Flour + Water Foods Introduces New Packaging for Organic Dried Pasta Line

SAN FRANCISCO, November 25, 2024 – This fall, Flour + Water Foods (@flourandwaterfoods), a Modern American pasta company born out of the iconic Flour + Water restaurant in San Francisco, debuts new packaging for its organic, bronze-die pasta line. The emerging culinary brand, led by Flour + Water co-chefs Thomas McNaughton and Ryan Pollnow, and Flour + Water Foods CEO Dan Nestojko, partnered with Office, a San Francisco-based branding agency, for the redesign.

The team worked closely with Office to land on a bold look that stands out on the grocery store shelf, while also telling the story behind Flour + Water, the restaurant that inspired the line. The packaging evolution features a deeper yellow hue for the box along with a new forest green font, as well as a super-sized logo and larger window to view the textured noodles within.

“As our Flour + Water Foods division continues to grow, we saw a great opportunity to share the story of Flour + Water and our chef-driven approach through our new packaging,” says Nestojko. “Even beyond the years that chefs McNaughton and Pollnow spent developing and refining this dried pasta product, the high quality and texture is inspired by techniques they’ve employed at Flour + Water since 2009. It’s exciting to share their culinary expertise with an audience far beyond our Bay Area backyard.”

The leadership debuted the pasta line in December 2022 with the intention of bringing that restaurant-perfected craftsmanship to the home table. Made with certified organic, North American Semolina grains and artisanal bronze dies, Flour + Water Foods has garnered an early following for its textured, porous exteriors ideal for soaking up sauce. 

Current offerings in the line include organic 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. As Flour + Water Foods continues to grow into new markets, the team aims to expand its impact for Zero Foodprint and, ultimately, help alter how wheat is grown in America. 

In addition to its online direct-to-consumer presence, Flour + Water Foods can be found in 350+ retailers throughout Northern California and the Pacific Northwest via primary distributor UNFI, as well as Faire. 

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.