Plimmerton pizza business on the rise
It may not be Italy, but on an industrial street in Plimmerton gourmet pizzas are being created.
58 Base was set up seven years ago by owners Kaz BakerCousins and Katrina Henderson as a healthy and quick answer to hungry children.
‘‘We were trying to find something that was good for [our children] without preservatives and additives and it sort of took off,’’ Baker-Cousins said.
What began as a artisan bread business at the Moore Wilson’s market, turned into a pizza speciality company that creates bases, sauces and ready-topped pizzas.
‘‘Life is changing and every- body wants an easy meal that is still good for them.’’
58 Base was named after Highway 58, near where the original kitchen was located in a shed just outside Henderson’s house.
Until recently, the business was focused on retail – selling its products at Moore Wilsons, some New Worlds and other speciality stores.
However, a push to sell more to pubs and restaurants meant it had its debut as part of the Visa Wellington On a Plate Supplier Showcase last month.
With seven part-time staff, 700 pizzas are made three days a week, with Wednesday being a designated topping day.
The pizzas are made with a sicilian method, meaning they are left to rise three times, not once, and use olive oil in the stretching process instead of flour.
Though Baker-Cousins said there were no immediate plans to add more products to their repertoire, it was something the foodies wanted to do.
‘‘I want to see [58 Base] go as big as we can make it,’’ she said.
58 Base has two pre-topped bases in its product list – Margherita, with mozzarella, parmesan cheese and wild oregano, and Calabrese, with mozzarella, parmesan cheese, Italian spicy calabrese salami and wild oregano.
58 Base makes its products in its kitchen in Ulric St. For information on products, go to 58.co.nz.
Tasty treats: 58 Base owner Kaz Baker-Cousins with a selection of her pizza