The Dough: I developed this many years ago in the San Franciscan Style while living in Seattle. The starter is what gives our crust its slightly sour flavor. It was made with 100% organic whole wheat rye flour and is a live culture. It actually rode shotgun with me, in a cooler, with a seatbelt on so I could keep her alive when I drove down to Baton Rouge to make a new home in 2007.

The Sauce: We start by sweating onions with dried basil and oregano, add garlic and deglaze with red wine. W stir in a high quality canned tomato product free from preservatives and add NO SUGAR. We then roast in the oven at 550 degrees to develop a dark earthy flavor to compliment the bright tomatoes. After the sauce has been cooled we stir in fresh parsley and fresh oregano so that the natural flavors and aromas are released when they are cooked and are at their height of intoxication as they arrive at your table.

The Cheese: we use a high quality shredded mozzarella that has just four ingredients; milk, salt, cheese culture and rennet. Just the essentials to make a wonderful pizza!

The Custard: All our ice cream flavors start out the same, with our basic vanilla custard that we make in small batches daily. The only ingredients are milk, cream, eggs, raw cane sugar, and vanilla bean. From this beautiful base we are able to have some fun and come up with interesting flavors that change periodically utilizing fresh seasonal ingredients whenever we can.