After working at several of central Ohio's premier bakeries, Bryan Tyler decided that if he had his own, he would always prize high-quality ingredients over speed or corner-cutting for the sake of expansion. So, he did just that. At Tyler's Pizzeria & Bakery, he curates ingredients grown without the use of GMOs, herbicides, or pesticides from local purveyors such as Millersburg's Stutzman Farms and Wooster's Hartzler Family Dairy. In fact, come summer and fall, he even grows his own veggies and herbs in raised gardens outside the bakery without the help of the Jolly Green Giant.

These ingredients form the building blocks for a diverse menu of baked goods. In the morning, customers line up for cheese danishes, apple turnovers and filled croissants; by afternoon, they're clamoring for pepperoni rolls and savory croissants.

Bryan's kitchen is also home to a wood-burning oven, where the daily breads are baked on yesterday's heat, before they fire up the oven at noon for their specialty pizzas. These, too, boast quality ingredients—hand-grated cheese, housemade tomato sauce, and organic-flour dough. Like the rest of his menu, the pies are both savory and sweet—the Oktoberfeast is topped with ham and sauerkraut and Grannie's cranapple dessert pizza is built upon cinnamon-roll filling.