Website demonstration notice: Osborne Fire & Dough concept demo. Illustrative menu scenarios for Winnipeg dining exploration.
Explore the fire-and-dough menu
The Order Composition Board

Composed Wood-Fired Feasts for Winnipeg Gatherings.

Explore a balanced build-your-meal workflow: pair long-fermented sourdough crusts with house insalatas, fire-blistered toppings, and curated group quantities for prairie tables.

Explore the fire-and-dough menu View Portion Estimator
Flatlay of artisanal sourdough pizza slices and fresh ingredients

Three Steps to Your Gathering Board

A transparent preview of how we prepare dine-in feasts and workplace takeaway in Osborne Village.

01

1. Choose Hearth Crusts

Select your mix of red-base classics, aged salumi favourites, and roasted garlic white crema pies fermented for 72 hours.

12-Inch Individual Slices
02

2. Balance Diet & Freshness

Incorporate qualified vegetarian options, dairy-free alternatives, and market salads tossed with local cider vinaigrette.

Vegetarian • Dairy-Conscious
03

3. Discuss Portion & Time

Submit your group headcount through our local demonstration form to calculate ideal pie quantities and pickup windows.

4 to 24+ Guest Formats

Transparent Dietary Respect

Clear labeling on every illustrative recipe so hosts can accommodate friends and colleagues easily.

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Long Cold Ferment Easier digestion through 72-hr natural sourdough yeasts.
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Dedicated Vegetable Hearth Peel Clean handling for vegetarian and plant-forward selections.
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Pure Whole Ingredients No synthetic dough conditioners or added sugars in our crust.
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Local Manitoba Flour Prairie milled grains providing structured chew and blistering.