Brooklyn Bread Lab

best bread i have ever tasted !!! will be back and buy more to store in freezer.

Magic is milling in Bushwick. Already home to some of the most inventive eats around, Brookyn Bread Lab raises. the bar even further. They mill upstate Einkohorn wheat into these kick ass breads. Chef Adam showcased a baguette and a round bread when I headed over. The breads are gorgeous– dark and lovely. The taste knocks it out of the park. Dense, malty, real bread milled in this beautiful Bushwick space– will travel for bangin’ baguettes!

They make their bread using the sourdough fermentation technique, not adding yeast. As a result, the bread is filled with probiotics, much better for people with digestive issues or gluten sensitive. In fact, it’s just about perfect.

Take it easy. .. .. .. .. Its nice to visit. .. . I enjoyed the class. .. . But, don’t believe the hype! ;-)

Best bread I’ve had in ages. Better than San Francisco sourdough. The dude behind the counter (who I assume was the baker) explained how they make their own flour on premise and that’s why you get the better flavour. I’m sold and am going back.
I also bought some flour and the wife made a cake from it that was the bollocks! Much different than her usual efforts and we didn’t feel all heavy afterwards. Bravo Bread Lab! I like what you’re doing!

Adam Leonti and his team are incredible. I’ve stopped by twice so far, and both times have been a success. My first visit, I came away with a ‘focaccia baguette’, which was essentially a baguette-​shaped piece of focaccia drizzled in olive oil. Upon visiting a second time, I procured a piece of the infamous panettone, which was astonishingly delicious.

i mean… its real real good.

They don’t have nearly all the amazing stuff Grubstreet said we should eat here, but the small selection of bread is still delicious.
Chef Adam Leonti, who is working on the food for the upcoming Williamsburg Hotel, is offering just a few daily selections here at this experimental popup. Instead of the tons of great stuff I read about, all they had on offer was the Pannetone ($ 7 per slice, $ 35 for a whole loaf), and some Toast, with optional cheese and jelly to go with it. As far as Pannetone goes, this one was pretty excellent, but the toast, heated up in the oven, was incredible.
It’s a giant space, with just a few high tables with no seats to stand at while enjoying your bread. The coolest thing about the place is the menu that’s shown on a wall using one of those overhead projectors you haven’t seen since elementary school. The high quality bread and the rotating selection is enough of a reason to keep on returning to try more great stuff.