Pizza Alla Pala

Watch as our bakers mix organic, stone-ground flour sourced from Mulino Marino in Piemonte with our natural mother yeast before hand-shaping all of our housemade loaves and Roman-style bakery pizza. Pick up a loaf of freshly baked bread, from our famous Otto loaf to the classic ciabatta, or enjoy a slice of pizza alla pala while you explore our marketplace.


Monday to Thursday:

11 a.m. to 9 p.m.

Friday to Sunday:

10:30 a.m. to 10 p.m.


Lievito madre, or “mother leaven,” is the key to transforming flour and water into traditional Italian bread. The yeast makes the bread rise and adds a unique flavour that is specific to the climate, water, flour, and history behind each mother. Our time-honoured yeast gives each loaf a rustic sourness; it is tested daily by our head baker to determine how to yield the best bread possible.


Every day, our bakers create the unique Pizza alla Pala, a favourite street food from Rome. This thin-crust pizza is named after the wooden pala, or “paddle,” on which it is served. Ready to enjoy on-the-go, these traditional  Italian flatbreads are topped with a variety of freshly sliced meats, cheeses and local seasonal vegetables, then sliced into squares.


Eataly’s bakery offers an abundant selection of focaccia, a Ligurian flatbread topped with high-quality ingredients, including simply sea salt and extra virgin olive oil, olives and herbs, tomato sauce and mozzarella, and stuffed – perfect for a light lunch option on the go.

Buon appetito!