A Neapolitan-style pizza spot is preparing to fire up the ovens next month in Grosse Pointe Park. The Bricks pizzeria is slated to debut at 15201 Kercheval Ave. on Friday, August 2 near Cornwall Bakery and Atwater in the Park with naturally leavened, wood-fired pizzas and breads.

On the menu, diners can expect 10 pizzas including an egg and bacon with red sauce, mozzarella, pancetta, caramelized onion and a fried farm egg as well as fresh cacio e pepe pasta and white fish chowder. Appetizer options will include cheese bread and buffalo wings with gelato for dessert.

Owner and chef Trenton Chamberlain is behind the 100-seat neighborhood pizzeria, which specializes in dough made with organic flour that’s ground in-house. Chamberlain, a West Michigan native who studied baking and pastry in Vermont, has invested significantly in a seasonal, local ethos. The Bricks is working directly with Fox Hollow Farms in Metamora to establish wheat crops that will eventually be used at the restaurant. Chamberlain is focusing on spelt, hard red wheat, and einkorn. While the grain crops are developed — a process that will take roughly five years — the Bricks is sourcing its wheat from Ferris Organic Farms in Eaton Rapids.

Fox Hollow is also growing other ingredients for the restaurant such as tomatoes, which are used to produce the Bricks’ raw tomato sauces and tomato confit. Due to the seasonality of the produce, the Bricks plans to preserve some ingredients for year-round use and also store items in a root cellar below the restaurant.

Customers at Bricks will be able to see parts of the flour milling process through a window that looks into the trendy, glassed-in pasta room. Inside is a wooden, handmade Austrian mill and a pasta extruder. The mill allows for different settings that change the coarseness of the grind for pasta making, bread dough, and pizza. The leftover bran is sent to Fox Hollow for composting. Chamberlain notes that the mill room is “bomb proof” and surrounded by 10,000 pounds of cement in the unlikely event of a mill explosion — a requirement of building code.

The Bricks’ Le Panyol oven may be one of the largest pizza ovens in the area. The imposing beast of a setup weighs roughly 10,000 pounds with a copper exterior barrel and a Roman tile interior. The restaurant’s breads and pizzas are prepared through a 60-hour process before hitting the oven at between 400 and 800 degrees, depending on the dough.

The restaurant was designed by William J. Thomas Studio and Patrick Thompson Design. It features a private dining room, arcade, and a patio seating. For Chamberlain, Bricks’ opening represents the culmination of 10 years of planning. He’s moved into a just a block away in order to be near the restaurant. “I’m so involved in day-to-day operations,” he says. “It’s not just a job. It’s my life.”

The Bricks is located at at 15201 Kercheval Ave. in Grosse Pointe Park.

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