From the
Bakehouse.

Three days of cold fermentation is not a gimmick. It is the single biggest factor separating great Roman pizza from the forgettable kind.

Most people have heard of Neapolitan pizza. Far fewer have tried the Roman way. Here’s what makes Pizza al Taglio different — and why it matters.

Our dough takes three days before it sees an oven. Lighter. Crispier. Easier on the stomach. This is why it’s worth the wait.

Every morning, before the doors open, the bakehouse has already been running for hours. Croissants, bomboloni, cinnamon rolls — all on our sourdough starter.