Gloria's
Last updated September 23, 2026
Slow-fermented focaccia and square-cut pizza come out of the ovens daily at Gloria’s, giving Commercial Bay a lunch option with proper bakery bones. The breads are made in-house, with focaccia turned into sandwiches that feel more considered than the usual CBD grab-and-go.
The other draw is the rotating pizza al taglio: thick, rectangular slices with changing toppings, sold by the slice in the Italian style. It suits the rhythm of the city — quick to pick up, but built from dough that has taken its time. Gloria’s describes the approach as “slow food, fast”, and that makes sense here: handmade, well-fermented bread served without fuss.
The Commercial Bay site is led by chef Nick Landsman, who founded Gloria’s with Emma Ogilvie, and it has the feel of a grown-up deli operation. Leave room for a signature cookie too, such as burnt butter and dark chocolate.
