six feet apart and third in line yesterday at the farmers' market, after mom, baby and Elmo....
She Wolf Bakery has been baking bread in Brooklyn since 2009, starting in a wood oven in Roman's, a Fort Greene restaurant.
a natural leaven (sourdough culture) is used in most of the breads, with a fermentation process that leads to signature textures and flavors that have us happily waiting for the miche, pullman, sesame and classic batard loaves currently offered for sale under the bright blue tent.
a delightfully crumby treat for crummy covid times...
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| she wolf bakery www.shewolfbakery.com www.grownyc.org |
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