Read about Jules in the news - print and online....

Nice article about the Jules Halloween candy collection for troops and families in this week's Herald.

Click on the image to read the article.

We're delighted to be among the best of the best in this month's Philadelphia Magazine!

The Best Pizza in Philadelphia

Pizza with cheese is good. Pizza with cheese and pepperoni is even better. Pizza with cheese, pepperoni, sausage, chicken fingers, asparagus, prosciutto, french fries, creme fraiche and an egg? Well, we’re sure someone out there would eat it. And if there’s a place that serves it, you?ll find it here.
Click here for the full web article.

A very amusing summation by a judge from our annual pie contest last week!
Click here for the full article.

Doylestown Couple Wins Jules Thin Crust Pie Contest

Their winning entry beat more than 200 submissions and will be featured on the restaurant's menu.
By Sandra Moyer DeHaven

A friend’s chick pea salad was the tasty inspiration behind a create-a-pizza contest that earned a $1,000 first prize for a pair of Doylestown florists. Click here to read the full story.

Savory Saturdays: Jules Thin Crust Restaurant Review
I am so excited to share this posting. Jules Thin Crust Pizza has Gluten-Free pizza, they use all organic local ingredients and are eco-friendly. This makes me really happy. Just read "our story" and you will fall in love, too. Click here to read the full post by Amy Yoggev .

News from July Danville -- This article from the Danville Patch shows the actions Jules is taking in the community with regards to sustainability as well as helping local high school students step up as leaders in the community. Click here to read the full article. Jules and the Local Community
In August 2009 Jules together with Doylestown Food Pantry began donating their organic thin crust pizza to the families of Bucks County. As part of their ongoing commitment to help local community, Jules is delighted to further this relationship by announcing a direct approach and assisting 4 families per year (or one every 3 months). Jules will provide the family with mix of fresh organic produce, cookies, goat cheese, fresh fruit every 3 weeks, as well as full complimentary dining at any of their 3 restaurants.

Review: Danville's Jules Thin Crust is a pizzeria gem -- with a twist
Gorgonzola : Italy | Nov 15, 2010
SOURCE: SAN JOSE MERCURY NEWS
It bears little resemblance to the dimly-lit spots that host game-watchers, soccer parties and penny pitchers. At Jules, high ceilings, natural light and open seating create a contemporary, clean, family-friendly feel. Gigantic playful photos of one owner's daughter echo the inviting sentiment.... READ THE ARTICLE

Treats for Troops
By: Staff Photographer Bill Fraser
phillyBurbs.com

The owners of Jules Thin Crust have collected tons of candy to be sent to troops overseas through a candy drive through schools in Bucks and Montgomery Counties.





Here Jan Ordway (left), co-owner of Jules Thin Crust, and General Manager Rob Fox stand amongst close to 4,000lbs of candy in Ordway's garage in Doylestown this afternoon.

The candy, which was funneled to three of their pizza shops, will be sent to several Central Bucks high schools where it will be added to care packages for troops and shipped to Iraq and Afghanistan.




Click here to for the web article.

    

51 great pizza parlors

Whether a tried-and-true standard or an imaginative gourmet creation, pizza is an all-American crowd pleaser. USA TODAY asked local experts to name one great pizza parlor in each state and the District of Columbia. Here are their picks for places to savor that favorite Italian import.

Pennsylvania

Jules Thin Crust Pizza, with locations in Doylestown, Newtown and Jenkintown, tops its pies with organic ingredients like roasted eggplant, portabella mushrooms, artichoke hearts, kalamata olives and arugula. Spread on a delicate, thin crust, this pizza is one American classic you can enjoy without guilt. 78 S. Main St., Doylestown, 215-345-8565; 300 N. Sycamore St., Newtown, 215-579-0111; and 817 Old York Rd., Jenkintown, 215-886-5555; julesthincrust.com. Recommended by Erika Hajatian, contributor to savvygrouse.com.
Click here to read the full article.

