By admin 
Fabulist Pizza, a new pizzeria and bakery from husband and wife team Andrew Tescher and Stacey Johnson, officially opens today after a short soft opening period in the space last occupied by Cafe Capricho at 3269 Folsom Blvd. in East Sacramento.
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The shop will be serving three styles of pizza: pizza pala romana, an airy sheet pan pizza, Roman nonno pizza, which is thin, crisp and round, and its self-named “Sactown Square,” a thick focaccia pizza with cheese caramelized to the crust like Detroit-style. In addition, it will be selling three types of Italian breads: herbed focaccia, filone and ciabatta, as well as a handful of sandwiches, salads and cookies.
“If you’re like me, you have to have a little sweet after the savory,” Johnson said.
The couple has deep roots in the Sacramento dining scene, with more than 60 years experience combined. Tescher has been a chef for 40 years, and Johnson has been both chef and general manager at various restaurants. The two met when they opened the original Piatti at 571 Pavilions Lane in 1994.
“Andrew loves pizza and has a long history with pizza with all the different places that he worked. He started focusing on different dough styles. And so then our kitchen became a place to test all these things and order all these boutique flours and ways of milling and whatnot,” Johnson said.
Tescher opened a pop-up pizza concept called Side Hustle Pizza during the pandemic, which was the proving ground for the couple’s new business.
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For the first two weeks, Fabulist will be open for lunch only, from 11:30 a.m. to 3:30 p.m. Johnson says they’ll look at opening on Friday and Saturday evenings by the third week and possible events on Tuesdays and Wednesdays.
The couple took over the location after Cafe Capricho closed this past January. While the space was functional, they gave it an aesthetic makeover.
“It was a very colorful Latin theme. We’re a pizza and bread shop. I love color, but the palette is a bit more toned down,” she said.
The couple hosted a few soft opening days to test the waters. Response has already been robust. Johnson says they’re taking things slowly to ensure a successful launch.
“We’re just kind of consummate professionals, so we want things to be right when people walk in the door. That’s our main goal, really, is hospitality and just simple, great food,” she said.
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