Patxi’s Pizza Opens in Santa Barbara

Posted on Dec 23 by Seasons Intern

Patxi's co-founders Bill Freeman and Patxi Azpiroz. Courtesy patxispizza.

Patxi’s co-founders Bill Freeman and Patxi Azpiroz. Courtesy patxispizza.

A fresh new pizza joint named Patxi’s Pizza (515 State St.) opened  its doors downtown on December 9.

Pronounced  (pronounced PAH-cheese. ‘t’ before ‘x’), Patxi’s Pizza is privately owned and Santa Barbara is its 14th location. Esquire Magazine named it one of the “Top 10 Life Changing Pizzas.” Partners Francisco “Patxi” Azpiroz and William Freeman say that the restaurant offers a variety pizzas made  from all-natural meats and the freshest produce.

“The spark for creating Patxi’s started 10 years ago in my apartment kitchen, baking pizza in an old Wedgewood oven,” says Azpiroz. “We still make each pizza by hand and to order using the finest and freshest ingredients. We hope that Santa Barbara enjoys our pizzas as much as we enjoy making them!”

Patxi’s Pizza menu offers its authentic signature deep dish pizza baked in a traditional slow rotating oven. The Santa Barbara restaurant also includes a light and crispy Italian-style thin pizza, featuring imported Italian Double Zero flour and baked to perfection in a 900-degree imported Italian oven.  A thin gluten-free crust is available as well. For those looking for lighter options,  salads and appetizers are available. It wouldn’t be a pizza joint without a large selection of local craft beer and wine, including 20 beers on tap.

Not only known for perfecting the art of pizza, Patxi’s also strives to be active in its communities. Through its 52 Weeks of Giving program, Patxi’s donates a portion of its profits to local nonprofit organizations dedicated to education and children’s health and welfare. To date, the company has donated more than $500,000 to partnering organizations.

Store Hours:

Sunday -Thursday 11 a.m. – 11 p.m.

Friday-Saturday 11 a.m. – midnight

For more information call 805/564-4888. Delivery is available as well by ordering online at

–Breanne Lewis



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