Both Hands Wood-Fired Pizzeria & Bakery is a combination of a traditional Italian pizzeria and a restaurant/bakery bringing together local Northwestern Ontario products and people.
Address:297 Park Avenue, Thunder Bay, ON
All of our regular crust pizzas are made on a thin sourdough crust made entirely from local Brule Creek Farms Flour, and topped with a blend of mozzarella and locally produced Thunder Oak Gouda. All pizzas come with 3 toppings and our cheese blend.
Includes 3 toppings and our cheese blend.
Extra toppings $1.50
Includes 3 toppings and our cheese blend.
Extra toppings $0.75
Choose a slice of one of our pre-made wood-fired pizzas.
Our gluten free dough is made in house with organic buckwheat flour, organic corn flour, organic brown rice flour, guar gum and yeast.
Warning: These are made with out added gluten, but in a facility that uses gluten.
Our Frozen pizzas are pre-cooked and ready to be crisped up at home. They are available in house and at a number of local locations. You can find them at The Odena, Agostinos Delh & Bakery, Georges Market, The Cheese Encounter, Sleeping Giant Brewery, Superior Seasons Online Farmers Market, Kelly's Nutrition, and Maltese Grocery.
Our sourdough and whole grain breads are made with organic flours or flour that is grown and milled locally. Our breads contain no dairy, no added fats or oils, and no sugar – pretty much just flour, water and salt.
Why sourdough? Unfermented grain is really difficult to digest. By fermenting our dough over a long period with a natural leaven, we make bread that is rich in flavour with nutrients that can be more easily absorbed by the body. Some people find that they can eat Both Hands Wood-Fired Pizzeria & Bakery bread and feel great when conventional bread doesn’t agree with them. Our bread made with spelt flour is particularly suited for these folks. And, for those of you who think all this sourdough talk is health hyperbole, our Peasant Bread is a real crowd pleaser, and it is made with commercial yeast.
Our only yeasted bread. Peasant bread is our lightest, made with local Brule Creek sifted whole wheat flour, white flour, water, unrefined sea salt, yeast.
A slightly sweet sourdough bread perfect for breakfast or a snack anytime. Made with local Brule Creek whole wheat flour, white flour, water, organic sunflower seeds, organic dried cranberries, unrefined sea salt.
The classic with a whole grain twist. This slightly sweet sourdough bread will light up your Saturday. Made from organic spelt flour from a farm in Brandon, MB, water, organic Thompson raisins, organic cinnamon, unrefined sea salt.
Our hundred percent whole wheat sourdough bread, covered in delicious organic sesame seeds. Pure and simple. Made with local Brule Creek whole wheat flour, water, organic sesame seeds, unrefined sea salt.
Whole grain spelt and organic flax seed goodness. Our most appropriate bread for those who have a hard time digesting gluten. Made with organic spelt flour from a farm in Brandon, MB, water, organic brown flax seed, unrefined sea salt.
A rye and sifted whole wheat blend gives this sourdough a light rye taste with enough height and form to toast or turn into a sandwich. Brule Creek sifted whole wheat and rye flour, water, unrefined sea salt.
The real deal – rye flour only in this one. The rye starter used to leaven this bread gives it a unique sour flavour. Our only bread baked in pans, it's a righteous brick of a loaf. Brule Creek rye flour, water, unrefined sea salt.
Our Maple Crunch granola is a made with organic rolled oats and seeds (pumpkin, sesame, sunflower), butter, and Ontario maple syrup.
Our Orange Cranberry granola is a made with organic cranberries, organic rolled oats and seeds (sunflower, sesame), butter, Ontario maple syrup, orange juice and zest.
In the summer of 2023, Both Hands changed hands! After 20 years of baking beautiful artisan bread and pizza, Derek Lucchese and his partner, Sue Holloway, were ready to embark on new adventures. Paul Gibson and Michelle Murdoch-Gibson took over the bakery with the same name, menu, and recipes curated by Derek and Sue, but they had a different plan for the future.
Paul and Michelle are the founders of the Rowan Tree Collective, located across the street from the bakery. Rowan Tree is a not for profit, inclusive, welcoming space that offers programming to young adults with autism and other developmental disabilities. While programming filled their days with meaningful and purposeful activities, many members were still seeking something more-employment.
With a plan for collaboration, Paul and Michelle acquired the bakery with the intention of providing supportive employment opportunities to those members who dream of having a job, a uniform, a schedule, a paycheck, and a sense of pride! Their first group of trainees is currently undergoing training and will soon be scheduled to work at our new location at Goods and Co, just around the corner in the former Eatons building. Follow us on social media to learn more about the work we're doing to promote inclusion and a sense of belonging in the Thunder Bay community!