Founded by Danny Perez and Anaïs Braye—a couple as devoted to each other as they are to quality pizza—Welldun combines New York’s pizza tradition with Italian craftsmanship, thanks to Danny’s years of training in Italy, the U.S., and under Montreal’s own Richi Ourichian of Segreta.
What sets Welldun apart is its lineup of four distinct pizza styles. First, there’s the classic New York slice: thin, crispy, and generously topped. Then there’s the Grandma—another New York favourite—rectangular with a thin, crunchy crust. Their Sicilian is a thicker, spongey square, while the Detroit-style pie bakes in a deep rectangular pan, forming a crisp cheese “crown” around the edges. With a meticulous dough recipe that involves a poolish base and up to 72 hours of fermentation, each style brings its own satisfying texture and flavour.
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