The bakery
Pane · Pizza al taglio · Focaccia · Mozzarella
Our bread starts at 11 pm. Sourdough starter, Italian flour, mountain water filtered three times, slow ferment for 18 hours. By 8:00 am the loaves are still cracking from the oven. Pizza al taglio comes out every two hours from open to close.
Hand-stretched, wood-fired, sliced fresh. From open to close.
View the bakery menuThe 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.
Order on Uber Eats
If you want it warm, come early.
An honest look at our oven, our chefs, the daily bakes.
