Bass Manufactory Headquarters
Located in Slovenia—at the intersection of pristine nature and European culinary tradition—our manufactory is a purpose-built facility that embodies the balance of cutting-edge food technology and time-honoured craftsmanship. Surrounded by lush forests and situated beside the clean, flowing waters of the Krka River, it’s a setting that reflects the values we put into every product: purity, precision, and passion.
At Bass Manufactory, we believe that innovation should never come at the expense of authenticity. That’s why we’ve designed a production line that combines full automation with the ability to preserve the handmade character of great pizza. Our facility is equipped to produce up to 700 premium-quality pizzas per hour—scaling to as many as 2.5 million pizzas per year—while maintaining the artisanal look, texture, and feel that define our brand.
Every detail of the production process has been thoughtfully engineered. From ingredient intake and dough mixing to cold fermentation, stretching, topping, baking, and fast freezing—our integrated line ensures consistency, efficiency, and full traceability at every step. We’re currently in the process of obtaining IFS certification, underscoring our commitment to meeting the most rigorous global benchmarks for food safety, hygiene, and quality assurance.
Beyond production, our manufactory serves as a testing ground and innovation hub. It’s where our R&D team develops new recipes, explores unique ingredient combinations, and works hand-in-hand with clients to create custom solutions tailored to exact product and market needs.
The result?
A manufactory that doesn’t just make pizza—it redefines what frozen pizza can be.
Pausa Manufactory
Tucked away in the scenic Savinjska Dolina region—one of Slovenia’s most pristine and picturesque valleys—is where some of our finest pizzas are born. In this tranquil setting, we focus on crafting Neapolitan-style sourdough pizzas of the highest quality, using time, technique, and tradition as our key ingredients.
At the heart of each pizza is our 48-hour fermented sourdough—a slow, natural process that develops complex flavour, enhances digestibility, and creates the light, airy, and slightly tangy base that true pizza lovers crave. This isn’t fast food. It’s the product of patience and passion.
Every base is hand-stretched by our skilled team to preserve the natural fermentation bubbles and give each crust that beautiful irregular shape and perfect bite. We then stone-bake each pizza at high heat to achieve a blistered, leopard-spotted crust and the authentic texture and flavour of a traditional Neapolitan pizzeria.
What makes it even more special?
These pizzas are fully prepared and ready for anyone to enjoy at home—no pizza knowledge, no special equipment, no compromise on quality. Just heat, serve, and experience a slice of Italy in your own kitchen.
If you’re looking for premium, handmade sourdough pizza that delivers true restaurant quality straight from your oven, you’ve found it.
Our production line is capable of producing 2.500 premium pizzas per day.
