We’ve been freezing in San Francisco this summer.
Yes, it’s been the coldest summer in the Bay Area since 1982, but over at our flagship Flour + Water Pizzeria in North Beach, we’ve also been freezing… our pizza.
After years of planning and research + development, this August, we’re rolling out a line of frozen pizza in local markets throughout the Bay Area. We couldn’t be prouder of the product or the incredible team at our Pizzeria who has been an integral part of crafting these pies to ensure each one mirrors the quality of what our guests experience at the restaurant.
Together, we’re bringing all the best-sellers to the table with our classic Margherita, Pepperoni, and fan-favorite Cacio e Pepe – all made by our pizza team with the same consciously-sourced ingredients + expert techniques showcased at the Pizzeria everyday.
None of this would be possible without the individual contributions of our crew there including our chef de cuisine and fearless pizza guru Elliott Armstrong, executive sous chef Robert Gilling, and sous chefs Sam O’Brien and Bernie Gilbert. It’s truly a hands-on operation with our long-time Flour + Water O.G. team member and Flour + Water Foods sales lead Andrew (Andy) Poole also delivering the frozen pies to local retailers throughout the Bay Area.
We can’t wait for you to try what we’ve cooked up, so you can take the night off from cooking.
Your Foods crew,
Chefs Thomas + Ryan, and CEO Dan Nestojko
