Using old world and time-tested oven design dimensions, we are able to quickly heat up the oven and efficiently cook our artisan food offerings within temperature ranges of 800° to 1,000° while substantially reducing the heat dissipation from the oven hearth, leaving a low carbon footprint.  While building our first oven we simultaneously experimented and perfected our pizza dough, dialing in the precise amounts of water, yeast, flour, and salt to produce our signature pizza thin crust.

In June 2009, we attended our first farmers market at Jack London Square in Oakland and expanded that same summer into attending other farmers markets in San Francisco, Alameda, and Contra Costa Counties.  During the winter months of 2015, after six years on the road, our first oven went into retirement in a friend’s outdoor kitchen.  That same year, we expanded our artisan wood-fired mobile oven business and transitioned into operating two Tuscany handcrafted commercial Refrattari Valoriani ovens that were imported from Italy by Mugnaini Imports, Inc., in Healdsburg, CA.