B33R COMMUNITY – Corduroy Pie Company

written by 33 Acres Brewing Company
B33R COMMUNITY – Corduroy Pie Company

What is it about pizza? It’s the dinner we never get sick of, the snack we always have room for. There’s no greater equalizer than splitting a pie between friends—or strangers that quickly become friends.

Located in the South Cambie neighbourhood, on 16th between Willow and Heather, sits the unassuming Corduroy Pie Company—a surefire local favourite since opening in 2015, and a sparkling hidden gem of the city. Corduroy makes all of its crust in house, and even cures a lot of its own meats; and instead of leaning towards the more typical olives or canned artichokes for toppings, this pie shop opts for quality produce that comes in fresh. “Rather than a traditional Neapolitan pizzeria, we identify as an American-style pizza shop,” says chef and co-owner Graham Marceau. “Good pizza, local craft beer. Straightforward.”

It is indeed a simple idea, but it is also incredibly effective. Corduroy pies are inventive and pleasantly surprising—house staples like the Coppa (cured pork, roasted butternut squash, goat cheese, parmesan, parsley and walnut pesto, and white sauce) and the Sausage & Peppers (house-made fennel sausage, provolone, charred peppers, basil, garlic confit, and red sauce) show off Marceau’s creativity and imagination. The crust is light with the right amount of chewiness, while the toppings are savoury and bold.

Corduroy prides itself on its community, catering to those who frequent the cozy eatery and garnering new fans along the way. “Every neighbourhood needs a good pizza shop,” says Marceau, whose resume includes Pizzeria Farina and Pizzeria Bufala. “We were fortunate to find a location in the middle of an amazing neighbourhood full of supportive customers. They support us by eating our pizza and drinking our beer, and we do our best to switch it up for them as much as we can.” Corduroy currently pours 33 Acres of Sunshine on tap, and Marceau—who says he popped into the tasting room for a beer one day and that “the rest is history”—suggests pairing a pint with the Bacon & Brussel Sprout pizza (bacon, Brussels sprouts, capers, roasted onions, mozzarella, chili aioli, and white sauce). Don’t mind if we do.

We love visiting Corduroy with a few friends and splitting multiple pies, ordering some of our tested favourites along with whatever magical creation (toasted peanuts on a pizza, anyone?) is on special that night. This is a place where you go not only go to grab an epic meal, but to connect with those around you.

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