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Our story is really quite simple. Here at Freefall Brewery and Audrey’s Pizza Oven, we are not only a family owned and operated business, but we are a family. Our roots in Montana span 6 generations, and our inspiration for our restaurants is simple: Create great memories around great food and drinks.
We make our dough every day, just like Audrey did it. We put tons of love, care and hard work in every pizza, sandwich, salad, beer or treat we make. There’s no such thing as perfection, but we strive for it every day and we feel like we are pretty darn close!
Our community of past and present customers makes us proud to continue sharing our passion for tradition, and flavor. Join us for your next meal and enjoy our positive and inviting environment that has been crafted and refined since the 1960’s.
Hope to see you soon!
Fish is one of the most wholesome foods that man can eat. In fact, people have been eating fish throughout human history. These days, many cooks yearn to add fish to their repertoire, but the whole process of cleaning and filleting fresh fish is a little scary to them. The process of cleaning and filleting fresh fish is relatively simple once the steps are understood. To begin, you must clean your fresh fish properly in order to maintain it’s quality.
Fish is one of the most wholesome foods that man can eat. In fact, people have been eating fish throughout human history.
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Audrey Anderson is the original founder of Audrey’s Pizza Oven, and our mentor. Audrey was a colorful and feisty character, whose life experiences and lessons still echo in the memories of many local residents. Almost anyone who lived in the valley from 1960 to the 1990s can tell you a tale of their experience at Audrey’s Pizza Oven, or with Audrey herself. “Hey Jude” on the jukebox, to bank deposits covered in flour.
Audrey was an icon, and we are blessed with memories and reminders of her character and determination as we continue on where she left off by creating memories and feeding future generations to come. Audrey passed in 1996 at the grand age of 88, and her love of meeting new people is still with us, as we welcome you to her experience, her restaurant, in her honor, Audrey’s Pizza Oven.
William “Bill” Coffey is the Head Brewer at Freefall Brewery. Bill started brewing with his father at 14 years old, when there were less than 20 microbreweries in the USA. He became Head Brewer when he was 18 years old, with his beer selling in 15 states and 6 countries.
In order to gather more knowledge he studied “Fermentation Science” at UC Davis. In 1994 he opened his own brewery, which at the age of 24 made him the youngest brewery owner at the time. He eventually made his way back home and became the Head Quality Controller for Pyramid Brewery, and went on to become the owner of several breweries.
The whole Freefall team is extremely excited to have Bill here sharing his experience with our brewers so we can make amazing Microbrews for everyone to come in and try. We look forward to seeing you!
