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Monday 09:00 - 16:00 Tuesday 09:00 - 16:00 Wednesday 09:00 - 16:00 Thursday 09:00 - 16:00 Friday 09:00 - 16:00

Oliver's Craft, Cape Town (2026)

15/06/2026

Check it out🔥 Give 'em a follow and share the love WiTy Pizza Co.♥️

12/06/2026

The Reality Behind the Rush: An Apology to Our Community
At Oliver’s Craft, we pride ourselves on transparency, hard work, and keeping our word. Over the last two weeks, a behind-the-scenes logistics nightmare completely compromised the service you deserve. You are owed the full story, and our sincere apology.

When our recent production run landed, we had over 120 backorders ready for our UK and EU clients. We booked a massive, single-day collection with UPS to get ovens to your doors quickly. That is when the system broke down.

- The Pickup Failure: Despite knowing the heavy nature of our equipment, the freight forwarder repeatedly sent a single driver in a standard van who refused the cargo due to weight. Even though our warehouse team was staged to do all the heavy lifting, the drivers couldn't accept shipments they'd have to unload alone at the depot. It took days of fighting just to get the stock moving.

- The Split Shipments: Once inside the UPS network, orders were split. Oven bodies went down one lane; accessory kits went down another. Many of you received your accessories on time while your ovens were misplaced or misrouted. We intercepted these errors and scheduled emergency recovery collections, only for the courier's system to split the second batch all over again.

For a business built on precision and trust, watching this unfold while locked out of a faceless corporate network was absolute torture.

Refusing to let a third batch fall into that cycle, we broke the contract and switched to FedEx. They have initiated the final collections, and we have spent the last 48 hours ensuring every single remaining backorder is securely in transit.

Every backorder has now been successfully dispatched, and live tracking details are in your inbox. To anyone caught up in this nightmare: we are deeply, truly sorry. We fought hard, but we fell short by trusting the wrong network. We have completely overhauled our shipping framework to guarantee future logistics match the elite tier of our equipment.

Thank you for your patience, grace, and relentless support while we fought to bring the fire home.

01/06/2026

The Refined Renewal: The InfernoXL Joins The Vineyard Hotel

There are places where the relentless rush of life naturally slows, and the focus shifts entirely to connection, atmosphere, and the craft of exceptional hospitality. Nestled at the foot of Table Mountain, The Vineyard Hotel in Newlands has long been a sanctuary defined by harmony, time-honored design, and its expansive, serene gardens.

Now, the kitchen's culinary landscape is evolving.

We are proud to announce the integration of the InfernoXL into this iconic Cape Town establishment. When engineering a commercial kitchen for a venue of this caliber, the equipment must do more than just produce high volumes—it has to respect the rhythm, precision, and elegance of the space.

With its saturated thermal core and high-output 16kW burner architecture, the XL settles in as the new engine room for their premium food program, effortlessly bridging modern performance with the hotel's storied heritage.

A new chapter of culinary theater begins where mountain views meet the fire.

Oliver’s Craft. Engineered for the extraordinary. 🍕🌿

27/05/2026

At Oliver’s Craft, our engineering philosophy has always been driven by a single goal: designing and developing custom machinery that addresses the exact pain points of running a food business where quality and consistency are non-negotiable.

What you’re seeing in this video is Version 1 of our custom-engineered heated dough press, which we built years ago. Designed to flatten dough while delivering a precise par-bake for effortless handling and rapid baking, this machine was a true production workhorse. Powered by dual pneumatic cylinders and synchronized gas burners mounted both above and below the press plates, it reliably turned out 1,000+ high-quality bases every single day without breaking a sweat.

But engineering never stands still.

Kors (Version 2).

For this next evolution, we have stripped away the burners to focus entirely on advanced mechanical dough rheology. Kors replaces uniform flattening with a proprietary, telescopic "inside-out" stretching effect. Driven by a single cylinder, the mechanism deploys sequentially via concentric rings—striking the exact center of the dough first and rolling outward in a mechanical wave. This physical wave drives the delicate air pockets cleanly into the perimeter instead of crushing them, completely maintaining crust integrity and ensuring you get that signature, airy Neapolitan puff (cornicione) every time.

If you’re looking for a machine that can flawlessly stretch your dough balls into a perfect 32cm diameter without damaging the crust, let’s connect.

📩 Get in touch at [email protected] and mention "Kors" to start the conversation.

24/05/2026

The Countdown to Dispatch: Welcoming 100+ New InfernoXL-Pro Operators

Tomorrow marks a major milestone for our production and logistics teams. Beginning March 25th, the first major wave of backordered InfernoXL-Pro units will officially begin dispatching from our fulfillment hubs.

To the 100+ new commercial clients, food truck operators, and hospitality groups who placed their trust in our engineering during this backorder window: welcome to the family. We designed the Pro tier specifically for the sustained intensity of your daily service windows-featuring upgraded motor systems and dedicated cooling designed for all-day, continuous commercial rotation. Seeing this community scale globally is exactly why we continue to refine our manufacturing.

With shipping commencing in less than 24 hours, our logistics partners are fully staged for rollout.

