Nestled in Brooklyn, New York, there’s a unique place where bread is celebrated and age-old methods are used to produce innovative recipes that aim to change the way this staple food is seen and understood. The Brooklyn Bread Lab is headed by renowned chef Adam Leonti and is the space where recipes are being created, tested, and improved ahead of the grand opening of the Williamsburg Hotel which will also house Leonti’s new restaurant. For now, the lab is quickly building a reputation for itself, and the reason can be explained with only one word: grain. High quality grains boasting different flavors are responsibly sourced from various places across the country and then milled on-site using a 10,000lb stone mill. In a quest of clearing the bad reputation bread has gained over the past decade, Leonti uses this fresh wholemeal flour to produce artisan bread and delicious pizzas, pastas, and cakes. Apart from having the fantastic chance of trying and reviewing numerous recipes created by the talented young chef, the customers can buy various types of flour for home baking and also learn valuable tricks of the trade by taking one of the several cooking classes, offered every weekend. Students have the unique opportunity to learn the art of making bread along with a few classic Italian recipes from the master baker himself. Artisan skill, tradition, and creativity are brought together in the lab, but ultimately, it’s the simple, natural, organic grain that makes all the difference. Already regarded as one of the best bakeries in town, the Brooklyn Bread Lab goes back to the basics to rediscover the art of making bread and to introduce it back to the modern world with a hint of innovation and well-chosen flavors thrown into the mix. Images via Wallpaper.