Our flour
Stone-milled from identity-preserved grains grown by farmers in Washington's Skagit Valley, Cairnspring flour is traceable to a single farm and ground without additives or bleaching. Founded by Kevin Morse, whose background is in conservation and economic development, Cairnspring was built to do two things at once: produce exceptional flour and rebuild a regional food system that keeps farmland viable and soil healthy. We use our own blend of their Glacier Peak, Sequoia, and Organic Edison flours, tuned to appropriate balance of lightness and protein content for our Woodstone Oven.
cairnspring.com ↗Our tomatoes
Organic, vine-ripened, grown in California. Named the NY Times Wirecutter #1 best canned tomato in 2025. Our red sauce is made directly from their whole tomatoes — nothing added, nothing cooked down. The tomato flavor on our pizzas is the tomato, not a reduction or a blend.
biancodinapoli.com ↗
Our pepperoni
Founded by women in Seattle over 25 years ago, Coro makes their pepperoni with humanely raised, hormone-free, vegetarian-fed pork in their own USDA-certified facility — from grind to package, entirely in-house. Two-time Good Food Award winner. The pepperoni on our pie is not a commodity product.
corofoods.com ↗Our porcini salami and 'nduja
Seamus Platt spent nearly two decades in Michelin-starred kitchens before dedicating himself to old-world salumi technique using Pacific Northwest ingredients and terroir. Norcino is a 2024 Slow Food Snail of Approval recipient. Their porcini salami goes on the Funghi, and their 'nduja is the heart of our most popular pizza.
norcinosalumiseattle.com ↗
Our chilis
Horse-powered, bilingually run, deeply rooted in the Walla Walla Valley. We source their dried Fresno and Habanada chilis and blend them ourselves for the chili flakes on our spice plates. No industrial spice blends — just two varietals, understood and used deliberately.
hayshakerfarm.com ↗
24-month, DOP certified
If it's an Italian cheese, it carries DOP certification. Full stop. Our Parmigiano Reggiano is aged 24 months and carries the Denominazione di Origine Protetta mark — meaning it was produced in Emilia-Romagna under protected traditional methods, not a domestic imitation of the name.
DOP certified
Same standard. Fratelli Pinna is a Sardinian producer with DOP certification on their aged Pecorino Romano. The sharpness and salinity of their cheese is load-bearing on the Margherita and the Marinara — not a garnish.