Service Architecture · Osborne Village

Hearth Services & Gathering Formats

How we fire and share our pizzas across Osborne Village and Winnipeg. Built on 90-second oak-fired heat, slow wild yeast fermentation, and disciplined kitchen timing.

Live Hearth Temp

875°F Oak Embers

Turnaround: 90 sec bake / pie

Artisanal open pizza hearth with glowing oak wood embers, marble dough counter, fresh basil leaves, buffalo mozzarella in ceramic bowls, warm terracotta tiles and natural warm sunlight in an Osborne Village restaurant.

Format 01

Walk-in & Tables

Dine-In Counter & Hearth Table

Front-row view of our dome oven. Watch cold-fermented dough hand-stretched, topped with heritage tomatoes, and blistered in ninety seconds onto heated ceramic platters.

90-Second Direct Bake Poured directly from peel to table for maximal cornicione rise.

Craft Drinks & Spritz Winnipeg microbrews, bitter vermouth, and skin-contact wines.

Atmosphere & Seating Open butcher block bar for solos and communal ash-wood tables.

Ideal for 1–4 Guests View Hearth Menu

Rustic vented pizza takeout boxes on floured butcher block surface, wood-handled brass pizza roller, ramekins of chili oil and sea salt, overhead flat-lay photography with natural daylight.

Format 02

Timed Windows

Village Takeaway & Box Pickup

Craft pizza engineered to travel across Winnipeg. Packaged in customized fluted-cardboard shells with micro-vents that release steam while locking in crust crunch.

Vented Micro-Ridge Boxes Prevents moisture accumulation and retains bottom crust snap.

Staggered Pickup Windows Boxed within 180 seconds of your arrival ticket for optimal warmth.

Osborne Curbside Access Dedicated pedestrian shelf and swift curb handover slots.

Ideal for 1–6 Guests Reserve Window

Long rustic banquet wood table with wooden cutting boards loaded with sliced artisan pizzas, large bowls of arugula salad, ramekins of whipped ricotta, and small glass carafes of olive oil in soft afternoon glow.

Format 03

Group Bundles

Gathering & Workplace Trays

Coordinated bulk firings designed for workshops, family milestones, and studio parties. Balanced ratios of charcutier classics, market greens, and natural crust varieties.

Batched 6 to 30+ Pies Precision hearth staging ensures all pies arrive hot simultaneously.

Flavour & Diet Balance illustrative split of red sauce, white truffle, vegan & gluten-friendly.

Serving Hardware Included Pre-cut into 8s, parchment wood liners, salad tongs, and chili dips.

For 8–60+ Guests View Size Matrix

Process Standard

The Hearth Dispatch Protocol

Whether serving 2 counter patrons or 40 gathering boxes, our Manitoba red oak hearth maintains an uncompromised thermal schedule.

Catering & Tray Engineering

Gathering Format Specifications

Calculated by our kitchen team based on 3.5 slices per adult guest plus complementary seasonal greens and house chili dips.

Gathering Size	Headcount	Pie Recommendation	Sides & Salad Ratio	Ordering Window	Service Type
Studio Table	4 – 6 guests	3 – 4 Wood-Fired Pies	1 Large Village Greens, 2 Fermented Garlic Dips	illustrative timing (2 hr notice)	Pickup or Counter
Team Gathering	8 – 12 guests	6 – 8 Wood-Fired Pies	2 Shaved Fennel Salads, 4 Dipping Carafes	24 hours advance	Tray Boxed
Hearth Feast	15 – 24 guests	10 – 14 Wood-Fired Pies	3 Large Salads, Antipasti Board, House Focaccia	48 hours advance	Scheduled Delivery / Pickup
Full Event Block	30 – 60+ guests	20 – 35+ Wood-Fired Pies	Curated multi-course buffet trays & dessert crusts	5 days advance	Dedicated Hearth Block

All group orders include pre-cut serving boards, wooden tongs, and biodegradable plates upon request.

Request Custom Tray Setup →

Packaging Innovation

The Micro-Flute Crisp Barrier

Standard pizza boxes turn sourdough soft within seven minutes. We line each takeaway container with a grooved Manitoba birch corrugated liner that lifts the pie, preventing residual steam from softening the char.

100% Compostable Fibre

+18 min Crust Crisp Retention

Zero Plastic Liners

Kitchen Protocols

Dietary Care Across All Formats

Every dining format supports our specialized kitchen zones. We manage separate prep boards for our fermented gluten-friendly crusts and house-cultured plant mozzarella.

Gluten-Friendly Dough Baked on dedicated cast iron liners

House Cashew Mozzarella Fermented 48h, melts with oak blister

Nut & Seed Separations Distinct cold prep station & cutters

Osborne Village Inquiries

Planning an Osborne Village Gathering?

Explore our illustrative menu or discuss portion counts with our team. Whether it’s an intimate table firing or a 30-pie workshop drop, we build the order timeline around your schedule.

Illustrative Menu Explore the fire-and-dough menu