OUR STORY //

Using Your Dough to Make a Difference
The vision for our lovely little pizza shop has always been to create delicious and innovative pizza: pizzas made from meticulously sourced ingredients, alongside great booze, homemade organic soft-serve ice cream and mountains upon mountains of tiramisu.

Meticulously Sourced Ingredients
All the produce and ingredients we use are either certified organic or sourced from growers and producers we know and trust, and from farms we’ve visited.

The Big Three – Flour, Tomatoes, Cheese
Our flour is organic and milled by Shipton Mill. Most of the grain is British, but not all of it, because organic wheat that behaves itself in a pizza dough doesn’t always grow where we’d like it to.

We initially wanted to grow all of our organic tomatoes at Baddaford Farm. However, for taste, quality and volume, it just didn’t make sense. We buy organic toms in large tins from the continent, where the fruit is grown organically in unheated greenhouses. We’re exploring buying them in larger 10kg bags, so we’ll keep you posted.

Cheese – well, all dairy produce – can and does spark a lot of contentious conversations. And it’s incredibly important to have these conversations, to unpick and understand what is a hugely complex topic. What we do know is that the farmers we work with farm with nature, whether that’s through organic certification, biodynamics, permaculture practices or silvopasture. We only buy from producers when we understand how they farm, and when that sits firmly within our ethical procurement framework. All our cheeses are either organic, or British and ethically produced. All are small-scale, and most are hyperlocal or regional.

Toppings, Ice Cream, Puddings and Drinks
When it comes to toppings, all the vegetables, herbs and fruit we use are certified organic. All the meat we use is organic and/or hyperlocal (within 15 miles), and if it isn’t certified organic, we do our due diligence by visiting the farms. For ice cream and puddings, we make our organic soft-serve in-house, and any chocolate or coffee we use is organic, as is any fruit and citrus. All the wine is organic, and the draught beer is brewed in the South Hams and is either organic or in conversion to organic.

Hospitality for Community Resilience
Beyond the food and sourcing, another hugely important value to us is how our business affects the community we operate in and are part of. Economically, that means buying from small-scale local growers and producers and keeping that money local. The other biggie is wages. Hospitality is a key factor in our local socioeconomic resilience, and we’re proud to be part of that. On a more human level, hospitality (our pubs, restaurants, dancefloors) plays a significant role in keeping communities connected, and that human connection is resilience. It’s one of the last places where trade and conversation still happen between real people rather than platforms, and we like the idea of Totnes staying that kind of town – one that feeds itself, employs itself, and knows who grew its food. Shorter supply chains, a more resilient high street, better pizza. Ideally all three at once.

And one final thing: British food has always represented both the local and the global. Ingredients, produce, techniques - many have been borrowed, imported and adapted from places way beyond out shores.

Local. Seasonal. Social. And, we’d argue, delicious.