About · Bend, Oregon

Everything we make starts at one fire.

Northbend Hearth began with a brick oven on a trailer and a hunch that food tastes better when it’s cooked in front of you. We’re an owner-led crew catering private events across Central Oregon, working a single wood fire from the first pizza to the last hearth-baked dessert.

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Owner-led since the start One mobile brick oven Central Oregon
A mobile brick wood-fired oven on a trailer parked at golden hour, smoke rising from the chimney
Flour-dusted hands stretching pizza dough on a wooden peel beside the open flame
Glowing embers and charred almond firewood inside the brick oven

How it started

A brick dome, a borrowed trailer, and one stubborn idea

The short version: somebody got tired of food that shows up in foil pans.

A small crew feeding almond wood into a glowing oven at dusk

It started in a gravel driveway outside Bend, with a half-built oven, a cord of almond wood, and a string of friends willing to be test subjects. The first dozen pizzas were uneven and the fire ran too hot — but the part where everyone crowded around the flame, plate in hand, never got old.

So we welded the dome to a trailer, learned to read the coals, and started saying yes to backyards, barns, and vineyards. Years on, the oven still does the same thing it did that first night: it pulls a party toward the fire and keeps it there until the last log burns down.

Northbend Hearth is still small and still owner-led. The person who answers your email is the one tending the fire at your event — and the one packing the trailer out clean at the end of the night.

Owner-led Built by hand Bend & Central Oregon

What we hold to

Four things we won’t cut corners on

The oven sets the rules, and these are the ones we’ve kept since that first messy night in the driveway.

  1. 01

    Cooked where you stand

    Nothing arrives finished. Dough gets stretched, vegetables get charred, and bread is baked an arm’s length from your guests — because the cooking is half the show.

    On-siteevery plate
  2. 02

    The market writes the menu

    We build each menu the week of your event around what Central Oregon growers are actually cutting. It’s fresher that way, and it’s never quite the same twice.

    Weeklyfrom scratch
  3. 03

    One fire, fully tended

    A single oven, watched all night. We’d rather cook a handful of things beautifully over live flame than juggle a buffet of warming trays and compromises.

    800°all night
  4. 04

    Gone without a trace

    We arrive early, stay out of your photos, and leave your space the way we found it — minus the smell of woodsmoke, which tends to linger in the best way.

    Spotlessby midnight

Where it comes from

A short list of things we’re picky about

· Bend Farmers Market · Almond & oak firewood · 48-hour cold-ferment dough · Central Oregon growers · Stone-milled flour · Cut at the table

What we’re really after

We don’t cater. We cook in front of you.

A foil pan can feed a room. It can’t make people stop mid-sentence and walk toward the fire. So we took the kitchen apart, put the best piece on a trailer, and built everything else around it — the live flame, the smell of woodsmoke, the pizza handed over still blistering. That’s the whole job, and it’s the part we love.

Tell us about your night

Who’s behind the oven

A small crew that works the same fire

There’s no rotating roster of strangers here. Northbend Hearth is owner-led and run by a small, steady crew that has worked the same fire together for years. We show up early, set up quietly, and cook the entire evening ourselves.

By the time your guests arrive, the oven is already breathing heat and the first dough is resting. You’ll find us at the mouth of the fire all night — peel in hand, calling out pies, and happy to talk shop with anyone who wanders over to watch.

Owner-led Licensed & insured Trained on the fire
A crew working the wood-fired oven at night, one sliding a peel into the flame, another plating a pizza

The fire, measured

Come cook with us

800°the floor we cook on
90sto blister a pie
48hto ferment the dough
1oven, fully tended

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.

Free menu consultation Licensed & insured No deposit to enquire

We reply within a day or two.

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