Can come trying to make something thats been around forever better or simpler. Tonight we bring you the stories of two entrepreneurs, one who was changing the way kids are coached and the other who are changing baking and thats where we begin. Adam leonte is one of a handful of u. S. Chefs using his own freshly milled flour, like flour he used to use in italy back in 2010. It then dawned on me why i liked the flavor of the pasta in italy more where i was working, because it was fresh wheat. He converted to fresh flour at a Philadelphia Restaurant before moving to brooklyn last year to become executive chef at the still under construction williamsburg hotel. The hotels baked goods will come from his Brooklyn Bread Lab which opened in december. He sells out of 7 loaves of bread, pizzas and pastries in about an hour and his flour sells for about 5 bucks a pound. Using flour, a little salt and homemade yeast starter he concocts crusty, crunchy, airy loaves of deliciousness. You can its bak
Can come trying to make something thats been around forever better or simpler. Tonight we bring you the stories of two entrepreneurs, one who was changing the way kids are coached and the other who are changing baking and thats where we begin. Adam leonte is one of a handful of u. S. Chefs using his own freshly milled flour, like flour he used to use in italy back in 2010. It then dawned on me why i liked the flavor of the pasta in italy more where i was working, because it was fresh wheat. He converted to fresh flour at a Philadelphia Restaurant before moving to brooklyn last year to become executive chef at the still under construction williamsburg hotel. The hotels baked goods will come from his Brooklyn Bread Lab which opened in december. He sells out of 7 loaves of bread, pizzas and pastries in about an hour and his flour sells for about 5 bucks a pound. Using flour, a little salt and homemade yeast starter he concocts crusty, crunchy, airy loaves of deliciousness. You can its bak
Can come trying to make something thats been around forever better or simpler. Tonight we bring you the stories of two entrepreneurs, one who was changing the way kids are coached and the other who are changing baking and thats where we begin. Adam leonte is one of a handful of u. S. Chefs using his own freshly milled flour, like flour he used to use in italy back in 2010. It then dawned on me why i liked the flavor of the pasta in italy more where i was working, because it was fresh wheat. He converted to fresh flour at a Philadelphia Restaurant before moving to brooklyn last year to become executive chef at the still under construction williamsburg hotel. The hotels baked goods will come from his Brooklyn Bread Lab which opened in december. He sells out of 7 loaves of bread, pizzas and pastries in about an hour and his flour sells for about 5 bucks a pound. Using flour, a little salt and homemade yeast starter he concocts crusty, crunchy, airy loaves of deliciousness. You can its bak