Elora is one of Ontario’s most charming summer escapes, and now with the arrival of Tony’s Sourdough Pizzeria, the town is officially a culinary destination. Tucked inside the historic Elora Mews, this sleek, 24-seat pizzeria is serving up some masterful pies, crafted by a chef with serious global experience and a sourdough starter that dates back generations.
Tony Bish, the man behind the dough, has cooked for the Royal Family of Thailand, trained at Le Cordon Bleu, and competed on The Next Iron Chef. He’s worked in elite kitchens across Asia, and he’s now slinging just 100 woodfired sourdough pizzas a day out of a custom Italian-imported oven, with a focus on hyper-local ingredients and obsessive technique.
What makes this place worth the drive or, in our case, a helicopter ride from Toronto, is the quality of the pies and the story behind them. Bish spent an entire year hand-rolling dough daily to perfect the texture and chew of his crust. Now, the dough is made from a starter passed down from his grandmother, and every bite is an ode to family tradition.
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The menu features creative standouts like The Umami made with stracciatella, smoked local mushrooms, garlic, EVOO, truffle shoyu, lemon and chervil and the over-the-top Farmboi, with smoked Fior di latte mozzarella, Pecorino Canestrato, house sausage, cherry tomatoes, pickled shallots, parsley, free run egg and chilli oil. For purists, the Basic Bish delivers classic perfection with tomato sauce, wild oregano and garlic confit at just $10. There are other eats like the single signature meatball and a no-skips tiramisu that’s already gaining a following.
With its rustic-chic design, next-level pizza, and small-town soul, Tony’s Sourdough Pizzeria is redefining what dining in Elora can look like. Whether you’re road-tripping or flying in for the experience, one thing’s clear: this isn’t just a pizzeria, it’s a destination.
