Burnaby’s newest pizza spot specializing in sourdough crust has officially opened

The much-anticipated wait for the opening of Burnaby’s newest pizza spot is now over.

Wild Flour Pizza Co has soft opened at 2900 Bainbridge Ave, taking over the former location of the Rolling Dough.

The fast, casual concept specializes in sourdough crust using a natural fermentation approach while “utilizing sourdough and heritage grain elements in the crust.”

As for the menu, folks can expect classics like the Margherita, and Funghi as well as pies with creative and gourmet flavour combos like Blue Pear (white sauce, mozzarella, roasted pears, gorgonzola piccante, caramelized onions, fresh arugula, thyme burnt honey), the Butter Paneer (butter masala sauce, mozzarella, caramelized onions, paneer, spiced crema, fenugreek, cilantro, garlic “naan” crust), and the Hot Momma (red sauce, mozzarella, spicy salametti, pepperoncini, calabrian chilis, thyme burnt honey).

Vegan options are also available for some pizzas.

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-star restaurants like Maaemo in Norway and Restaurant Orana in Australia, told the Beacon previously that Wild Flour will focus on Pacific Northwest flavours and ingredients on a signature sourdough crust.

Wild Flour’s soft opening hours are currently Tuesday to Sunday from 4 to 9pm for delivery and take-out only. They are currently serving a limited number of menu items and they expect to have their full menu up and running by the end of the month.

Wild Flour Pizza Co

Address: 2900 Bainbridge Ave #104