Tech is Inspiring—
On a quiet stretch of farmland in Van Dyne, Wisconsin, where cows outnumber neighbors and the days begin with the hum of milking machines, something unexpected is rising from the fields. Made from local produce, bold ideas and a whole lot of heart, Poco Pizza has become one of the area’s most beloved culinary surprises.
At the helm is Shawn Pollack, a Moraine Park Technical College culinary graduate whose path to becoming a food entrepreneur was anything but linear.
Pollack left the family farm after high school to pursue his education. He earned a degree in public relations from UW-Green Bay, followed by a master’s in media studies in Boston. From there, he built a career in television production and live entertainment—environments far from his rural roots.
As the economic downturn in 2009 reshaped industries, Pollack found himself rethinking everything.
“I realized the thing that brought me peace every night was cooking,” Pollack said. “So, in 2010 I came back home and enrolled in Moraine Park’s culinary program. That experience changed everything. It showed me that food could be hands-on, creative and community-focused, without the stress of late-night restaurant shifts. I learned I could create a business that fit me, not the other way around.”
Farm to Freezer
Back on the family farm, a windstorm took down an old shed. While his dad imagined rebuilding it as a man cave, Pollack saw potential for more—a farm-to-freezer pizza operation.
After securing the necessary licenses and outfitting the space, he launched Poco Pizza in 2017. The name—Poco, meaning “little” in Italian—was inspired by an Italian grandmother Pollack met during a trip to Tuscany. Her repeated advice to use “just a little” became the foundation of his cooking philosophy: keep it simple and let the ingredients shine.
The first 500 frozen pizzas sold out in eight hours. “I knew I was on to something,” he said.
That something has since grown into a full-fledged frozen food operation—all crafted with fresh, local ingredients.
The Poco Pizza website opens Monday nights for pre-orders and closes Friday. The farm store is open just five hours a week—Saturdays from 11 a.m. to 4 p.m. That window draws 200–300 visitors weekly.
Orders are picked up in person or delivered across Fond du Lac, Oshkosh and Appleton. The limited hours aren’t a constraint—they’re intentional.
“It’s about safety and simplicity,” Pollack said. “We run a busy farm. This model gives us control and flexibility while still serving a dedicated customer base.”
From tomatoes and peppers to sweet corn and pears, Pollack turns the harvest into creative pizzas that celebrate Wisconsin’s bounty. He also partners with local farms to keep his ingredients fresh.
This connection to the land fuels Pollack’s creativity. Over the years, he has made more than 500 unique pizzas—and counting—adding at least one brand-new creation to his seasonal menu every week. He often wakes up with fully formed ideas sparked by whatever is in season. Favorites include Mexican street corn, the best-selling Van Dyne Special and a brandy old fashioned dessert pizza.
The storefront also houses Kayla’s Sweet Tooth, a bakery brand run by Moraine Park culinary instructor Kayla Sommer—Pollack’s former classmate. She started by baking the free treats on Saturday and now shares the space, adding a sweet balance to Pollack’s savory creations.
“She’s the organized one,” Pollack said. “She tells me what I’m doing each day and keeps my wildest ideas in check.”
Looking ahead, Pollack doesn’t see expansion in the traditional sense. He’s not chasing shelf space or trying to become the next national brand. He prefers keeping things small and strange.
“I like that I can get weirder with my food—I don’t have to ask permission,” he said. “Next, I want to create a space where growers, cooks and eaters can connect. A place to learn how food is grown, prepared and shared. It’s about education, community and keeping things real.”
With creativity in his hands and community at his heart, Pollack is proving that technical education, local roots and bold ideas can build something truly special.
