Professional baker and award-winning pâtissier Dean Brettschneider expands his growing portfolio of bread-based business ventures with a brand new Plank Sourdough Pizza and Baker & Cook nestled in the heart of Namly Place’s charming residential estate. Brettscheider’s products feature only the finest in quality ingredients and flavour, and his sourdough pizza is no exception.
Following the resounding success of the restaurant’s pilot Plank Sourdough Pizza alongside Baker & Cook in Opera Estate, the new store will offer Plank’s unique and well-loved sourdough-crust pizza, made with the same long fermentation process as the famous sourdough bread at Brettschneider’s artisan bakery and foodstore Baker & Cook. Using a combination of flours slowly fermented with natural wild yeast for up to 48 hours at 8°C, it is traditionally pressed out and baked at high heat between 380°C and 400°C to attain its cushiony-soft texture, perfect outer crisp and subtle tangy flavour.
Says Brettschneider, “We’re incredibly proud of the sourdough recipe that we perfected at Baker & Cook. It does involve a long process, but ultimately lends a very unique flavour to our pizzas with its quality, lightness and incredible flavour, making it the perfect pairing to every style of topping.”
Plank’s pizzas are perfect for any day of the week. Ideal for a casual evening out, or to take home with a bottle of the restaurant’s affordable New Zealand wines (from $34). The menu features a wide range of toppings inspired by the unique flavours and experiences from Dean’s extensive global travels. Patrons can expect savoury options such as Number 4 with tomato, pulled BBQ chicken pizza, cranberry compote, camembert cheese and rocket; Number Three with tomato, prawns, smoked salmon and wild mushrooms, capers, rocket sour cream and dill; and Number 7, a vegetarian pizza with tomato, sautéed onions, portobello and oyster mushrooms with mirin, shaved parmesan and a touch of truffle oil.
Not to be missed is the Cheese Plank Pizza, a sourdough pizza based topped with caramelised garlic crème fraiche, blue cheese, fig jam, caramelised walnuts, maple syrup, fresh thyme and lemon zest, essentially Plank’s signature cheese plate for sharing. Dessert options include the Plank Affogato, an espresso shot with vanilla ice cream, caramel sauce and toasted almonds, or one of Baker & Cook’s delicious tarts, cookies or lamingtons. In addition to a number of quality wines, Plank’s beverage list features six New Zealand craft beers and organic sodas.
Plank Sourdough Pizza is located at 64 Namly Place and opens 7 days a week. Plank is open from Monday to Thursday from 12pm to 3pm for lunch and from 6pm to 10pm for dinner, and from Friday to Sunday from 12pm to 10pm.