🍕 Bonni’s May Update

May marks another exciting step forward for Bonni’s Pizza as everything begins to come together 🍕✨

Our new trailer is now fully set up and out on the road 🚚, with our new chefs already up and running and making their mark 👨‍🍳🔥

We’ve also welcomed new team members across several locations, helping us grow whilst maintaining the same energy and quality we pride ourselves on 🙌

Behind the scenes, we’ve been refreshing the fleet
One trailer has already been newly painted, with the final one scheduled for early May. To complete the look, new decals and updated branding will be rolled out across all trailers by the end of the month, so please keep an eye out for a sharper, cleaner Bonni’s as we head into summer 👀☀️

We’ve also been refining what matters most: The PIZZA itself 🍕
We’re now introducing a new dough recipe, using a 62% hydration mix with 90% flour and 10% semolina, combined with just salt , yeast and water. Alongside a full 48-hour fermentation process, this creates a lighter, more digestible base with improved flavour and texture; exactly how great pizza should be 👌

We are also delighted to partner with a local wood supplier, JD Logs for our wood fired ovens.

With longer, lighter evenings ahead, perfect for pizza, we’re also expanding where you can find us
From the first week of May, we’re excited to be launching at some fantastic new sites, including The Lighthouse Inn Talacre, The Packet House Greenfield, and The Boot and Ship Bagillt 🎉

As always, thank you for being part of the journey. We are just getting started ❤️

Team Bonni’s

p‍.s. Thank you again for your kindness as my dad recovers from his latest spell in hospital. I’m pleased to say he is doing well and hopefully won’t require any further hospital stays for a while to come! ‍‍ ‍………………………………………………………………….

Our May Special

Aubergine, Goats cheese and Pesto