In 2016…

David Haddad left his executive chef job on Cape Cod in search of something more.

He spent the previous six years honing his skills in fine dining restaurants throughout the country; including Cochon in New Orleans, Travail in Minnesota, and Northern Spy in New York, before returning back to his hometown of Falmouth, MA.

What he ended up finding was a passion for pizza.

Over the next few months David developed a naturally leavened dough recipe. He used his artistry and the techniques learned from his experience in fine-dining to create a unique menu.