Beginnings
As we got older and went on our own journeys in the food industry, we've maintained the obsession and appreciation, but the focus has shifted to what goes into that quick, big, cheap slice: the dough, the ingredients, the technique.
This has led to constant discussions, experiments, hundreds of screenshots sent, and even a few big arguments (which in hindsight is pretty pathetic).
We were happy to have this go on as an endless pizza conversation, going to NYC whenever we could, and never considering actually doing it ourselves, until.
A Sign!
Last August, one of us received a message from a good friend with a pic of an A4 sign in a window.
The sign was seeking someone who "must have experience running business". Seemed legit.
A great location for something. But what does it even mean?
We hadn't a clue, but because it was so weird and such a good spot, we decided to get in touch.
The Wall
Contact was made, and one of us wasallowed in to have a look, not really knowing what to expect.
From the first 5 seconds of being inside the premises, there was a brick wall that kept repeatedly whispering "pizza"…
That brick wall is the exact wall that exists in every slice shop we've ever admired.
I wonder what the others think?
The Future
Phone calls followed. The conversations went like this: "There's a unit on Stephen's Street,
across from P-Macs. It has a shitty brick wall inside, perfect for a slice shop. Will we do it?"
"Yes"
We then explained that we were not looking for a partnership and we needed to do this on our own. Eventually, it was agreed to and the place was ours!
Notices were handed in and career paths changed. This was the chance to create the chef-driven, minimal-frills slice shop that didn't exist in Dublin, but really needed to.
NYC Slices, Grandma Slices, Vegan Slices, Big Pies, Fountain Soda, Drinkable Beer/Wine and probably more as time goes on.
We then had to make a call - either we try and go true NYC Style and use the absolute cheapest ingredients we could find to then make our slices as cheap as possible or do we source the best tomatoes, the best flours, the best cheeses, and the best ingredients from as many Irish suppliers as possible and have our pizza be just a little more expensive, but amazing?
We chose the latter, and it has resulted in us receiving critical acclaim from The Irish Independent (9/10), The Irish Times (4.5/5), and mentions in the Business Post.
We’re off to a good start, may the journey continue!