Little Nunna’s Bakehouse is a Bridgend bakehouse making handmade pizza bases from 72-hour cold-proved dough. The dough is hand-stretched and wood-fired, giving the bases a Neapolitan-style character before they leave the bakehouse. Its bakery work also includes focaccia and folded pizza, keeping the production firmly with fermented dough, stretching and high-heat baking. The Bridgend site makes bread-and-pizza products for kitchens that need prepared bases with long fermentation and handmade handling.