“I really wanted it to not just be about pizza but about the look and feel of it – the whole experience,” Chris said.

“We wanted our customers to be able to see inside the kitchen and have the pizza making part of the experience.

“We wanted genuine authenticity and a great fun and relaxed atmosphere.”

Brother Tim was working in an ad agency back in 2010 but decided he wanted to help out.

Little did the pair know they were only a few years off helping launch a food renaissance in a once fairly quiet little CBD thoroughfare.

Named after their grandfather’s blacksmithing background, The Forge began from humble beginnings in Sturt Street, Alfredton, with 30 different types of pizza and just two staff.

“We didn’t even take the brown paper off the oven – we just unlocked the door and made 20 the first night and 60 the second. So we said ‘looks like we’re opening’,” Tim said.

“We only had two staff and lots of family helping out. 

“We passed our five year plan in six weeks.”

Chris said they “don’t try to be strictly Italian” but like to put a local spin on their food, using a wide range of Ballarat producers.

The pizzas proved so popular the pair decided to open a second location in a former iconic Armstrong Street North antique store in October 2012.

“We thought it wasn’t a good street for food,” Tim said.

When The Forge opened its industrial chic warehouse style restaurant, the only other foodie outlets in the area were pan-Asian franchise Noodle Box, vegetarian tea garden Chat 4 Tea and the renowned delicatessen and wine store Campana’s Stockade Cellars.

But now the thoroughfare is a mecca for foodies, with popular Spanish restaurant Cafe Meigas and the Top Thai Kitchen recently being joined by Sushi Train and the Tokyo Grill House – relocating from Bakery Hill.

There is also the hip craft beer and food hall Hop Temple located down a cobbled laneway off Armstrong Street North.

Hop Temple announced just this week it is partnering a $1.2 million Australian Craft Beer Centre of Excellence, which will include a brewery, a tasting bar, a teaching space and a function centre, and will create up to 25 full-time jobs within five years.

Centre director Brian Taylor said it would be a great asset for the town’s micro-brewers and promote Ballarat yet again as a beer enthusiast destination.

In December, Ballarat Christmas Festival organiser Kate Davis harnessed the blossoming food culture for her inaugural event.

“Given the nature of this streetscape I thought it was an ideal place to close off because it’s right in the heart of the city and it’s got a real foodie culture as well,” Ms Davis said.  

Cafe Meigas owner Jose Fernandez said the popularity of their Spanish flavours prompted a move from the Bridge Mall to Armstrong Street North for more space and a bigger kitchen.

“We moved to be better,” Mr Fernandez said.

Four years after it moved to Armstrong Street, the Forge bought the former kitchen appliance store next door and opened function centre Housey Housey, which allowed their head chef Scott Barclay to experiment with different flavours.

The result was a “soft and quirky” style of food completely different from The Forge’s pizza and pasta offerings.

“We’ve always really enjoyed shutting the restaurant and having a big dining experience in here (The Forge) but we couldn’t do many in-house events,” Chris said.

“Next door became available and it was such a good opportunity to do that we just jumped on it.”

The function centre is named after an 1850s children’s game in homage to Ballarat’s golden heritage.

The Forge is now looking to expand further, with its roaming pizza ovens a common sight at events all over Victoria, including at Flemington Racecourse and Halls Gap.

“It’s a nice way to get our brand out there,” Chris said.

The brothers are also looking at moving further afield into other regional centres.

“We’re always looking for the right opportunity that fits,” Tim said.

“We’re looking geographically at similar sized towns in Victoria. We’re looking quite actively – we’ve got a few irons in the fire – but it has to be the right opportunity.”

The Forge has also recently been chosen to host a Ballarat function for the 2017 Melbourne Food and Wine Festival.

It will have a “Food And Wine Are Getting Married” theme and will be held at Housey Housey on April 1.

“It will be a combination of really good wine with really good food,” Tim said.

“It’s about wine bringing the most out of food and food bringing the best out of wine.”

Participants can also get into the spirit by wearing their old bridal clothes, with the cost $120 per person for five courses.

 Other Ballarat venues to host Melbourne Food and Wine Festival events will include Mitchell Harris, with a bubbly theme, on Sunday, April 2 and the RACV Golfields Resort Creswick, which will hold a longest lunch on Friday, March 31.

The lane between The George Hotel and Hop Temple will also host a March 31 lunch, with chefs taking part from Catfish Thai, Billy’s Bistro and Bar, Carboni’s Italian Kitchen, Hop Temple, Cafe Meigas, Peter Ford Catering and The Lane at The George.