FAQs

Yes, all of our products are proudly gluten & wheat free, 100% coeliac safe

Yes, all of our products are proudly gluten & wheat free

We replicate the gluten structure in our dough both through our bespoke recipe and custom equipment and processes at our bakery. We’ve spent years designing machinery to mimic the artisanal hand stretching process used at a pizzeria, as well as a state-of-the-art oven that reaches the same temperatures as a wood-fired oven.  

Our Co-founder Teo has worked hard on our dough recipe over the years to get it to its compromise free quality. In addition to Yeast, a natural leavening agent, we use our in-house 24-hour slow proved sourdough as a raising agent, adding Hypromellose to help maintain this airy structure within the dough. Guar Gum is another essential ingredient that improves dough texture and water retention. These are just a few examples of how ingredients play a functional role in replicating the gluten structure, helping us to craft that classic Neapolitan raised crust. 

We make all of our dough-based products in our dedicated gluten free bakery – our sourdough pizzas & bread sides

Sorghum, Red Teff & Buckwheat are ancient grains that we’ve added to our bespoke flour blend. These enhance flavour as well as being high in fibre and protein and have gut friendly properties. We also use Maize Flour and Seed Flours (Flaxseed & Chia) to add flavour and texture.