Our story
About us
Our Story
Ember & Slice started with a sourdough starter, a borrowed mixer, and a pop-up oven behind a Brooklyn wine bar. The pies sold out before sunset, then again the next weekend, and then every weekend after that.
Today the room is permanent, but the promise is the same: slow dough, live fire, seasonal produce, and the kind of service that makes a weeknight feel like an occasion.
The journey
Our Journey
We cold-ferment our dough, stretch every pie to order, and cook it hot enough for a crisp rim and a tender center. The menu changes around the market, but the Margherita never leaves the board.
The oven anchors the room. Everything else moves around it.