A new pizza spot specializing in sourdough crust is opening in Burnaby next month

For those who are fans of sourdough crust, you’re in luck because a new pizza spot specializing in just that is opening up in North Burnaby very soon.

Wild Flour Pizza Co is slated to open at 2900 Bainbridge Ave in April.

On its website, Wild Flour says this fast, casual concept will use a natural fermentation approach while “utilizing sourdough and heritage grain elements in the crust.”

“Wild Flour Pizza Co hopes to transform humble ingredients into fun and delicious pizzas,” notes the eatery.

The team behind Wild Flour first opened Scratch Kitchen in North Vancouver in 2018. Clay Spalding, who owns Scratch, and the eatery’s former head chef, Steven Che, will be taking the lead at the Burnaby restaurant.

Che, whose impressive resume includes experience at world-class Michelin-starred restaurants like Maaemo in Norway and Restaurant Orana in Australia, told the Beacon that Wild Flour will focus on Pacific Northwest flavours and ingredients on a signature sourdough crust.

He added that the menu at Wild Flour will encompass many favourites from Scratch, including their much-loved Margherita pizza made with parmesan, fior di latte, parmesan oil, and fresh basil.

“Another popular pizza we may put on (the menu) is the Perfect Storm which includes red sauce, mozzarella, pickled pineapple, bacon, and jalapenos,” he said.

The remainder of the menu will feature various cold appetizers and salads and various housemade dips, and sauces that pair well with the pizzas.

Wild Flour will primarily be takeout and delivery with limited seating.

We’ll keep you posted on Wild Flour and when it officially opens its doors!