Our story

Ember & Crust began in 2014 with a single stone oven on Riverside Drive in Jacksonville. The rule then is the rule now: dough mixed every morning, sauce cooked slow, mozzarella pulled fresh, nothing frozen.

Today 3 states and 30 neighborhood kitchens run on that same recipe. Every store proofs its own dough, and every pizza is hand-stretched to order and baked directly on a 900°F stone deck.

We hire drivers locally, pay them for every mile, and track each order in real time so you always know exactly when dinner arrives.