Engine 6 Pizza Co.
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195 West Thames Street; Norwich, CT 06360
Phone: 860-887-3887; Fax: 860-889-5026
Phone: 860-887-3887; Fax: 860-889-5026
About Us
Marcel Bouley, a 1981 graduate from the Johnson and Wales University
College of Culinary Arts, founded Engine 6 Pizza Co. The restaurant started
in 1986 and was originally named Plaza Pizza. The name didn't change until
Bouley purchased the old single engine firehouse from the City of Norwich at
a 1995 Auction. The city auctioned off the 1875 firehouse because it had
built a brand new fire station on North Main Street and no longer had any
use for the outdated building. Renovations for the lower level and basement
were completed in the spring of 1996 and Pizza Plaza became Engine 6
Pizza Co. The name came from the long history of the No. 6 fire engine
being housed there. It was originally named Independence Hose Co. No. 6.
Since moving into the historic firehouse, business has been booming. Sales
are hot (pun intended) and our customer base keeps growing. Engine 6
offers dine-in, takeout, delivery and event catering. If you like beer or wine
with your meal it's BYOB (bring your own beverage).
In 1997 a noted food critic and restaurant reviewer Lee White visited the
establishment and gave Engine 6 three stars. She wrote that the award
winning "calzone and shells with marinara sauce triumphed" and called the
marinara sauce "rich and luscious." She described the restaurant's bread as
very fresh (We have it delivered daily from a local bakery). She also
described the pizza as very good despite her fondness for a thin crust.
Engine 6's crust is neither thick or thin but "somewhere in the middle."
Starting in 2007 Marcel embarked on a new phase for Engine No 6 Pizza by
starting a gluten free menu. He has taken the opportunity locally to raise
awareness about a variety of issues relating to Celiac Disease and aims to
educate individuals living with celiac that they too have the choice of eating
pizza.
People with celiac disease cannot tolerate certain proteins found in common
cereal grains, including wheat, barley and rye, commonly referred to as
gluten. A person with celiac disease left untreated, can develop chronic and
life-threatening conditions, both nutritional and immune-related.
He became acquainted with sufferers of the disease when gluten free pizza
was requested by customers. "Traditional pizza is not celiac friendly because
the crust is normally made from refined grains. Several of our customers
shop at the nearby Ginger Root Health Food Store looking for gluten free
products," Bouley said.
The restaurant now offers not only gluten free pizzas, but pastas, bread
sticks and desserts.
Besides being safe for people with gluten intolerances, customers also rave
about the taste. "I was diagnosed with celiac disease three years ago. This
was the most amazing pizza I have ever had!...I can't say thank you enough
to Marcel" - Hilary Bessette of Windham, CT.
Marcel Bouley, a 1981 graduate from the Johnson and Wales University
College of Culinary Arts, founded Engine 6 Pizza Co. The restaurant started
in 1986 and was originally named Plaza Pizza. The name didn't change until
Bouley purchased the old single engine firehouse from the City of Norwich at
a 1995 Auction. The city auctioned off the 1875 firehouse because it had
built a brand new fire station on North Main Street and no longer had any
use for the outdated building. Renovations for the lower level and basement
were completed in the spring of 1996 and Pizza Plaza became Engine 6
Pizza Co. The name came from the long history of the No. 6 fire engine
being housed there. It was originally named Independence Hose Co. No. 6.
Since moving into the historic firehouse, business has been booming. Sales
are hot (pun intended) and our customer base keeps growing. Engine 6
offers dine-in, takeout, delivery and event catering. If you like beer or wine
with your meal it's BYOB (bring your own beverage).
In 1997 a noted food critic and restaurant reviewer Lee White visited the
establishment and gave Engine 6 three stars. She wrote that the award
winning "calzone and shells with marinara sauce triumphed" and called the
marinara sauce "rich and luscious." She described the restaurant's bread as
very fresh (We have it delivered daily from a local bakery). She also
described the pizza as very good despite her fondness for a thin crust.
Engine 6's crust is neither thick or thin but "somewhere in the middle."
Starting in 2007 Marcel embarked on a new phase for Engine No 6 Pizza by
starting a gluten free menu. He has taken the opportunity locally to raise
awareness about a variety of issues relating to Celiac Disease and aims to
educate individuals living with celiac that they too have the choice of eating
pizza.
People with celiac disease cannot tolerate certain proteins found in common
cereal grains, including wheat, barley and rye, commonly referred to as
gluten. A person with celiac disease left untreated, can develop chronic and
life-threatening conditions, both nutritional and immune-related.
He became acquainted with sufferers of the disease when gluten free pizza
was requested by customers. "Traditional pizza is not celiac friendly because
the crust is normally made from refined grains. Several of our customers
shop at the nearby Ginger Root Health Food Store looking for gluten free
products," Bouley said.
The restaurant now offers not only gluten free pizzas, but pastas, bread
sticks and desserts.
Besides being safe for people with gluten intolerances, customers also rave
about the taste. "I was diagnosed with celiac disease three years ago. This
was the most amazing pizza I have ever had!...I can't say thank you enough
to Marcel" - Hilary Bessette of Windham, CT.