Flour + Water Foods Expands into the Pacific Northwest

SAN FRANCISCO, Calif.— Flour + Water Foods, a Modern American pasta company born out of the iconic Flour + Water restaurant in San Francisco, continues to grow beyond its Bay Area hometown. This fall, co-chefs Thomas McNaughton and Ryan Pollnow, alongside Flour + Water Foods CEO Dan Nestojko, announce new retail distribution in the Pacific Northwest, as well as expansion into markets and stores throughout the West Coast. As of this October, Flour + Water Foods will be available in 300 retail locations across the region, in addition to its online presence at flourandwaterfoods.com with nationwide shipping.

The team debuted the bronze-die dried pasta line in December 2022 to bring the craftsmanship behind the award-winning Flour + Water to the home table. Made with certified organic, North American Semolina grains and artisanal bronze dies, the same method employed at Flour + Water, the dried pasta line has been recognized for its textured, porous exteriors ideal for soaking up sauce. While initially available in Whole Food Market stores throughout Northern California, Flour + Water Foods has since grown its retail presence through primary distributor UNFI, as well as Faire.

Strong demand for high-quality pasta has allowed the company to hit the shelves across a wide variety of retail stores across Northern California.  With its arrival in the Pacific Northwest this fall, Flour + Water Foods will now be available in all Whole Foods Market stores throughout the Seattle and Portland markets, in addition to several other local and regional grocery stores.

“When we introduced Flour + Water Foods, the intention was to simplify the process of making restaurant-quality pasta at home,” says McNaughton. “That ethos and commitment has allowed us to increase our impact beyond San Francisco, sharing the techniques we’ve spent years perfecting at Flour + Water with a broader audience. It’s exciting to have the opportunity to connect with new consumers through this product that showcases our obsession with the craftsmanship that goes into pasta-making.”

“It’s been incredible to see the interest in Flour + Water Foods, even from those who were previously unfamiliar with our restaurants,” adds Nestojko. “Our products were conceptualized to appeal to a very wide range of home cooks looking for a high-quality product.  We have created an accessible, world-class pasta by any standard, and it’s amazing to see how well it’s been received across the retail landscape.”

Current offerings in the line include Spaghetti, Elbow Macaroni, Penne, and Campanelle. Through Flour + Water’s relationship with Zero Foodprint, 1% of proceeds is used to directly team up with farms and ranches to implement regenerative agriculture practices. A foundational part of Flour + Water’s commitment to a future where regenerative farming is the norm, through Flour + Water Foods, the team aspires to help alter how wheat is grown in America. With increased distribution and forthcoming growth in new markets outside the West Coast, Flour + Water Foods aims to continue amplifying awareness about Zero Foodprint’s mission, while also supporting their work on a larger scale.

About Flour + Water Hospitality Group

Flour + Water Hospitality Group is a culture-driven San Francisco-based hospitality group dedicated to creating stand-out culinary experiences that reflect the leadership’s shared commitment to quality, community impact and transparency. Led by co-chefs Thomas McNaughton and Ryan Pollnow, and their partners Kara Bratcher, Dan Nestojko, Vanya Shekell, and David Steele, the team operates Flour + Water, Flour + Water Pasta Shop and Penny Roma in San Francisco’s Mission District, as well as the Flour + Water Pizzeria and Flour + Water Foods brands. McNaughton and Pollnow’s creativity and expertise is on display across the group’s concepts with offerings reflective of regional Italian traditions and Northern California inspirations with hand-crafted pasta and pizza at the center.

Since the opening of the original Flour + Water in 2009, the Group’s passion for cultivating community through genuine hospitality and memorable experiences has established the company as an industry leader.  Their approach has had an indelible impact on the Bay Area’s culinary landscape, the restaurant spaces often functioning as incubators, expanding Flour + Water’s influence beyond their hometown. Committed to sustainable sourcing and practices, Flour + Water Hospitality Group was a founding member of Zero Foodprint, a nonprofit mobilizing the food world around agricultural climate solutions.

For More Information:
https://flourandwaterfoods.com/