Heritage Grand Bakery & Pizza Bar

Heritage Restaurant & Pizza Bar near Bryant Park plans to use ancient grains milled at its adjacent Heritage Grand Bakery to create wood-fired pizzas, pastas, and breads served with other menu items. The new 3,000 square-foot restaurant at 8 West 40th St. shares the same address as the bakery, which has a modest eight seats. The restaurant and pizza bar has room for 120 people, plus 60 additional seats in a private dining room.

The ancient and heritage grains come from the south of France, Belgium — and upstate New York’s Wild Hive Farm in Clinton Corners. “Ancient grains make everything so much fresher, unadulterated, with no additives. They are not genetically modified. Ancient grains are very different from multi-purpose flour. It’s very difficult to work with. Unlike flour you get from big mills that has been fortified and has different additives, these grains are different every time, depending on the soil and climate and weather, so we are constantly tweaking the recipes to create great breads."

Ancestral bread-making techniques “allow the dough and bread to grow like all living organisms. That gives the pizza crusts a “deeper, richer flavor and color than white flour,” Boulet said.

Davella Studios was instrumental in bringing this new restaurant to New York City.

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