What’s missing in Bushwick’s artisan scene? They already have small-batch rum distillery and a raw chocolate factory - and now a pop-up flour mill and bakery has opened.
Chef Adam Leonti (above), who previously worked at Vetri in Philadelphia, thinks bread has been given a bad name, and is setting out to change the way we think about grains.
Sponsored by the soon-to-open Williamsburg Hotel, where Leonti is executive chef, The Brooklyn Bread Lab is a temporary stone flour mill / bakery selling freshly made breads, pastas, and pizza doughs all made 100-percent from scratch the old fashioned way. Serving as Leonti’s test kitchen until the Williamsburg Hotel opens in 2016, the lab will also offer bread and pasta-making classes. A Christmas gift for the gastronome in the family?
Ideal For
The latest foodie frontier.
Signature Dishes
Focaccia-Style pizza.
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Brooklyn Bread Lab
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Milled and Baked
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Bushwick
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201 Moore St, Brooklyn, NY 11206
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Italian
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+1 718-418-4400
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