Founded by chef-brothers Devan and Eddie Gernert, Talespin reimagines pizza through a Texas lens. Our dough is now a naturally fermented sourdough made from a three flour blend using organic King Arthur flours, Texas spring water, and a two stage fermentation before it hits our gas & woodfired oven. From smoked pork shoulder to heirloom carrots and bone marrow Bolognese, every ingredient reflects Houston’s culinary spirit. The result? NeoTexan pizzas that balance craft, creativity, and serious flavor.

COME HUNGRY OR DON'T COME AT ALL