From LA to CH

We missed
the flavor.
So we built
the shop.

"I spent four years studying in America, soaking up the sun, the culture, and most importantly—the pizza. When I moved back to Switzerland, something was missing."

Standard Italian pizzerias are great, but they lack that bold, experimental, West Coast attitude. The funky toppings. The specific chew of the dough. So, I started baking.

Founder in California

The Philosophy is Simple.

No Compromises.

We limit our production to 20 pizzas per evening. Why? Because mass production kills soul. Every single crust that leaves our oven has been given our undivided attention.

Local Base, Global Taste.

We use pristine Swiss water and flour, but the attitude, the toppings, and the style are pure Pacific Coast Highway.