Pizzeria Biga to bring healthy dining, dozens of jobs to Washtenaw Ave.

In word association games, it's unlikely that many people connect the terms "pizza" and "healthy." But according to Senior Manager for the Metro Detroit-based Pizzeria Biga restaurants Jeff Jepko, those two words both describe the Italian eatery coming to Arbor Hills Crossing.

 

"We didn't set out to be a healthy restaurant," says Jepko. "It just happens to be that the food in Southern Italy is better for you."

 

Like its soon-to-be neighbor, the forthcoming restaurant from the owners of Café Zola, the Pizzeria Biga location is still awaiting construction on Arbor Hills Crossing to finish up before beginning their build out on the Washtenaw Ave. space. 

 

What sets the pizzeria apart from other restaurants in the area, says Jepko, is their unique combination of pre-fermented dough and a 100 percent wood-fired oven. 

 

"We use all natural biga leavening," says Jepko. "It's commercial yeast free, so it has a better bite, and it's a little bit better for you. Not very many people use it because it's very labor intensive."

 

The extra work has proven to be worthwhile for Pizzeria Biga, which now has locations in Royal Oak and Southfield. The restaurants first opened in 2010 following the success of Chef Luciano Del Signore's fine dining restaurant, Bacco Ristorante in Southfield. 

 

Jepko says Signore was drawn to the Ann Arbor market because of the area's food consciousness. Pizzeria Biga will feature local ingredients in their menu items, as well as beer selection. The restaurant will also have a focus on craft cocktails.

 

Late August is currently the target date for opening. Jepko expects Pizzeria Biga to employ between 30 and 50 workers. 

Source: Jeff Jepko, Pizzeria Biga
Writer: Natalie Burg, Development News Editor