Our story began in the Italian mountains, where our co-founder Teo spent his childhood mastering family recipes at his uncle’s pizzeria. Fifteen years later, whilst working as a chef at the White Rabbit pub in Oxford – our namesake – he met Nick.

Together, the pair saw firsthand just how many people were missing out on Teo’s sourdough pizzas because they couldn’t eat gluten. So, from that moment onwards, Nick and Teo have been on a journey to create truly compromise free food.

They started with sourcing high-quality ingredients in Italy, before launching into the UK retail market with our signature sourdough pizzas, carefully refining our recipes for over ten years, and even taking the leap to build our own bespoke gluten free bakery. Our growth has always been driven for and by you, our consumer.

Whilst pizza is our heartland, we’ve also dedicated ourselves to perfecting the beloved Italian-inspired dishes that you were missing, like focaccia, pasta and desserts. As we’ve expanded the range of food we make, we’ve remained true to our ambition to craft delicious, high-quality food that everyone is proud to eat.

Food made without gluten, but always with love.