The bakery in Edgewater
Pane · Pizza al taglio · Focaccia · Mozzarella
Sourdough starter, Italian flour, mountain water filtered three times and a slow 18-hour ferment. Every loaf is baked here each morning, before we open. Pizza al taglio comes out every two hours from open to close.
From the oven
What we bake every day
Watch us bake
Pizza al taglio,
Pizza al taglio,
every two hours
Hand-stretched, wood-fired, sliced fresh. From open to close.
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Process
18 hours of patience.
The dough sits cold for the better part of a day before it ever touches the oven. That's where the flavor lives — in the slow fermentation that softens the wheat and develops the natural yeasts.
It's not the fast way. It's the right way. We learned it in Naples, and we don't rush it in Miami.
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Pane, pizza e felicità
Loaves come out at 8:00 am
If you want it warm, come early.
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An honest look at our oven, our chefs, the daily bakes.