Mathieu Grenier
Born in Limoilou, Mathieu spent three years in Naples learning dough-making from a pizzaiolo in the Rione Sanità. He came back obsessed with a light, blistered crust with puffy edges — and the idea it would pair beautifully with aged cheddar from Île-aux-Grues.
He kneads every morning, fires up the oven in the early afternoon, and serves at the window himself on busy nights. If you don't know what to order, just ask him: he'll ask three questions and rarely get it wrong.
Flour
An organic stone-ground flour, strong enough to hold through 48 hours of fermentation.
The fior di latte
Made a few kilometres from the oven, delivered fresh every week, never frozen.
The aged cheddar
The idea that started it all: a cheddar from the island on a Neapolitan crust.
The wood
A hard, dry wood that brings the oven floor to 480 °C and bakes a pizza in 90 seconds.
From a Neapolitan oven
to rue Saint-Joseph.
The years
- 2016 Naples Mathieu leaves to learn dough from a pizzaiolo in the Rione Sanità. He stays three years.
- 2019 Rue Saint-Joseph The Forno opens: 28 seats, a counter facing the oven and three pizzas on the board.
- 2021 The vented boxes Delivery heads out to Limoilou and Saint-Sauveur, with the crust still crisp on arrival.
- 2024 The pizza of the month A new pizza every month, based on the market and what the producers have to offer.