Everything starts with fire and time.
Ember & Dough was started by Chris, who spent years travelling and cooking abroad before coming home to open a shop of his own. That time away left him with a simple standard: food made properly, from scratch, without shortcuts. That's the standard the dough is held to.
Every batch is mixed and shaped entirely by hand, then left to ferment slowly for 48 to 72 hours before it's hand-stretched to 12 inches and stone-baked. It's slower than it needs to be. It's also why the crust comes out light, blistered and properly Neapolitan rather than just quick.
Chris, founder
Stone-baked, always
Every dish that can go in the oven, does. Cooked hot and fast for a proper char, not a microwave finish.
Slow-fermented dough
48 to 72 hours of proving, entirely by hand: never rushed, never a same-day mix.
Collection & local delivery
Order ahead for collection, or get it brought to you nearby: same kitchen, same oven, no compromise.
