Flavor Forays

Your ticket to culinary adventure

  • CONTACT
  • SUBSCRIBE
  • About
  • Blog
  • Team
  • SPONSOR ROSTER
  • EVENTS
  • Images
  • REVIEWS
  • BBQ
Adam Leonti mills his own flour and holds sold-out classes at the Bread Lab.

Adam Leonti mills his own flour and holds sold-out classes at the Bread Lab.

License to Mill

November 19, 2016 by Todd Rensi

 

Scouting Brooklyn for possible Flavor Foray. Chef Adam Leonti is putting the new Williamsburg Hotel on the map with his stellar artisanal loaves made with freshly milled flour at the Brooklyn Bread Lab. Read the complete story here from Hotel F&B magazine.

http://bit.ly/2eg3nRN

 

November 19, 2016 /Todd Rensi
  • Newer
  • Older