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Neighbourhood pizza café · Calgary

Simple things.
Done properly.

Flour, fire, and what looked best at the market this morning. Scroll to bring tonight's first pie together.

  1. 01The flourPrairie wheat
  2. 02The marketPicked today
  3. 03The fire430°C
  4. 04The tableReady
Half of a freshly baked vegetable pizza, showing its ingredients before and after the oven

What came in this morning

Good outside.
Even better within.

Scroll through today's market crate.

Nothing to hide

Every layer
earns its place.

Keep scrolling to see what is inside the slice.

A pizza slice shown as separate crust, tomato, cheese, olive, and basil layers

From bench to table

Built one
decision at a time.

  1. 01Stretch
  2. 02Sauce
  3. 03Dress
  4. 04Fire
A finished Canto pizza ready to serve

One dough · three days

Crisp at the edge.
Soft where it matters.

We ferment every batch for 72 hours, stretch it by hand, and fire each pizza when you order. No shortcuts hiding under the cheese.

Made downstairs

Time is our
main ingredient.

The dough starts three mornings before it reaches your table. Slow fermentation builds flavour, a lighter crumb, and the kind of crust you finish even when you said you were full.

Flour
Prairie-grown
Oven
430°C stone deck
Ferment
72 hours

Dinner, coffee, another slice

Come hungry.
Stay a while.

Tuesday—Sunday
4:00 pm—late

17th Avenue SW
Calgary, Alberta

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