hand crafted pies

Thic or Thin we got you! We begin with organic flours, sea salt, olive oil and a wild sourdough culture that Chef Paul has nurtured for over 20 years. Our slow cold fermentation process dough is given 3 days to develop flavor and optimal digestive benefits. Crushed imported San Marzano tomatoes with a touch of sea salt and herbs are the foundation topped with locally made whole milk and buffalo milk mozzarella, and Pecorino Romano cheeses. Lasty but not least in any means, all our toppings are Chef inspired or procured rom artisans of their craft.