59 – The unconventional path: Competing before opening a brick-and-mortar✅ 20:29 – The art & chemistry of dough consistency✅ 22:08 – The ultimate litmus test: Margaritas & classic French cheese (Clauzou)✅ 25:09 – "Put yourself in trouble to grow": Leaving the comfort zone & industry advice✅ 28:05 – Why sacrifice leads to excellence🔗 CONNECT WITH CHEF BORIS & ORA 1929📸 Instagram: @ora1929_atelier_pizza📺 YouTube: Follow Boris’s journey from corporate to craft on his channel!🍕🇮🇹 About the PodcastThis is where we dive deep into the world's greatest pizzerias and sit down with the passionate makers who turned their obsession into a lifestyle. From secret family recipes to the wild journeys of building a pizza empire, we share the authentic, messy, and delicious stories behind every perfect slice.🎧 Don't forget to like, subscribe, and hit the notification bell so you never miss an episode with the world's most passionate pizza makers ♥️!Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/ Enjoyed this episode? Don't forget to LIKE, COMMENT, and SUBSCRIBE to the channel for more inspiring culinary stories and insider conversations!#ora1929 #pizza  #southoffrance