It has the bubbly look of a South Shore staple, but these are not your typical bar pizzas. Ermont, the non-profit that put cannabis cold-brew on shelves earlier this year, just launched THC-laced personal pies at its Quincy dispensary.
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. The sauce is infused, and the pies are assembled, baked, and frozen on-site at the West Quincy facility. The neighboring retail dispensary is the only place you’ll find them. (No, Ermont doesn’t deliver.) Sales are limited to folks holding a Department of Public Health-issued patient or caregiver card.
But that doesn’t really qualify it as a health food item. 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. [Read more at Boston Magazine]