Alan started his culinary career over 20 years ago in Portland and has worked as a baker, a cook and pizza maker with many exemplary food artisans. In 1997, Alan helped open Restaurant Zibibbo in Palo Alto, where he crafted the Mediterranean restaurant’s artisan bread and viennoiserie program. At Zibibbo, he met his now wife Shan Wickham. Shan grew up baking with her mother and grandmother, and eating ice cream everyday from the shop across the street from her house. She followed her passion for dessert and graduated from the California Culinary Academy for baking and pastry. In addition to serving as General Manager of Rally Pizza, Shan’s pastry skills are seen in the soft-serve French vanilla frozen custard served with her house baked goods mixed in to create the Midwest favorite treat, ‘concrete’.