get your 10th free(only available online)Order now
Since 2024 · Brighton + Glenelg
Two mates,
one oven
How a lunch habit at the back of a pizza shop turned into three shops on the coast.
The name
So who is Francesca?
Honestly? The name just sounded right.
There’s always a Francesca. Somebody’s nonna, somebody’s aunt, the woman down the road who cooks like it’s nothing and feeds you like it’s everything. Everyone’s got one.
We just put her name above the door.
Who we are
Two mates who’d been assembling focaccia for lunch at the back of a pizza shop for years.
We figured the rest of Adelaide might want some too.
Aman TakharStarted Hey Bianca Pizza before this one.
Nilavan BaskaranThe reason there’s a portafoglio on the menu.
Rommi DriscollKeeps the whole thing standing up.
And a fourthWho’d rather we didn’t say.
What we’re strict about
48
Hours, every time
The dough gets two days or it doesn’t go in the oven. There’s no version of this we rush.
10am
Focaccia in the oven
Before the doors open, every day. Sandos are built on it that day, never on yesterday’s.
0
Shortcuts on a Friday
Busy doesn’t change the dough, the bake or the time it takes. You get the same pizza at 7pm as at noon.
Flour, tomatoes and olive oil from Italy. Smallgoods and cheese from Adelaide and the Hills. The full list is on the menu page.
That’s us. Come eat.
Brighton and Glenelg, daily from 11am. Fifteen minutes from now you could be eating.
Brighton + Glenelg · Open daily from 11am