Pizza & Focaccia

The original: blistered dough, San Marzano tomato, fior di latte, and torn basil.

No-tomato pie with whipped ricotta, lemon zest, and arugula - delicate and bright.

Pillowy focaccia dimpled with olive oil, flaky salt, and rosemary - a year-round baker favourite.

Old-school Italian country loaf with a thick crackling crust and open crumb.

Flaky, buttery breakfast pastries - the Italian cousin of the French croissant.

Dessert-leaning focaccia with fresh figs, honey, and mascarpone - perfect with espresso.