In this video from our friends at Zagat, editor Kelly Dobkin heads down to two local artisanal bakeries who are changing the way we think about bread.
Bread has long been a fixture at many restaurants and markets, but a return to classic baking methods and use of ancient grains is putting a new spin on this familiar food. Zagat editor Kelly Dobkin spoke with Eataly and Brooklyn Bread Lab to find out what makes a better kind of bread.
via Zagat
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
Something wrong with this post? Let us know!
