Wild Levain Feeding
Bulk Ferment
Cold Retardation
Hearth Bake
We feed our heritage sourdough starter twice daily using unbleached regional rye and hard red wheat for lively acidity.
Gentle hand folds develop gluten structure slowly over six hours at cellar temperature, keeping the hydration soft and open.
Shaped dough balls rest in cold storage for three full days, breaking down starches into digestible sugars and complex flavor.
Pies enter the domed brick oven at nine hundred degrees, blistering in sixty seconds to produce a light, airy crumb.
We burn split beech and seasoned white oak exclusively. The dense cordwood maintains steady radiant heat across the baking floor without imparting bitter acrid smoke.
Honest ingredients and shared benches
We partner directly with regional grain farmers, small-batch dairy producers, and family tomato canners. Every ingredient on our pies has a name and an origin, from hand-pulled fior di latte to wild oregano picked along coastal cliffs.
Furna opened as an informal dining room where neighbors gather without reservations or ceremony. We pour low-intervention wines, pull hot pies straight from the peel onto wooden boards, and leave room for casual evening conversation.
Walk in through the Elmwood door, smell the hardwood smoke, and take a seat along the marble pizza bar.