05 Mar Love at First Bite: Felix Pizzas Turns a Parking Lot into a Pizza Destination

Ernesto Felix started making pizza at his father’s shop in Mexico when he was 12. Now, he and wife Krissy own and operate Felix Pizzas in El Sobrante. “Little kids are so enticed by the dough spinning,” she says.

Photo essay, Joe Porrello

What if I told you that some of the best pizza in Contra Costa County is being made and served out of the back of a pickup truck in the parking lot of a tire shop in El Sobrante? 

Well, it’s true.

I come from a town famous for its pizza: New Haven, Connecticut. Little did I know that about 3,000 miles from my hometown and just three-tenths of a mile from where I live now, I would find pizza so good — once I finally gave it a chance. 

I drove by the unassuming lit up tent on my way home several times, not knowing what food was being made there or when it was open, and never thought of trying it when I was going out for a meal. Big mistake.

I admit it wasn’t until months later — when I saw bigger groups of customers lined up — that I was intrigued enough to check out Felix Pizzas. Let me tell you, it was love at first bite. 

 

The crust was airy, the sauce rich, and the pepperoni pizza I ordered came with a flavorful hot sauce for dipping. I quickly realized I should have ordered two pies instead of one. 

Before the lights were even on one recent evening, customers started lining up in the parking lot. All walks of life ordered many different pizza topping combinations, and the oven sitting in the bed of the truck was never empty.  

 

Married couple Krissy and Ernesto Felix, who own and operate the spot at 5050 Appian Way, say business has grown ever since it opened in October.  

Krissy credits the increase in customers to word-of-mouth recommendations, while Ernesto pointed to quality and consistency being at the root of their early success.

“We always show up and we’re never late; they can rely on us when they’re hungry,” he said. 

One of the main draws is their use of fresh and healthy ingredients. But Krissy says it’s more than just the ingredients — a theory I can surely get behind after tasting their food.

“You can honestly taste the love and effort he puts into it; everything is made by hand,” she said. “We even have people coming all the way from San Francisco.” 

 

Pizza-making flows through Ernesto’s veins. He was born in the Bay Area before moving to Mexico at age 2 with his family when his father was deported. There, his father owned and ran a pizzeria where Ernesto, now 25 years old, started making slices when he was 12. 

Krissy was raised in West Contra Costa County and has lived in El Sobrante for over a decade. She takes care of logistics and orders for the business, making sure everything runs smoothly.

 

So far, they said the community has given them lots of positive feedback and support.

“I’ve heard from a few customers how it’s great to have something like this in El Sobrante; they love it,” said Krissy. “People say, ‘I saw you on the way to Little Caesars and wanted to try a local vendor instead.’” 

Many others are as surprised as I was to find pizza — let alone such good pizza — in such an unlikely locale.

“A lot of people say they thought it was a taco truck and that they’ve never seen a pizza truck before,” said Ernesto. 

As equally surprising as their business was the pair’s meeting — at a wedding neither were invited to, while unable to speak each other’s language. 

“He asked me to dance, and I just remember dropping my heels and booking it to the dance floor,” said Krissy. “For the first six months of our relationship, we actually used Google Translate to communicate.” 

That was about a year after Ernesto came back to the Bay Area at age 18 by himself in 2018. After six years together, they each speak both languages with one another — and customers — fluently.

The inspiration for their business came from a trip Ernesto took to visit family in Mexico last year. He was unhappy with his own job, and Krissy had left her position as a medical assistant to take care of their two children — 5-year-old Ernesto and 3-year-old Catalina — along with her recently widowed and ailing grandmother. Then, Ernesto’s brother encouraged them to carry on the family legacy stateside. 

 

“He came home with this idea to make pizzas, and ever since, we’ve just been slowly getting supplies,” said Krissy. 

They started with an oven a fraction of the size they have now, and in a bold attempt, first set up shop in the parking lot on Appian Way where Little Caesars is located. 

“We got kicked out because we didn’t have permission to be there; the guy didn’t even let me offer to pay him rent,” said Ernesto. “But I’m not going to quit just because someone tells me to.” 

The next day, he started looking for new locations nearby and when it came down to a liquor store parking lot or the tire shop lot, they chose the latter for a more family-friendly atmosphere along with ample parking. 

“I went down there the next day and signed a deal with them, so we only had to close for one night,” Ernesto said. 

Starting by selling an average of five to 15 pizzas per night, the couple now makes anywhere from 20 to 45 an evening. 

 

Next, they would like to continue improving their equipment — like a food truck with a built-in, bigger oven — and get more certifications and permits, all of which would enable them to be present at more locations and events. And perhaps someday, open a brick-and-mortar version of Felix Pizzas. 

Connected first through the universal language of dance, the couple is now connecting with the community through the universal language of food. 

Seeing all those happy customers was an illustration, to me, of how more similar businesses would serve El Sobrante well.  

One thing is for sure, that nearly addictive combination of cheese, dough and sauce will keep me coming back again and again. The personal pies are served in one size with up to four toppings included for $15. The topping choices are pepperoni, salami, ham, bacon, spinach, mushrooms, pineapple, cherries, olives, jalapeños, garlic, onions, bell pepper and barbecue sauce. 

Felix Pizzas is open every week Thursday to Sunday from 7-11 p.m., or until supplies last. Orders can be placed starting at 6:30 p.m. by calling (707) 209-9626 or through Instagram.