Flour Girl & Flame, a new wood-fired pizza business, is now open for carryout in West Allis
A wood-fired pizza business that gained a following through its food trailer offerings now has a brick-and-mortar location in West Allis — and is open for business.
Flour Girl & Flame, 8121 W. National Ave., opened for carryout only on Wednesday as part of a soft opening, Flour Girl owner Dana Spandet said.
"I had planned for it to be all week," Spandet said. "But it went well, we're ready, we're excited, and I personally couldn't contain myself. So we just went ahead and announced for this weekend."
Flour Girl shared the news via social media Thursday.
The business will be open from 4 to 8 p.m. Wednesday through Sunday, closed Monday and Tuesday. For now, it's carryout only. Delivery will eventually be added.
Down the road, Spandet said they'll also explore dine-in options.
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The menu includes salads and locally made desserts
Aside from the wood-fired pizzas, customers can choose from two salad options; there are also rice crispies treats from West Allis-based Carrie's Crispies and house-made wood-fired cannoli dessert calzones which feature mascarpone, chocolate chips, chocolate drizzle and pistachio.
Beverage options include BKlear water, a Black-owned company, Soul Brew Kombucha, which is Black- and woman-owned and offerings from Siren Shrub, another woman-owned business.
"Kind of our whole thing from the beginning has been to offer local ingredients and products from diversely owned vendors, so we're being able to stay really true to that," Spandet said.
Orders can be placed online at www.toasttab.com/flour-girl-and-flame/v3.
West Allis Mayor Dan Devine said the business is a welcome addition to the city.
"A lot of people, including me, are really excited about Flour Girl & Flame," Devine said in an email. "They have incredible food and a big following. It will be an exciting addition to our National Avenue corridor."
The pizza ingredients are locally grown
Spandet said their pizzas use organic heritage flour dough that's house-made every day using a 48-hour fermentation time.
Foraged mushrooms come in once a week; peppers are being grown right now in hoop houses in Bay View.
"Just the fact that we're getting peppers that are locally grown in December, I mean, we're really trying our best to stay true to locally grown and what's in season," she said.
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Spandet said she's hired an executive chef, Morgan Lopez, and is excited about the business making the transition from a mobile operation to brick-and-mortar.
"We have just a really amazing team of excited and enthusiastic people, so this is a really great way to kind of keep the momentum with the existing team that we have," Spandet said. "I think people have been pretty excited about our pizza so far, so we're beyond excited to be able to offer that five days a week consistently."
Contact Bob Dohr at 262-361-9140 or bob.dohr@jrn.com. Follow him on Twitter at @BobDohr1.
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This article originally appeared on Milwaukee Journal Sentinel: Wood-fired pizzeria Flour Girl & Flame open for carryout in West Allis
