The Farina Rossa Story:
The New Northeast Pizza Staple
The name Farina Rossa translates simply to "red flour," but for Chef JohnMichael Lynch, it represents a radical return to the roots of artisan baking. The journey began in 2023, born from a desire to bridge the gap between fine-dining precision and the communal joy of a neighborhood pizzeria. After years spent shaping the North Loop’s culinary landscape as the Executive Chef at the Travail Collective, Chef Lynch set out to build a concept centered on three pillars: the integrity of Minnesota grain, the science of natural fermentation, and the warmth of true hospitality.
At the heart of every Farina Rossa pie is a deep-seated connection to the Upper Midwest’s agricultural heritage. We believe that the best artisan pizza in Minneapolis starts with the soil. That is why our foundation is built exclusively on organic, locally grown wheat, milled to order by our neighbors at Baker’s Field Flour & Bread in Northeast. This nutrient-dense flour gives our crust its signature crimson hue and a robust, nutty flavor profile that commercial flours simply cannot replicate.
The secret to our celebrated texture lies in a patient, 100% naturally leavened sourdough process. By eschewing commercial yeast in favor of a slow, multi-day fermentation, we create a crust that is not only complex in flavor but remarkably light and digestible. This artisan dough serves as the canvas for a menu that balances nostalgic pizza classics with innovative seasonal creations. Drawing on decades of experience in the Twin Cities' most prestigious kitchens, Chef Lynch treats every topping—from locally sourced meats to farm-fresh produce—with the same respect as a multi-course tasting menu.
Our story is one of community and evolution. What began as a high-energy pop-up and a residency inside the Fair State Brewing taproom has matured into a permanent brick-and-mortar destination in Northeast Minneapolis. We continue to honor our roots by spending our summers in the open air, serving the St. Paul community amidst the beautiful Bang Brewing beer garden. Whether you are seeking the best sourdough pizza in the Twin Cities or a chef-driven meal that supports Minnesota farmers, Farina Rossa invites you to experience the perfect intersection of craft, culture, and crust.
Farina Rossa is proud to be part of The Land Institute’s Perennial Percent program, launched by Bang Brewing, which champions the use of climate-smart grains like Kernza. By incorporating perennial grains into our blends, we’re helping build a more sustainable food system—one that supports soil health, reduces carbon impact, and tastes great too. It’s a small change with big environmental benefits.