Cheap EatsóJules Thin Crust
Get pizza myriad different ways, including gluten free, on the cheap in Danville
By Ethan Fletcher

From the bright and airy interior, to an A-List beer selection, to its oblong-shaped pies, Jules Thin Crust isnít your fatherís pizzeria. This new eatery in Danvilleís Livery brings a refreshing, new-school take to pizza, complete with seasonal ingredients and gluten-free crust options. Click here to read the online article.

Article from Wednesday, June 9 Courier Times/Intelligencer about Jules Pie Contest winner (click on each image to read the full article:

   

Nice article about the Jules Pizza Pie contest in this week's Herald.

Click on the image to read the article.

By Elizabeth Shemaria | May 8, 2010

Danville is getting a new pizzeria like nothing it's seen before, opening today in the Livery & Mercantile. Click to read full article.

Craig Laban, Food Critic of the Inquirer, recommends Jules: "As for Bucks County, I'd give Jules Thin Crust (Doylestown, Newton and Jenkintown) consideration. It's quite different - really a thin, crispy sheet with light toppings that's sold by the inch, but I liked it a lot-especially the whole-wheat crust." Quote from http://www.philly.com/philly/restaurants/92336349.html, Friday April 30 2010.

So much of Jules feels like it was created in direct response to the personal desires of its founders. As the parents of young children, Ordway and his wife, quickly grew frustrated with the lack of fast, healthy food options available to them. Environmental fanatics, too, recycling and locally-sourced ingredients are cornerstones of their operation. And, knowing the stresses the food industry can place on a parent, they try to alleviate as much of it as they can, providing full healthcare, paying above-industry-standard wages and closing by eight. As Ordway, the more active owner of the two, seems to trust his instincts, the more innovative he becomes. Jules, for example, started making gluten-free pizza in addition to its organic thincrust three years ago, long before Celiac disease was recognized as being as widespread as it is today. But Ordway is a former advertising executive, so it would be foolish to think that there wasnít a very specific business model and brand in place well before the first slice was ever served. Case in point: Donít call it pizza. ìWe donít look at it as pizza,î Ordway says. ìThe idea behind Jules from day one was to create an environment that was pleasurable to the senses with a food that is enjoyed by everyone.î In this way, Ordway can ñ and should ñ be credited with bringing organic food to the masses in Bucks. He was piling Blue Moon greens on his rectangular slices when Jules launched five years ago. As much as his hand has defined so much of the operation ñ feedback registered on the Web site is sent directly to his BlackBerry to this day ñ the food is the aspect thatís closest to his heart. His mother was one of the first organic farmers in Ireland. Ordway, though, says he never really understood what she was doing through all those years until he was living in New York with kids of his own. But once he did, there would be no reverting back. The food, largely because of that commitment, is also the hardest part of the business to control. Ordway is constantly in pursuit of better ingredients closer to home, a task that should become somewhat easier when the fourth Jules opens in March in California, his first foray outside of Southeastern Pennsylvania, but it will hardly be the last. Ordway sees Northern California as his next great frontier. In all, and barring a further dip in the economy, he expects to open 20 locations within the next four years.

Wednesday, December 3rd 2008

Serving up a healthy alternative to pizza

It is estimated that in the U.S. there are over 60,000 pizza restaurants with roughly 26,000 owners and operators. That is a lot of opinions, a lot of ideas and a lot of variety from one store to another. With 26,000 operators looking for a slice of the pie (pun intended) and major chains like Pizza Hut, Papa John's and Domino's taking the major slice, it takes something fresh and exciting to reinvigorate the industry and give the customer something original and new.Local operator John Ordway is turning the pizza industry on its ear with his Jules Thin Crust operations in Doylestown and Newtown. . . Click here to read the full article online.

Bucks Magazine - Bucks Essentials section - June 23, 2008

Business Section - Thursday, January 3rd