4/23/2013 02:30:00 PM

Floriole Debuts Pizza Nights on Friday

The debate about the best pizza is heated, and we’re not just talking about coal-fired ovens. We’re talking about crust. Do you lean toward thin crust or prefer it thick? Does that matter when expert baker Sandra Holl at Floriole makes that crust? The bakery will debut pizza night this Friday. Pizza nights take place on Fridays and Saturday from 6 to 9 PM. Pizzas are 14” in diameter and cost $18 to $24. Each thin crust is shapped by hand. It goes through a slow fermentation process that creates large bubbles when cooked. The pizzas will be topped with seasonal ingredients purchased at local markets. In addition to pizza, Floriole will serve mixed greens dressed with shallot vinaigrette
, composed vegetable salads as well as signature selection of tarts, pots de crème and galettes. Pizzas are avilible to dine in or carry out.


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