5:30 pm
Cocktail hour
Guests arrive, the deck is already at temperature, and the first pies go out while the photographs are still happening. Something hot in every hand before a single speech.
Weddings,fed by fire.
Cocktail hour, dinner service, or the slice at midnight everybody photographs. A live wood oven parked at your venue, two Red Seal chefs on the peel, and every pizza fired on the spot — a hundred an hour, none of them made anywhere but here.
Cocktail hourDinner serviceLate-night slice
Three ways into the night.
Pick one, or run all three. Whichever hour you choose, every pizza is stretched, topped and fired on the spot in front of your guests.
7:00 pm
Dinner service
Full service straight off the fire — by the slice or by the pie, with a salad course and sides. Plated to the table, passed on trays, or a station your guests come to.
11:00 pm
The late-night snack
The part they talk about at brunch. Boxes stacked along the bar, bow ties undone, shoes off — and a hundred pizzas an hour until the lights come up.
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 weddings book.
- A late slotFrom 9 p.m.Optional. Passed on trays, boxed for the road, or straight off the peel.
Either on its own, or both. Tell us which when you enquire — we will say if one is enough.
The menu, written for your night.
Start from these. Change any of them. Add the one your grandmother made. All of it is fired on the spot on the night — no prices on the page, because we quote the whole evening.
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.
Custom
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
What your planner will ask.
Send them this section. It answers the venue walk-through in one page.
We arrive with
- The oven, the trailer, and enough seasoned hardwood for the night
- Our own canopy, prep tables, and lighting
- Plates, napkins, boxes, and serving equipment
- Chefs and service staff, in uniform, on time
- A generator and water if the site has neither
- Every scrap of our waste, back out with us
We need from the venue
- Roughly 10 × 10 feet of level ground, within thirty metres of guests
- Vehicle access to that spot, and somewhere to park after set-up
- Permission for open-flame cooking — we supply the paperwork
- A rough timeline, so the first pizza lands exactly when you want it
The people cooking are actually chefs.
Love at First Slice is owned and run by two Red Seal certified chefs — the trade’s highest credential in Canada. Your wedding is not the night to find out a caterer improvises.
- Red Seal certified
- Both owners. Interprovincial Standards Red Seal, Cook.
- Food Safe certified
- Current certification for everyone who touches a pie.
- Fully insured
- Liability coverage and venue paperwork filed ahead of the date.
- One event a night
- We never split a crew across two weddings. Yours gets all of us.
Check your date.
Tell us the date, the venue, and roughly how many people. We will come back with availability, a menu suggestion, and a straight price.
One wedding a night. Saturdays between May and October book furthest out.
Wedding questions.
The ones that come up on every single call.
Whenever the room needs it. Cocktail hour keeps people happy through the photographs, dinner service replaces a sit-down caterer entirely, and late-night lands somewhere between the first dance and last call. Tell us the timeline and we will build around it.
Either. A full dinner runs one and a half to two pizzas a guest, plus a salad course and sides. Late-night service runs closer to one, and goes out much faster.
Rarely. The oven runs outdoors under our own canopy, we carry liability coverage, and we submit the paperwork your venue and health unit need ahead of the date. Put us in touch with your coordinator and we will handle it.
We cook in it. The oven and prep station live under a canopy, and we have worked in worse than your forecast. The only thing that stops us is a venue with nowhere to park.
That is the normal thing to do. Bring a family recipe, a flavour from the trip where you got engaged, or a list of what your families will actually eat. We will put it on the fire.
Yes, and we would rather you told us the vendor count up front than found out at 9 p.m. Vendor meals are easy for us — everyone eats the same thing, hot.
As soon as your date and venue are set. We take one event a night, and Saturdays from May through October go a long way out.
Yes. Once your date is held we will run a tasting so you can pick the final menu with the actual dough, not a description of it.