From fire to table

One oven. First a loaf, then a whole meal.

Bread, Napoli pizza and wood-fired cuisine begin with the same fire. Different temperatures and cooking times bring different flavours. At the table, they come together as a complete meal.

Wood-fired country bread at Field Kiln Cafe

Wood-fired bread

After fermentation, the dough is handed over to the fire. It comes out full and well risen, with natural splits and a substantial crust. Some take it home; others stay at the table and share it, slice by slice.

Its role on the menu: Everyday purchases and a reason to return
At the table: Take it home, or begin a meal with it

Field Kiln Cafe's classic Margherita pizza

Napoli pizza

The dough puffs up quickly in the oven, where an open flame leaves irregular char marks and aroma. Still piping hot as it leaves the oven, the pizza gives everyone a reason to gather and share.

Its role on the menu: Made in view, shared at the table
At the table: Gather around and share it while it is hot

Wood-fired cuisine

Meat, seafood and seasonal vegetables colour quickly in the oven while staying juicy inside. Here, fire does more than cook the food: it brings out its aroma and character.

Its role on the menu: Main dishes for a complete meal
At the table: From afternoon into dinner, the fire serves the whole table

From today's kitchen

This page introduces the food we make regularly. What reaches your table may vary a little with the day's baking, ingredients and preparation.

Come and visit Read our notes on the menu