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30/01/2026
Leonardo da Vinci, (the genius) needs no introduction and his quote is the essense of Italian pizza.
It has always been about a few ingredients, chosen carefully and treated with respect.
That philosophy doesn’t change when pizza is gluten-free.
If anything, it becomes even more important.
With fewer elements, quality becomes obvious.
There’s nowhere to hide.
That’s the approach behind our gluten-free pizza dough at Bocconcini Bakery:
simplicity, balance and ingredients that work together — without unnecessary complexity.
Because when simplicity is done properly,
flavour speaks louder than technique.
Order your free samples here:
www.bocconcinibakery.com
28/01/2026
What is gluten?
Gluten is a group of proteins naturally found in wheat.
When flour meets water and is worked, gluten forms a network that gives pizza dough its structure, elasticity and chew.
Remove gluten, and everything changes.
That’s the challenge we set out to solve at Bocconcini Bakery.
Our gluten-free pizza dough is developed to replicate the behaviour of traditional pizza dough:
balanced structure, reliable performance and an authentic Italian crust — without gluten.
Because gluten-free shouldn’t mean compromise.
It should mean pizza done properly, with the heart.
Order your free samples here:
www.bocconcinibakery.com
26/01/2026
Immanuel Kant believed that human action is never just mechanical.
It is guided by thought, discipline and intention.
For him, the hand was not separate from the mind —
it was its instrument.
That same principle inspires our gluten-free pizza bases:
crafted through knowledge, precision and balance, where technique serves flavour and intention shapes every detail.
Because when hands and mind work together,
the result is never accidental.
And pizza, done properly, is part of who we are.
Order your free samples here:
www.bocconcinibakery.com
23/01/2026
Pizza has always been personal.
As Italians, pizza was never just food — it was a way of life.
A craft learned through hands, not instructions.
In 2016, that love became a challenge and Bocconcini Bakery was born.
So the work began: understanding coeliac needs and learning how to create a gluten-free base that still delivers an authentic Italian crust.
Gluten-free dough demands attention.
Patience.
That’s why today we are Italians producing in London —
keeping the human touch at the heart of every base.
Same texture.
Same flavour.
Same care.
Order your free samples here:
www.bocconcinibakery.com
21/01/2026
🍽 Pizza was born in Naples. And it tells an Italian story.
Modern pizza originated in Naples in the late 18th century, as simple, honest food made for everyday people.
In 1889, a defining moment followed.
Pizzaiolo Raffaele Esposito created a pizza for Queen Margherita, topped with tomato, mozzarella and basil — reflecting the colours of the Italian flag.
The Pizza Margherita was born.
And with it, pizza became culture.
Now, history doesn’t tell us whether Queen Margherita was gluten intolerant.
But we’re fairly sure that if she were choosing today, she’d still expect one thing above all else: great pizza.
From Italy, pizza travelled the world — adapting to local tastes and cultures.
The UK embraced it, made it global and incredibly diverse.
That’s why we are Italians who produce in London — combining Italian pizza know-how with local UK production, to create gluten-free pizza bases that don’t ask for compromises.
Same texture.
Same flavour.
Same Italian standards.
Because toppings evolve.
Pizza standards don’t.
Order your free samples here:
www.bocconcinibakery.com
19/01/2026
Our mission is simple.
And it drives everything we do.
To make sure everyone in the UK has access to the healthiest and most delicious gluten-free pizza bases ever made.
Because gluten-free should never be an alternative.
It should be a choice — with no compromises on taste, texture or authenticity.
From day one, we’ve focused on what truly matters:
- carefully selected ingredients
- constant testing and refinement
- production processes designed for consistency, quality and reliability
Today, our London-based production supplies pizza chains and independent pizzerias across the UK, helping them serve gluten-free pizza that feels, tastes and behaves like the real thing.
This isn’t about trends.
It’s about raising the standard.
And we’re just getting started.
The mission continues.
The next chapter is already in the oven.
Discover Bocconcini Bakery
www.bocconcinibakery.com
16/01/2026
🍽 Pizza tastes different around the world.
According to a feature by HowStuffWorks, favourite pizza toppings varywidely across countries, shaped by local culture and habits:
🇮🇳 India – pickled ginger, minced mutton and paneer
🇷🇺 Russia – mixed fish toppings and red herring
🇧🇷 Brazil – green peas
🇯🇵 Japan – eel, squid and Mayo Jaga (mayonnaise, potato, bacon)
🇫🇷 France – Flambée: bacon, onion and fresh cream
🇵🇰 Pakistan – curry
🇦🇺 Australia – shrimp, pineapple and barbecue sauce
🇨🇷 Costa Rica – coconut
🇳🇱 Netherlands – “Double Dutch”: double meat, double cheese, double onion
🇺🇸 United States – pepperoni, mushrooms, sausage, green pepper, onion and extra cheese
Different cultures. Different toppings.
