Making it our own

What you don’t see when we are trading at an event or catering for a party is the work that goes into our product.

Every single dough ball is made by hand and goes through a cold ferment for at least 48 hours.

Making large batches of dough without a mixer is a time consuming job but one that we feel is worth the effort to get the most authentic product that we can.

We’re not big fans of using toppings from supermarkets or wholesalers. Virtually all of our toppings are produced locally to Cardiff and we like to make our own pesto’s, dressings and our signature hot honey.

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