Grain is king in one Bushwick culinary hotspot. Headed by chef Adam Leonti, Brooklyn Bread Lab is dedicated to conducting and testing recipes in preparation for the opening of his restaurant and gastro programs at the eagerly-awaited Williamsburg Hotel this spring. Leonti’s hyper-focus on grain is what’s making this in-the-know bakery one of the best in town. Word of mouth has shifted the lab's remit into that of a multipurpose experimental kitchen, café and learning facility.
Leonti thoughtfully sources different grains from around the country, with the intention of comparing flavours taking precedence over exploring their bread-making idiosyncrasies. Crushing wheat onsite with a 10,000lb stone mill and seeking to shift public opinion on bread, Brooklyn Bread Lab sells flour, baked goods and pastas, proving that gluten is not necessarily the enemy when engineered with old-school techniques and thoughtful ingredients. Together, flour and water create art; perfect pockets of air released with each slice, in harmony with a soft bite and cracking crust.
Seasonal grains like 'Turkey' wheat from Kansas are interspersed in menu items such as the 'filone' (classic loaf), hazelnut cake and lasagna. The café serves as the perfect test site to unleash recipes onto the public, dictating what will make the final cut at the restaurant. The lab also engages with the public through cooking classes. Students are educated on how to make grain-filled classics like pizza, pasta, cakes and, of course, bread – the perfect way to connect with and learn from a master baker in an intimate setting.
Leonti’s hyper-focused lens on grain is what’s making this in-the-know bakery one of the best in town. Pictured: the bakery frontage. Courtesy Brooklyn Bread Lab
Word of mouth has shifted the lab’s remit into that of a multipurpose experimental kitchen, café and learning facility. Courtesy Trends on Trends (left) and Adam Leonti (right)
Seasonal grains like ’Turkey’ wheat from Kansas are interspersed in menu items such as ’filone’ (classic loaf), hazelnut cake and lasagna. Courtesy Brooklyn Bread Lab
INFORMATION
For more information, visit Brooklyn Bread Lab’s website
ADDRESS
Brooklyn Bread Lab
201 Moore Street
Brooklyn, NY 11206
-
Discover midcentury treasures in Marylebone with Álvaro by AppointmentLondon is full of sequestered design havens, and Wallpaper* knows them all. Allow us to point you in the direction of Álvaro González’s shop window on Nottingham Place, home to a bonanza of beautiful 20th-century antiques
-
Beach chic: the all-new Citroën Ami gets an acid-tinged, open-air Buggy variantCitroën have brought a dose of polychromatic playfulness to their new generation Ami microcar, the cult all-ages electric quadricycle that channels the spirit of the 2CV for the modern age
-
Wallpaper* checks in at Rosewood Miyakojima: ‘Japan, but not as most people know it’Rosewood Miyakojima offers a smooth balance of intuitive Japanese ‘omotenashi’ fused with Rosewood’s luxury edge
-
Celebrate Lunar New Year with tiger claw buns and coin-shaped dumplingsLondon restaurant Bao is celebrating Lunar New Year with festive treats, plus seasonal gifts from its online store, and the chance to win a year’s supply of bao buns
-
Vincent Darré reimagines the Cointreau bottleCointreau celebrates 170 years of the Art of The Mix with a limited edition bottle designed by Vincent Darré
-
Cask master: Glenmorangie House to host exclusive whisky weekendsClos19's experiences division presents its very own highland fling in the dramatic reaches of Scotland
-
Artist Michael Rakowitz celebrates the humble date in sweet and sticky cookbook -
Sharjah’s new lagoon-side bookstore weaves literary references into its interior design -
Wonka meets Gatsby at Compartes’ new Los Angeles outpost -
Ham-mer time: a slice of Berkel's history goes under the gavel -
Still life: brandy distiller Christoph Keller explains how art influences his business
