Food and drink / Retail / Startups

Bread Lab opening up in Bushwick

The high-end bakery wants to teach you about separating the wheat from the chaff.

A venn diagram of bread from the Brooklyn Bread Lab. (Courtesy image)

Webster’s defines “laboratory” as, “a room or building with special equipment for doing scientific experiments and tests.”
So it’s hard to argue, given that, that Bushwick’s newest addition, the Brooklyn Bread Lab, is anything other than accurately named.
“Brooklyn Bread Lab is a pop-up test kitchen devoted to the final food frontier: grain,” according to the company. “Bread’s gotten a bad rap, and we want to change that. So we’re making breads, pastas, and pizza the old-fashioned way in the heart of Bushwick.”
The lab is the child of Adam Leonti, who will be the head chef at the Williamsburg Hotel when it opens, and worked previously at heavy-hitter Philadelphia restaurant, Vetri.

Once the Williamsburg Hotel opens, the bread lab will supply bread and pasta for the restaurant. In the meantime, Lenoti will be experimenting with different breads, pastas and pizzas, available to buy at the pop-up test kitchen. He’ll also be teaching classes on bread and pasta making, which run from $70 to $195.
The Brooklyn Bread Lab is located at 201 Moore St.

Thanks @nytimes and #flofab @adamleonti in action at the #bkbreadlab

A photo posted by Brooklyn Bread Lab (@brooklynbreadlab) on Nov 23, 2015 at 11:52am PST


Series: Brooklyn

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