IN THE HEADLINES & IRL
PRESS
The people are talkin’. Chefs are raving. And yes, food media is falling hard for the crunch. Check out where we’ve been featured—and what all the hype is about.
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Chef Adam's 5-step recipe for a brand that sticks.
READChef Adam Sobel lays out the 5 things you need to build a food brand that lasts: a product people crave, a clear differentiator, branding that pops, the right team, and a whole lot of patience. Ideas are easy. Execution is everything.
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From Michelin stars to mouthwatering jars
READAdam Sobel’s journey from fine dining to flavor bomb condiments gets the spotlight in this killer write-up by GrowthBuster. Read up on what makes Pizza Crunch the boldest bite in the aisle.
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When the legend calls it his favorite condiment of the summer... you listen.
WATCHChef Michael Symon didn’t hold back on his Insta—Sobelini Pizza Crunch is officially his go-to flavor move. And if it’s good enough for him, you already know.
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Sobelini Pizza Crunch Upgrades More Than Just Pizza
READThe name makes you think it’s strictly for pizza, but that assumption disappeared pretty quickly.
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The Big Food Energy Episode.Crunch time, baby.
LISTENChef Adam Sobel hit the mic on the Beyond The Plate podcast to talk flavor obsessions, culinary chaos, and why Pizza Crunch is the topping that turned into the main event. Give it a listen—then grab a jar.
