EAU CLAIRE (WQOW) – One particular Eau Claire pair invested the pandemic earning pizza and now, they are looking to trade their backyard oven for a business kitchen area as their new tiny business usually takes off.
“He came up with ‘CoVizza’ as a joke,” said Brittany Paulsrud, when outlining how the company identify arrived about.
Final spring, Brittany and Jacob Palsrud had been among the the thousands and thousands that misplaced their work owing to the pandemic but managed to come across a silver lining.
“It just gave us the time to do what we have been seeking to do,” Jacob explained.
What they required to do was make pizza. As Jacob took on the purpose of producing dough and sauce recipes, friends and family members took on the part of flavor-testers.
“It just became a detail every weekend,” Brittany said. “And it was so enjoyable to be capable to see our good friends and family members safely and attempt out a diverse recipe every single 7 days.”
In July of 2020, the two moved from Minneapolis to Eau Claire and brought CoVizza with them. Manufacturing the pies in their yard, the Palsruds only requested buyers to pay back what they could.
The process for this backyard bistro was uncomplicated: every 7 days, a weekly menu would be posted to Instagram and persons would immediate-information them if they wanted to swing by for a pizza.
“They like DM you at the similar time and then you have a million in there and your like ok I have to go in order here,” Brittany explained.
“And usually we added pizzas simply because of that, which is a journey,” Jacob stated.
“But it truly labored out and Eau Claire is the very best and that is seriously why it labored,” Brittany explained.
In advance of very long, CoVizza was presented a pop-up location out of the Informalist although the cafe was closed. Which is when the Paulsruds say CoVizza seriously took off.
“We received to do far more pizzas in a single working day than we ordinarily would be ready to do,” Brittany mentioned.
The Paulsruds inevitably ran into a challenge each business goals of: they outgrew the backyard and determined it was time to make CoVizza a severe enterprise, licenses and all. They are even hoping to sign a lease on a professional kitchen area soon.
But no matter how a lot of slices are served, the few stated 1 issue will in no way modify:
“I will never put a pineapple on a pizza,” Jacob mentioned.