Timber Pizza Co. is pushing deeper into the Southeast, but first, let’s talk about the pizza.
The Washington, D.C.-based wood-fired pizza brand, founded in 2014 by Andrew Dana and Chris Brady, recently introduced a slate of limited-time pizzas and other seasonal menu items. Originally launched in April, the offerings remain on the menu as Timber—which logged $11.6 million in sales last year—simultaneously pursues franchise growth in Georgia and the Carolinas.
The spring lineup includes three specialty pizzas. The Don is a red pie topped with capicola, bacon, pineapple, arugula, honey, chicken-fried spice and lemon zest. The Martha takes a lighter approach, combining cream, shaved fennel, garlic, scallions, kale, Meyer lemon and Parmesan.
Meanwhile, The Lot (pictured below) pairs slow-braised pork with bread-and-butter jalapeños, pineapple chups and micro cilantro. Timber describes its pineapple chups as a sweet-and-spicy pineapple sauce.
The seasonal menu also features The Tahini, a salad made with arugula, seasonal greens, strawberries, shaved fennel, pistachios, feta, togarashi and tahini-lime dressing. Two varieties of empanadas round out the offerings: slow-roasted pork empanadas served with pineapple chups and roasted cauliflower empanadas accompanied by spicy strawberry jam.
Taken together, the menu displays a playful but coherent approach to flavor. Lemon appears in both savory and refreshing roles, while pineapple, strawberries and honey add sweetness without turning the lineup into a collection of novelty dishes. Even the more unconventional combinations—pork with pineapple sauce or cauliflower with strawberry jam—have familiar savory foundations beneath them.
The menu rollout comes as Timber seeks to expand its presence in North Carolina and South Carolina. The company currently has North Carolina locations in Raleigh and Durham and is targeting additional markets that include Charlotte and Wilmington, N.C., along with Greenville and Columbia, S.C.
Franchisee Kathleen Sears operates the Raleigh and Durham restaurants. Before entering the pizza business, Sears worked in geology and environmental consulting. According to Timber, she has taken a hands-on role in developing the two locations, with an emphasis on employee development, operational consistency and community involvement.
“Kathleen’s success is a perfect example of what’s possible with Timber,” CEO Luke Watson said. “She’s built two incredible businesses by staying deeply involved in her teams and her communities. Her ability to execute the model while making each location feel authentic and personal is exactly what we look for in franchise partners, and it’s a big reason we’re confident in expanding further throughout the Carolinas.”
Sears said the brand has found receptive audiences in both North Carolina cities.
“Raleigh and Durham have been amazing communities to grow in,” she said. “There’s a real appreciation for quality food and genuine hospitality here, and Timber fits right into that. We’ve been able to build something special with our teams and our guests, and I’m excited to see more operators bring that same energy to other cities across North and South Carolina.”
Timber has also signed a franchise development agreement for two restaurants in the Atlanta metropolitan area, marking its entrance into Georgia. The first location is expected to open in late 2026 or early 2027, with another to follow.
The agreement covers the Alpharetta and Cumming areas, while Timber continues to seek franchise operators for other territories around metro Atlanta. The company has not yet identified the franchisee behind the two-unit agreement.
“Atlanta is a dynamic, fast-growing city with a deep appreciation for great food and local businesses,” Brady said. “We’re excited to partner with someone who not only understands the market, but who is also committed to creating spaces where people can gather and connect. That local passion is a huge part of what makes Timber special.”
Timber began as a mobile operation, with Dana and Brady making pizzas from an oven mounted to a 1967 Chevrolet pickup truck. The brand has since expanded beyond the Washington, D.C., area through franchising, with restaurants in North Carolina and South Carolina and additional development underway across the Southeast.
