Grano

25/08/2026

It always starts with the dough.

Stretched, topped and fired until something very simple becomes something very, very good.

From dough to dinner, the Grano way.

📍 The Goods Shed Ballarat

29/07/2026

The collab you’ve all been waiting for.

GRANO × ITINERANT SPIRITS

Get your hands on Ballarat’s most sought-after pizzas alongside handcrafted cocktails.

Grano has been notoriously booked out on Friday and Saturday nights, but you can still get your hands on the pizzas everyone in town is talking about at the award-winning Itinerant Spirits, right next to the Ballarat Train Station.

Two of Ballarat’s favourites. One table.

Name a more iconic duo.

Book your table before someone else does.

📍 The Goods Shed Ballarat

17/07/2026

We’ve all got that one friend, right?

Some conversations need advice.

Some just need good wine and someone willing to listen.

Lucky for you, we’ve got both.

Pull up a chair, order your favourite pizza, pour a glass and let the catch-up do its thing.

📍 The Goods Shed Ballarat

11/07/2026

Tomorrow morning’s looking cold. We’ve got a cosy building and warm waffles waiting for you.

Something sweet on your plate and no rush to be anywhere else. The kind of comfort that only makes sense on a Ballarat winter morning.

We’ll be ready from 8am. Walk right in.

📍 The Goods Shed Ballarat

06/07/2026

You’ve heard the whispers. Ballarat’s been buzzing. Here it is - the pizza that started it all.

Hand-stretched. Made from scratch. Baked until the base is crisp, the edges are charred just right and the cheese is doing exactly what it should. This is Grano. This is what everyone’s been talking about.

Come see what the fuss is about. Book your table at the link in bio.

📍 The Goods Shed Ballarat

03/07/2026

Friday plans sorted.

The antipasti board is loaded, the drinks are cold, and there’s a seat with your name on it.

Book now. Link in bio.

The Goods Shed Ballarat

30/06/2026

Slow cooked beef cheek.
Smoked mozzarella.
Parmigiano Reggiano.
Jalapeño verde.

This isn’t your average pizza. It’s proof that the best ideas don’t always follow the rules.

Hand-stretched. Wood-fired. Find us at the The Goods Shed Ballarat

30/06/2026

Every Cappelletti, crafted with care.
The Grano way.

30/06/2026

27/06/2026

Watch till the end. Yes, it really gets that long.

Every plate of pasta at Grano starts the same way. By hand. No shortcuts, no machines, just flour, egg, and a lot of patience.

It’s been this way since we opened, and it’ll stay this way. Because that’s the only way it should be done.

This is how we make pasta at Grano.