It's All About the Dough

A Rising New Chef in Grosse Pointe

When you meet Trenton Chamberlain, it's easy to see why The Bricks is off to a great start. From his love of dough to his formal education, Trenton was born and bred to start his own pizzeria. His love of cooking came from helping his grandmother with a small restaurant in West Michigan during his formative summer years. His inspiration was derived from many mentors and extensive experience with wood-fired ovens.

When Trenton graduated with his degrees in baking and pastry arts and hotel and restaurant management from the New England Culinary Institute, he was well on his way to becoming an executive chef. Just before graduation and nearly 10 years ago, the class assignment was to design a restaurant from start to finish.

You can only imagine which one Trenton chose to create—yep, you've got it! He designed The Bricks, or at least its initial concept. His deep-rooted ideas came from Vermont where their way of life is sustainability.

"Farm-to-table there is not a buzz word but what it really is," he says.

In his business model, Trenton wanted to bring those East Coast values to reality and concentrated on organically grown, natural practices. He also wanted to bring the finest dough to the table.

"I have always loved dough. It's just been a part of me!" Trenton exclaims. He freshly mills the organic dough in-house and ferments it for 60 hours. This, he says, "elevates your experience." The restaurant receives fresh grains within 100 miles, and much of the fresh produce is grown on a local farm in Metamora.

The Bricks, which opened its doors a few months ago, already has an enormous following.

"It has become a home run in the park," says one local resident.

Trenton's success is attributed to hard work, his happy staff and a bit of fate. His background speaks for itself, but what is also at the heart of his success is his dedicated staff. Trenton provides his employees with good salaries, personal services such as everyday meals and a community-like environment.

"As much as there is a community we want to serve out there, we are a community in here," he says.

Originally from Muskegon, this 29-year-old Michigan native also attributes destiny to opening these doors.

"I was in the right place at the right time," he says.

Trenton has a passion for dough, appreciation for his staff and a love for this Community. 

The Bricks is open Tuesdays-Saturdays, 4:30-10 p.m., and Sundays, 4:30-9 p.m. It is closed on Mondays.

15201 Kercheval Ave., Grosse Pointe Park | TheBricksPizzeria.com

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