Founded in 2014 in the Chelsea district of Norfolk, The Bakehouse began with a simple goal: bake exceptional bread & pastries and make great pizza, all from scratch, using traditional techniques and using the best ingredients they can find.

What started as a small neighborhood bakery has grown to include many other pizza kitchens, collaborating with Elation Brewing since 2021, as well as other breweries and communities throughout the Hampton Roads region. These partnerships let us share our food in vibrant, community-focused spaces while staying true to our craft.

Whether you visit us for a loaf of crusty sourdough, a pizza from our wood-fired oven, or just a cup of coffee with a pastry, our mission is the same: to offer honest, delicious food in a welcoming space that feels like part of the neighborhood.

For more than 10 years, they’ve been making their pizza dough with the same principles and the same sourdough starter they first developed for their bread program. It’s made from a blend of mostly high protein organic flour with a hint of organic Italian whole wheat, water, and Sicilian sea salt – nothing else.

They ferment the dough for 24-48 hours for deep flavor and easy digestibility, then bake every pizza in a wood-fired oven at 700-800°F. The result is a style generally called “NEOpolitan” – balancing the chew and airy crumb of traditional Neapolitan with the crispness and structure of New York and New Haven pies. Each one emerges with a full bake and that iconic dark leopard-spotted crust.