Passion, Persistence and Pizza

I’m Antonella Vecciu, and I am the founder of Bocconcini Bakery. Originally from Sardinia, Italy, food and pizza in particular, has always been a huge part of my life. When I moved to the UK, I quickly noticed something that didn’t sit right with me: gluten-free pizzas were often bland, unappealing, and nothing like the real Italian pizza I grew up loving.

In 2016, I decided to do something about it. I started Bocconcini Bakery in London with one clear goal: to make gluten-free pizza bases that taste amazing, feel authentic, and can be enjoyed by everyone – whether they need to avoid gluten or not.

It wasn’t easy. I spent hours experimenting in the kitchen, learning about Coeliac disease, and figuring out how to get that perfect Italian crust without gluten. There were plenty of failed attempts, but through persistence and trial-and-error, my team and I finally developed a pizza base we could be proud of – one that looks, feels, and tastes like the real thing.

Today, we supply our gluten-free pizza bases to many pizza chains and independent pizzerias all around the UK. It’s incredibly rewarding to know that our products help people enjoy meaningful moments around the table – without compromise.

This year, we’ve invested in expanding our production capacity to meet growing demand while continuing to uphold the highest standards of quality. Increasing production volumes without compromising on quality is one of the biggest challenges any food business can face. You can scale by hiring more people or by investing in new machinery – but the real key lies in finding the right equipment that works with your product, not against it.

When you find that perfect match between your product and the right machines, that’s when consistency and production standardisation become truly achievable. It’s a delicate balance, but one we’re committed to mastering – because quality should never be sacrificed for quantity.

At the same time, running a founderled business comes with its own set of pressures. When you care deeply about every detail, it can be hard to switch off –and burnout can creep in without warning.

I’ve learned how important it is to build a reliable team, delegate where possible, and protect time to rest and reset. Preventing burnout isn’t just about taking time off – it’s about creating systems, setting boundaries, and trusting others to share the responsibility. It is always an ongoing process!

We’re also keeping an eye on new trends, experimenting with sourdough Neapolitan-style, Pinsa, New York-style, and Detroit-style bases – all exciting projects we can’t wait to share.

For me, Bocconcini Bakery is about more than just gluten-free pizza. It’s about passion, persistence, and making sure everyone can enjoy a pizza that tastes like it should –authentic, delicious, and made with love.