About...

It's hard to believe it's been ten years since we first started making pizza on Bolton Street — in an old family-owned warehouse in the heart of Dublin city centre. That's where BoCo began, and while a lot has changed since then, our approach hasn't. We keep it simple. Hand-stretched pizza, three-day cold-fermented biga dough, sauces made from scratch, artisan Irish produce, fine Italian ingredients, and proper wood-fired ovens doing what they do best. For us, the secret to great pizza comes down to time, temperature and treatment. Combine that with carefully chosen fresh and cured ingredients, and you give pizza the respect it deserves.

Over the years we've had the privilege of working with some exceptional suppliers — Toons Bridge Dairy, O'Mahony Meats, Kish Fish, Macroom Dairy, Lillyput Trading, La Tradizione and Blind Monkey Coffee — people who care about what they do as much as we do. During Covid, we brought our wood-fired pizza truck — a converted fire engine — to Harry Byrne's in Clontarf. What started as a way to keep going became one of the most exciting chapters in our story, and it planted the seed for what's now our second home in the heart of Clontarf. We're incredibly proud of this next step. But Bolton Street will always be our beginning, and it'll always be a huge part of who we are. We love a new chapter — we just have as much love for where it all started. And we'll never compromise on either.