A Kitchen Built Around Real Craft
Every pizza starts somewhere. Ours begin in a space designed for people learning their way around authentic Italian techniques. When you walk into our training kitchen, you're stepping into a working setup that reflects years of figuring out what actually helps someone get comfortable with dough, sauce, and heat.
We've equipped the space based on mistakes we made early on and the moments we watched students finally understand why temperature matters or how a single fold changes texture. This isn't a showroom. It's a functional kitchen where flour gets everywhere and everyone burns at least one crust before they nail it.
Equipment That Teaches Through Use
Our deck ovens run at temperatures most home setups never reach. That's deliberate. You can't learn how dough behaves at 500°F in an oven that maxes out at 400. Same goes for our mixers—they handle batch sizes that force you to think about hydration ratios and gluten development differently than small countertop models.
The prep stations are stainless steel throughout because we want everyone focused on technique, not worrying about surface contamination. Cold storage sits three steps from the work area because in a real kitchen, timing between pulling ingredients and using them affects final results.
We replace equipment when it stops performing to commercial standards. Most of our ovens have been recalibrated twice in the past year alone. Temperature consistency isn't something you can compromise on when you're trying to teach someone the difference between a properly cooked crust and one that's just close enough.
What Makes This Space Work
Training environments only succeed when they remove excuses. We've built this kitchen to eliminate the gap between learning conditions and real-world expectations.
Commercial-Grade Ovens
Three deck ovens with independent temperature zones. You'll work with the same equipment found in established pizzerias across Montreal, not scaled-down training versions.
Full Prep Infrastructure
Eight individual stations with dedicated cutting boards, measuring tools, and workspace. No waiting for equipment or sharing prep areas during hands-on sessions.
Professional Storage
Walk-in cooler and separate freezer unit maintain ingredients at precise temperatures. You'll learn proper storage protocols that directly impact dough fermentation and ingredient shelf life.
Sanitation Systems
Three-compartment sinks and dedicated hand-washing stations positioned throughout the kitchen. Health code compliance isn't optional in our curriculum.
Precision Measurement
Digital scales accurate to the gram at every station. Baking is chemistry, and we don't teach approximate measurements when exact ratios determine whether dough rises properly.
Safety Infrastructure
Fire suppression system serviced quarterly, first aid stations, and non-slip flooring throughout. We've addressed the risks before anyone steps into the kitchen.
How Our Space Evolved
Building an effective training kitchen meant learning from what didn't work elsewhere.
Initial Setup and Early Adjustments
When we opened in early 2023, we thought four prep stations would suffice for our class sizes. Within two months, students were waiting 15 minutes between exercises. We added four more stations and redesigned the floor layout to accommodate the increased foot traffic. That meant rerouting plumbing and electrical, but the bottleneck was killing the learning momentum.
March 2023Oven Capacity Expansion
By mid-2024, our single deck oven couldn't handle eight students simultaneously practicing their timing. We installed two additional units with different heating characteristics—one gas, one electric. Students now rotate through all three, learning how each oven type affects baking results. The gas installation required upgrading our ventilation system entirely.
June 2024Storage and Ingredient Management
Our original refrigeration setup was restaurant-sized but not organized for training needs. We reconfigured the walk-in cooler in September 2024 with labeled sections for different fermentation stages and ingredient categories. Added a separate proofing box with controlled humidity. These changes reduced confusion and improved everyone's understanding of temperature's role in dough development.
September 2024Current Configuration and Upcoming Programs
As of early 2025, the kitchen operates at full capacity with equipment we trust. Our next intensive program begins July 2025, with weekend workshops starting in September. We're comfortable with the current setup and have no plans for major changes—just ongoing maintenance and calibration to keep everything performing consistently.
January 2025 - Present