Owner and founder of Pizza Monster, Adam Biehler, started Pizza Monster simply for the love of pizza and sharing that passion with friends. “I started as a backyard pizza maker and was just making it for my friends and then in order to make it better, I made more then I started doing the [memorial farmer’s] market and then Daft Brewery and Fine Balance.”

That passion led to the opening of a brick and mortar shop and dine-in experience on Montreal street that launched during the height of the pandemic in 2021.

Since the opening of Pizza Monster on Montreal street, they’ve grown a loyal following of neighbourhood fans - as well as those who visit just for the pizza - who appreciate their bold flavours, great quality and delicious topping combos.

Fast-forward four years and Pizza Monster is ready to move and expand into the heart of downtown Kingston. The team from Brynn’s Fresh Market reached out to Adam in December of 2024 and asked if he’d be open to moving Pizza Monster into their locations, one of which can be found on Division street just south of Princess amongst the hustle and bustle of the university students.

One of Brynn’s founders, Nick Foley, explains, “My partners and I thought that Adam has built an amazing team and brand in our community, and we thought it would compliment the brand so well. Plus we knew we had a perfect location for him.”

Now when you walk into Brynn’s you can spot the neon lit Pizza Monster counter lined with white subway tiles (seemingly a nod to their Montreal street space that had 12,000 subway tiles floor to ceiling) at the back with window displays stacked with their scrumptious pizza squares.

Biehler is excited for the shift, the new demographic they’ll serve, and what this means for Pizza Monster’s reach. “I think the students come in and out of town. They will go to Toronto or Vancouver or wherever they are from and be wearing Pizza Monster sweaters. My sister-in-law was in Amsterdam a few weeks ago wearing a Pizza Monster sweatshirt and someone said ‘I Love Pizza Monster!’ so that’s cool.” Foley adds, “I am looking forward to Adam really being able to get the brand out there, with the amount of people that come to see us.”

With this new customer base, they plan to switch up their offerings. “More hours, more pizza. We’re going to have a takeout window here so we’ll be here for the bar scene. We’ll be open until 3am.”