Events we cater.
Full serviceWeddingsCocktail hour, full dinner service, or the late-night slice everyone remembers.- Cocktail hour, dinner, or the late-night slice
- A hundred pizzas an hour, continuously
- Vendor meals handled at the same time
Day or nightCorporate eventsClient nights, staff appreciation, film sets, and site lunches.- Invoiced, insured and permit-ready
- Client nights, staff parties, film sets
- Out of your car park by eleven
Small roomsEngagement partiesSmall, loud, and hungry. Our favourite size of room.- Forty people, one fire, nobody sitting down
- The menu built with you, not picked from a list
- Backyards and small venues both work
Any occasionCelebrationsBirthdays, anniversaries, graduations, retirements, reunions.- Birthdays, anniversaries, graduations, wakes
- Gluten-friendly crusts and vegan cheese
- Two chefs, and no washing up left for you
Where it can go
The oven runs outdoors almost anywhere, and indoors wherever the venue has approved it. If you are not sure yours will, ask us and we will talk to them.
Not on the list? If there is somewhere to park and something to celebrate, we will bring the fire.
Tell us about your event
Run by Red Seal chefs.
Not a rented oven and a good attitude.
Love at First Slice is owned and operated by two Red Seal certified chefs — a national trade standard that takes thousands of documented kitchen hours and an interprovincial exam to earn.
Red Seal certified — both owners
Interprovincial Standards Red Seal, Cook. The trade’s highest credential in Canada.
Food Safe certified
Current food handler certification for every person who touches a pie.
Fully insured, permit-ready
Liability coverage and health-unit paperwork submitted for your venue, ahead of the date.
Dough made in house
Cold-fermented 48 hours before it ever sees the fire. Nothing arrives frozen.
Made fresh. Fired on the spot.
48 hours out
The dough starts
Flour, water, salt, yeast. Mixed, balled, and cold-fermented for two days so the crust puffs, chars, and stays light.
2 hours out
The oven comes up
We arrive early and bring the deck to 900°F on hardwood. You’ll smell it from the parking lot.
90 seconds
Each pizza bakes
Turned on the peel so it browns evenly, then out of the fire and cut while the crust is still crackling.
All night
We keep going
Up to 100 pizzas an hour, one after another, until the last guest is fed and the floor is swept.
The menu
Every pizza is stretched, dressed and fired in front of your guests. No prices here on purpose — we quote the whole night, not the pie.
Swipe
ClassicMargherita
San Marzano, fior di latte, basil torn on at the last second.
ClassicPepperoni
Cupped, crisped, pooled with rendered fat. First tray to vanish.
ClassicCheese
Just sauce and mozzarella, made well. The kids’ table has taste.
ClassicVegetarian
Whatever’s best that week — roasted first, never raw.
SignatureHot Honey Pepperoni
Chili honey over hot pepperoni. Sweet first, heat second.
SignatureProsciutto & Arugula
Laid on off the peel so the prosciutto stays silky.
SignatureSpicy Soppressata
Calabrian chili, soppressata, and a slick of hot oil.
SignatureTruffle Mushroom
Cremini, thyme, truffle. Serious mushroom energy.
SignaturePesto Chicken
Basil pesto base, grilled chicken, lemon zest over the top.
Or we build the menu with you.
Bring us a family recipe, a dietary list, or a flavour you can’t stop thinking about — we’ll put it on the fire.
- Vegan cheese and gluten-friendly crusts
- Allergy and dietary planning, guest by guest
- Family recipes recreated in the wood oven
- Dessert pizza, garlic knots, and salad courses
One figure for the whole night.
Priced per guest, quoted per event. No packages to decode and nothing that changes unless your numbers do.
What moves the number
Head count
The main lever. More guests, lower per-head.
How many services
One is standard. A late slot is optional.
Travel
At cost, no markup, quoted up front.
In the price
- The oven, the fuel, and the fire
- Two Red Seal chefs on site
- 48-hour dough, made in house
- Your menu, built with you
- Plates, napkins, and serving
- Setup, cleardown, and our rubbish
What it looks like from your side.
You are hosting. This is everything you do not have to think about once we are on site.
Check your date
3 hours before
We arrive and set up
Oven, prep bench, canopy, and a hand-wash station, in a footprint about the size of a parking space. You do not need to be there.
2 hours before
The fire goes in
Hardwood only. The deck takes about ninety minutes to come to temperature, which is also when your venue starts to smell like the best decision you made.
Service
Two chefs, one fire
One on the bench, one on the peel. Pizzas come out whole and get cut in front of your guests — no queue that stops moving, no plated-dinner bottleneck.
After
We disappear
Ash out, bench down, floor swept, bins taken with us. The only thing left behind is the smell.
Pick your hour. One is plenty.
- The main serviceCocktail hour or dinnerFull service off the peel, as fast as a room can eat. This is what most bookings are.
- A late slotFrom 9 p.m.Optional. Passed on trays, boxed to go, or straight off the peel.
Either on its own, or both. Tell us which when you enquire — we will say if one is enough.
Check your date.
Tell us what you’re planning. We’ll come back with availability, a menu suggestion, and a straight price — no packages you have to decode.
We book roughly one event a night, so dates go early — especially May through October.
The practical bits.
The nine things every planner asks us before they ask about pizza.
Roughly 10 × 10 feet of level ground for the oven and a prep table, ideally within thirty metres of where your guests will be standing. We have worked in tighter spots — send a photo and we will tell you straight.
One standard outlet if there is one going spare. If there is not, we bring a quiet generator and our own water, and you will not hear either of them over the music.
The oven is live fire, so it lives outdoors or under an open-sided cover — a driveway, a courtyard, a field, a loading area. Everything comes out to your guests hot.
We cook in it. The oven and the prep station run under our own canopy. The only thing we need from you is somewhere to put it.
Up to a hundred pizzas an hour, continuously. Budget one and a half to two pizzas a guest for a full dinner, and around one for late-night service.
Anywhere inside our usual radius at no extra cost, and further for weddings — travel beyond that is quoted at cost, with no markup.
Yes, with notice. Gluten-friendly crusts and vegan cheese are standing options, and we plan around allergies guest by guest. Tell us on the enquiry form.
Per guest, with a minimum that covers bringing the oven and the crew out for the night. What moves the number is head count, how many services you want, and travel — which is charged at cost with no markup. You get one figure for the whole night rather than a package you have to decode, and it does not change unless your numbers do.
A signed agreement and a deposit hold it, and the balance is due close to the event. Dates from May through October tend to go a long way out.