About Trancio
Trancio's Story
Trancio's Story
Trancio's Story
Born in the pre-alpine region of Northern Italy, Trancio began with a simple idea: to bring people together through food and drink that mean something. Every slice, every cup, is part of a bigger story - family, community, and the memories we create around the table.
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Our Journey
Trancio's Story
Trancio's Story
From a small café to taproom kitchens and beyond, Trancio has always been about more than just serving food - it’s about sharing our story through every bite and every sip. After an enjoyable two years in the Victoria Centre in Llandudno, it was time to scale up and move into a more suitable, permanent home in Conwy - marking an exciting new chapter for our team and community.
Today
Trancio's Story
Today
Our story continues to grow. From our home in the heart of Conwy, we've created more than just a place to enjoy great food and coffee - we've built a space where people come together. Whether you're stopping by after one of the local run clubs, catching up with friends, or simply enjoying a moment to yourself, community is at the heart o
Our story continues to grow. From our home in the heart of Conwy, we've created more than just a place to enjoy great food and coffee - we've built a space where people come together. Whether you're stopping by after one of the local run clubs, catching up with friends, or simply enjoying a moment to yourself, community is at the heart of everything we do. The Trancio story is still being written, and we're excited to have you be part of it.
Meet The OWNERS
Billy - FOUNDER/OWNER/DIRECTOR
Founder, dough dreamer, and creative genius behind the madness.
Usually found tweaking recipes, chasing perfection, or convincing everyone that ‘this new idea will totally work this time.'
Billy is the founder of Trancio. Born in the UK in 1995 and raised in Northern Italy from infancy, he grew up immersed in food culture that shaped his philosophy: keep it simple, do it well, and let quality ingredients speak for themselves.
A lifelong passion for food and drink led him from specialty coffee roasting to creating fresh, honest pizza with a focus on flavour, health, and sustainability. He takes pride in using the best seasonal and locally sourced ingredients, always baked and prepared fresh each day.
Billy invites you to enjoy his traditional favourites while also exploring his bold and inventive flavour pairings - combinations that surprise, delight, and just work.
Carolyn - OWNER/DIRECTOR
Director, organiser, and calm in the pizza storm. Keeps the team supported, the plans on track, and the business running smoothly - all impressively done without coffee!
With a strong background in hospitality and operational management, Carolyn brings a wealth of experience and passion to Trancio. She joined the business in 2025 after taking time to follow her dreams - spending a year travelling the world and embracing new cultures.
Although she still loves an adventure, Carolyn has chosen to stay closer to home for her family - and for Trancio. Together with Billy, she makes the perfect business partner. They’re not just a great team; they’re family - and family is at the heart of everything Trancio stands for.
United by their shared vision, Carolyn and Billy are excited to take things to the next level, serving up the best pizza, coffee, and events North Wales has to offer.
MEET THE TRANCIO team
Jac – General Manager
Tamzin – Assistant Manager & Cocktail Wizard
Tamzin – Assistant Manager & Cocktail Wizard
Tamzin – Assistant Manager & Cocktail Wizard
Tamzin – Assistant Manager & Cocktail Wizard
Tamzin – Assistant Manager & Cocktail Wizard
Josie - Events Manager
Tamzin – Assistant Manager & Cocktail Wizard
Cerys - Front of house Supervisor
Cerys - Front of house Supervisor
Cerys - Front of house Supervisor
Cerys - Front of house Supervisor
Maz - Head of Coffee
Cerys - Front of house Supervisor
Maz - Head of Coffee
John - Baker
Cerys - Front of house Supervisor
Maz - Head of Coffee
Matt – Baker
Katie – Kitchen Porter
George – Pizza Chef
George – Pizza Chef
Katie – Kitchen Porter
George – Pizza Chef
Katie – Kitchen Porter
Katie – Kitchen Porter
Maks – Weekend Kitchen Porter
Maks – Weekend Kitchen Porter
Jessidy – Front of House & Kitchen Porter
Maks – Weekend Kitchen Porter
Jessidy – Front of House & Kitchen Porter
Jessidy – Front of House & Kitchen Porter
Jessidy – Front of House & Kitchen Porter
Ruby - Casual Front of House
Jessidy – Front of House & Kitchen Porter
Jessidy – Front of House & Kitchen Porter
Lilly - Casual Front of House
Rhossy - Casual Front of House
Lilly - Casual Front of House
Ethan - Casual Front of House
Rhossy - Casual Front of House
Lilly - Casual Front of House
Rhossy - Casual Front of House
Rhossy - Casual Front of House
Rhossy - Casual Front of House
The PIZZA process
At Trancio, our pizza dough is crafted with care using high quality Italian flour from Caputo, a name synonymous with excellence. Each dough undergoes a slow fermentation process of at least 24 hours, allowing natural air bubbles to develop and the flavour to deepen before being stone-baked to achieve the perfect balance of lightness, crispness, and chew.
We're constantly learning, experimenting, and refining our craft, exploring a variety of pizza styles and techniques to keep things exciting, while using only the best ingredients.
Our menu evolves with the seasons, featuring limited-edition creations made with fresh, quality ingredients, while classics like the Margherita and our vegetarian options always remain