Friday, June 17, 2011

When Pigs Fly Expands to a Wood-Fired Pizzeria

By Larry Favinger
Staff Columnist

A new pizzeria and company store will open on Route 1 Thursday (June 23rd), the design of which, along with many of its offerings, is unique.
When Pigs Fly Artisan Bread and Wood-Fired Pizzeria will offer not only pizza made with the sourdough the bakery by the same name is noted for, but also appetizer plates, salads, draft beers and draft wines.
The 160-seat pizzeria includes seating within the building, and on a screened-in farmer’s porch and a back deck. There is parking for 80 cars on site as well.
In addition to the restaurant, the bakery store, now located in a company store just south of the new building, will be included in the new quarters, selling the items already on sale at the present store. At the current company store one olive oil is sold and that will be increased to three at the new facility.
The wine and beer bar will offer 20 beers including many craft brews and several from Maine. There will also be eight draft wines, four reds and four whites.
The pizza will be Neapolitan style from wood-burning ovens, made with all natural ingredients including fresh mozzarella daily. A garden is planned on site to grow the needed herbs, Ron Siegel said.
“We’re also going to have a lot of really nice appetizers,” he said, and three or four salads. Other items on the menu will include red Portuguese style chowder, grilled octopus, meatballs, steamed mussels and more. They will also have their own line of gelato.
The new businesses will employ about 40 people to start, he said.
The building was designed by Ty Par of Portland and, Ron Siegel noted, includes reclaimed wood and metal throughout, resulting in some very unique designs in the bar, lighting and other aspects.
“I always wanted to do pizza,” Ron Siegel said. “I liked the idea. I had a restaurant a long time ago that served pizza. It something nice to do and it complements the bread.”
The project began with the idea of putting a small wood-burning oven at the company store. That advanced to tearing down the company store and building new, and from there to building the new facility on a larger piece of land with landscaping.
Ron Siegel said something will be done with the current company store building.
When Pigs Fly was founded in 1993 by Ron Siegel in a small building in Wells where he baked 80 loaves of bread a day. He was joined by his brother, Andrew, who came east from California in 1994, and the two worked long and hard to meet the demand for their product. They hired their first employee in 1994. Today there are 60 employees working at the bakery.
The business soon outgrew that initial facility and they relocated their business to York. About 18 months later the brothers relocated again, this time in a larger tract of land just off Route 1 in York where the bakery remains to this day.
The new facility on Route 1 in Kittery will be open from 11 a.m. to 11 p.m. seven days a week.
Photo caption: L-R: Andrew & Ron Siegel, owners of when Pigs Fly Artisan Bread & Wood-Fired Pizzeria (L. Favinger photo)