For operators looking to elevate their kitchen's throughput ahead of the busy season, we have managed to secure a limited allocation of unassigned, ready-to-ship inventory from this production run. You can secure a unit directly from the online store to bypass the next manufacturing cycle.

Thank you for the patience, the trust, and the shared commitment to the craft. Let's get to work.

Oliver’s Craft. Engineered for the industry. 🍕🔥

14/05/2026

The Raw. The Refined. The XL.

There is a shift in energy when high-output engineering meets the actual art of the fire. This shoot by .events captures the exact feeling we chased when we first designed the InfernoXL - the steam, the rolling flame, and that unmistakable, airy puff of a perfect Neapolitan crust.

We didn't build this to be just another piece of equipment. We built it to be a dream for the maker who refuses to compromise on the crisp, the char, or the cadence of a busy service.

Whether it's a high-end private event or a packed storefront, the XL is designed to be the elegant, heavy-duty heartbeat of your operation.

Oliver's Craft. Capture the intensity.

08/05/2026

Still haven't had the chance to see what’s inside the box personally? Let’s show you. 😎

Unboxing the InfernoXL is the first step toward true operational scale. We’ve engineered this commercial powerhouse to arrive exactly as it leaves our hub - expertly packaged and ready to hit 500°C+ in just 20 minutes.

This isn't just a delivery; it’s a professional-grade solution for those who demand high-volume consistency without the typical overhead.

What’s landing at your door:

• Quad-Stone Capacity: Bake four 32cm pizzas simultaneously.
• Commercial Output: Capable of producing up to 100+ pizzas per hour.
• Autonomous Rotation: 4 rotating ceramic stones for a mathematically perfect char.
• Complete Professional Kit: Includes a pizza spade set, outdoor cover, and safety-certified gas assembly.

Whether you are upgrading a food truck or launching a new storefront, the InfernoXL is designed to be the engine room of your success. 🍕🔥

07/05/2026

The 2025/2026 season has been a defining chapter for Oliver’s Craft.

When we made the decision to expand from our roots in South Africa to a dedicated UK hub, we knew the journey would be a graft. Moving into the UK and EU markets came with its challenges, but the reward has been far greater: the privilege of connecting with new cultures and providing high-performance solutions to makers far beyond our home region.

Today, we take the next step.

We are proud to announce that we have officially activated our direct expansion into North America. Leveraging our monthly consolidated LCL sea freight and precision ground courier partners, we now ship directly to the USA, Canada, and Mexico straight from our online store.

This isn't just about shipping boxes; it's about bringing our "engine room" technology to a global stage. With North America live, our sights are now set on South America, Australia, and New Zealand.

To the businesses, households, and enthusiasts who have backed us through this expansion—thank you. We’re just getting started. 🌍🔥

30/04/2026

There is a distinct, visceral shift in energy when you see a piece of equipment you engineered to solve your own problems starting to fuel someone else's mission.

We designed the InfernoXL because we needed a machine that could handle the pace of a professional "graft" without compromising on the soul of the food. To see it out in the world now—becoming the engine room for other makers—is a feeling that is hard to put into words. It hits differently.

It’s a powerful cycle:

- The Engineering: We built the 16kW high-output burner and saturated thermal core to give makers the confidence to never miss a beat during a rush.

- The Connection: Now, our clients are using that same power to serve their own communities, sharing food and building connections that go far beyond the service window.

- The Impact: When your passion for the craft helps someone else thrive in theirs, the work feels complete.

To every business and family out there using an Oliver’s Craft oven to bring people together: we see the hustle, and we’re proud to be the fire behind it.

Oliver’s Craft. Designed for us. Built for you. 🍕🔥

25/04/2026

The Anatomy of the Bake ☀️🇬🇧

A rare window of British sunshine called for a high-cadence session with the Inferno. Two beautifully charred Neapolitans, launched and pulled — no heat retention door required.

When you’re operating without the door, the system is at its most intuitive. Set the burner to maximum, and the oven finds its equilibrium at the ±550°C mark. It’s a stable, high-performance environment that allows for effortless management of the crust and char.

Mastering Thermal Momentum
Achieving a consistent, back-to-back 60–90 second cook requires an understanding of thermal recovery:

• With the Heat Retention Door: This configuration is designed for peak efficiency during high-volume service. By trapping the ambient heat, you must maintain a rapid "launch-and-pull" rhythm to keep the stone temperature stable.

• Thermal Saturation: If the oven is left at maximum output with the door attached during a lull in service, the cooking surface will over-saturate. You’ll need to throttle the 8–16kW burner back to maintain a cookable temperature.

• The Workflow: In a true back-to-back marathon, the door allows the oven to recycle energy instantly, ensuring the floor never loses its "bite."

Engineering the perfect bake is about balancing raw power with prep-line discipline. 🛠️🍕

Oliver’s Craft. Engineered for the Elite Maker.

Oliver's Craft

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Monday	09:00 - 16:00
Tuesday	09:00 - 16:00
Wednesday	09:00 - 16:00
Thursday	09:00 - 16:00
Friday	09:00 - 16:00