Emily studied bread and pastry at San Francisco Baking Institute and interned with Associazione Verace Pizza Napoletana (Italy) to be certified as a traditional wood-fired oven pizza chef. Chip is an Italian foods specialist, since he is Italian, and grew up in New York City’s “Little Italy” and Greenwich Village, eating at New York’s best pizzerias and Italian bakeries.
We use only the finest ingredients. No preservatives, no hydrogenated oil, no dough conditioners, no artificial flavors or colors. Our butter, milk and cream come from New Zealand. Our beef from Australia. Cheeses from Italy, Australia, or home made (as in our Tiramisu). Sauces are hand-made and slow-cooked daily. Burger buns and sandwich breads are made daily by us. Our kitchens are clean and built fully open to public view so that you can see this all for yourself!