Ember Sourdough Pizza

Tucked into a quiet Forestville strip, Ember Sourdough is the neighbourhood pizzeria that’s quickly building a following.

The 30-seater is the work of Brian Bao (ex-Pizza Madre) and Parag Panjwani, who’ve teamed up to create a local spot centred on slow fermentation, seasonal produce and a thoughtful approach to classic comfort food. At the heart of it all is a 72-hour sourdough base—light, airy and just tangy enough, with that signature chew that sets it apart from your average slice.

Rather than sticking to a fixed menu, Ember shifts things every few months, keeping toppings in step with the seasons and what’s tasting best. This keeps the offering tight, while also cutting down on waste—an ethos that runs through the whole operation, from ingredient sourcing to what ends up in the compost.

The drinks list is hyper-local—beers come from nearby breweries like Bucketty’s in Brookvale and Ekim in Hornsby, while the wine list sticks to Australian producers: Margaret River chardonnay, Gippsland pinot noir and easy-drinking rosé from the Central Ranges.

Forestville isn’t exactly known as a pizza destination, which is part of Ember’s appeal. It’s a spot that backs the surrounding suburbs, proving you don’t need to head into the inner city for a really good slice.

Image credit: Ember Sourdough | Supplied