Wood-fired catering · Bend, Oregon
Let the fire come to you.
Northbend Hearth is a mobile brick oven and the small crew that runs it. We roll into your backyard, vineyard, or warehouse and cook the whole evening over one open flame — blistered pizzas, vegetables pulled hot off the coals, and bread that ruins you for the grocery aisle.
The menus
What comes out of the oven
Four ways to feed a room. Every menu is built the week of your event around what the Bend Farmers Market and our growers are cutting — so this is the shape of things, not a fixed sheet.
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01
The Pizza Table
Six or seven pies in steady rotation, fired at 800° and cut at the table the moment they land. Built on a 48-hour cold-fermented dough, with a couple of pies that change every week.
From $42per guest -
02
Seasonal Small Plates
Charred broccolini, wood-roasted squash, blistered stone fruit with burrata — handfuls of vegetables that move with the season and the heat of the coals. Designed to pass and graze.
From $26per guest -
03
The Full Evening
Antipasti, the pizza table, a roasted main carved off the fire, and a hearth-baked dessert. We run the whole night course to course, and clear as we go.
From $88per guest -
04
The Oven, On Loan
Just the oven, a stack of seasoned almond wood, dough, toppings, and a pizzaiolo for two hours of make-your-own. The right kind of chaos for a hands-on crowd.
From $1,400per event
How a night runs
From a phone call to woodsmoke
Field notes — a night we loved
A harvest dinner in a Tumalo orchard
Sixty guests, one oven, and a long table run straight down the middle of an apple orchard. We lit the fire at four and served the first pizzas as the light went gold — then kept the courses moving, squash to stone fruit to a fire-baked galette, until the orchard went dark and nobody wanted to drive home. The only thing we left behind was the smell of woodsmoke.
Plan a night like thisIn their words
What hosts tell us after
The oven showed up and the party suddenly had a center of gravity. People didn’t leave the fire all night.
We’ve hired caterers before. Nobody has cooked in front of our guests like this. The bread alone got texts the next morning.
Calm, organized, and gone without a trace by midnight. The wood-roasted squash is still talked about at the office.
The fire, measured
Get on the calendar
Tell us the date, the place, and how many will be hungry. We cater within about an hour of Bend and only book a handful of events a week, so the earlier you reach out, the better.