Our Bakery.

We believe no one should have to compromise on good food. That’s why, in 2016, we built our own dedicated gluten free bakery in Oxfordshire, because nobody else could make Teo’s recipes quite the way we wanted.

What started as a 700 sq ft kitchen has grown into a purpose-built bakery of more than 10,000 sq ft, dedicated entirely to making our gluten free sourdough pizzas and sides.

From our bespoke processes and machinery to the way we make and form our dough, having our own bakery gives us complete control over every step. It means we can obsess over quality, continually improve our recipes and make great-tasting gluten free food without compromise.