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 pizzas. Pizzas that showcase a small snippet of the incredible smorgasbord of flavours and ingredients that this wonderful planet of ours offers up for us. Our goal is for the pizza on your plate to celebrate our local, regional and national food system and climate, whilst simultaneously highlighting the amazing organic produce that we are lucky to access thanks to a remarkable network of ethical European trading partners. And all of this served up alongside great booze, homemade organic soft-serve ice cream and mountains and 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, milled by Shipton Mill, and most of the grain is British; but not all of the organic grain used by Shipton Mill is grown in the UK, 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 are exploring buying in larger 10kg bags, so we'll keep you posted.

Cheese, well all dairy produce, can and does create 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 be via organic certification, biodynamics, permaculture practices or silvopasture. We only buy from producers when we understand how they farm, and that how they farm sits rigidly 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 the meat is not certified organic then we do our due diligence by visiting the farms. For ice cream and puddings, we make our organic soft-serve ice cream in-house, and any chocolate or coffee we use is organic, as are any fruits and citrus. All the wine is organic, and the draught beer is from South Hams, so 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 impacts the community we operate within and are part of. From an economic point of view, that means buying from small-scale local growers and producers, keeping that money local, and the other biggie is wages. Hospitality is a key factor in our local socioeconomic resilience, and we're proud to be part of that. And from a more human perspective, hospitality (our pubs, restaurants, dancefloors) plays a significant role in keeping communities connected, and that human connection is resilience. Hospitality is 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, done properly, is one of the most generous expressions of shared culture there is. So much of this menu — the dough, the tomatoes, the techniques — began from somewhere else, got welcomed in, and made itself at home.

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