News about a pop-up flour mill opening yesterday on Moore Street in East Williamsburg got ’round, and we’re here to tell you it’s true. Adam Leonti, a Brooklyn native and former chef at Italian eatery Vetri in Philadelphia, is now operating a “bread lab” and test kitchen called Brooklyn Bread Lab. Equipped with a 10,000-pound stone mill, the lab is focusing on crafting one-of-a-kind breads and goodies using sustainable grains.
Bread whiz Adam Leonti
Neighbor to Roberta’s (that little restaurant no one knows about), the focus at Brooklyn Bread Lab is on experimentation and making bread the old-fashioned way. “Bread’s gotten a bad wrap, and we want to change that,” they say on their website. “Everything we make is 100% from scratch, made with responsibly sourced whole grains and nutrient-rich flour that’s milled to order, in-house.”
From Wednesday through Sunday you’ll be able to pick up freshly made breads, pastries, pastas and pizzas (think wild-mushroom-and-Gorgonzola lasagna and pizza bianca with sage, garlic, and olive oil). Leonti is also offering classes like Bread for Beginners ($75), Pizza for Everyone ($95) and Real Pasta ($95). Take a class, learn a little something, and then eat your creations. Get your ticket before they’re gone!
The bakery and mill are all a precursor to Leonti’s forthcoming restaurant at the Williamsburg Hotel, opening this spring on the corner of Wythe Avenue and North 10th Street. But you better act fast: Once the hotel opens for business, the mill will focus on providing products for the restaurant and might not offer baked goods or classes.
Brooklyn Bread Lab, 201 Moore St., nr. White St., East Williamsburg; Hours: Wednesday-Sunday 11 am-7 pm. 718-418-4400