But pizza is Italian.
And no one understands pizza better than Italians.
That’s why, whatever flavour you love, choosing gluten free should never mean giving up on taste, texture or authenticity.
We are Italians. We make pizza bases in London.
Combining Italian know-how with local production, to deliver a gluten-free pizza that still tastes unmistakably like pizza.
Because gluten free doesn’t change what pizza should be.
It just makes it available to everyone.
📊 Source: HowStuffWorks – Favourite Pizza Toppings in 10 Countries
Order your free samples here:
www.bocconcinibakery.com
14/01/2026
Gualtiero Marchesi was the founding father of modern Italian haute cuisine and a master who trained generations of great chefs.
He believed that cooking goes beyond recipes — it is culture, discipline and respect for ingredients.
That same philosophy inspires our gluten free pizza bases: crafted with precision and balance, so technique never overshadows flavour and culture always remains on the plate.
Because pizza, done properly, is part of who we are.
Order your free samples here:
www.bocconcinibakery.com
12/01/2026
Success rarely happens on the first attempt.
Ours came after trial, error and more than a few memorable
disasters in the kitchen.
What we were chasing wasn’t “a gluten-free alternative”, but something far more ambitious:
a gluten-free pizza base that looks, behaves and tastes like an authentic Italian pizza base.
Eventually, we cracked the code.
Today, Bocconcini Bakery supplies artisanal, gluten-free pizza bases to some of the best pizzerias across the UK, helping them offer a pizza experience that doesn’t divide the table.
Because great pizza shouldn’t come with an asterisk.
Whether gluten intolerant or not, every customer deserves the same joy, texture and flavour — and kitchens deserve a base they can rely on, service after service.
That’s what years of trial and error were really for.
Produced in London.
Built for professional kitchens.
Discover Bocconcini Bakery:
www.bocconcinibakery.com
09/01/2026
🍽 AI is now helping doctors diagnose coeliac diseaseearlier.
According to a recent update from Cambridge University Hospitals NHS Foundation Trust, artificial intelligence is being used to support faster and more accurate identification of coeliac disease — a condition that is still widely underdiagnosed.
Earlier diagnosis means:
• fewer years of unexplained symptoms
• better quality of life
• clearer dietary management
As awareness and diagnosis improve, the need for safe, reliable and high-quality gluten-free options becomes even more important — especially in professional kitchens.
Because inclusion starts with understanding.
📊 Source: NHS – Cambridge University Hospitals
https://www.cuh.nhs.uk/news/ai-coeliac-diagnosis
07/01/2026
Anthony Bourdain was a chef, writer and globalstoryteller of food culture, known for his honest, no-nonsense approach to cooking and eating.
He believed that great food doesn’t need tricks — only respect for ingredients and process.
That’s exactly our approach to gluten free pizza bases: balance, texture and flavour, achieved without overcomplication.
Simple. Honest. Pizza.
Order your free samples here:
www.bocconcinibakery.com
05/01/2026
As we close 2025, we do so with a real sense of pride — and with theconfidence that comes from a journey built step by step, year after year.
What began as the desire to fix what gluten-free pizza was missing has grown into a London-based production reality, now supplying pizza chains and independent pizzerias across the UK — without compromise on taste, texture or authenticity.
Our journey and approach have also gained wider recognition beyond
the industry itself.
In 2025, an in-depth article telling the Bocconcini Bakery story was published by the Chamber of Commerce of the London Borough of Wandsworth, highlighting our growth, our commitment to quality and the value of producing locally in London.
2025 was a year of consolidation:
- investment in production capacity
- careful scaling without sacrificing quality
- stronger processes, better consistency, smarter systems
Growing responsibly is never just about volume.
It’s about finding the right balance between product, people and technology — and protecting quality at every step.
We’re closing 2025 in a great place.
And 2026 will be even better.
New ideas, new formats and new experiments are already in progress — always guided by the same principle:
gluten-free should never mean second best.
Thank you to everyone who has been part of this journey so far.
The next chapter is already in the oven.
Discover Bocconcini Bakery:
www.bocconcinibakery.com
Address
17 The Swan Centre, Rosemary Road
London
SW17 0AR
Opening Hours
| Monday |
8am - 5pm |
| Tuesday |
8am - 5pm |
| Wednesday |
8am - 5pm |
| Thursday |
8am - 5pm |
| Friday |
8am - 5pm |
| Saturday |
8am - 5pm |
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