In the picturesque city of Sammu, nestled within Chiba Prefecture, Japan, an extraordinary pizzeria—BaBa Pizza (Granny Pizza in Japanese) exists. Despite its modest operational hours of just twelve hours weekly (from noon to 4pm on three given days), the pizzeria has drawn national acclaim. The name "Granny Pizza Shop" aptly describes this unique eatery helmed by six dynamic Silverithmics, who, with an average age of 78, oversee everything from sourcing ingredients to crafting and serving pizzas.
The core of this exceptional team includes the 85-year-old leader, Kyoko Hashimoto, and the group's "elder sister", 86-year-old Toki Kobayashi. Their friendship, blossoming over half a century within a local women's association, found new life through Kyoko's Laughter Club - an initiative fostering joy through painting, pottery, and other leisurely pursuits after the association disbanded. The club, which later welcomed younger enthusiasts like 73-year-old Takako Takamiya, pursued hobbies and actively engaged in community service, earning them a "Community Participation Badge" from the government to recognise their local impact.
Their entrepreneurial journey kicked off in 2005 when they were invited to participate in events at a newly opened rest area nearby. Kyoko reminisces, "We decided to sell rice balls." From then on, they took part in events thrice a year, sometimes selling 30 to 50 kilos of rice balls in a single day, proving incredibly popular. "But because we were selling outdoors, it was very hot in the summer and cold in the winter. Since then, we've always said we needed to open a shop under a roof one day."
In early 2019, Kyoko learned that a city-managed facility became available, creating an opportunity. With a proposal and a promise not to compete with the rest area's offerings, they secured the location for BaBa Pizza, choosing the pizza business over rice balls.
Launching BaBa Pizza was challenging, particularly in securing startup capital. Through collective contributions and with Kyoko covering the remaining shortfall, they raised 1.5 million yen. With a limited budget and a frugal approach, they brought the shop to life, crafting tables from old miso barrels from Kyoko's home, an example of resourcefulness.
The transition to pizza making presented the self-taught grannies with a new learning curve, particularly mastering the thin dough essential for pizza bases. A breakthrough came by emulating techniques observed at the Pizza World Championship on television, such as liberally dusting their dough with flour. After exchanging ideas daily and continually contributing their wisdom, BaBa Pizza was born.
Not contented with serving typical pizzas, they went one step further to create their unique menu. Focusing on authenticity and locality, they incorporated ingredients like clams from nearby Kujukurihama, fresh sardines from the Kujukuri fishing port, and a speciality 'sea onion' cultivated in Hasunuma, adding a distinct flair to their offerings. Over two years ago, they started renting land in front of their shop to grow vegetables for their ingredients.
Despite their passion and dedication, the initial business turnover was disappointing, and they were forced to close for six months during the COVID-19 pandemic. In the first two years, they did not take any salaries. "But no one ever considered giving up; when we hit a wall, we simply focused on the next step. We've always lived optimistically," Kyoko says.
Persistence eventually paid off. BaBa Pizza gained exposure through local newspapers and even TV interviews, which helped attract many customers. Now, they have recouped their initial investment. With a smile, Kyoko says, "We are now able to earn an hourly wage of about 500 yen." It's important to note that they operate just three days a week, for four hours each day.
Given their age, one might wonder why these dynamic Silverithmics should continue working. Kyoko's response illuminates their motivation: "Meeting friends and different customers brings us immense joy; we want to spread our positive energy to everyone." Takako shares this sentiment: "For us in our 70s, our peers in their 80s set the bar. I believe I can achieve what they have, which motivates us to keep pushing forward. Therefore, we are committed to striving onward until we are 100."
Working joyfully, engaging in enriching conversations, and enjoying delicious food - looking at the beaming smiles on these six faces makes me believe this goal is far from a mere dream.