I'm opening your new favorite pizza spot, with a ton of flavor and a big dash of giving back!
we met our goal! thanks for all of your support!
All funds raised from here on will go towards my secondary goal: raising enough money to outfit the store with a wheelchair accessible ramp. Please check out the update tab for a little more info on this.
Nick Loves Feeding People.
Nick Loves North Oakland.
Nick knows how awful East Bay delivery options are.
But Nick needs a little help renovating his little pizza shop!
Hi! I'm Nick and I'm hoping the kickstarter community can help me with the final funding push to make my dream come true. I've been working the last 6 months, acquiring a little pizzeria in North Oakland. Your contribution to my kickstarter will help me with some important kitchen and dining room renovations so I can get the doors open!
Nick's Pizza is an ingredient-driven hole-in-the-wall pizzeria located in North Oakland, in a neighborhood where I went to preschool--just blocks from where I grew up! I will be transforming a space that is a struggling pizzeria into a slice and delivery shop that serves a few different fresh, seasonal pies each day. I want to give the folks in this neighborhood a handmade alternative to mass-produced fast food that has them surrounded!
As a Oaklander I know that there's a lotta good pizza in the East Bay, but I also know that I'm always at a loss when I want it delivered.
On my business philosophy, and giving back:
I think that businesses and the communities they exist within should have a symbiotic relationship. I believe in small neighborhood-based business and caring about (not just profiting from) the people who frequent them and work in them.
Part of my plan for Nick's Pizza is to have Community Meals once a season. These nights will be a chance for me to throw open the doors of the shop and feed slices to ANYONE who wants one, free of charge. After years in the food business I know that a little in the way of donated labor and ingredients can go a long way to feed hungry folks. It also helps me to remember that I cook for a living because I love feeding people, not because I love selling food to people.
About the PIZZA:
I know, I know, I know.... what you really want to know is what the pizza will be like!
Each week Nick's will serve 5 different types of pizza. Served by the slice or pie with organic and local ingredients on our light, crisp and chewy sourdough crust you can look forward to killer classics like Pepperoni or Cheese in addition to more creative "chefy" combinations like:
*Wild Mushrooms, Creme Fraiche and Fresh Thyme
*Fresh Clams, Parmesan, Olive Oil and Minced Herbs
*Asparagus, Marinated Red Onion and Ricotta
*Salami Picante, Capers, Tomatoes and Fried Garlic
*Pulled Pork, Apple Cider Vinaigrette, Fresh Cabbage
*Housemade Sausage, Rapini, Chili and Olive Oil
*Bacon, Caramelized Onions, Cherry Tomatoes
*Kaboucha Squash, Lemon Oil, Candied Pumpkin Seeds
*Fresh Corn, Heirloom Tomatoes, Basil and Housemade Mozzarella
*Shrimp, Cherry Tomatoes, Arugula and Lemon Vinaigrette
*Mac-n-Cheese Pizza with Bacon, Garlic and Three Cheeses
*Pulled Pork, Roasted Apples, Candied Walnuts and Fontina
*Yukon Gold Potatoes, Farmstead Cheddar, Chives and Garlic
And, of course, we'll always have vegan and veggie pizza options available, too!
Nick Yapor-Cox is a North Oakland native, who cut his teeth in the New York City fine dining world. After culinary school he worked at NY Times 3-star Eleven Madison before Food Network's Alex Guarnaschelli sought him out to run the pastry kitchen at Butter.
Upon returning to Oakland, Nick found himself deeply in love with seasonal cooking and served as Pastry Chef at B Restaurant in Old Oakland before seeking out the kitchen of Mary Canales in her Elmwood ice cream wonderland, Ici. Here his respect for ingredients and seasonality grew and he experienced the joy and chaos of a wildly successful small business in it's first year.
For the last four years Nick has been exploring how small businesses can be run justly and as a pivotal part of a community. His time as a worker-owner at Arizmendi Bakery in Emeryville has helped him grow as a baker, pizzaiolo and business owner. He has developed a unique style as a pizza cook and a knack for putting together some of the most outrageously delicious pies.
Have a question? If the info above doesn't help, you can ask the project creator directly.