Flour + Water Hospitality Group

Flour + Water Hospitality Group is a culture-driven San Francisco-based hospitality company that operates multiple award-winning restaurants and a consumer packaged goods division. Founded in 2009 with their flagship Flour + Water restaurant in San Francisco's Mission District, the company has expanded to include Penny Roma, F+W Pizzeria, F+W Pasta Shop, and Trick Dog. Their CPG division, Flour + Water Foods, was developed by co-chefs Thomas McNaughton and Ryan Pollnow to bring restaurant-quality pasta and Italian-inspired products directly to consumers. The company specializes in handcrafted pasta made with certified organic North American semolina grains and artisanal bronze dies, creating textured noodles that enhance sauce absorption. They serve the premium food service industry, specialty retail markets, and direct-to-consumer channels. The company is committed to regenerative agriculture practices, partnering with Zero Foodprint to allocate 1% of proceeds toward farms transitioning to sustainable farming methods. Their products are distributed through select retail locations and their e-commerce platform, targeting food enthusiasts who value restaurant-quality ingredients for home cooking. The hospitality group has received recognition from the James Beard Foundation, Food & Wine, The San Francisco Chronicle, GQ, and 50 Top Pizza for their culinary excellence and innovative approach to Italian cuisine with Northern California influences.