Just shy of seven years ago, Ari Shapiro opened Falora in midtown Tucson with a minimalist menu showcasing Neapolitan pizza. The restaurant has maintained its New York-neighborhood vibe with hardly any menu changes over the years. However, it quietly announced the addition of house-made pasta and a new partner in the business—baker Travis Evans.
After baking for nationally acclaimed bakeries and restaurants such as Sullivan Street Bakery, Eleven Madison Park, and Bouchon, Evans moved back to Tucson. Here, he sold his own baked goods at farmers markets and also baked for local restaurants such as Union Public House and Proof Artisanal Pizza & Pasta.
