BK17 Bakery was conceived in a small home kitchen on 17th Street in South Slope, Brooklyn in 2010. Sourdough is used to leaven handmade artisanal breads, cookies, scones, cakes, and even pasta. Although each recipe evokes the flavor, texture, and rustic feel of a traditional European style, BK17 breads have unique characteristics dependent on organic, heritage grains and seasonal ingredients. The goal is to provide a tasty wholesome product whose extended lacto-fermentation allows for maximum flavor and easy digestion.
Current Production Schedule:
BK17 is an atelier located in Rockaway Beach, NY that uses heirloom, stone-milled flours for both optimum flavor and digestion. Award-winning author, baker, and instructor Sarah Owens bakes bread for local distribution and ships whole grain, unique cookie subscriptions nationwide! For options on how to receive a monthly box, click HERE.
Now offering workshops world-wide on sourdough baking! If you are interested in joining the mailing list for pop-ups or classes, please send your name, region, and preferred email to firstname.lastname@example.org.
Check out the journal on this site for baking inspiration, updates on my cookbooks Sourdough and Toast & Jam, ingredient research, and culinary adventures in Lebanon. Find seasonally-inspired recipes on the Brooklyn Botanic Garden's Eat Local Blog.
For catering inquiries, please contact our team: email@example.com