New Ontario pizzeria is constantly selling out — here’s why it’s worth the drive
A newly opened pizzeria in a small Ontario town is receiving the star treatment, as it regularly sells out well before closing time.
Despite only opening its doors on June 6, Tony’s Sourdough Pizzeria is already the toast of Elora.
The new venture from chef Tony Bish, an alumn of The Next Iron Chef, past guest on Master Chef, and a past member of Michelin-starred kitchens around the world, the pizzeria may strike as a surprisingly high-brow addition for a small town in southern Ontario, but the numbers don’t lie; Elora is loving it.
Taking over a space at the historic Elora Mews, formerly home to an antique shop, the pizzeria boasts a refreshingly casual atmosphere. The walls and floor are adorned with pale tiles, while the open kitchen offers an intimate view of the pie masters at work, tending to the breathtaking wood-burning Pavosi oven that cooks each pizza in just 90 seconds.
Chef Tony in the kitchen. Phoebe Knight
Nothing about it screams hoity-toity, making it accessible to the scores of weekend warriors and cottagers who frequent one of Canada’s most beautiful towns year-round.
The pizzas themselves, though, are anything but average. While you can get your hands on more familiar offerings, like the Donna Summers, which is topped with spicy pepperoni and wildflower honey, and is, Bish notes, the shop’s best-seller thus far, more unique options like the Basic Bish (tomato sauce, garlic confit and small-batch EVOO) and the Umami Pie (stracciatella, smoked local mushrooms and truffle shoyu) are not to be missed.
Good news travels fast, as they say, and Bish says that, since opening, the shop has been steadily selling out of their limited daily run of 100 pies nearly every day they’ve been in business. Even when they upped production to 125, those didn’t last either.
“The reception has been nothing short of amazing, and honestly, a bit humbling,” says Bish.
“We’ve poured our hearts into making the best wood-fired sourdough pizzas that we can, and to see that resonate so strongly with our customers is the best kind of reward.”
The Umami Pie. Phoebe Knight
A Thai-American chef who moved from Bangkok with his family to start the restaurant, it comes as no surprise that Tony’s Sourdough felt like a bit of a gamble in the beginning for Bish, but the reception has only lent extra confidence in the venture.
“We’ve been overwhelmed by the warmth and support from both the local community and visitors,” says Bish. “Every day has been a busy but rewarding experience, and seeing so many smiling faces enjoying our pizzas is truly what we dreamed of.”
Such a surge in popularity comes coupled, inevitably, with the need to adapt to increasing demand, and Bish says the team is already scheming ways to get their pizza boxes (which are marked with stamps designed by his daughters, be still my beating heart) in as many hands as possible.
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“We’re actively planning to expand our team, optimize our kitchen processes, and explore efficient ways to handle increased demand without compromising on the craft or the taste of our pizzas,” Bish explains.
“We’re committed to ensuring that every slice at Tony’s continues to be a memorable one.”
For now, you can visit Tony’s Sourdough Pizzeria Thursday through Sunday, 11:30 a.m. until 7 p.m. — or until they sell out. Take it from me: you’ll want to get there early.
Tony’s Sourdough Pizzeria
Address: 45 Mill St., Elora
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