Credit: Sweetwater Organic Community Farm / Facebook

Last year, dough-obsessed Greg Seymour of Safety Harbor’s now-closed Pizzeria Gregario told Creative Loafing Tampa Bay that he wasn’t done with Florida and planned to participate in the “ethical snowbird” lifestyle.

Well, winter is swiftly approaching and Seymour has made his perennial return back to the Bay area, and now slings his prized pies at a local farm’s market each Sunday alongside a variety of other vendors.

Sweetwater Organic Community Farm at 5521 Hanley Rd. in Town n’ Country hosts a local vendor market each Sunday from noon-3 p.m., full of farm-fresh produce, Florida native plants, arts and crafts, yoga, homemade goods, entertainment and piping hot 10-inch pizzas.

Former Pizzeria Gregario customers may recognize a few of Seymour’s current pies, which include menu favorites like the “Fungus Among Us” loaded with roasted mushrooms and gorgonzola cheese, the “Tomato-Potato” with sundried tomatoes, yellow potatoes and smoked fontina, plus classic flavors like Margarita.

In addition to wood-fired pizza, Seymour also slings his beloved sourdough loaves at Sweetwater’s Sunday market, although his beloved “schmoo” dipping sauce (which CL immortalized at this year’s Best of the Bay awards) has yet to make a comeback.

Pizzeria Gregario resided inside of a yellow house at 400 2nd St. N in Safety Harbor for a decade before permanently closing last year. Opening his doors in 2013, Seymour was known for his “slow food” approach to pizza and bread-making, which utilized organic stone-milled grain and a slow fermentation process.

Seymour baked loaves of fresh bread for pick-up throughout the pandemic and eventually re-opened for outdoor dining in late 2021.

Sweetwater Farm director Christopher Thomas-Kenrick tells CL that after Seymour’s pizza joint closed, the organic farm acquired his wood-fired oven.

“We moved Greg’s oven from Safety Harbor after he sold his business, he donated it to the farm for others to use and now we can do more farm to table dinners and cooking classes,” Thomas-Kenrick says.

Seymour will be dishing out pizza and loaves of bread at Sweetwater’s Sunday market alongside a variety of other small-scale vendors until April 2024, although Thomas-Kenrick suspects that he may be “cooking pizza and bread for many years on the farm.”

“I volunteer my time at the farm because I want to help preserve the space and encourage former Pizzeria Gregario customers to come out here—it’s a real gem of the city,” Seymour tells CL. “It all comes down to fundraising, exposure and preservation.”

For the latest news on Sweetwater Organic Farm’s Sunday market, events and workshops (which teach useful skills like vinegar-making, beekeeping and canning), head to its Facebook page. Subscribe to Creative Loafing newsletters.