About Us
Our Story
It started with the smell of bread at 4am
Our family ran a small forno in the Testaccio district of Rome. Every night the dough went into the fridge; every morning the neighbourhood queued for it.
When we moved to Los Angeles we missed one thing more than anything else: a proper piece of focaccia, split open and filled while still warm. So we built it here. Same flour blend, same long fermentation, same generous hand with the olive oil — served with the sunshine and the produce of Southern California.
Casa Focaccia & Co. is small on purpose. We bake in batches through the day so what you get at 7pm is as good as what came out at noon.
What We Believe
Three rules we don't bend
01
Slow dough
Our focaccia and pinsa rest for 48 hours in cold fermentation. It is why the crumb is light and the crust shatters.
02
Honest sourcing
Prosciutto di Parma, Bronte pistachio, Pecorino Romano and Parmigiano Reggiano — alongside produce from California growers.
03
Street food manners
Wrapped in paper, eaten standing, no ceremony. Good food should be quick without ever being rushed.
Come Say Ciao
We are on Abbot Kinney, seven days a week
1428 Abbot Kinney Blvd, Los Angeles, CA 90291