We aim to keep things local and fresh, sourcing our ingredients as near to home as possible. With America’s Dairyland in our backyard and all the great farmland surrounding Lake Michigan, it’s our goal to foster relationships with our neighbors and their businesses so we can strengthen our community and make delicious food together.

 We bake our pies fast but the dough preparation is slow. Long fermentation and minimal intervention allow it to grow and develop into something more than pizza crust. With only a few ingredients and a lot of time, mixed by hand and baked by fire - we’re just doing it the way it’s been done for centuries. Using only certified organic stone-milled flour from Illinois, it’s healthy, easy to digest, and absolutely delicious.

It’s primal and powerful, hypnotic and mesmerizing. And we’re obsessed with it. The fire is at the core of everything we do and there’s nowhere else we’d rather be than by its side. Whether it’s roaring at 1000 degrees for the pizza or gently smoking a suckling pig, it’s a beautiful sight to behold, and the aromas and flavors it brings to the food are simply delightful.