Baba Louie's in Hudson uses sourdough from Berkshire Mountain Bakery; since the original closed in 2025, this is the only location left.
Baba Louie's built its reputation on a crust: organic sourdough baked by Richard Bourdon at Berkshire Mountain Bakery in Housatonic, Massachusetts, using methods that take real time. When the original Great Barrington location closed in 2025, Hudson became the only Baba Louie's left, and Warren Street locals still treat it like the neighborhood's standing pizza night.
The wood-fired oven turns out the familiar (Margherita, BBQ chicken) and the more particular: the Dolce Vita layers spinach, fresh mozzarella, figs, gorgonzola, and prosciutto, while the Puttanesca and Isabella Pizzarella change with whatever produce is in season. Dawn's Delight (mixed greens with nuts, berries, and vinaigrette) is the salad regulars order alongside a pie, and there's a rotating pasta special most nights.
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