The Menu

Sixty things, one dough. Everything here starts with flour, water, salt and over 24 hours of fermentation — then goes on the stone.

Twenty-five sourdough pizzas. Every base fermented over 24 hours and stone baked to order. Choose 7″ or 10″ on any of them, and 12″ on most.

Bread sticks, stuffed breads, focaccia and pockets — all on the same living dough.

Alfredo, arrabbiata, aglio e olio and parma rosa. Every one served with garlic bread.

Grilled, generous, and built on our own sourdough.

Made in-house. Add as many as you like.

Mojitos, cold coffees and something cold in a can.

We bake at scale for parties, offices and events. Tell us the date and the headcount and we will call you back.