Sebastian Bakehouse

Bakeries are experts in bread and bread is half of pizza - So when a great bakery makes pizza, it’s generally well worth your time. The excellent @sebastianbakehouse applies its sourdough and cold-fermentation expertise to produce a Sicilian focaccia pan pie, balancing an airy crumb, a gently fried base, and @ezzosausageco pepperoni-cup char …with some housemade hot honey to amplify everything.

This hefty Sicilian focaccia slice is well-risen and airy with an open crumb and well fried bottom. You get a pronounced sourdough flavor throughout, accented with a healthy dose of olive oil coating. The slice has a good structure - despite its weight, it barely sags when held out - though you need to be careful tilting it with the hot honey, olive oil, and roni grease. The sauce is restrained and slightly sweet-savory and cheese integrates nicely rather than ovewhelms. Toppings-wise, it is dominated by the pepperoni. The cup and char #ronicups - rich in rendered pork fat - pair nicely with the hot-honey drizzle. Sweeping the world over the last decade, pepperoni + honey honey has become a “modern classic” in pizza - the sweet-heat cuts through the fat and amplifies the pepperoni’s savory punch.

Overall, it was delicious - the best slice north of Maderia. Also, thanks to @rsebastian73 for letting me take a few aerial pics over the counter. Pizza-aside, Sebastian has long been a favorite and now they have a new Roman-style sandwich shop in Mareimonet @eatatalveo - which, based on the quality of their other output, is high on my list to try in the near future.