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.”