10+
Years slinging slices
3
Neighbourhood spots
3
Neighbourhood spots
48h
Cold-fermented dough
900°F
Oven temperature
900°F
Oven temperature
18-Inch Pies · San Marzano · Made in Scotland · Hand-Stretched · 48-Hour Dough ·18-Inch Pies · San Marzano · Made in Scotland · Hand-Stretched · 48-Hour Dough ·
Four steps.
One perfect pie.
— The Process
No shortcuts. No frozen dough. Same ritual, every single day since 2014.
01
Mill & Mix
Italian ’00’ flour, sea salt, water, a kiss of sourdough starter. That’s it.
02
48-Hour Cold Rest
Slow ferment in the walk-in. Develops the chew, the blister, the soul.
03
Hand Stretch
Never a rolling pin. Knuckles only — 18 inches, edge to edge.
04
Fire at 900°F
Sixty seconds. Leopard-spotted crust. Out, sliced, eaten.
— Est. 2014
The Sear’s
story.
It started with a converted phone box on Byres Road, a second-hand oven from a closed-down kebab shop, and one wee daft idea: bring proper New York slices to Glasgow.
Ten years on, we’re three locations, fifty-odd staff, and still hand-stretching every single pie. No conveyors. No frozen dough. Just heid, hands, and 900°F of love.
— As Featured In
The List Glasgow Live Eater UK Time Out BBC Good Food
“The closest thing to Brooklyn this side of the Atlantic. The crust alone is worth a flight.”
— Eater UK
“Sear’s has quietly become Glasgow’s defining slice shop. Religious dough. Joyful service.”
— The List
“If there’s a better hot honey pie in the UK, we haven’t found it yet.”
— Time Out
First dibs.
— The Sear’s List
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