A new bakery has opened in Gowanus, run by a former head baker from Blue Hill Stone Barns. This bakery is notable for milling its own grain on-site and producing a diverse range of baked goods, including famous items like kouign-amanns and custard buns. Open every day except Sunday, it aims to stand out from the growing number of bakeries by focusing on quality ingredients and unique offerings. This project symbolizes a broader trend in local food culture, prioritizing artisanal techniques and farm-to-table practices.
The new bakery in Gowanus, led by a former head baker from Blue Hill Stone Barns, is revolutionizing the local food scene by milling grain on-site.
This bakery stands out by offering a variety of baked goods, including unique items like kouign-amanns and custard buns, made from freshly milled grains.
Despite many bakeries emerging recently, this one makes a notable impression by maintaining a commitment to quality and local sourcing.
Open daily except Sunday, this bakery is pushing the boundaries of traditional baking and is a must-visit for pastry enthusiasts.
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