We are experts in Flatbreads
Dough is at the heart of everything we do, allowing us to make pizzas and flatbreads that are second to none.
All of our doughs are made from scratch, guaranteeing a unique authenticity to each and every product we produce.
We weigh, mix and knead our dough carefully before proving for up to 36 hours. Finally, we stretch by hand and and bake off in really hot ovens.
We use only the finest ingredients
We work with our customers and their specifications in order to create products that fulfil their requirements,
We will never compromise on quality or consistency.
Locally sourced or provenant ingredients are used at all times.
Northern Ireland has been milling flour since 1722. Our local millers blend and ground carefully selected wheat to give us a variety of flours suitable for our different pizzas and breads.
Genuine extra virgin olive oil is supplied from farm estates in Tuscany, Italy
State of the art production...
Ball & Pin
Sheet & Cut
Our most recent investment is in wood-fired oven capability to meet our customers’ demands for authentic restaurant-quality Pizza. Our 75 square metre oven built in Italy uses natural lava stone and is fired with beech wood logs from renewable sources.
The woodfired process (along with slow fermentation dough and hand-stretching process that preceeds baking) enhances fragrance, texture and taste, reflecting our respect for authenticity and tradition, and our ambition to produce the very best pizza for our customers.
Operating 7 days a week
Production running 24 hours a day
Up to 36 hour dough fermentation process
Chilled, Frozen, and Ambient capability
High volume, high quality
Substantial investment has been made in Tortilla Wrap manufacturing capability allowing us to produce high quality at high volume.
We continue to operate all our schedules and perform our part in the supply chain. We have trucks departing every day from our production sites.