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It looks like the in-house flour-mill trend (see Faro, Semilla) is still churning—today, chef Adam Leonti (of Philly's lauded Italian eatery Vetri) unveils the Brooklyn Bread Lab, an experimental grains-focused pop-up lab at 201 Moore Street doling out loaves as well as pizzas and pastas. Launching in anticipation of the chef's upcoming residence at the Williamsburg Hotel, which is slated to debut in spring of 2016, the space is rigged with a 7,000-pound stone mill that processes Leonti's selection of domestic, heirloom grains.
While billed as a pop-up, the lab will produce fresh-milled grains for the hotel's restaurant and, in the meantime, will also offer a variety of classes open to the public, including Bread for Beginners ($75), Pizza for Everyone ($95) and Baking for Kids ($75). For those more interested in eating the oven-fresh wares than creating them, for-purchase goods such as pizza al taglio (Roman-style focaccia breads), along with seasonal pastries like pumpkin bread doughnuts and a mini panettone are on offer.