Bakin Pizza & Pasta

Reviews about Bakin Pizza & Pasta

• 1 / 5

  By Cathy Thomas
  First time I've tried it tonight. Pizza was terrible. Crust was heavy, pizza was greasy and the cheese didn't taste like real cheese. The person that served us admitted the dough was 2 days old and that the pizza is better with fresh dough. Won't be back.
  May 13, 2017
• 5 / 5

  By Megan Elliot
  So many different varieties of pizzas. We drive 1/2 an hour for this pizza!!
  March 29, 2017
• 5 / 5

  By Kim Honc
  Best pizza ever!! Love the option of be able to order the pizza in a lighter version with half the cheese.
  March 21, 2017
• 5 / 5

  By Dave A
  As General Manager of BakIn Pizza my opinions may be biased however for good reason, read on. Born and raised in Edmonton I fell in love with Pizza at a very early age when our family use to go out to the very first Boston Pizza which is in Edmonton. Occasionally I do make it back to Boston Pizza to remember all the old flavors I grew up with. From early on I new I wanted to get into cooking so I got a job at H&G Caterers. H&G supplied the Oil Patch for most of Alberta plus we did all the big Golf tournaments, new Building grand openings and the list goes on.
  After working at H&G I went onto become a Chef at Oliver's (downtown) and then brought those skills eventually over to the Corkscrew as Grille Chef. Well like all good things both Restaurants eventually closed because of the economy back then so I took up another career and recently retired from.
  Two years ago I needed a change so I approached my better half and suggested we open up a Pizzeria in Onoway of all places. Well she was reluctant of course considering there was already three other restaurants making Pizza however I convinced her otherwise on the premise that we would be different.
  Well since our infancy our Pizza menu has grown and we are definitely different.
  We now have the biggest Pizza menu in Canada, maybe North America. We have 80 extreme Pizzas. 30 traditional 1-3 topping Pizzas and 8 Vegetarian. Within our 80 Extreme Pizzas 27 of them are Chicken based. We also have 22 Sauces. Our flour is a blend of whole wheat and the finest white flour. We are working with our suppliers for a gluten free flour which will soon be on the menu. Along with Pizza we have what I feel are the best Ribs not only in our Town but also Edmonton. We slow cook our Chilean short Ribs for five hours before they go on your plate with our special sauces. Add to all this we have two Pastas we make nine ways. So if you have time make the short drive from Edmonton and try something on the menu you wont be disappointed and if you are its on me! In the coming years we hope to franchise BakIn Pizza. Lastly I feel the time has come for a more specialized Pizza instead of the typical 2 for 1 that's everyone in the Pizza business seems to be doing which is fine if your on a budget but for real Pizza Connoisseurs you need to get out here and give us a try!
  
  
  January 10, 2017
• 5 / 5

  By Shayna Curtis
  Ask for the Pita Pizza! Genius! The owner is very friendly and easy to talk to. Food was ready in no time which was nice after having driven a full day.
  August 17, 2016