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Cory and Emily Boutin, owners of Benson’s Bakery & Cafe in Hudson. Photo by Matt Ingersoll.




Brick Oven Baking Co.
Visit: facebook.com/brickovenbakingco
Call: 897-9191
Email: brickovenbakingco@gmail.com




Wood-fired wheels
Hudson bakery owners launch mobile pizza trailer

07/12/18



 By Matt Ingersoll

mingersoll@hippopress.com
 
Cory Boutin of Hudson has been in the pizza business his whole working life, delivering and cooking pizzas as a teenager before becoming co-owner of Mike’s Pie in Hudson. Now a new business venture — a wood-fired pizza oven trailer built by Boutin himself — will give him the opportunity to cater big events while offering a customized menu of pizzas, appetizers, salads and desserts.
The Brick Oven Baking Co. is a 16-foot-long, eight-and-a-half-foot-wide and 11-foot-tall trailer complete with a wood-fired oven and ordering window. After selling Mike’s Pie in January, Boutin got to work on the recently completed trailer, along with the help of several New Hampshire businesses, including Granite State Trailers of Winchester for the trailer, True Brick Ovens of Wolfeboro for the pizza oven and Mark Ketchen Jr. of Ketchen Building & Remodeling of Newton for much of the trailer’s interior. The oven itself was built first, with the rest of the structure built around it, he said.
Boutin, who also owns Benson’s Bakery & Cafe on Central Street in Hudson with his wife Emily, said he had the idea to build his own pizza trailer after hiring one for his wedding rehearsal dinner.
“I’ve always wanted to be self-employed, and this just kind of makes it easier,” he said. “[At Mike’s Pie], we had like 30-something items that we sold, but here I can focus on making a few items really good with as much local ingredients as I can.”
The Brick Oven Baking Co. will appear at just about any type of event requested, Boutin said. While Neapolitan-style wood-fired pizzas will be the main staple – with vegan options available as well – he said he expects the menu to change depending on what kind of event he is at.
“If I go to a festival, we might do like 11- or 12-inch personal-sized pizzas, but for catering events it’ll be bigger pizzas cut into slices, probably 16-inch [pizzas] or so,” he said. “We’ll have a general menu … but the idea for the catering events hopefully will be to customize your menu for what you really want.”
Boutin will also have a small offering of appetizers, such as bruschetta, bacon-wrapped jalapeno poppers with cream cheese filling, and Brussels sprouts tossed in Buffalo sauce and dipped in blue cheese.
“The thing with the oven is you can cook anything in it, really,” he said. “That’s why the name is ‘Brick Oven Baking Co.,’ so that we’re not specifically tied to wood-fired pizzas as our only thing.”
For private events, even side salads, drinks and desserts that will be sourced directly from Benson’s Bakery & Cafe will be added to the mix. The bakery specializes in made-from-scratch wedding cakes and pastries like cookies, cupcakes, cake pops, muffins, scones, whoopie pies and more.
Boutin said the Brick Oven Baking Co. is booked to appear during all four of Hudson’s Old Home Days (Aug. 9 to Aug. 12) and he’s actively looking for more local events later this summer and fall. He’s even looking into the possibility of appearing at local farmers markets to serve breakfast pizzas — topped with eggs over easy, bacon and cheese — and to do state fairs by next year. 





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