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While stoners across the state are likely salivating at the thought of a greasy, delicious, personal pizza that will get you high, the product was actually developed for medical marijuana patients looking for a discreet alternative to smoking or vaping. “It was a delight to make, and it’s delicious,” Brooks said. Like the pan pizzas you’d order at Town Spa or Poopsie’s, Ermont’s has a thin crust, with sauce and well-done cheese spread right to the edge. The bar pies were created by a team of comfort food pros: Ermont’s operations manager Seth Yaffe, formerly the director of operations for the Gallows, Blackbird Doughnuts, and Banyan Bar and Refuge cannabinoid infusion consultant Adam Gendreau, co-creator of the beloved, defunct Staff Meal Food Truck and chef Keith Brooks, a Flour Bakery alum. (No, Ermont doesn’t deliver.) Sales are limited to folks holding a Department of Public Health-issued patient or caregiver card.īut that doesn’t really qualify it as a health food item. The neighboring retail dispensary is the only place you’ll find them. The sauce is infused, and the pies are assembled, baked, and frozen on-site at the West Quincy facility. The sauce atop each six-inch cheese pizza is infused with 125 milligrams of THC, the cannabinoid, or chemical, that gives weed its psychoactive properties. Ermont, the non-profit that put cannabis cold-brew on shelves earlier this year, just launched THC-laced personal pies at its Quincy dispensary.
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It has the bubbly look of a South Shore staple, but these are not your typical bar pizzas. Marijuana-infused cheese pizza is the latest product from Quincy dispensary Ermont.